This Chicken Potato Bake recipe is simple yet so flavorful. With only 5 main ingredients, this meat and potatoes comfort food is a great meal for when you're short on time.
Chicken Potato Bake
The classic meat and potatoes get a makeover by adding your favorite herbs, some seasonal veggies, and baked to delicious perfection.
The chicken is fabulously tender and full of flavor. The comfort food that is potatoes are necessary to make this dish spectacular.
Sandwiched between the meat and potatoes are slices of tomatoes and onions - which add incredible moisture, texture, and flavor to this healthy and easy meal.
And the best part? It's all done in one pan saving you precious time and extra dishes.
Why you need this recipe in your meal rotation
This potato bake recipe has been in our family for decades. And for good reason.
Check out all these benefits that this humble casserole boasts:
- With meat and potatoes, it's almost a complete meal. Toss a simple side salad together and you're good to go.
- This easy recipe is versatile and can be made with any cut of chicken or any type of potatoes.
- From start to finish, the entire recipe takes only 50 minutes with 15 minutes of hands on prep time - making it a great weeknight dinner for the whole family!
- It is full of great flavor! Don't let the simplicity of the recipe deceive you into thinking it lacks flavor.
- This recipe is dairy free but a little Parmesan on top of the potatoes does wonders.
- It makes a great meal to deliver to a new mama or hurting friend.
That's just a small sampling of the benefits that this potato casserole offers. But it's obvious this needs to be included into your family favorites recipe collection.
Helpful Tip: Double the recipe - one for dinner and one to deliver to a friend in need. This comfort food is comfort for a reason.
What are the ingredients in Chicken Potato Bake?
The ingredients in this Chicken Potato Bake are pretty basic and readily available at the grocery store so you should have no trouble finding what you need.
In fact, it's possible you may have everything at home already.
- chicken breasts or thighs: we prefer thighs for flavor but breasts is leaner and cooks quicker
- potatoes: your favorite potatoes will do - white potatoes, russet potatoes, red potatoes, but our favorite is Yukon gold potatoes
- yellow onion: for amazing flavor and juiciness
- tomatoes: again adds great flavor and different texture - any variety of tomatoes will work here
- mayonnaise: this will create a semi creamy sauce as the juices from the chicken and veggies meld into the mayo. Use the best your budget allows and check those ingredients.
- herbs: this casserole is subtly seasoned with dried basil and garlic powder to keep it simple and delicious
Make it Nutrient-Dense: Consider making your own mayonnaise so you can fully control all the ingredients that go into your meal. Find the recipe to Avocado Mayonnaise here.
Suggested Substitutions and Variations
This Chicken Potato Bake is naturally Whole 30 and paleo because it's dairy free. As mentioned above, be sure your mayonnaise doesn't contain any rancid seed oils or unneeded additives.
I do like adding a little bit of freshly-grated Parmesan to the top but omitting that will not alter the overall flavor of the dish.
Additionally, this recipe is easy to tweak to fit your family's taste preferences. Consider making these changes:
- Don't like tomatoes? Use zucchini instead, just slice one zucchini into rounds.
- Another good option for veggies is mushrooms and/or bell peppers. Adds great flavor and texture.
- Prefer the onions cut differently? Finely dicing them will make them essentially melt into the rest of the ingredients and will go unnoticed by onion-haters.
- Use chicken breasts for a leaner dish while chicken thighs will give you more flavor and less chance of drying it out.
Frequently Asked Questions & Tips
Cooked chicken like from rotisserie chicken is great for some recipes like this Chicken Cabbage Casserole but for best result, using raw chicken is best here. Because the potatoes are also raw, we need the cooking time for it to cook thoroughly. If using chicken leftovers, you run the risk of leaving the chicken dry after baking time.
This meal is appealing partly because of it's simplicity. But to dress this Chicken Potato Bake up (say, if you're hosting for a crowd or just have a few extra minutes), consider grating some fresh Parmesan on top, adding some bacon bits (find the easy fool-proof oven recipe here) and fresh curly parsley for a pop of color.
It absolutely can be healthy when made with the right ingredients. We already talked about the importance of using quality mayonnaise made with pastured eggs and good oil like extra virgin olive oil. Find a recipe to homemade mayonnaise here.
This recipe has no cream and thus is naturally dairy free if dairy is problematic for you. Furthermore, even chicken has a spectrum of "good, better, best" and best would be pastured, free-range chicken that you can buy from your local farmer.
Additionally, use organic potatoes and keep the skin on for added nutrition. If organic potatoes are not feasible, I would suggest peeling them to remove any pesticide exposure.
Make-Ahead Tips
This hearty casserole has 15 minutes of hands on prep time. The oven will take care of the rest.
But sometimes those 15 minutes in the late afternoon can make or break your evening so my make-ahead tip for this Chicken Potato Bake recipe would be to make it in the morning, cover it, and store it in the refrigerator until ready.
Just remember to pull it out of the refrigerator and allow it to come to room temperature before popping it in the oven.
This recipe is not good at freezing raw (raw potatoes don't freeze well) but can be frozen after completely chilled after cooking.
You can also break this recipe down to make it in stages and have components ready to assemble at dinner time.
- Slice up the onions, tomatoes, potatoes (keep taters in a bowl of water) - keep this in containers in refrigerator.
- Cut up the chicken and toss with mayonnaise and herbs - keep in the refrigerator until ready to assemble.
- If using homemade, make sure you have a batch of mayonnaise ready.
Storage and Re-heating Instructions
To store: If you have any leftovers, transfer them to an airtight container and keep in the refrigerator for up to 5 days. I prefer using glass containers similar to these than can go from refrigerator to oven for easy reheating.
To reheat: My preferred way to reheat this and any other casserole-type meals is to reheat them in an air fryer or convection oven. I simply put the glass container with leftovers into the air fryer/convection oven and heat it for 10-15 minutes at 400 degrees Fahrenheit.
Alternatively, you can also reheat leftovers in a cast iron skillet with a lid on medium-low heat. You may need to add a tablespoon or two of water to create steam.
Helpful Tip: If using convection oven-type air fryer, don't bother with preheating it first before reheating your leftovers. It actually warms through better with gradual temperature rise and also avoids the risk of cold glass container shattering.
How to make Chicken Potato Bake
The complete printable recipe is below in the recipe card for your convenience.
This Chicken Potato Bake recipe calls for these ingredients that you will need: chicken meat, mayonnaise, dried basil, dried oregano, garlic powder, sea salt, tomatoes, onion, potatoes, Parmesan cheese (if using), and salt & pepper.
Step 1. Prepare the chicken
Cut the chicken into bite-size pieces (about ½ inch to 1 inch size). Toss with basil, oregano, garlic powder, salt and half of the mayonnaise.
I prefer to do this step directly in the baking dish to avoid dirtying more dishes.
Spread evenly on the bottom of a 9x12 casserole dish (4 quart size dish).
Helpful Tip: You can quickly and efficiently thaw frozen chicken in a bowl full of water. Make sure the chicken is sealed properly first, then submerge the chicken in water for 10-15 minutes or until thawed. Replace water if needed.
Step 2. Prepare the veggies
Cut tomatoes in half, then slice them into ¼" thick half-moons.
Do the same for onions. Peel them first, then slice into into half rings.
Thinly slice potatoes into ⅛"-¼" thickness either with a sharp knife or mandolin slicer like this one. The thickness of your potatoes is strictly preferential. You do get a more aesthetically looking casserole the thinner the potatoes.
Toss the potatoes with the remaining mayonnaise making sure to coat both sides of the potato slices.
Step 3: Assemble & Bake
To your spread chicken, add a layer of tomatoes, followed by a layer of onions.
Finish by spreading the sliced potatoes evenly over the chicken and vegetables, making sure to cover any and all holes.
Season with salt and pepper and sprinkle some Parmesan cheese if using.
Cover and bake in a preheated 425 degree Fahrenheit oven for 40 minutes. Remove cover and continue to bake for additional 20 minutes or until golden brown on top.
When done baking, remove Chicken Potato Bake from oven and allow to rest for 10 minutes for all the juices to settle in the baking dish.
Garnish with fresh curly parsley before digging in.
Helpful Tip: If using foil to cover the Chicken Potato Bake, use a parchment paper to create a barrier between the food and aluminum foil.
Helpful Tools & Links
Below are some links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.
- Tools: chef knife, cutting board, mandolin slicer, large mixing bowl
- Ingredients: real salt, dried basil, dried oregano, garlic powder
- Serving Supplies: casserole dish with platter lid, freezer safe container, airtight container for leftovers
What to serve with Chicken Potato Bake?
Make it a meal! Consider these options to add to this bake to make it a complete meal.
- Cabbage Cucumber Salad
- Roasted Green Beans with Bacon
- Tomato Cucumber Onion Salad
- Easy Roasted Broccolini
- Avocado Cabbage Slaw
Looking for other chicken dinner recipes? Here are some ideas:
Hey there! If you make this recipe, I'd love for you to give me a quick review & star rating below. It's the best way to support food bloggers like myself.
Chicken Potato Bake
Ingredients
- 1 ½ pounds chicken breasts or thighs boneless and skinless
- ⅔ cup mayonnaise divided
- 1 tablespoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon dried oregano
- 2 tomatoes, medium approximately ¾ pounds
- 1 yellow onion approximately ½ pound
- 2 pounds potatoes, Yukon gold, russet, red potatoes washed and dried
- ¼ cup Parmesan cheese (optional)
- salt and pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit. Cut the chicken into ½ inch pieces and toss with basil, garlic powder, oregano, salt and ½ cup of mayonnaise. Spread evenly on the bottom of a 9x12 casserole pan (4 quart).
- Slice tomatoes into ¼" thickness and spread them evenly on top of the chicken. Follow with sliced onions in the same manner. Lightly season with salt and pepper.
- Thinly slice potatoes using a mandolin or a sharp knife. Toss with remaining mayonnaise and spread evenly over the onions. Top with Parmesan cheese (if using) and freshly ground pepper.
- Cover and bake for 40 minutes. Remove cover and continue to bake for additional 10 minutes or until golden brown on top. Broil for 5 minutes until golden brown. Garnish with fresh curly parsley.
Notes
Nutrition
The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.
©Prepare and Nourish • Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated but please do NOT screenshot or copy/paste complete recipes to websites or social media.
This post was originally published June 2017 but has since been updated to include helpful information.
linda spiker says
This meal looks incredible!
Anya says
Thanks Linda.
Raia Todd says
I can't believe I haven't thought of adding chicken to scalloped potatoes before. You're a culinary genius. Haha! Can't wait to try this!
Anya says
Ha! Thanks Raia - you are too sweet.
Emily @ Recipes to Nourish says
These scalloped potatoes look amazing!!! I've never thought to add chicken, that's a brilliant idea! Love all of this creamy, cheesy, herby goodness.
Anya says
Thanks Emily. It's a yummy all-in-one dish!
Renee Kohley says
My mouth is watering! I haven't seen that mayo brand before - thank you for the brand rec!
Jen says
The perfect comfort meal!
Anya says
Thanks Jen. All in one. 😉
Jessica says
I made this awesomeness for my tired and starving crew tonight. We all agreed this is a keeper recipe in our rotation. Even my onion and tomato disliking kiddos were gobbling it down. Thanks for sharing!
Anya says
Awesome Jessica. Thank you for sharing that with me. xoxo
Kelli says
Made this for dinner last night. So incredibly flavorful - even leaving out the Parmesan cheese and tomato due to food allergies.
Anya says
Good to hear Kelli. Glad you liked it.
Maddie says
This was delicious! I used avocado mayo because that's what we had in the house and I was nervous it would come out tasting funny but it was perfect! I also used chicken thighs and they came out so tender! Just what I needed on day 4 of the Whole30. Will definitely make this again 🙂
Anya says
So happy to hear that, Maddie. Thanks for sharing your success!
Kammie says
Is the Chicken cooked or add it in raw?
Anya says
Hi Kammie,
You add it raw. 🙂
AnnieLaurie Walters says
Hi! I am excited to try this, but I have a question about the tomatoes? I see tomatoes listed in instructions but I do not see the amount in the ingredient list. How many tomatoes do I use?
Anya says
Hi AnnieLaurie,
It calls for 2 tomatoes (medium-large) - just enough to cover the chicken when cut in 1/4" slices. Enjoy!
Mark says
"Most mayonnaise in stores are made with rancid vegetable oils" Bold claim. Have any proof? (And not just other blogs that claim it.)
Anya says
Hi Mark,
Because store-bought mayonnaise is typically made with soybean and canola oils, it's safe to make this conclusion as both of these oils are high in polyunsaturated fat. This fat is very unstable and is most prone to rancidity. Flax seed oil is also a polyunsaturated fat and it's typically sold in dark bottles and stored in the refrigerator. Additionally, canola especially is high in omega-3s which easily become rancid when oxidized and subjected to high temperatures. Perhaps this article would interest you - it particularly speaks to the processes that this once-industrial oil typically takes to get on store shelves. And it's packed with sources per your request.;) https://www.westonaprice.org/health-topics/know-your-fats/the-great-con-ola/
T says
Can you make ahead and refrigerate until cooking?
Treena says
Can you make ahead? Worried about the raw chicken.
Anya says
Yes and no!!! Make it and bake it ahead and once it's cooled, you can refrigerate it. Then reheat it. However, I would not refrigerate the uncooked casserole for reasons you mentioned! And potatoes don't freeze well either so that's not an option. This is one of those meals that is best prepared and cooked right away. Thankfully, it's an easy enough meal to do that and doesn't require a lot of prep.
Margaret says
Wonderful recipe! II changed it a little by using 2 small cans of organic chicken breast, adding 1 thin-sliced medium zucchini to the mix, and cutting the mayo amount called for in half,, and it still turned out delicious. Definitely a keeper; thank you!
Anya says
Awesome to hear Margaret!
Franceen Loy says
Hi there! Would love to make this, but my mom isn’t a big fan of potatoes. Would substituting sweet potatoes work with this recipe? Or would that be weird?
Anya says
I think sweet potatoes should work but haven't tried it myself. If you do, please come back to let us know how it worked out. 🙂
Theresa says
I made it with sweet potatoes tonight - AMAZING! This is a new go-to recipe! Thank you! I'm sure I added more fresh parmesan than called for... I also used green onion in place of onion. Just spectacular! Smelled so good baking too!
Anya says
Those were great subs! Thanks for sharing Theresa!
Danielle says
I find a lot of recipes that are underwhelming. Even some 5 star ones. This one truly was great! I did not get the suggested mayo. It was $9! Everything else on that order was the same price. I did get some good organic stuff though. My husband liked it just how it was, and it really was great, but I thought it might taste really good with some extra cheese in there (yes, I know I’d be sacrificing some of the healthiness of the recipe. I love cheese!...) I already went heavy handed on the Parmesan, and used closer to a whole cup. I think another type of cheese would be good in there too, but I can’t put my finger on what type and what layer it should be in. Any suggestions? Other than that, only thing I would suggest is giving a more realistic prep time. You could maybe get it all assembled in 15 minutes if you’re quick, and all your stuff is already peeled and cut up, but overall, it took me about two hours to get it in the oven. Granted, I’m not the fastest in the kitchen, especially when trying a new recipe, but I don’t think I could ever get it all done in under an hour.
Anya says
Hi Danielle,
Glad you enjoyed the recipe. I bet mozzarella would work well between the potato slices. It would become cheesy and stringy when cooked. Of course, it's no longer Whole30 but it's a great compromise for an otherwise healthy dish.
Peggy says
My husband and I love this recipe. However, we have substituted chicken thighs for the chicken breasts to save money. The only problem is that it is very soupy. Do you have any suggestions on what we can add so that it isn’t quite so soupy. Otherwise, it’s a keeper in our book.
Anya says
Hi Peggy,
Glad you enjoyed the recipe! Did you remove the cover 20 minutes prior to end cooking time? That should be enough time for juices to evaporate. Try to increase that time by 10 minutes to keep the casserole uncovered and hopefully that does it. You can also carefully pour the extra juices out. Hope that helps.
Bruce says
My family loved this ! I made this last week and are already asking for it again. Great flavor and easy. Thanks alot!
Anya says
Awesome Bruce! Glad to hear it!
Karen Payne says
Hello, I have a question, on the Whole30 plan you are not allowed to have any cheese and your recipe calls for Parmesan cheese. would this be considered a Whole30 recipe? I am just asking so I know what to eat as I am giving this Whole30 plan a try.
Anya says
Hi Karen,
No - cheese is not allowed on Whole30. Since it's just on the top of the bake, simply omit it. Also, be sure to use Whole30 compliant mayonnaise or make your own to avoid soybean oil and other non-Whole30 compliant ingredients. All the best with Whole30!! Much health to you.
Kathleen says
Sounds like a great recipe, Anya, but as the last person questioned it is NOT Whole30 or Paleo (with the cheese & if you don’t use compliant mayo). It’s not good to have it tagged/advertised with these tags —especially for people who are new to these ways of eating and could easily misinform them on what is ok or not per food guidelines.
Anya says
Hi Kathleen,
I understand your concern. The only non-compliant ingredient in this recipe is the optional parm cheese. But I can see how it could be misleading for new Whole30-ers. I will edit the recipe to include detailed notes in order to keep this Whole30. 🙂
Aubree says
For the chicken are you supposed to cut it in 1/2 chunks or just the whole slices (like slicing chicken in half) I’m just a bit confused. Thanks 🙂
Anya says
Hi Aubree,
Just cut the chicken in small chunks (not in half). Sorry for the confusion. Enjoy!
Rennie Beasley says
Wow! I tried this for dinner tonight, honestly not expecting much. But it was delicious! I sprinkled shredded Parmesan between the layers and on top, and left out the tomatoes. I used an avocado oil mayo. This is going into my faves.
Sara says
Amazing recipe! I've never cooked or even baked with mayo before, turned out incredible. I baked it covered for an hour and uncovered 20min. I found it a little greasy but overall it was great. Thanks for sharing 🙂
Abby says
Could you make this in an instapot?
Anya says
Hi Abby,
I've never made this in an Instant Pot but if you do try - let us know how it turns out. I would probably make it in a pan (not pot) then broil it in oven for a few minutes.
Kayla says
My whole family is in love with this recipe!! I'm hoping to make a double batch and save some for another day... would freezing or saving in the fridge affect the outcome? Thank you so much!
Anya says
Hi Kayla,
I'm so glad you love the recipe. Unfortunately, this won't work as a freezer meal as the potatoes don't freeze well at all. You can prepare the chicken part of it and freeze it, then remove it from freezer,thaw and proceed with teh rest of the recipe. Let me know how it turns out if you try this. 🙂
Ms. Sara Coakley says
This is hands down one of the best things I've ever eaten. So delicious!