If you’re looking for a rich, creamy, and cozy dinner that doesn’t require juggling multiple pots and pans, this Creamy Chicken and Potato Bake is just what you need. It’s a complete, satisfying meal made in a single baking dish, combining tender chicken thigh pieces with perfectly layered potato slices all baked together in a smooth, cheesy cream sauce. The golden crust of cheese on top seals the deal!

This recipe is the perfect comfort food for chilly nights or busy weekdays when you want something hearty with minimal effort. With ingredients that are simple yet flavorful like rosemary, mozzarella, parmesan, and a rich cream base it brings warmth and flavor in every bite.

What I especially love about this recipe is its balance of textures: crispy edges on thinly sliced potatoes, succulent chunks of seasoned chicken, and a silky sauce that ties everything together. The use of two kinds of cheese brings a depth of flavor mozzarella gives you that stretchy goodness, while parmesan offers a savory punch. And the slight hint of rosemary adds an aromatic, herby note that makes it feel like a fancy dish, even though it’s made with everyday ingredients.

Using chicken thighs instead of breast meat ensures the meat stays moist and flavorful. Boneless and skinless thighs are ideal here because they bake evenly and absorb the creamy sauce so well. Plus, they cut easily into bite sized pieces, making the bake easy to serve and eat.

The dish starts by partially roasting the potatoes to give them a head start and help them crisp slightly. Then, the seasoned chicken and cheese sauce go right on top before it all heads back into the oven. Within 30 minutes, you’ve got a bubbling, golden topped dinner that smells like a dream and tastes even better.

This dish works wonderfully for feeding a family of four, and leftovers reheat beautifully the next day. You can also pair it with a side salad or some steamed veggies if you want to add a green element.

Tips & Notes:

• Slicing potatoes: Use a mandolin slicer for even slices so the potatoes cook uniformly. If slicing by hand, aim for 1/8 inch thickness.
• Cheese topping: For a cheesier top, don’t hesitate to add an extra handful of mozzarella before baking.
• Browning control: If you find the top getting too dark before the bake is done, loosely cover the dish with foil, removing it in the final 5 minutes to crisp up the cheese.
• Meal prep tip: You can slice potatoes and season the chicken in advance to save time on busy evenings.

Creamy Chicken and Potato Bake

0.0 from 0 votes

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

A creamy, cheesy baked dish made with sliced potatoes and seasoned chicken thighs, layered in a rich sauce and baked to golden perfection. One-pan comfort food that’s both hearty and satisfying.

Ingredients

• 4 boneless, skinless chicken thighs, chopped into bite sized pieces

• ½ cup shredded mozzarella cheese (reserve half for topping if desired)

• 3 medium to large potatoes, peeled and thinly sliced

• ½ cup shredded parmesan cheese

• ½ cup cream (approx. 35% fat or cooking cream)

• ¼ cup milk (any type)

• 3 teaspoons sea salt, divided

• 1 teaspoon ground black pepper, divided

• 1 teaspoon rosemary leaves (dried or fresh)

• 4 tablespoons olive oil

Directions

• Preheat your oven to 200°C / 400°F (or 180°C / 350°F fan forced).
• Prepare the potatoes: Wash, peel, and thinly slice the potatoes into rounds using a mandolin or sharp knife. Place them in a lightly oiled baking dish and toss with olive oil, 1 tsp salt, ½ tsp pepper, and rosemary.
• Roast potatoes: Broil for 7 minutes until edges start turning golden.
• Make the sauce: In a bowl, combine cream, milk, parmesan, and half the mozzarella. Add 1 tsp salt and stir well.
• Season chicken: Cut thighs into small pieces and toss with 1 tsp salt and ½ tsp pepper.
• Assemble the dish: Remove roasted potatoes, layer seasoned chicken on top, pour the cream sauce, and sprinkle with remaining mozzarella.
• Bake: Cook for 30 minutes or until chicken is done and potatoes are tender. Cover with foil if cheese browns too quickly, and remove foil in the last 5 minutes for a golden finish.

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