Great recipes for potatoes and chicken baked in the oven will captivate you not only with their simplicity

A popular combination in one meal from one pan.

Prepare these delicious recipes for baked potatoes with chicken, which are ready in minutes.

Choose your way to prepare this delicacy.

You can find everything in this article.

Baked potatoes with chicken and cheese

Stuffed Baked Potatoes with Creamy Cheddar, Bacon and Chicken is a delicate and delicious dish that is suitable for any occasion. This recipe is perfect for using up leftovers to avoid wasting them, just like our potato gratin .

What will we need

• 6 large potatoes
• 500 g of chicken breast
• 1 tablespoon seasoning mix of onion powder, dill, parsley, garlic powder, salt, pepper and dried chives
• 120 g of cream cheese
• 3 slices of toasted bacon
• 250 g of grated cheddar cheese
• Freshly chopped chives
• Garnish: bacon, chives, ranch dressing, crumbled blue cheese

Method

• Add the chicken to the slow cooker and sprinkle with the spice mixture.
• Place a block of cream cheese on top of the chicken.
• Cover and cook on high for 2.5-3 hours or on low for about 4-5 hours.
• Meanwhile, roast the potatoes in the oven until soft and let cool.
• When the chicken is done, remove the lid and shred the chicken right in the pot with two forks.
• Stir in ¾ sliced bacon and grated cheddar.
• Using a sharp knife, make a slit along the top of each potato, being careful not to cut the potato all the way in half.
• Gently squeeze the ends to open the potato as much as possible, but to open it completely.
• Salt and pepper the inside and gently fluff the inside of the potatoes with a fork.
• Add a little butter. Then fill with the chicken mixture.
• Garnish each potato with grated cheddar and the remaining chopped bacon.
• Spread the potatoes on a foil-lined baking sheet and roast for 5 minutes or until the cheese has melted.
• Garnish with fresh ground chives and any leftover bacon.

Baked chicken with potatoes and tomatoes

Chicken and potatoes baked with a tasty Italian sauce, topped with melted cheese. This recipe for baked chicken with potatoes and cherry tomatoes is, like those recipes, a one-pot dinner that is quick and easy to prepare.

What will we need

• 4-5 skin-on chicken thigh steaks
• 1/2 tablespoon of olive oil
• 400g of crushed tomatoes
• 350 g of cherry tomatoes
• 3 medium potatoes (peeled and cut into pieces)
• 200 g mozzarella (grated)
• salt
• pepper

For Italian dressing

• 1/2 teaspoon each dried rosemary and thyme leaves
• 2 cloves of garlic (minced)
• 3 tablespoons of red wine or white wine vinegar
• 3 tablespoons of olive oil
• 1/2 teaspoon of salt
• pepper

Method

• Preheat the oven to 180 degrees.
• Mix the ingredients for the Italian dressing.
• Boil the potatoes in a pot until they are slightly undercooked – about 5 minutes of boiling.
• Pierce the potatoes a little with a fork so they absorb more of the flavor of the dressing and sprinkle with a pinch of salt and pepper.
• Meanwhile, season the chicken on both sides with salt and pepper.
• Heat 1/2 tablespoon olive oil in a large oven-safe skillet over high heat.
• Add the chicken and sear well on both sides, about 5 minutes per side.
• Remove the pan from the heat and pour off the excess fat.
• Spread the potatoes around the chicken and pour over the crushed tomatoes.
• Season with a pinch of salt and pepper and drizzle with Italian dressing.
• Top with cherry tomatoes and bake for 25-30 minutes or until the chicken is cooked through.
• Remove from the oven and sprinkle with cheese, then bake for a further 5 minutes until the cheese is melted and golden.
• Let stand for 5 to 10 minutes before serving. Garnish with basil leaves if desired.

Chicken and potatoes baked with cream

Baked Chicken and Potatoes with Dijon Creamy Sauce is a delicious one-pot wonder that’s perfect for any day of the week. Italian seasoning and Dijon mustard blend beautifully in a rich buttery sauce that pairs perfectly with the tender meat and potatoes.

What will we need

• 3 skinless chicken breasts
• 2 teaspoons Italian mixed spices
• salt
• pepper
• 2 tablespoons of butter
• 2 tablespoons of olive oil
• 500 g baby potatoes (halved or quartered)

For the cream sauce

• 1 tablespoon of butter
• 1 teaspoon of minced garlic
• 250 ml of chicken stock
• 2 tablespoons Dijon mustard
• 250 ml of heavy cream
• ½ teaspoon of salt
• ¼ teaspoon ground black pepper

Method

• Combine the chicken and potatoes in a large bowl.
• Drizzle with 1 tablespoon olive oil, toss to coat, then season generously with salt and pepper and Italian seasoning.
• In a large skillet, melt the butter over medium heat.
• Drizzle in 1 tablespoon of olive oil and mix well.
• Add the chicken to one half of the pan and the potatoes to the other half.
• Cook undisturbed for 3-4 minutes, turn the chicken and cook for another 3-4 minutes until browned on both sides.
• Transfer the chicken and potatoes to a plate and cover to keep warm.
• In the same pan, melt the butter over medium heat.
• Add the garlic and stir for 1 minute until fragrant.
• Stir in the chicken stock and Dijon mustard, then whisk in the heavy cream, salt and pepper.
• Return the chicken and potatoes to the pan and toss well in the sauce.
• Transfer to the preheated oven and bake for 15-20 minutes, until the chicken is cooked through and the potatoes are tender.
• Pour the Dijon sauce over the chicken and potatoes, garnish with freshly ground black pepper and fresh herbs and serve.

Baked chicken in the oven with potatoes and broccoli

Baked potatoes with chicken and broccoli become an obvious choice for a weeknight dinner when you just don’t have time. Or give it space in these simple broccoli salads , they are healthy and nutritious.

What will we need

• 1 kg boneless chicken thighs with skin
• 500 g of baby potatoes
• 1 tablespoon of olive oil,
• 1/2 tsp paprika (sweet, hot or smoked)
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• A pinch of cayenne pepper
• 750 g broccoli (cut into small florets)
• zest of 1 lemon
• ground chives
• lemon slices

Method

• Place the baking tray in the oven and preheat to 220°C for at least 15 minutes
• Mix the chicken and potatoes in a bowl.
• Add 1/2 teaspoon oil, paprika, garlic, onion, 1/2 teaspoon salt, pepper, and cayenne.
• Using your hands, mix the chicken and potatoes together and toss until everything is evenly coated.
• Remove the baking sheet from the oven and place the chicken skin side down on it.
• Arrange the potatoes around the chicken.
• Place the tray with the chicken and potatoes in the oven and immediately reduce the temperature to 200°C.
• Bake for 15 minutes.
• Place the broccoli in a clean bowl with the remaining 1/2 teaspoon olive oil and sprinkle with the remaining 1/4 teaspoon salt.
• Remove the tray from the oven. Using tongs, turn the chicken and potatoes. Spread the broccoli on the baking sheet around the chicken.
• Bake for another 15 to 20 minutes until the chicken is cooked through. Potatoes and broccoli should also be soft.
• Let the chicken thighs rest for 5 minutes before serving. Sprinkle the chicken, broccoli and potatoes with lemon zest and chives, then serve with lemon wedges.

Baked chicken with potatoes and spinach

This recipe for baked potatoes with chicken is perfect, thanks to the delicious cream sauce and fresh spinach. These ingredients perfectly complement the taste of the whole meal, you can confirm this in the spinach lasagna , which we recommend.

What will we need

• 500 g red potatoes (cut into quarters)
• 250 g whole spinach leaves
• 2 tablespoons of olive oil
• 4 chicken breasts
• ½ teaspoon of salt and
• ½ black pepper
• 1 tablespoon of Italian seasoning
• 4 cloves of garlic (chopped)
• 2 tablespoons plain flour
• 250 ml of chicken stock
• 125 ml of milk
• 150 g Parmesan cheese

Method

• Preheat the oven to 180 degrees. Lightly grease a glass or ceramic baking dish.
• Fill with half of the potatoes and spinach.
• Heat ½ tablespoon olive oil in a nonstick skillet over medium-high heat.
• Season both sides of the chicken breasts with salt, pepper and Italian seasoning.
• Fry the chicken breasts for 2 minutes on each side until lightly browned (the chicken is not cooked through).
• Transfer the chicken to the potato pan. Place the remaining potatoes and spinach on top of the chicken.
• In the same pan, heat the remaining olive oil over medium-low heat.
• Add the garlic and sauté for 2 minutes until fragrant.
• Add the flour and mix with the olive oil to make a roux.
• Let the roux simmer for 2-3 minutes, or until bubbling.
• While stirring constantly, pour in the chicken stock and bring to a gentle boil. Once it thickens, reduce the heat to low.
• Add the milk and Parmesan, stirring until well combined and the cheese has melted.
• Pour the cheese sauce over the chicken and potatoes.
• Bake for 20 minutes, remove from the oven and toss to coat everything evenly with the sauce.
• Return to the oven for another 10-15 minutes until the potatoes are tender.

The best potatoes for baking

The ideal potato for baking is low in moisture and high in starch. These properties allow potatoes to have a wonderfully fluffy center and crispy skin.

All these properties, red-brown potatoes have, and therefore they are ideal for baking.

While russet potatoes are the best potatoes for baking, there is no rule that requires this type to be used. Other potatoes that are low in moisture or high in starch, such as Russet potatoes, are also good for baking and are often used. (These types of potatoes are also ideal for frying for the same properties.)

If you use potatoes with a waxier skin, like red skin potatoes or Yukon Golds, you’ll get a buttery, rich flavor.

And of course baked sweet potatoes are a great alternative to traditional white potatoes.