Baked creamy chicken and potatoes
In one of my inspired moments, I dreamed up this so-easy-to-cook cheese-topped baked chicken and potato dish. Since I had a pack of chicken thighs, there was no chopping to be done. The only “real” work here was peeling and cutting the potatoes, browning the chicken and potato wedges in butter, and grating the cheese. The rest was just a matter of waiting and checking the oven once in a while. Preparation time was about 10 minutes. Total cooking time was about 45 minutes. Best of all, there were minimal bowls and utensils to wash.
For a meal for four people, you will need 8 large chicken thighs (use skinless breasts for less fat), 4-5 potatoes, an onion, a cup of cream, chopped parsley (fresh or dried), salt, pepper, 1/4 c. of butter and about a cup of grated quickmelt cheese (something like Velveeta for those in North America).
Season the chicken thighs with salt and pepper and let rest in a bowl while you prepare the rest of the ingredients. Peel the potatoes and cut into wedges. Peel the onion, cut into halves and slice thinly.
Melt the butter in a non-stick saute pan (you might need more butter if you’re using an ordinary pan). When hot, brown the chicken thighs, turning them for even browning. Lift with kitchen tongs as they brown and arrange on a baking pan. Note that the chicken thighs need not be cooked through at this point. Just brown the outside then transfer them to the baking pan.
Brown the potato wedges in the remaining butter and add to the chicken.
Saute the sliced onion and sprinkle on top of the chicken and potatoes (see photo above).
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57 Responses to “Baked creamy chicken and potatoes”
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Hi Connie,
As usual, you topped yourself again with this dish.
Kudos to delightful eats that you freely share with us, your readers.
I had wanted to do a food blog 3 months ago but turned shy when I began reading yours.
Cheers!
Thanks, malou.
“I had wanted to do a food blog 3 months ago but turned shy when I began reading yours.”
Oh, no, please don’t shy away. We can all learn so much from one another.
Gosh, this dish is too awesome for words. too bad i don’t have an oven:cry: ugh, it makes me want to go back to my parents’ house so i can make this!!!
wow! just in time for dinner tonight. i’ve been thinking just after lunch what to do with my chicken and potatoes. another “patok” dish for hubby and kids!
thanks!
Paupau, try it on a heavy bottomed shallow pan on the stove top. Just keep the cover tight and the heat on the lowest setting. I think it can be done.
phynkee, naku, my kids loved it. side kwento. the day we had this for dinner, the kids had dinner ahead because hubby was late and i waited for him (para naman may kasabay sya for dinner). i told the kids, “tirahan n’yo kami, ha?” my older girl, Sam, said, “It’s gone.” The younger one said, “Ayaw.” Jokes, of course, and very flattering jokes they were.
hi ms connie,
can this be done using a microwave? it looks good, too bad we don’t have an oven…
i’m not a microwave user, anna, so i really can’t say.
Nice one Connie!
i think i’ll try that using thigh fillets since i already have that in the freezer.
anna,
i think it’s possible to use a microwave with this. just make sure the chicken is throughly cooked before placing it in the microwave. also, use a good microwavable dish and don’t use foil.
Is there a way to print the whole recipe?
Thanks
fuss free, that’s what i love in a recipe
looking forward to cooking this!
peterb, so you really can’t “cook” meat in the microwave? i only tried cooking chicken in a microwave once. and the “stir every 15 minutes” turned out to be more trouble than convenience. and the chicken turned out raw.
jerry, haven’t figured out the print plugin for WP yet.
great, kris! hope you enjoy it.
Great recipe, going to give it a try.
have fun, jane. don’t overeat…??? hehehe j/k.
I want to try your recipe. But where can I buy parsley? What can I substitute if thre’s no parsley? Thanks a lot!
Hi,ms. connie..your recipe looks so yummy.. i also wanted to try this recipe for my family..i am new here in your blog, and as i look into your recipes, i found a lot of interesting recipes to cook.. what i really wanted to try was your beef brisket swimming in gravy… and of course this baked chicken and potatoes…:wink:
Hi Connie,
Looks delicious!Will try this one soon.Did you have any side dish to go with it or not?
Cheers
amy, fresh parsley is available in wet markets and the vegetable section of bigger supermarkets. dried parsley is available in most supermarkets. i don’t suggest a substitute.
hope you like them rizza.
gena, no… i didn’t serve it with any side dish. i was in a rush that day…
we had this last night! and as i said it’s patok! super duper delicious…. great invention, sassy!
connie, cooking is possible using a microwave. i just suggested anna cook it thoroughly since it’s a bit tricky cooking chicken in a microwave unless your using fillets. i sometimes use the microwave to pre-cook chicken with bones before frying. i’ve also cooked potatoes and some
fish steaks. i guess there are two things that prevent me
from cooking in the microwave…1) size of the microwave and 2) lack of inspiring microwaved dishes. there are also several condition using a microwave….power, thickness of the meat, the correct containers. besides, i guess i just find using a spatula and a pan more invigorating.
nevertheless, IF i find an interesting dish or think of one, i’ll do it.
thanks, phynkee. glad you liked it. na-insecure tuloy ako i-post yung next recipe kasi it seems so boring after this one. LOL
peterb, that’s good to know. cause in my case, i spent more time cleaning the interior of the microwave. it ended up as “initan ng ulam” until i finally gave it away. sige, we’ll wait for your microwave adventure. baka ma-demonyo ako bumili ulit ng microwave oven hehehehe
Can this dish be done on stoneware/crockpot? And does cream here mean all-purpose cream? Please pardon my ignorance in these matters, since I’m simply terrible at the kitchen, and can’t even be trusted to do instant noodles justice.
charkee, the best way to cook this dish is to place the chicken pieces and potatoes in a single layer so that every pieces catches some cream and absorbs its flavor (yes, it’s all-purpose cream :)). Same thing with the cheese. It wouldn’t be fair for someone to get s piece of chicken without cheese hehehe So I really wouldn’t advice a deep cookware like a crockpot. Besides a crockpot is really for braised meat that requires slow and lengthy cooking. The chicken and potatoes don’t take long to cook especially since they have been previously browned in butter.
I made this recipe tonight, and all I can say is, WOW!! I am so happy you thought of this dish.
My only modifications were using chicken breasts (not because I’m health conscious, but that’s the only part of the chicken that I like), and I used red potatoes with the skin on (tamad na mag peel!). Oh, and I used less cheese because the Velveeta was a little on the soft side, it was a bit irritating to grate! 
Siguro next time I’ll use cheddar, I think it will still taste as great. This is definitely a keeper–thanks!!!
I am so happy to read your comment, Julie. I think it’s best that we modify according to our own preferences and tastes. I bet that’s how any dish is perfected.
Hello Mam Sassy!!!!
I have been reading lots of comments and I have seen that everybody is looking forward to have your cooking book published already!!!
Hope it won’t take so much time para naman mabili na namin and this will serve as a guidline for all of us na fan mo!!!! Sarap ng mga recipe!!!
I’ll try this one on Friday and to all the members, sarap talaga kumain noh!!!
Mam Sassy Double Hurray!!!!
Fan in Saudi, the first draft should be finished by the end of September. I’m hoping na umabot yung printing by Christmas.
Hi connie!
Is it alright if i will not use any parsely since I don’t have some parsely here at home… what difference that it make? Also wanna ask how ideally many grams is 1 cup? (i dont have measuring cup kasi….:sad:
precy, you will lose the subtle flavor of the parsley but i think the dish will still be great.
Hi connie!
Thanks for the tip I cook this dish last night and my husband Loved it! It was a very good recipe the combination of chicken and potatoes are excellent… Thanks!!
you’re welcome.
Wow ! This is the first time I saw this blog. The dishes look very yummy. I am going to try this one today. Keep up the good work
Hi Connie,
its my first time to write here and just recently found out about this site. i love to cook and when i saw all ur recipes am so excited to try it, but too sad im busy in the office and i only have time to cook on weekends. but promise i will try one of ur recipe especially this baked creamy chicken and potatoes, im so bored eating fried chiken, tinola and adobo. one of my problem nga pala is that i dont have an oven but i will just pre-cooked it b4 putting into microwave…..sarap!!!!!!!!!!!!!!! looking forward to cook it!
what kind of cream shall i use? i have sour cream and nestle all purpose cream. sorry, i’m clueless!
Re #32. Weng, “im so bored eating fried chiken, tinola and adobo”
LOL I can imagine.
Re #33. All-purpose cream, Kristene.
Hi. You’re site is such a treasure especially since all the dishes i’ve seen and tried so far is truly “masarap”. It’s like 30-minute meals….easy to make & follow but very tasty dishes! Just one question with this dish, what kind of yogurt should I be using in lieu of the cup of cream? Is there a particular brand you favor?
I use Nestle, Jojo, but adding lemon juice to all-purpose cream is just as great.
Thanks so much for the help….Just want to say na your site is truly a life-saver! I recently got married and i’m totally clueless when it comes to cooking. I once burned pancake and popcorn when i tried to do it.
So you can just imagine what my husband was thinking when I said I cooked our dinner (he’s a good cook!). He liked it! Especially the pork with togue. Keep them coming…. 
Congratulations, Jojo. hehehehe see? Anyone can be inspired to cook.
hi again miss connie! your creamy chicken looks good,i’ll try this soon, by the way, my husband loves pork guinataan (he requested to put hot pepper) and beef brisket swimming in gravy, first time i cooked the beef he asked me, if the gravy is the one you buy in pockets (kainis!).
So is the cookbook ready now? I’ll have my vacation next month i hope to find it in the bookstore…More power to you! I hope you keep on inventing more recipes para maraming husband and kids ang nabubusog at the same time nag-eenjoy at maraming wife/mom ang napupuri like me….God bless
Hi Connie -
I am not sure about the Nestle all-purpose cream. Can I use heavy cream? Looks so delicious, I will just have to try it!
Thank you for these wonderful recipes!
Kind regards,
Maria
hi connie this recipe looks good i must try this one and I wish if you could help me for a recipe that is ok for pambaon both for my kid and my husband and easy to prepare as well kc nakakapagod din mag isip everyday what to cook dba? and nakakasawa naman kung paulit ulit sana you can help me
Hi Thea. You can check out the school lunches section in my other food blog.
hi connie,
regards.
been an avid reader for awhile and have tried some of your recipes, and i must say panalo! lahat ng nasubukan ko. and when i saw this, parang super dali nya gawin. definitely i’m going to try this recipe!
hi connie, im an avid fan of your food blog. for some time i have planned to do this recipe and i finally did last week. i have a quick question though, should the finished product be creamy and not soupy? mine was tad more soupy than i expected. maybe i messed up somewhere. thanks for your advice. godspeed and more power!
enjoy, beng.
marski, straight out of the oven, while it’s still very hot, the sauce would be thin. it thickens as it cools.
Hi Miss Connie,
I have recently discovered your blog and all i can say is your dishes are really good. I just learned how to cook a month ago and i’ve been wanting to impress my mom with different dishes that are not usually cooked at home. I made some of the dishes from your blog and they were oh so yummy! My mom doesn’t eat dinner at home but when she tasted the recipes i got from your blog she started to eat dinner at home. Thank u so much!
I really want to try this dish but unfortunately our oven is not working. I want to try this dish soon. Please post for more of your yummy dishes.. I’ve been collecting your recipes.. Thanks again..
tita connie, is that a plastic container you’re baking in? it didn’t melt? where can i snag a couple of those?
silicone, mich. silicone bakeware.
Connie yayy… ang sarap naman ng experiment mo.. I tried it last weekend talagang THUMBS UP ang sarap esp. the sauce..hhmm my mistake though i put it in the bigger pan kaya tuloy di masyado lutong-luto yong potatoes next time i´ll use the smaller bake pan para luto lahat hehehe.. salamat…:)) my husband says.. KIITOS also..(thanks daw)
Tagal na nga ako hindi nakaluto nito, Lucy, kasi after the first time, the kids were always asking for it, nagsawa na yata hehehe
Hehe… hubby ko nga eh may listahan pa..”my favorite ulam” dagdagan ngayon yong baked creamy chicken mo hahaha. di pa sya sawa sa braised pork ribs na recipe as in 2x a month dapat! haayy.. we´re going to make the cassave cake with custard topping for the dessert ng binyag ng baby namin sa sunday.. you´re invited!!
LOL Salamat. Pictures na lang.
Hi ms. Connie!
I have an idea on cooking this dish since wala po akong oven.
- I will steam first the chicken (para maluto)
- Follow all your procedures (except the baking part)
- Then lastly, put the chicken+cream+cheese on a microwave oven…
Try ko ‘to this weekend and see kung magiging successful!
Thank you po…
Thank you po…
Connie,
We don’t have any quickmelt cheese in the UK nor a Velveeta. Can just plain cheddar or mozarella be substitutes?
shane, any cheese will do so long as it melts.
wow, im gonna try this healthy recipe
Connie, I cooked this for a weekday dinner, today. The kids loved it. Thanks for the recipe.
I wanted to cut the cooking time to 30 minutes (not necessarily to minimize the bowls used). Right away, I preheat the oven at 232 C/ 450 F. 2nd, I placed the potato wedges in a separate pyrex bowl, seasoned with salt, pepper, and olive oil, covered the bowl with cling film and cook in a microwave oven at high setting for 10 minutes, shake the pyrex bowl midway. Then I sauteed them in the same pan where the chicken was cooked. By the time the potatoes were cooked, the chicken were also done, so all that was left was add the cream, herbs and topped with shredded cheese as u describe in your blog.