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Creamy Baked Chicken

This Creamy Baked Chicken and Potatoes is a comforting one-pan meal that's rich, creamy, and full of flavor. Layers of sliced onions, tender potatoes, and juicy chicken breasts are baked together in a delicious cream and egg mixture seasoned with garlic, parsley, salt, and black pepper. As the dish bakes, the potatoes become perfectly tender while the chicken stays moist and flavorful.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • For the Casserole
  • Chicken Tenders
  • 2 medium potatoes, sliced into rounds
  • 1 large onion, sliced
  • 2 cups shredded mozzarella cheese
  • Fresh parsley, chopped (for garnish)
  • Olive oil, for drizzling (optional)
  • For the Cream Mixture
  • 1 cup cooking cream
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley

Instructions

  • Step 1: Prepare the Layers
    Preheat the oven to 375°F (190°C).
    Arrange the sliced onion evenly in the bottom of a baking dish. Layer the sliced potatoes over the onion, then place the chicken fillets evenly on top.
    Step 2: Make the Cream Mixture
    In a medium bowl, whisk together the eggs, cooking cream, salt, black pepper, garlic powder, and dried parsley until smooth and well combined.
    Step 3: Assemble
    Pour the cream mixture evenly over the chicken and potatoes, making sure it reaches all areas of the baking dish.
    Step 4: Bake
    Cover the baking dish tightly with aluminum foil and bake for 35–40 minutes, or until the potatoes are tender and the chicken is fully cooked.
    Remove the foil, sprinkle the mozzarella cheese evenly over the top, and return the dish to the oven for 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.
    Step 5: Serve
    Let the casserole rest for 5 minutes before serving. Garnish with freshly chopped parsley and drizzle with a little olive oil if desired. Serve warm with a fresh green salad or your favorite side dish.