Easy Baked Chicken And Potato Dinner
A savory baked chicken and potato dish featuring tender chicken breasts, roasted potatoes, peppers, and onions, topped with Parmesan cheese and seasoned with garlic and paprika. Perfect for family dinners.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray.
- Place one chicken breast half in each corner of the pan.
- Cut unpeeled potatoes into 1-inch cubes.
- Place potatoes, onions, and optional peppers into the center of the pan.
- Pour melted margarine or butter over the chicken and vegetables.
- Sprinkle evenly with grated Parmesan cheese, garlic powder, and paprika.
- Bake for 40 minutes or until chicken is fork-tender and juices run clear, stirring vegetables once halfway through cooking.
Tips & Substitutions
For added flavor, marinate the chicken in a mixture of olive oil, lemon juice, and herbs for a couple of hours before baking. If you don't have Parmesan cheese, try substituting with shredded cheddar or nutritional yeast for a dairy-free option. You can also add other vegetables like carrots or zucchini for more variety.
Serving Suggestions
Serve the baked chicken and potatoes alongside a simple green salad or steamed vegetables for a balanced meal. A drizzle of balsamic glaze can elevate the dish, while crusty bread complements it well. This dish pairs beautifully with Williamsburg Cheese Soup for a comforting dinner experience.
Storage & Reheating
Leftover baked chicken and potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 20 minutes or until heated through. You can also use the microwave for quicker reheating, but be mindful of keeping the chicken moist.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Baked Chicken And Potato Dinner contains roughly 544 calories, with 18g protein, 73g carbohydrates, and 25g fat. It is an excellent source of vitamin A (69% of the Daily Value), iron (49% of the Daily Value), and dietary fiber (48% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 673mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken breasts instead of bone-in?
Yes, you can use boneless chicken breasts; however, reduce the baking time to about 25-30 minutes, as they cook faster. Just ensure that the internal temperature reaches 165°F (74°C) for safety.
What other vegetables can I add to this recipe?
Feel free to add vegetables such as carrots, zucchini, or Brussels sprouts. Just cut them into similar-sized pieces to ensure even cooking. They will add extra nutrients and flavor to the dish.
Can I prepare this dish ahead of time?
Yes, you can prep the ingredients in advance. Cut the vegetables and marinate the chicken the night before, then store them in the refrigerator. Bake them fresh when you're ready for dinner for optimal taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).