This Easy Chicken Scalloped Potato comes together quickly and easily. With only 5 main ingredients, this bake is delicious and naturally Whole30 compliant. Enjoy with a side salad for a complete nourishing meal.
This post is in partnership with Chosen Foods, recipe and photography are my own. See full DISCLOSURE for details.
My mom would often make this dish when I was growing up. There’s really nothing spectacular about the ingredients in and of themselves.
It just calls for some comfort staples tossed with mayonnaise and a few vegetables in between. Nothing special – yet hearty and flavorful, this Chicken Scalloped Potato Bake makes a great quick meal.
Five Choicest Ingredients
As with all my recipes, the quality of ingredients matter! And because we are using a hefty amount of mayonnaise in this dish, the quality of that mayonnaise has to be outstanding. Whenever I can, I make my own. But that doesn’t always work out.
Related: Homemade Mayonnaise
Most mayonnaise in stores are made with rancid vegetable oils such as canola, soybean or rapeseed oils. Chosen Foods was one of the first brands to produce quality mayonnaise and they continue to develop products that meet supremely high expectations. That’s why they are still my first choice for storebought mayonnaise (and Avocado oil and cooking sprays).
Their first mayonnaise was made with Avocado oil and it was rich, and luscious and delicious. Recently, they came out with another gem that is just as delicious – Coconut Oil Mayonnaise!!
That’s right mayonnaise but made out of coconut oil. And no, it absolutely does not taste, smell, or feel like coconut oil at all. So if you’re not a big coconut fan, you can still enjoy this mayonnaise.
Coconut Oil Mayo is the 5th clean-label mayo in Chosen Foods’ condiment collection and probably my favorite. It’s also:
- Wholesome source of MCTs
- Non-GMO Project verified
- Good source of healthy fats and superfoods
- Gluten-free
- Soy & Canola free
- Made with cage-free, organic eggs
- Paleo & Whole30 compliant
- Clean ingredients, crazy good taste!
- No coconutty taste, only rich and delicious flavor!!
5 Ingredient Easy Chicken Scalloped Potatoes (Whole 30)
This simple recipe has your favorite hearty comfort foods like potatoes and chicken. It’s naturally Whole 30 and Paleo unless you add cheese on top. But even without the cheese, thanks to onions and tomatoes, it’s rich in flavor and texture.
Whole30 Easy Chicken Scalloped Potatoes
This Easy Chicken Scalloped Potato comes together quickly and easily. With only 5 main ingredients, this bake is delicious and naturally Whole30 compliant.
Ingredients
- 1 1/2 pounds chicken breast
- 1 cup real mayonnaise divided
- 1 tablespoon dried basil
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 tomatoes
- 1 small yellow onion
- 2 pounds russet potatoes
- 1/2 cup parmesan cheese (optional)
- freshly ground salt & pepper and parsley for garnish
Instructions
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Preheat oven to 425 degrees Fahrenheit.
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Cut the chicken into 1/2 inch pieces and toss it with basil, garlic powder, oregano, salt and 1/2 cup of mayonnaise. Spread evenly on the bottom of a 9x12 casserole pan (4 quart).
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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.
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Thinly slice peeled potatoes using a mandolin or a sharp knife. Toss with remaining mayonnaise and spread evenly over the onions.
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Top with finely grated parmesan cheese if using and freshly ground pepper.
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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.
Recipe Notes
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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 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.