Description
Indulge in the comforting flavors of this Easy Chicken and Potato Bake, a perfect meal for family gatherings or busy weeknights. This dish features succulent boneless chicken thighs nestled among creamy Yukon Gold potatoes, all enveloped in a rich, savory sauce. With minimal prep time and straightforward cooking steps, you can enjoy a hearty dinner that’s both satisfying and simple to prepare. The aromatic blend of garlic and herbs fills your kitchen with an enticing fragrance, making it hard to resist serving straight from the oven. This recipe is versatile enough to adapt with seasonal vegetables or alternative proteins, ensuring that leftovers or meal prep are never boring. Get ready to savor every bite!
Ingredients
Scale
- 4–6 boneless skinless chicken thighs
- 3 medium Yukon Gold potatoes
- 2 tablespoons olive oil
- 4 cloves fresh garlic (minced)
- 2 cups low-sodium chicken broth
- 2 tablespoons Dijon mustard
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a large baking dish.
- Season the chicken thighs with salt, pepper, and minced garlic; place them evenly in the baking dish.
- Wash and cut Yukon Gold potatoes into bite-sized pieces; arrange around the chicken.
- In a bowl, mix chicken broth, Dijon mustard, olive oil, and any additional herbs; whisk until well combined.
- Pour the sauce over the chicken and potatoes ensuring everything is evenly coated.
- Cover with aluminum foil and bake for about 45 minutes; remove foil during the last 10 minutes to allow browning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of dish (approximately 250g)
- Calories: 355
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg