Garlic Herb Chicken Potato Bake
Garlic Herb Chicken Potato Bake
Ingredients
For the Chicken and Potatoes
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Sauce
- 1 can cream of chicken soup, 10.5 ounce, condensed
- 1/2 cup milk
- 1/4 cup chicken broth
- 1 tablespoon dried parsley
- 1/2 teaspoon onion powder
- 2 garlic, cloves, minced
- 1/4 cup Parmesan cheese, grated, optional, for topping
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the cut chicken pieces and potato cubes. Drizzle with olive oil, then sprinkle with garlic powder, dried thyme, dried rosemary, salt, and black pepper. Toss until all chicken and potatoes are evenly coated.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the condensed cream of chicken soup, milk, chicken broth, dried parsley, onion powder, and minced garlic until the sauce is smooth and well combined.
⏱️ 3 min
- 4
Pour the creamy sauce over the chicken and potato mixture in the large bowl. Stir gently until all pieces are thoroughly coated with the sauce.
⏱️ 2 min
- 5
Transfer the entire mixture to the prepared 9x13 inch baking dish, spreading it into an even layer.
⏱️ 2 min
- 6
Bake, uncovered, for 30 minutes.
⏱️ 30 min•🌡️ 400
- 7
Remove the baking dish from the oven, stir the mixture gently, and if using, sprinkle the grated Parmesan cheese evenly over the top. Return to the oven and bake for an additional 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender.
⏱️ 20 min•🌡️ 400
- 8
Let the Garlic Herb Chicken Potato Bake rest for 5 minutes before serving to allow the flavors to meld and the sauce to set slightly.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Chicken Potato Bake
Ingredients
For the Chicken and Potatoes
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Sauce
- 1 can cream of chicken soup, 10.5 ounce, condensed
- 1/2 cup milk
- 1/4 cup chicken broth
- 1 tablespoon dried parsley
- 1/2 teaspoon onion powder
- 2 garlic, cloves, minced
- 1/4 cup Parmesan cheese, grated, optional, for topping
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the cut chicken pieces and potato cubes. Drizzle with olive oil, then sprinkle with garlic powder, dried thyme, dried rosemary, salt, and black pepper. Toss until all chicken and potatoes are evenly coated.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the condensed cream of chicken soup, milk, chicken broth, dried parsley, onion powder, and minced garlic until the sauce is smooth and well combined.
⏱️ 3 min - 4
Pour the creamy sauce over the chicken and potato mixture in the large bowl. Stir gently until all pieces are thoroughly coated with the sauce.
⏱️ 2 min - 5
Transfer the entire mixture to the prepared 9x13 inch baking dish, spreading it into an even layer.
⏱️ 2 min - 6
Bake, uncovered, for 30 minutes.
⏱️ 30 min•🌡️ 400 - 7
Remove the baking dish from the oven, stir the mixture gently, and if using, sprinkle the grated Parmesan cheese evenly over the top. Return to the oven and bake for an additional 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender.
⏱️ 20 min•🌡️ 400 - 8
Let the Garlic Herb Chicken Potato Bake rest for 5 minutes before serving to allow the flavors to meld and the sauce to set slightly.
⏱️ 5 min