If you’re craving a delicious, comforting meal that’s surprisingly easy to pull together, then you’ve just hit the jackpot with this Italian Chicken and Potato Bake Recipe. I absolutely love how this dish combines tender, juicy chicken thighs with perfectly roasted potatoes, all smothered in a flavorful Italian dressing and topped with melty cheese. It’s one of those recipes that feels fancy enough for dinner guests but easy enough to whip up on a weeknight.
Why You’ll Love This Recipe
- Simple Ingredients: You likely have most of these on hand, and they come together beautifully.
- Flavorful Sauce: The Italian dressing adds a tangy, herby punch without complicated prep.
- Hands-Off Baking: Once in the oven, it slowly roasts to perfection while you relax.
- Crowd-Pleaser: My family goes crazy for this dish every time I make it!
Ingredients You’ll Need
This Italian Chicken and Potato Bake Recipe relies on a handful of classic pantry staples and fresh ingredients that mix harmoniously. A little prep here makes all the difference, especially when you parboil the potatoes — trust me, it’s worth the extra step!
- Chicken Thigh Fillets: I use skin-on, bone-in for the juiciest, most flavorful bites.
- Olive Oil: A splash helps with browning the chicken and adds richness to the dressing.
- Crushed Tomatoes: This forms the base of the sauce and keeps everything wonderfully moist.
- Cherry Tomatoes: They burst in the oven adding a fresh, sweet pop to the dish.
- Potatoes: Medium-sized and peeled, cut into bite-sized chunks for quick cooking.
- Mozzarella Cheese: I love the way mozzarella melts and turns golden on top.
- Herbs (Rosemary & Thyme or Oregano): Dry or fresh, these add that unmistakable Italian flair.
- Garlic: Minced, because everything tastes better with garlic.
- Red or White Wine Vinegar: Adds balanced acidity to the dressing for brightness.
- Extra Virgin Olive Oil: To finish the dressing with authentic flavor.
- Salt and Pepper: Essential for seasoning everything perfectly.
- Basil Leaves (optional): I sprinkle fresh basil at the end for a fragrant, fresh finish.
Variations
I like to switch up this Italian Chicken and Potato Bake Recipe depending on what’s in season or what my family’s craving. Feel free to customize—it always turns out great!
- Herb Swap: I’ve swapped rosemary and thyme for oregano with delicious results—just keep the balance so the flavor remains fresh and vibrant.
- Cheese Choice: Sometimes I use provolone or fontina cheese instead of mozzarella for a slightly nuttier flavor.
- Vegetable Boost: Adding sliced bell peppers or zucchini along with the potatoes adds a pop of color and nutrition.
- Marinate the Chicken: While not necessary, I discovered that marinating the chicken in some leftover dressing for an hour amps up the flavor brilliantly.
How to Make Italian Chicken and Potato Bake Recipe
Step 1: Prep and Parboil the Potatoes
Start by peeling and cutting your potatoes into bite-sized pieces. I like to parboil them for around 5 minutes — just until they’re slightly tender but not fully cooked. This bit of extra attention helps the potatoes soak up all the lovely flavors of the Italian dressing later on. If you don’t have time, you can skip this step, but parboiling makes a noticeable difference in juicy, flavorful potatoes.
Step 2: Make the Italian Dressing
While the potatoes are cooking, whisk together your Italian dressing ingredients: minced garlic, dried herbs, red or white wine vinegar, extra virgin olive oil, salt, and pepper. This dressing is the star—it brings everything together with that bright, tangy, and herby goodness that makes this bake unforgettable.
Step 3: Brown the Chicken
Season your chicken thighs with salt and pepper, then heat a bit of olive oil in a large oven-proof skillet over medium-high heat. Brown them until crispy and golden on both sides, about 5 minutes each. This searing step locks in flavor and creates beautiful texture. Once browned, remove any excess fat from the pan so your bake isn’t greasy.
Step 4: Assemble the Bake
Arrange the parboiled potatoes around the chicken in the skillet. Pour the crushed tomatoes over everything, season with a pinch of salt and pepper, then drizzle your homemade Italian dressing over the top. Scatter whole cherry tomatoes on the surface—they’ll burst in the oven and add a delightful freshness.
Step 5: Bake and Finish with Cheese
Pop the skillet in the oven and bake at 350°F (180°C) for about 25-30 minutes or until the chicken is completely cooked through. Then, sprinkle the grated mozzarella on top and bake for another 5 minutes until it’s bubbly and golden. Let it rest for 5-10 minutes before serving—this helps the juices settle and makes it easier to plate.
Pro Tips for Making Italian Chicken and Potato Bake Recipe
- Parboil Potatoes: Don’t skip this step if you want potatoes that soak up flavor instead of just roasting blandly.
- Use Bone-In Chicken: The bone adds moisture and flavor, making the chicken impossibly tender.
- Sear First: Browning your chicken before baking adds layers of flavor and a crispy skin that’s hard to beat.
- Don’t Overcrowd the Pan: Give the chicken and potatoes room to roast evenly and brown beautifully.
How to Serve Italian Chicken and Potato Bake Recipe
Garnishes
I usually finish the dish with fresh basil leaves—it adds such a lovely aromatic touch and a burst of color that makes the whole thing feel fresh. Sometimes I sprinkle a little more grated cheese after baking for an extra indulgent finish.
Side Dishes
This bake is pretty hearty on its own, but I love pairing it with a simple green salad dressed with lemon vinaigrette or some roasted asparagus for a pop of green. Crusty garlic bread also works perfectly to mop up all those delicious juices.
Creative Ways to Present
For a special occasion, I sometimes transfer the chicken and potatoes to a rustic wooden platter and drizzle with some extra virgin olive oil and balsamic glaze. It instantly elevates the vibe and looks stunning when you add a few fresh herb sprigs on top.
Make Ahead and Storage
Storing Leftovers
After cooling, I store leftovers in an airtight container in the fridge. It keeps really well for up to 3 days, making it perfect for next-day lunches or quick dinners. Just be mindful that the potatoes can absorb some sauce over time, so you might want to add a splash of water or broth when reheating.
Freezing
I’ve frozen this Italian Chicken and Potato Bake Recipe before with good results. I recommend freezing it without the cheese topping—add that fresh when reheating. Package tightly in a freezer-safe container and thaw overnight in the fridge before warming.
Reheating
To reheat, I prefer the oven to preserve the textures—about 350°F for 15-20 minutes until warmed through. If using the microwave, cover loosely and check every couple of minutes to prevent drying out. Add fresh basil or extra cheese to perk it up.
FAQs
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Can I use chicken breasts instead of thighs in this recipe?
Absolutely! Just keep in mind that chicken breasts cook faster and can dry out more easily. I recommend reducing the baking time and keeping a close eye on them to ensure they stay juicy.
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Do I have to parboil the potatoes?
Parboiling isn’t mandatory, but I highly recommend it. It helps the potatoes absorb the Italian dressing better and ensures they cook evenly in the oven without becoming tough in the center.
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Can I make this recipe gluten-free?
Yes, the recipe as is is naturally gluten-free as long as you check that your canned tomatoes and any additional ingredients don’t contain gluten additives.
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What can I substitute for red or white wine vinegar?
You can use lemon juice as a substitute—it will add a similar tangy brightness to the dressing without overpowering the other flavors.
Final Thoughts
This Italian Chicken and Potato Bake Recipe has truly become one of my go-to dishes when I want something that’s both comforting and impressive without spending hours in the kitchen. It’s approachable for any level of cook, and the flavors always get rave reviews from friends and family. If you try it, I’d love to hear how it turns out—because I just know you’ll enjoy it as much as we do!
Print
Italian Chicken and Potato Bake Recipe
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 60 min
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Baked Italian Chicken with Potatoes is a flavorful and comforting dish featuring juicy chicken thigh fillets baked with tender potatoes, cherry tomatoes, and a rich tomato sauce, topped with melted mozzarella cheese. The combination of Italian herbs, garlic, and a tangy red wine vinegar dressing infuses the dish with vibrant Mediterranean flavors, making it perfect for an easy, satisfying weeknight dinner.
Ingredients
Chicken and Potatoes
- 4 – 5 chicken thigh fillets, skin on and bone in (about 6oz/200g each)
- 3 medium potatoes (around 1.5lb/750g total), peeled and cut into bite-size pieces
- 1/2 tbsp olive oil
- Salt and pepper, to taste
Tomato and Cheese
- 1 tin (14oz/400g) crushed tomatoes
- 1 1/2 cups cherry tomatoes
- 1/2 cup mozzarella cheese, grated (or any good melting cheese)
Italian Dressing
- 1/2 tbsp dried rosemary and thyme (or oregano) leaves (or 2 tbsp fresh)
- 2 garlic cloves, minced
- 3 tbsp red wine or white wine vinegar
- 3 tbsp extra virgin olive oil
- 1/2 tsp salt
- Black pepper, to taste
Garnish
- Basil leaves (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the dish.
- Prepare Italian Dressing: In a bowl, mix together dried rosemary and thyme (or oregano), minced garlic, red wine or white wine vinegar, extra virgin olive oil, salt, and black pepper to create the flavorful Italian dressing.
- Cook Potatoes: Boil or microwave the peeled and cut potatoes just until slightly undercooked—about 5 minutes boiling or 5 minutes steaming in the microwave on high. After cooking, use a fork to rough up the potatoes slightly to help them absorb more of the dressing flavor. Season with a pinch of salt and pepper.
- Brown Chicken: Season the chicken thighs on both sides with salt and pepper. Heat 1/2 tbsp olive oil in a large ovenproof skillet over high heat. Add the chicken and brown well on each side for about 5 minutes per side to develop a nice crust.
- Prepare for Baking: Remove the skillet from heat and pour off any excess fat. Arrange the partially cooked potatoes around the chicken in the skillet. Pour the crushed tomatoes over the chicken and potatoes. Season lightly with salt and pepper and drizzle the prepared Italian dressing evenly over everything. Scatter the cherry tomatoes on top.
- Bake the Dish: Place the skillet in the preheated oven and bake for 25 to 30 minutes until the chicken is completely cooked through and the potatoes are tender.
- Add Cheese: Remove the skillet from the oven, sprinkle the grated mozzarella cheese over the top, and return it to the oven for an additional 5 minutes. Bake until the cheese has melted and turned golden brown.
- Rest and Serve: Let the dish stand for 5 to 10 minutes before serving to allow flavors to meld and juices to settle. Garnish with fresh basil leaves if desired for an added burst of aroma and color.
Notes
- The chicken does not need to be marinated as the sauce is flavorful, but marinating will enhance the taste further.
- Parboiling the potatoes allows them to absorb more flavor from the Italian dressing, resulting in a tastier dish.
- If you prefer, you can skip parboiling and cook the potatoes fully in the oven, but it may require longer baking time.
- Use any good melting cheese if mozzarella is unavailable.
- Fresh herbs can be substituted for dried at triple the quantity for more vibrant flavor.
Nutrition
- Serving Size: 1 chicken thigh with potatoes and sauce
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 110 mg
