Ingredients for One Pan Chicken And Potato Bake
- Chicken Pieces
- 2 lbs potatoes (Yukon Gold or russet), cut into 1-inch cubes
- Italian Dressing
- Parmesan Cheese
- 1 tbsp Italian seasoning
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How to Make One Pan Chicken And Potato Bake
- Preheat oven to 400°F (200°C).
- Wash and cut 2 lbs potatoes (Yukon Gold or russet) into 1-inch cubes.
- Place potatoes in a large bowl. Add 2 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper. Toss to coat evenly.
- In a separate bowl, season 4 boneless, skinless chicken breasts (about 1.5 lbs) with 1 tsp salt, ½ tsp black pepper, and ½ tsp paprika.
- Arrange potatoes in a single layer in a 13x9-inch baking dish. Top with the seasoned chicken breasts.
- In a small bowl, whisk together ¼ cup chicken broth, 2 tbsp olive oil, and 1 tbsp Italian seasoning.
- Pour the chicken broth mixture evenly over the chicken and potatoes.
- Sprinkle ½ cup shredded mozzarella cheese over the top.
- Cover the baking dish with aluminum foil.
- Bake for 45 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the chicken is cooked through and the potatoes are tender and slightly golden brown.
- Sprinkle with 2 tbsp chopped fresh parsley (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
10g
Fat
8g
Carbs
10g
