Ingredients

2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

2 lbs small red or Yukon gold potatoes, scrubbed and cut into 1-inch chunks

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 cup unsalted butter

1/4 cup all-purpose flour

2 cups milk (whole or 2%)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.

Step 2: In a large bowl, toss chicken cubes with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder. Heat olive oil in a skillet over medium-high heat and cook chicken for 3-4 minutes until lightly browned but still raw in the center. Remove and set aside.

Step 3: In the same skillet, add the potato chunks and cook for 5-7 minutes, stirring occasionally, until slightly softened and lightly browned.

Step 4: Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually add milk, whisking constantly to avoid lumps, until sauce thickens, about 5-7 minutes. Remove from heat.

Step 5: Stir in the remaining 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, half the mozzarella, and all the Parmesan cheese until smooth and melted.

Step 6: Combine partially cooked chicken and potatoes in the baking dish, then pour the cheese sauce evenly over them. Sprinkle remaining mozzarella cheese on top.

Step 7: Bake for 20-25 minutes until potatoes are tender, chicken is cooked through, and cheese is bubbly and golden. Let rest 5 minutes before garnishing with fresh parsley and serving.

Tips & Variations

Pre-cooking the chicken briefly ensures it stays juicy and tender in the final bake.

Use Yukon gold potatoes for a creamy texture, or red potatoes for a firmer bite.

For extra flavor, try adding a pinch of smoked paprika or a teaspoon of dried thyme to the seasoning mix.

Substitute milk with half-and-half for a richer sauce, or use a plant-based milk for a dairy-free version (adjust cheese accordingly).

FAQs

Can I use different types of cheese?

Yes, feel free to swap mozzarella or Parmesan with cheddar, Gruyère, or Monterey Jack for a different flavor profile. Just use about the same amount.

Can I prepare this dish ahead of time?

You can assemble the dish a few hours ahead, cover, and refrigerate before baking. Add a few extra minutes to the baking time if baking cold from the fridge.