Chicken and Potato Bake

Baked chicken dishes enjoy immense popularity, especially during the colder months when hearty meals are in high demand. The allure of a creamy, savory bake lies in its ability to provide warmth and satisfaction, wrapping you in a comforting embrace with every bite. The Creamy Herb Chicken and Potato Bake stands out as a quintessential example of this genre, combining the wholesome goodness of chicken and potatoes with a rich, creamy sauce that tantalizes the taste buds.

Indulge in the heartwarming flavors of Creamy Herb Chicken and Potato Bake—perfect for cozy dinners or special gatherings. This easy recipe features succulent chicken thighs and tender potatoes enveloped in a luscious herb-infused cream sauce. A few ingredients create a dish that's nutritious, comforting, and sure to impress. Serve it with a light salad or crusty bread for a complete meal. Try it today! #ComfortFood #ChickenRecipes #EasyDinner #HomeCooking #Foodie #RecipeIdeas

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Ingredients

4 chicken thighs, bone-in and skin-on

4 medium potatoes, thinly sliced (Yukon Gold or red potatoes work well)

1 cup heavy cream

1 cup grated Gruyère cheese

1 cup chicken broth

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon rosemary, chopped

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C).

Prepare Chicken: Season the chicken thighs with salt, pepper, and paprika. Heat the olive oil in a large skillet over medium heat. Sear the chicken thighs, skin-side down, for about 5-7 minutes until golden brown. Flip and cook for another 3-4 minutes. Remove from heat and set aside.

Layer Potatoes: In a greased 9x13 inch baking dish, arrange half of the sliced potatoes in an even layer. Season with salt and pepper.

Add Herbs and Garlic: Sprinkle half of the minced garlic, thyme, and rosemary over the potatoes.

Add Chicken: Place the seared chicken thighs over the first layer of potatoes.

Create Cream Mixture: In a mixing bowl, combine the heavy cream, chicken broth, remaining garlic, thyme, and rosemary. Whisk until well blended.

Assemble the Bake: Pour the cream mixture evenly over the chicken and potatoes, ensuring the potatoes are well covered. Top and sprinkle the grated Gruyère cheese evenly across the top.

Final Layer: Add the remaining slices of potatoes over the top layer. Drizzle a little olive oil and season with more salt and pepper.

Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and potatoes are tender.

Serve: Remove from the oven and let rest for 10 minutes. Garnish with freshly chopped parsley before serving. Enjoy your creamy herb chicken and potato bake!

Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 4