If you’re after a comforting, crowd-pleasing meal that delivers all the best flavors in a single dish, Cheesy Potato Chicken Bake is your answer. Imagine juicy chicken, golden roasted potatoes, lashings of gooey cheddar, and a sprinkle of crispy bacon and green onions all cozied up in your oven. This easy, satisfying casserole has become a staple in my kitchen for its simplicity and endless adaptability—not to mention those magical, cheesy edges that everyone fights over. Whether you need a fuss-free weeknight dinner or you’re looking to impress at a family gathering, Cheesy Potato Chicken Bake checks every box for taste, convenience, and pure satisfaction.

Cheesy Potato Chicken Bake Recipe - Recipe Image

Ingredients You’ll Need

The secret to this recipe is using ultra-reliable, straightforward ingredients that shine brightest when combined. Each element here brings its own hearty flavor, creamy texture, or vibrant color to the Cheesy Potato Chicken Bake, creating a totally crave-worthy casserole.

Chicken breasts: Boneless, skinless and cut into bite-sized pieces so you get a tender, juicy bite every time.
Baby potatoes: They roast up creamy and tender—quarter them for maximum golden edges and even cooking.
Olive oil: Helps everything crisp up beautifully and carries those spices into every nook.
Garlic powder: Adds savory, aromatic warmth that awakens all the other flavors.
Paprika: Brings subtle smokiness and that appetizing blush to your Comfort Food bake.
Dried parsley: An easy, earthy herb that perks up the whole tray and adds a touch of green.
Onion powder: Sweetens and deepens the overall flavor without extra chopping.
Salt: Essential for enhancing every single layer of taste—don’t skimp!
Black pepper: Adds just the right background heat to balance the dish.
Shredded cheddar cheese: The crowning glory—melts into gooey perfection with sharp cheesy tang.
Cooked and crumbled bacon (optional): A bonus smoky crunch for extra decadence.
Chopped green onions: For a fresh finish and burst of color right before serving.

How to Make Cheesy Potato Chicken Bake

Step 1: Prep and Preheat

Start by preheating your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish. This will help prevent sticking and make serving a breeze. The hot oven ensures your chicken and potatoes get a head-start on roasting so you lock in all those juicy, caramelized flavors right from the beginning.

Step 2: Toss Chicken and Potatoes

Cut the chicken breasts into bite-sized pieces and quarter your baby potatoes. In a large mixing bowl, toss together the chicken, potatoes, olive oil, garlic powder, paprika, dried parsley, onion powder, salt, and black pepper. Take a moment to make sure each piece is evenly coated—this is where the flavor magic happens for your Cheesy Potato Chicken Bake!

Step 3: Bake Covered

Spread your well-seasoned chicken and potato mixture evenly in the prepared casserole dish. Cover tightly with foil so everything cooks gently and the potatoes become fork-tender without drying out. Bake for 35 to 40 minutes, until the potatoes are irresistibly soft and the chicken is cooked through.

Step 4: Add Cheese and Finish Baking

Remove the foil carefully (watch out for steam!), then sprinkle the shredded cheddar cheese generously over your bubbling casserole. Pop it back into the oven uncovered for another 5 to 10 minutes. You’ll know it’s ready when the cheese is bubbly and glorious with golden, toasty edges.

Step 5: Top and Serve

Take your Cheesy Potato Chicken Bake out and immediately scatter crumbled bacon (if you want a bit of smoky crunch) and a generous sprinkling of chopped green onions over the top. The heat from the casserole will soften the onions perfectly, giving you that last hit of freshness and color just before you dig in.

How to Serve Cheesy Potato Chicken Bake

Garnishes

Fresh garnishes make this comfy casserole feel restaurant special! Try an extra handful of sliced green onions, a dash of smoked paprika, or toss on some fresh parsley for eye-catching vibrance. If you’re feeling bold, a dollop of sour cream or a drizzle of your favorite hot sauce adds a creamy or spicy kick right before serving.

Side Dishes

Because Cheesy Potato Chicken Bake is so hearty, lighter sides work best. Think crisp green salads with vinaigrette, steamed broccoli, sautéed green beans, or even a plate of fresh fruit. Warm rolls or crusty bread are fantastic for swooping up those cheesy, savory bits left at the bottom of your plate.

Creative Ways to Present

If you’re entertaining, spoon your Cheesy Potato Chicken Bake into individual ramekins for an elegant touch. For casual gatherings, serve straight from the casserole with a big spoon and let guests help themselves—family style is always a winner. Or, for a brunch twist, try serving it alongside scrambled eggs or under a poached egg for the ultimate comfort breakfast!

Make Ahead and Storage

Storing Leftovers

Let the Cheesy Potato Chicken Bake cool to room temperature, then scoop leftovers into an airtight container. It will keep in the refrigerator for up to 3 days, making it perfect for meal prep or a next-day lunch you’ll actually look forward to.

Freezing

If you want to freeze this bake, transfer cooled portions into freezer-safe containers or heavy-duty zip-top bags. For best results, freeze without the green onion garnish, then add it fresh when you reheat. It’ll keep beautifully for up to 2 months—just thaw overnight in the fridge before reheating.

Reheating

For the best texture and gooey cheese factor, warm leftover Cheesy Potato Chicken Bake in a covered baking dish at 350°F (175°C) until heated through. If you’re in a hurry, the microwave works too—just cover loosely with a damp paper towel to keep it moist. Either way, sprinkle on a bit of fresh cheese or green onion right before eating to bring those flavors back to life!

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Shred or chop rotisserie chicken and add it to the potatoes and seasonings. Since it’s already cooked, reduce the first bake time by about 10 minutes, then proceed with the cheese and final bake.

What kind of potatoes work best?

Baby potatoes are my favorite for their creamy texture and thin skins, but Yukon Gold or red potatoes cut into small chunks also work beautifully in this Cheesy Potato Chicken Bake. You can substitute sweet potatoes if you want something sweeter and more colorful.

Can I add vegetables to this bake?

You sure can! Toss in broccoli florets, spinach, bell peppers, or peas during the last 10 minutes of cooking. It’s a great way to use up extra veggies and add color and nutrition to your casserole.

Is this recipe gluten-free?

Yes—Cheesy Potato Chicken Bake is naturally gluten-free as written. Just double-check your bacon and seasonings if you’re catering for allergies or sensitivities.

How can I make this dish spicier?

Try adding a pinch of crushed red pepper flakes, a dash of cayenne, or use pepper jack cheese in place of cheddar for a spicier spin. A drizzle of hot sauce after baking also does the trick!

Final Thoughts

If you’re craving something cozy, cheesy, and downright delicious, don’t wait another day to try this Cheesy Potato Chicken Bake. With just a handful of pantry staples and minimal prep, you can create a meal that brings everyone running to the table. Give it a go—your taste buds (and your dinner guests) will thank you!

Cheesy Potato Chicken Bake Recipe

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4.9 from 9 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and cheesy one-pan meal, this Cheesy Potato Chicken Bake is a delicious combination of tender chicken, flavorful baby potatoes, and melted cheddar cheese. Perfect for busy weeknights or family dinners.

Ingredients

Scale

For the Cheesy Potato Chicken Bake:

1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1½ pounds baby potatoes, quartered
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
1½ cups shredded cheddar cheese
½ cup cooked and crumbled bacon (optional)
¼ cup chopped green onions (for garnish)

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Instructions

Preheat and Prepare: Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
Toss Chicken and Potatoes: In a large bowl, toss the chicken and potatoes with olive oil, garlic powder, paprika, parsley, onion powder, salt, and pepper until evenly coated.
Bake Covered: Spread the mixture in the baking dish, cover with foil, and bake for 35 to 40 minutes until potatoes are tender and chicken is cooked.
Add Cheese: Remove foil, sprinkle cheddar cheese over the top, and bake uncovered for 5 to 10 minutes until cheese is melted and bubbly.
Finish and Serve: Top with crumbled bacon, green onions, and serve hot.