Description
This Cheesy Chicken and Potato Bake is a comforting and hearty American casserole featuring tender, juicy chicken cubes and lightly browned potatoes smothered in a creamy, cheesy sauce made from mozzarella and Parmesan cheeses. Partially precooking the chicken and potatoes before baking ensures a moist and flavorful dish with golden, bubbly cheese on top. Perfect for an easy weeknight dinner with a satisfying blend of textures and cheesy goodness.
Ingredients
Scale
Chicken and Potatoes
- 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, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon garlic powder, divided
- 1/2 teaspoon onion powder, divided
Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
- Season and Brown Chicken: In a large bowl, toss the cubed chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes until lightly browned on the outside but still raw inside, locking in moisture. Remove chicken and set aside.
- Cook Potatoes: Using the same skillet, add the potato chunks and cook for 5-7 minutes, stirring occasionally, until they are slightly softened and lightly browned.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until a smooth roux forms. Gradually add the milk while whisking continuously to avoid lumps. Continue whisking until the sauce thickens and becomes creamy, about 5-7 minutes. Remove from heat.
- Season and Add Cheese to Sauce: Stir into the sauce the remaining 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, half of the mozzarella cheese, and all of the Parmesan cheese. Mix until the cheeses melt and the sauce is smooth.
- Combine and Assemble: In the prepared baking dish, combine the browned chicken and partially cooked potatoes. Pour the creamy cheese sauce evenly over them, making sure to coat everything well. Sprinkle the remaining mozzarella cheese evenly on top.
- Bake: Bake in the preheated oven for 20-25 minutes until the potatoes are tender, the chicken is fully cooked, and the cheese on top is bubbly and golden brown.
- Rest and Garnish: Remove from oven and let the bake rest for 5 minutes to set. Garnish with fresh chopped parsley before serving.
Notes
- Pre-cooking the chicken briefly helps lock in moisture, ensuring a tender and juicy texture in the finished bake.
- Using small red or Yukon gold potatoes works best for even cooking and a tender bite.
- You can substitute whole milk with 2% milk for a slightly lighter sauce without sacrificing creaminess.
- Make sure to cook the chicken until lightly browned but still raw inside to prevent drying during baking.
- Let the bake rest before serving to allow the sauce to thicken slightly and improve slicing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Cheesy Chicken Potato Bake, Chicken Casserole, Comfort Food, Easy Dinner, Oven Baked Chicken, Rustic Potato Bake
