This comforting chicken and potato bake with a creamy, cheesy finish makes for an easy, satisfying dinner all in one dish.
I used to think that comfort food has to take long hours in the kitchen with complicated steps, but this cheesy chicken and potato bake thankfully proves that it doesn't have to be that way. Layers of thinly sliced potatoes and tender chicken are blanketed by cheddar cheese is a dish straight out of grandma's recipe book, an embodiment of true classic comfort food. It's incredibly moist with a buttery rich sauce that you'll want to spoon onto your plate before it runs out.
While this one-dish meal is already hearty and satisfying on its own, I often serve it with green side dishes like crispy air fryer kale chips or roast air fryer asparagus to bring some color and extra nutrition to the plate. The contrast between the creamy, cheesy casserole and the crisp vegetables creates a balanced meal that's really satisfying.
This casserole has earned its place in our regular dinner rotation with my other judge-approved kids' favorites like cheesy zucchini casserole and cheesy cabbage casserole with cracker topping. I've found that cheese is the winning piece when it comes to getting vegetables onto my children's plates... something about that golden, bubbly, and cheesy topping makes even the pickiest kids willing to give it a try. I might just add cheese on top of every vegetable if this is the hack that's going to solve everything!
I love how it only takes 15 minutes of prep, and the oven does all the work. I prep it the night before, and while my kids are telling me about their day and playing, it bakes in the oven. After the daily debrief with my kids, the dish is ready to serve.
The layering technique might seem intimidating and complicated at first glance, but it's actually really simple and makes sure that every bite has the perfect balance of potato, chicken, and cheese.If you're feeding a hungry family on a weeknight, bringing a comforting dish to a potluck, or just answering your kids' request for a chicken meal, this casserole checks out all those boxes.
And the best thing? The leftovers are perfect for next-day lunches or meal prep, and it's become a favorite in our home. With simple ingredients and hearty flavor, I’m always happy to make this chicken and potato bake again and again.
Ingredients
- Russet potatoes – These potatoes are perfect for baking or mashing because of their starchy texture, which gives a fluffy interior when cooked. I’ve tried other potatoes, but russets hold up best in this recipe.
- Boneless, skinless chicken breast – The lean protein here keeps the dish lighter. I’ve substituted with chicken thighs for added flavor, but the breast keeps it juicy without being greasy.
- Mayonnaise – Adds a creamy base to the dish. I've used Greek yogurt as a substitute for a tangier, lighter version, but mayonnaise gives the best creamy texture.
- Shredded cheddar cheese – This cheese adds a sharp, melty texture that binds the ingredients together. I’ve also used a mix of mozzarella and cheddar for a more melty outcome, but cheddar offers a robust flavor.
See the recipe card for exact quantities.
Step-by-step Instructions for this cheesy chicken and potato bake
This cheesy chicken and potato bake is a comforting, easy-to-make meal that combines tender chicken, crispy potatoes, and melted cheese into a dish that's perfect for dinner.
Preheat the Oven
Start by preheating your oven to 375°F (190°C). The recipe has been adjusted for a standard US oven, but you can use a thermometer to make sure your oven is at the right temperature.
Prepare the Potatoes
Wash the potatoes thoroughly, then peel them completely. Slice them very thinly, about ⅛ inch thick. This helps them cook evenly and makes them easy to layer.
Coat the Baking Dish
Take a large baking dish and coat the bottom with olive oil. You can do this by spreading the oil evenly with your fingers or using a paper towel. This helps the potatoes and chicken not to stick to the dish.
Layer the Potatoes
Arrange ⅓ of the potato slices in an even layer at the bottom of the baking dish. Make sure they slightly overlap. Season the first layer with about ½ teaspoon of salt and ¼ teaspoon of pepper. This gives the base layer a good amount of flavor.
Prepare the Chicken
To prepare the chicken, place the chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to about ½ inch thick. Slice the flattened chicken into strips about 2 inches wide.
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Add the First Chicken Layer
Place half of the chicken strips in a single layer over the potatoes. Season the chicken with ½ teaspoon of salt, ¼ teaspoon of pepper, and ½ teaspoon of the dried herbs. Then spread about ⅓ cup of mayonnaise evenly over the chicken. This layer will keep the chicken moist as it cooks.
Layer More Potatoes
Add another ⅓ of the potato slices on top of the chicken, slightly overlapping. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper for seasoning.
Add the Final Chicken Layer
Place the remaining chicken strips over the second layer of potatoes. Sprinkle the last bit of salt, pepper, and herbs. Spread another ⅓ cup of mayonnaise evenly over the chicken.
Top with Remaining Potatoes and Mayonnaise
Place the final layer of potato slices over the chicken. Spread the remaining mayonnaise over the top of the potatoes to add creaminess and flavor.
Cover and Bake
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes. This helps to steam the potatoes and chicken and start softening them.
Check and Adjust Baking Time
After 45 minutes, carefully remove the foil. Be cautious of hot steam. Pierce the potatoes with a fork to check if they're tender. If they’re still firm, cover them back with foil and bake for another 15-20 minutes. The potatoes should be tender when done.
Add Cheese and Bake Again
Once the potatoes are tender, remove the foil if you haven’t already. Sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven, uncovered, and bake for another 15 minutes. This allows the cheese to melt and become bubbly and slightly browned.
Rest and Serve
When the casserole is done, remove it from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the dish to settle and makes it easier to cut into portions.
Storage
Leftover cheesy chicken and potato bake can be stored in an airtight container in the fridge for up to 3 days. If you want to freeze it, let it cool completely and then wrap it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, bake from frozen at 375°F for about 25-30 minutes or until hot throughout. You can also microwave individual portions for 2-3 minutes.
Top Tips
Check potato doneness: When testing the potatoes, make sure the fork easily pierces through without resistance to make sure they're properly cooked.
Flatten chicken without a mallet: If you don't have a meat mallet, use a heavy can or the bottom of a sturdy pan to flatten the chicken evenly.
Boost flavor with garlic: For extra flavor, add a minced garlic clove to the mayonnaise before spreading it on the chicken layers.
Recipe
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Cheesy Chicken and Potato Bake
Equipment
- Large baking dish (9x13 inch)
- Vegetable peeler
- Sharp knife
- Meat mallet or heavy rolling pin
- Aluminum foil
Ingredients
- 2 pounds russet potatoes
- 1 pound boneless skinless chicken breast
- 1 cup mayonnaise
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons dried herbs any combination of oregano, basil, and thyme
Instructions
- Preheat your oven to 375°F (the recipe has been adjusted from 370°F for a standard US oven setting).
- Wash the potatoes, then peel them completely. Using a sharp knife, slice the potatoes very thinly (about ⅛ inch thick).
- Coat the bottom of a large baking dish with the olive oil, spreading it evenly with your fingers or a paper towel.
- Arrange ⅓ of the potato slices in an even layer on the bottom of the dish, slightly overlapping them. Sprinkle with about ½ teaspoon salt and ¼ teaspoon pepper.
- Place the chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or heavy rolling pin, gently pound the chicken until it's about ½ inch thick. Slice the flattened chicken into strips about 2 inches wide.
- Arrange half of the chicken strips in a single layer on top of the potatoes. Sprinkle with ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon of the dried herbs. Spread about ⅓ cup mayonnaise evenly over the chicken layer.
- Add another ⅓ of the potato slices, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
- Place the remaining chicken strips on top, season with the remaining salt, pepper, and herbs. Spread another ⅓ cup mayonnaise over this chicken layer.
- Arrange the remaining potato slices on top. Spread the remaining mayonnaise over the potatoes.
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes.
- After 45 minutes, carefully remove the foil (watch out for hot steam). Pierce the potatoes with a fork to check if they're tender. If the potatoes are still firm, cover again with foil and bake for an additional 15-20 minutes.
- Once the potatoes are tender, remove the foil if you haven't already, and sprinkle the shredded cheddar cheese evenly over the top.
- Return the uncovered dish to the oven and bake for 15 more minutes, until the cheese is melted and starting to brown.
- Remove from the oven and let rest for 5-10 minutes before cutting into portions and serving.
