Easy Chicken and Potato Bake
Discover the perfect no-fuss meal with this Easy Chicken and Potato Bake, a comforting one-pan dinner that's simple to prepare yet packed with hearty flavor. Tender, juicy chicken breasts are oven-roasted atop a bed of seasoned baby potatoes and sweet carrots, all enhanced with a savory blend of garlic powder, paprika, thyme, and a splash of chicken broth for moisture. This recipe is prepped in just 15 minutes and bakes to golden perfection in under an hour, making it an ideal weeknight dinner for busy families. Garnish with freshly grated Parmesan cheese and chopped parsley for an optional touch of elegance. Perfectly balanced and sure to become a household favorite, this chicken and potato bake delivers wholesome, satisfying flavor with minimal cleanup!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1.5 pounds baby potatoes (halved)
- 2 cups carrots (peeled and sliced into chunks)
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups chicken broth
- 0.25 cup parmesan cheese (grated, optional for garnish)
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
Place the halved baby potatoes and sliced carrots into a large mixing bowl.
Drizzle 2 tablespoons of olive oil over the vegetables and season with 1 teaspoon garlic powder, 1 teaspoon onion powder, 0.5 teaspoon paprika, 0.5 teaspoon dried thyme, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Toss until the vegetables are well coated.
Spread the seasoned vegetables evenly along the bottom of the prepared baking dish.
Pat the chicken breasts dry with a paper towel. Rub each chicken breast with the remaining 1 tablespoon of olive oil.
Season the chicken with the remaining 1 teaspoon garlic powder, 1 teaspoon onion powder, 0.5 teaspoon paprika, 0.5 teaspoon thyme, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
Nestle the seasoned chicken breasts on top of the vegetable layer in the baking dish.
Pour the chicken broth evenly over the vegetables and chicken to keep everything moist while baking.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil, stir the vegetables gently, and baste the chicken with the juices from the pan. Continue baking uncovered for another 20 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
Optional: For added flavor, sprinkle grated parmesan cheese and fresh parsley over the dish before serving.
Serve hot and enjoy a hearty and delicious chicken and potato bake!
Nutrition Facts
Calories |
2549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 4432 mg | 193% | |
| Total Carbohydrate | 178.3 g | 65% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 28.1 g | ||
| Protein | 260.1 g | 520% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1014 mg | 78% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 6495 mg | 138% | |
*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.
