Name: Cheesy Chicken and Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 chicken breasts; 6 medium potatoes, peeled and cubed; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon paprika; Salt and pepper to taste; 1 cup shredded cheddar cheese; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; 1 tablespoon fresh parsley, chopped

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This Cheesy Chicken and Potatoes recipe is the ultimate comfort food, combining juicy chicken breasts with crispy, golden potatoes all smothered in a rich, cheesy sauce. It’s a one-pan wonder that's simple to make and perfect for a cozy dinner. The savory flavors and creamy texture will have everyone asking for seconds!

Cheesy Chicken and Potatoes

Ingredients

4 chicken breasts

6 medium potatoes, peeled and cubed

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

½ cup heavy cream

¼ cup grated Parmesan cheese

1 tablespoon fresh parsley, chopped

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).

In a large skillet, heat olive oil over medium-high heat. Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper. Cook the chicken for 5-6 minutes per side until browned and cooked through. Remove from the skillet and set aside.

In the same skillet, add the cubed potatoes and season with salt and pepper. Sauté for about 5-7 minutes until the potatoes begin to soften.

Pour in the heavy cream and Parmesan cheese, stirring until the sauce thickens slightly.

Place the cooked chicken breasts back into the skillet on top of the potatoes. Sprinkle the shredded cheddar cheese evenly over the chicken.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the cheese is melted and bubbly, and the potatoes are tender.

Garnish with fresh parsley before serving.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 4 servings

Variations

Chicken Thighs: For a more flavorful option, I sometimes use chicken thighs instead of breasts. They’re juicier and just as delicious!

Different Cheeses: If I want to switch things up, I use a mix of mozzarella and Monterey Jack cheese for a different twist on the cheesy goodness.

Spicy Kick: I add a bit of cayenne pepper or red pepper flakes to the seasoning mix for some heat.

Vegetarian: To make it vegetarian, I skip the chicken and load up on extra veggies like mushrooms, bell peppers, and zucchini.

Storage/Reheating

Storage: I store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: To reheat, I simply place the leftovers in the oven at 350°F (175°C) for about 10 minutes until warmed through. If I’m in a hurry, I reheat it in the microwave for about 2-3 minutes, but the oven gives the potatoes a better texture.

FAQs

How do I know when the chicken is fully cooked?

I always make sure the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer to ensure it’s cooked all the way through.

Can I make this dish ahead of time?

Yes, I can prepare everything up to the baking step, then cover it and refrigerate it. When I’m ready to bake, I pop it in the oven as usual, adding a few extra minutes to account for the chilled ingredients.

Can I use frozen chicken for this recipe?

I recommend using fresh chicken for the best texture and flavor. If I do use frozen chicken, I ensure it’s fully thawed before cooking to get the best results.

Can I use other types of potatoes?

Absolutely! While I prefer russet potatoes for their texture, I can also use Yukon Golds or red potatoes for a slightly different flavor. Just make sure to cut them into small cubes for even cooking.

Is there a way to make this dish lighter?

If I want to make it a bit lighter, I can swap out the heavy cream for a lighter version, like half-and-half or even milk. I also sometimes use a reduced-fat cheese option.

Conclusion

This Cheesy Chicken and Potatoes recipe is the perfect weeknight dinner for when I want something easy, comforting, and full of flavor. With just a few ingredients and minimal effort, I get a delicious one-pan meal that’s sure to satisfy the whole family. Whether I stick to the original recipe or try some variations, I know this dish will always be a hit!

Recipe:

Cheesy Chicken and Potatoes

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Cheesy Chicken and Potatoes recipe is a quick and comforting meal that combines tender chicken breasts, crispy potatoes, and a rich, creamy cheesy sauce. Perfect for busy weeknights, this one-pan dinner is easy to make and packed with flavor. Whether you’re looking for a hearty meal or a crowd-pleasing dish, this recipe is sure to become a family favorite!

Instructions

Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium-high heat. Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper. Cook for 5-6 minutes per side until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add the cubed potatoes and season with salt and pepper. Sauté for 5-7 minutes until they begin to soften.
Pour in the heavy cream and Parmesan cheese, stirring until the sauce thickens slightly.
Place the cooked chicken breasts back into the skillet on top of the potatoes. Sprinkle the shredded cheddar cheese evenly over the chicken.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the cheese is melted and bubbly, and the potatoes are tender.
Garnish with fresh parsley before serving.