Looking for a comforting meal that the whole family will love? Look no further than this dish. I came up with it when looking for an alternative to a garlic-and-cheddar crusted chicken dish that was one of my family’s faves but super labor intensive. This has all the flavors they love for a fraction of the work.
It’s a one-dish recipe, but it’s not quite a light sheet pan meal and not quite a heavy casserole. First you roast the potatoes, then add marinated chicken along with cheese and seasoned Panko and bake for a little while longer. The result is a savory, satisfying, and kid-friendly meal. I mean, who doesn’t love chicken and potatoes? And that seasoned Panko crust that gets all brown and crunchy. To die for.
You can use boneless chicken thighs or breasts depending on your preference. I usually do mine half-and-half thanks to differing preferences in our family. Serve with a side salad and this meal is complete!
Panko-Crusted Chicken Potato Bake with Cheese
Ingredients:
- 2 lbs red potatoes (about 7-8), quartered
- 2 lbs chicken, cut into 1-inch cubes
- 1 c. shredded cheddar cheese
- 1 c. Panko bread crumbs
- 1/3 c. olive oil
- 1-2 Tb. hot sauce (depending on preference)
- 1 Tb. dried parsley
- 1 Tb. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried onion flakes
- 1-1/2 tsp. salt (depending on your preferences)
- 1/2 tsp. dried chives
- 1/2 tsp. pepper
Cooking instructions:
- Preheat oven to 425.
- In a large bowl, combine the oil, hot sauce, and spices. Add the potatoes to coat.
- Scoop (don’t dump) potatoes into a greased 9×13 casserole dish. There should still be oil and seasonings in the bottom of the bowl. Roast potatoes for 45 minutes – no need to stir halfway through.
- Place the diced chicken into the bowl with the remaining oil and seasonings. Allow to marinate while the potatoes roast.
- When the potatoes are done, spoon chicken over them. Sprinkle with 1/2 cup of cheese.
- In the same mixing bowl with the oil and seasonings, add the Panko and the other 1/2 cup of cheese. Mix together and add it to the top of the casserole.
- Bake for 25 more minutes. If bread crumbs begin to get too dark toward the end of the cooking time, top with aluminum foil.
