This Chicken Potato Bake recipe is so simple yet flavorful. With only 5 main ingredients, this bake is a great go-to recipe and is naturally Whole30.
The classic meat and potatoes get a makeover by adding your favorite spices, onions and tomatoes and baking to delicious perfection.
The chicken is fabulously tender and full of flavor. The comfort food that is potatoes are totally necessary to make this dish spectacular. Sandwiched between those two are slices of tomatoes and onions – which add incredible moisture, texture, and flavor to this healthy and easy meal.
And the best part is it’s all done in one pan!
Chicken Potato Bake Recipe
Don’t you just love one pan dinners? Throwing chicken dinners together on one pan to feed the family couldn’t be easier. And this one is favored by so many kids and adults alike. What is not to like?
- Meat: tender chicken soaked in all the flavors. ✔
- Potatoes: slathered with luscious mayonnaise. ✔
- Herbs: to season said meat with subtle hints of basil and garlic. ✔
- Onions: they provide incredibly flavor that seeps into the chicken. ✔
- Tomatoes: for that perfect texture and more flavor to add to the chicken. ✔
With five main ingredients – you have a Whole30 easy meal that will satisfy that whole family.
Make this in a large casserole dish so you have lunches ready to go the next day. Any leftovers can be stored in an airtight container and you’re set!
Healthy Chicken Potato Bake
At first glance, this Chicken Potato Bake recipe doesn’t look all that healthy. With starchy potatoes drenched in mayonnaise and very little vegetables – what could possibly be healthy about this?
You can file this Chicken Potato Bake under the “comfort food.” But one that can easily be healthified with the right ingredients.
For starters, make sure you use organic potatoes and quality mayonnaise (more on mayo below ↓).
When buying chicken for this recipe, always go with organic at the very least or ideally pastured. We love ButcherBox and have been subscribers for few years now. They always have special bundles on their meats that we love to take advantage of.
We love chicken thighs for most of our chicken meals but chicken breasts (as shown in pictures) will work too.
Whole30 Approved Mayo
This recipe calls for a significant amount of mayo and contrary to what you were led to believe – mayonnaise is actually not bad for you. So long as you source the best mayonnaise your budget allows and avoid rancid vegetable oils such as canola, soybean or rapeseed oils.
Ideally, it’s always best to make your own. If you feel adventurous, you can find my super-easy 4-ingredient recipe to Homemade Mayonnaise here.
But not to worry if you can’t make your own. Good quality mayonnaise is aplenty these days lining the shelves of supermarkets.
We personally love Chosen Foods mayonnaise. They were one of the first brands to produce quality mayonnaise with healthy oils and they continue to develop products that meet supremely high expectations.
To make sure this potato bake stays Whole30, use only compliant mayo and you’re all set.
Whole30 Casserole
Now that we emphasized the importance of using only Whole30 mayonnaise, how do we keep it Whole30?
This Chicken Potato Bake is very simple. With only five main ingredients – just be sure that all of them are compliant. The basic ones in the recipe card are naturally Whole30. Just omit the optional parmesan that would go on top of the bake and you’re good!
We love serving this Whole30 Chicken and Potato Bake with a generous side of salad like this Harvest Kale Salad or this Greek Tomato and Cucumber Salad.
How to Make Chicken Potato Bake
This Chicken Potato Casserole can be made in four easy steps:
- Toss cut chicken with spices and add to casserole dish.
- Add tomatoes and onions evenly over the chicken.
- Slice potatoes into rounds and toss with mayo. Spread evenly over the chicken and vegetables.
- Cover and bake.
Can other vegetables be added to Chicken Potato Bake?
We prefer to have this bake simple as it is and instead load up our salads with as many veggies as we can. But yes, you can add other vegetables to this potato bake. Just remember that some take longer to cook than others.
How to season chicken for this Chicken Potato Bake?
We love the simplicity of basil, oregano, and garlic powder but you may use Ranch seasoning (the dried mix) or Italian herbs or any other combination of your favorite herbs.
Can I use something besides mayonnaise?
Mayonnaise adds flavor and pulls in all the ingredients together.
If you’re not dairy free, you may use sour cream or Greek yogurt but keep in mind this automatically makes this one pan meal non-compliant to Whole30.
You can also use avocado oil or olive oil instead of mayonnaise but results will differ.
See all those distinct layers? They all come together to bring the most amazingly easy and delicious one pan meal.
Chicken Potato Bake (Whole30)
Ingredients
- 1 1/2 pounds chicken meat breasts or thighs
- 1 cup real mayonnaise divided
- 1 tablespoon dried basil
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 tomatoes large
- 1 yellow onion small
- 2 pounds russet potatoes
- 1/2 cup parmesan cheese (optional)
- freshly ground salt & pepper and parsley for garnish
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Cut the chicken into 1/2 inch pieces and toss with basil, garlic powder, oregano, salt and 1/2 cup of mayonnaise. Spread evenly on the bottom of a 9x12 casserole pan (4 quart).
- Slice tomatoes into 1/4" 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 peeled potatoes using a mandolin or a sharp knife. Toss with remaining mayonnaise and spread evenly over the onions.
- Top with finely grated parmesan cheese if using and freshly ground pepper.
- Cover and bake for 40 minutes. Remove cover and continue to bake for additional 20 minutes or until golden brown on top. Garnish with fresh curly parsley.
Notes
Nutrition
If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.
Need More Easy One-Pot Meals?
Sheet Pan Garlic Butter Salmon, Asparagus, and Potatoes (Paleo, Whole30, Low Carb options)
Keto Chicken Cabbage Casserole (Low Carb, GAPS, Primal)
Crustless Skillet Pizza (Low Carb, GAPS, Primal) + VIDEO
Instant Pot Whole30 White Chicken Chili (Paleo, GAPS, Low Carb)
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This post was sponsored by Chosen Foods when it was originally published in June 2017. It has since been updated to include helpful information. See full DISCLOSURE for details.
This meal looks incredible!
Thanks Linda.
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!
Ha! Thanks Raia – you are too sweet.
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.
Thanks Emily. It’s a yummy all-in-one dish!
My mouth is watering! I haven’t seen that mayo brand before – thank you for the brand rec!
The perfect comfort meal!
Thanks Jen. All in one. 😉
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!
Awesome Jessica. Thank you for sharing that with me. xoxo
Made this for dinner last night. So incredibly flavorful – even leaving out the Parmesan cheese and tomato due to food allergies.
Good to hear Kelli. Glad you liked it.
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 🙂
So happy to hear that, Maddie. Thanks for sharing your success!
Is the Chicken cooked or add it in raw?
Hi Kammie,
You add it raw. 🙂
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?
Hi AnnieLaurie,
It calls for 2 tomatoes (medium-large) – just enough to cover the chicken when cut in 1/4″ slices. Enjoy!
“Most mayonnaise in stores are made with rancid vegetable oils” Bold claim. Have any proof? (And not just other blogs that claim it.)
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/
Can you make ahead and refrigerate until cooking?
Can you make ahead? Worried about the raw chicken.
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.
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!
Awesome to hear Margaret!
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?
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. 🙂
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!
Those were great subs! Thanks for sharing Theresa!
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.
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.
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.
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.
My family loved this ! I made this last week and are already asking for it again. Great flavor and easy. Thanks alot!
Awesome Bruce! Glad to hear it!
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.
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.
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.
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. 🙂
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 🙂
Hi Aubree,
Just cut the chicken in small chunks (not in half). Sorry for the confusion. Enjoy!
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.
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 🙂
Could you make this in an instapot?
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.
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!
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. 🙂