Cheddar Chicken and Potatoes
Indulge in the ultimate comfort food with this Cheddar Chicken and Potatoes recipe—an easy, one-pan meal that’s loaded with flavor and perfect for busy weeknights. Featuring tender, golden-brown chicken breasts nestled on a bed of perfectly seasoned Yukon Gold potatoes, this dish is topped with a rich, velvety cheddar cheese sauce that melts into every bite. The warm blend of garlic powder, paprika, and thyme adds a fragrant depth to the hearty dish, while a final sprinkle of fresh parsley delivers a burst of color and freshness. Ready in just an hour with minimal prep, this cheesy chicken and potatoes recipe is a satisfying, family-friendly classic that pairs beautifully with a crisp side salad or your favorite steamed vegetables. Perfect for when you’re craving an easy baked chicken dinner with a creamy, cheesy twist!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 4 medium-sized Yukon Gold potatoes
- 1.5 cups, shredded Cheddar cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Dried thyme
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Milk
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish with olive oil or non-stick spray.
Wash and dice the Yukon Gold potatoes into 1-inch cubes. Place them in a large bowl and toss with 2 tablespoons of olive oil, garlic powder, paprika, dried thyme, salt, and black pepper.
Spread the seasoned potatoes evenly across the prepared baking dish, ensuring they're in a single layer. Bake in the preheated oven for 20 minutes.
While the potatoes are baking, season the chicken breasts on both sides with a pinch of salt, black pepper, and paprika (optional for extra color). Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Sear the chicken breasts for 2-3 minutes per side, until golden brown. The chicken does not need to be fully cooked yet, as it will finish cooking in the oven.
Remove the potatoes from the oven after 20 minutes and give them a quick stir to ensure even cooking. Nestle the seared chicken breasts on top of the potatoes.
In a small saucepan, warm the milk over low heat and stir in 1 cup of shredded cheddar cheese until melted and smooth. Pour the cheese sauce evenly over the chicken and potatoes.
Sprinkle the remaining 0.5 cup of cheddar cheese over the top for extra cheesiness.
Return the baking dish to the oven and bake for an additional 25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the potatoes are tender.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve hot with your favorite side salad or steamed vegetables.
Nutrition Facts
Calories |
2875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 718 mg | 239% | |
| Sodium | 4376 mg | 190% | |
| Total Carbohydrate | 170.5 g | 62% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 9.0 g | ||
| Protein | 268.8 g | 538% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1018 mg | 78% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4212 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
