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Chicken Potato Cheese Bake

I mean…who can resist creamy cheesy potatoes?!?

Weeknight dinner just got easier with this amazingly delicious chicken and potato cheese bake. There’s a little bit of effort involved, but in the end what comes out of the oven is a belly-warming cheesy masterpiece. It’s one of those meals that will satisfy a hungry crowd with just a few very simple ingredients all layered together in a casserole dish. Putting good food on the table doesn’t require a culinary degree or a lot of razzle-dazzle. We love this dish because it’s comfort food at its best.

You could easily use chicken breast here, but what we can’t get enough of chicken thighs. Not only are they a little less expensive, but they’re also super big on flavor. The darker meat tends to have a bit more richness and is a bit juicier too, which is important when cooking with chicken. We sear the thighs until just crisped, locking in that essential flavor and moisture. The sliced potatoes get to take a dip in heavy cream – heavy cream will add a wonderful creaminess along with the parmesan and cheddar cheeses. And a layer of sautéed onions and garlic enhance the cheesy potatoes by adding a nice savory element. Then it’s into the oven to bubble and bake into a creamy chicken and cheesy casserole.

Casseroles are a great way to put good food on the dinner table without too much fuss or trouble. Comfort food after a long day is one of our favorite things to come home to. Sure, it’s easy to swing by a fast food place to grab a quick bite, but that’s nowhere near as satisfying as a home cooked meal, especially when the ingredients are as simple as these come and the meal that we create is homemade and delicious. Grab a plate and a big spoon to scoop out a heaping serving of creamy, gooey, and cheesy potatoes topped with moist and flavorful chicken. Yum!

Serves 4-6

1 hour

  • 4-6 boneless chicken thighs
  • 2 pounds Russet potatoes, thinly sliced
  • 1 medium yellow onion, chopped
  • 2 teaspoons minced garlic
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 ½ cup heavy cream
  • 1 ¼ cup parmesan cheese
  • 3 cups cheddar cheese, shredded
  • Kosher salt and black pepper
  1. Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray. Set aside.
  2. Heat 1 tablespoon olive oil in a large skillet. Sear chicken thighs on both sides. Remove and set aside on a separate plate.
  3. Add butter to the skillet pan. Sauté onions until just translucent. Add a pinch of salt and 2 teaspoons minced garlic. Cook until garlic is just fragrant, about 1 minute, stirring frequently to prevent burning.
  4. In a large bowl, combine sliced potatoes with heavy cream and ½ cup parmesan cheese. Add 1 teaspoon salt and ½ teaspoon pepper and stir to combine.
  5. Layer ⅓ of the potato slices into bottom of prepared baking dish. Spread ⅓ of the onion mixture over top of the potatoes. Sprinkle over ¼ cup parmesan and ½ cup shredded cheddar cheese. Make a second layer with ⅓ of potato slices, onion mixture, and another layer of both cheeses. Repeat a third time, finishing with the shredded cheddar cheese. Pour the cream from the bowl over top of the potatoes.
  6. Place seared chicken thighs on top of the potatoes, spaced evenly apart. Cover with foil and bake for 20 minutes. Remove foil and sprinkle over the last 1 ½ cups of cheddar cheese. Return to oven to finish baking for another 15 minutes.
  7. Remove casserole from oven to cool for 5 minutes before serving.

Recipe adapted from Just A Pinch.

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