Easy Chicken and Potato Bake
A one-pan masterpiece combining golden potatoes, juicy chicken, and a velvety cheese crown. Crispy edges, aromatic garlic-paprika chicken, and perfectly tender layers make this a comforting, family-loved dish. Ready in an hour with minimal effort.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Ingredients
4 boneless, skinless chicken thighs
4 medium starchy potatoes (like Russet or Yukon Gold), peeled and cut into 1-inch cubes
1 medium onion, thinly sliced
1 cup shredded cheddar cheese
1 cup heavy cream or milk
2 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper, to taste
Optional: 1 tablespoon cornstarch (if using non-fat milk)
Optional: 1 clove fresh garlic (crushed)
Instructions
Preheat oven to 400°F (200°C)
In a bowl, toss potato cubes with 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon thyme, and salt/pepper
Spread potatoes in a single layer in an ovenproof dish
Top with chicken thighs, drizzle remaining 1 tablespoon olive oil, and season with garlic powder, paprika, and pepper
Add onion slices over the chicken
In a separate bowl, mix cream/milk, cornstarch (if using), and remaining 1 teaspoon thyme
Pour cream mixture over the dish, ensuring it reaches the potatoes but not the chicken
Cover the dish with foil or parchment paper
Bake for 25 minutes
Uncover, sprinkle cheddar cheese evenly
Bake 15 minutes more until bubbly and golden
Notes
Chicken thighs stay juicier than breasts and absorb cream better
Swap Yukon Golds for russet for crisp skin using the ‘ruspini’ method
For low-fat version, use non-fat milk and cornstarch slurry
Leftovers taste better the next day
Can swap traditional potatoes for cauliflower florets for low-carb option
Crisp under the broiler the last 1-2 minutes for extra browned cheese (watch closely)
Find it online: https://cookingwithramsay.com/easy-chicken-potato-bake/