Can I use chicken thighs instead of breasts for this recipe?

Yes, absolutely! Chicken thighs are a great alternative. They tend to stay even juicier during baking. Adjust cooking time slightly, as thighs might take a few minutes longer to cook through depending on their size.

What kind of potatoes work best for creamy baked dishes?

For creamy baked dishes, waxy potatoes like Yukon Gold or red potatoes are excellent choices. They hold their shape well and have a nice creamy texture once cooked, absorbing the flavors beautifully. Russet potatoes can also work but might become a bit more crumbly.

Can I prepare this dish ahead of time?

You can definitely do some prep work in advance! Slice the potatoes and chop the chicken, then store them separately in airtight containers in the fridge. You can also mix the creamy sauce ingredients, cover, and refrigerate. Combine everything just before baking for the freshest results.

How do I store and reheat leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave, but for best results, warm it in the oven at 350u00b0F (175u00b0C) until heated through, adding a splash of milk or broth if the sauce seems too thick.

Easy Creamy Baked Chicken and Potatoes: Your New Go-To One-Pan Dinner!

Name: Easy Creamy Baked Chicken and Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 large potatoes, peeled and cut into 1-inch cubes; 2 boneless, skinless chicken breasts, cut into 1-inch pieces; 1 cup heavy cream (or cooking cream); 1/2 cup chicken broth; 2 cloves garlic, minced; 1 teaspoon dried Italian seasoning; 1/2 teaspoon paprika; 1/4 teaspoon onion powder; Salt and freshly ground black pepper to taste; 2 tablespoons olive oil; Fresh parsley, chopped, for garnish (optional)

Description

A comforting and simple one-pan dish featuring tender chicken, roasted potatoes, and a rich, creamy sauce, perfect for a weeknight meal.

Ingredients

Scale

2 large potatoes, peeled and cut into 1-inch cubes
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup heavy cream (or cooking cream)
1/2 cup chicken broth
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon paprika
1/4 teaspoon onion powder
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
Fresh parsley, chopped, for garnish (optional)

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Instructions

Step 1: Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
Step 2: In a large bowl, combine the cubed potatoes and chicken pieces. Drizzle with olive oil and toss to coat.
Step 3: In a separate small bowl, whisk together the heavy cream, chicken broth, minced garlic, Italian seasoning, paprika, onion powder, salt, and pepper.
Step 4: Pour the cream mixture over the chicken and potatoes in the large bowl. Toss gently until everything is evenly coated.
Step 5: Transfer the chicken and potato mixture into the prepared baking dish, spreading it out into an even layer.
Step 6: Bake for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender and lightly browned. The sauce should be bubbly and slightly thickened.
Step 7: Remove from oven, let it rest for a few minutes, then garnish with fresh chopped parsley, if desired, before serving.

Notes

For an extra cheesy touch, sprinkle 1/2 cup shredded cheddar or mozzarella cheese over the dish during the last 10 minutes of baking. You can also add other vegetables like chopped bell peppers or broccoli florets for more color and nutrients.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 420 kcal
Sugar: 3g
Sodium: 450mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 28g
Cholesterol: 120mg

Description

Ingredients

Instructions

Notes

Nutrition

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