Description
Creamy Chicken and Potato Bake
Ingredients:
4 chicken thighs (bone-in or boneless)
4-5 medium potatoes, sliced thinly
1 cup heavy cream
1/2 cup chicken broth
3 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper to taste
1/4 cup grated Parmesan cheese
Fresh thyme for garnish
Instructions:
1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
2. Season the chicken thighs with salt, black pepper, dried thyme, and rosemary. Set aside.
3. Arrange the sliced potatoes in the baking dish in an even layer. Season lightly with salt and pepper.
4. In a mixing bowl, combine heavy cream, chicken broth, minced garlic, and Parmesan cheese. Pour the mixture over the potatoes.
5. Place the seasoned chicken thighs on top of the potatoes.
6. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the chicken is golden and fully cooked, and the potatoes are tender.
7. Garnish with fresh thyme and serve warm. Enjoy this comforting and flavorful dish!
#CreamyChickenBake #ComfortFood
Step-by-Step Guide
Follow this detailed guide for a foolproof bake. First, preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. Pat the chicken thighs dry with paper towels; this helps the seasoning stick and promotes browning. Season them generously on both sides with salt, pepper, dried thyme, and rosemary. Use a mandoline or sharp knife to slice the potatoes uniformly, about 1/8-inch thick, so they cook evenly. Layer them in the dish, slightly overlapping. In your mixing bowl, thoroughly whisk the heavy cream, broth, minced garlic, and Parmesan until the cheese begins to incorporate. Pour this evenly over the potatoes, ensuring they are all coated. Nestle the chicken thighs on top, skin-side up if using bone-in. The crucial step is the covered bake: seal tightly with foil and bake for 40 minutes. This steams the potatoes to tenderness. Then, remove the foil to bake for 20+ minutes, allowing the sauce to thicken and the chicken to become deeply golden.
Serving Suggestions
This hearty bake is a complete meal but can be elevated with simple sides. For a fresh contrast, serve with a crisp green salad tossed in a light vinaigrette. Steamed green beans, roasted broccoli, or glazed carrots also pair beautifully. To soak up the delicious creamy sauce, offer crusty bread or dinner rolls on the side.
How-to Summary
Season chicken and slice potatoes thinly. Layer potatoes in a greased dish. Whisk cream, broth, garlic, and Parmesan, then pour over potatoes. Top with chicken. Cover with foil and bake at 375°F for 40 minutes. Uncover and bake 20+ minutes until golden and tender. Garnish and serve.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but breasts cook faster and can dry out. Use boneless, skinless breasts and check for doneness after 15-20 minutes uncovered. Their internal temperature should reach 165°F.
How can I make this dish thicker and richer? Add 2 tablespoons of all-purpose flour to the cream mixture before pouring. You can also sprinkle an extra 1/4 cup of Parmesan over the dish during the last 10 minutes of baking.
Can I prepare this bake ahead of time? Absolutely. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 20-30 minutes before baking, and you may need to add 5-10 minutes to the covered baking time.
What are the best potatoes to use? Waxy potatoes like Yukon Gold or red potatoes hold their shape well. Russets will work but become very soft, which some prefer for a creamier texture.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a covered oven dish at 325°F or in a skillet over low heat to prevent the cream sauce from separating.
Common Mistakes to Avoid
- Skipping the foil cover: This step is essential for steaming the potatoes until tender. Baking uncovered the entire time will result in undercooked potatoes.
- Cutting potatoes too thick: Thin, even slices are key for proper cooking. Thick slices will remain hard.
- Not seasoning the potatoes: Remember to add a light pinch of salt and pepper to the potato layer for balanced flavor throughout.
- Overcrowding the chicken: Leave a little space between thighs for heat circulation, ensuring even browning and cooking.
Conclusion
This Creamy Chicken and Potato Bake is the epitome of effortless comfort food. With its simple preparation, hands-off baking time, and incredibly flavorful results, it’s a guaranteed crowd-pleaser for busy weeknights or cozy weekends. By following the detailed steps and avoiding common pitfalls, you’ll create a creamy, satisfying dish that feels both indulgent and wholesome. Give this recipe a try and enjoy the warm, delicious rewards.