If you’re looking for a homey, comforting dish that fills the kitchen with irresistible aromas and pleases everyone at the table, you’ve just found it. This Baked Italian Chicken with Potatoes Recipe is one of those gems I turn to when I want a fuss-free meal that tastes like it took hours but really doesn’t. Tender chicken thighs bake alongside tender, flavor-packed potatoes and juicy tomatoes, all topped with bubbly, melty cheese. Trust me, once you try this, it’ll become a staple in your dinner rotation.
Why You’ll Love This Recipe
- One-Pan Convenience: Everything cooks together, so fewer dishes and maximum flavor melding.
- Juicy, Flavorful Chicken: Cooking thighs with skin and bone keeps the meat tender and full of rich taste.
- Melted Cheese Finish: That cheesy golden crust adds the perfect indulgent touch that brings everyone to the table.
- Versatile and Easy to Customize: Swap herbs, cheese, or veggies to match what you love or have on hand.
Ingredients You’ll Need
Every ingredient in this Baked Italian Chicken with Potatoes Recipe works together to build a symphony of Italian-inspired flavors—succulent chicken, tangy tomatoes, and fragrant herbs. Be sure to get good quality olive oil and fresh garlic for the best results.
- Chicken thigh fillets (skin on and bone in): I prefer bone-in for juiciness and flavor; the skin crisps up beautifully in the oven.
- Olive oil: Use extra virgin for the dressing and good-quality oil for browning the chicken to get rich flavors.
- Crushed tomatoes: A can of these creates a luscious base sauce that keeps everything moist and tasty.
- Cherry tomatoes: They roast to a sweet burst that complements the savory notes.
- Potatoes (medium-sized): I peel and chop into bite-sized pieces; parboiling them first helps absorb more flavor.
- Mozzarella cheese (grated): Melts beautifully, but feel free to use provolone or fontina for a twist.
- Dried rosemary and thyme (or oregano): These herbs bring that classic Italian aroma—fresh if you can get it!
- Garlic cloves (minced): Fresh garlic is a must for that unmistakable punch.
- Red or white wine vinegar: Adds acidity to balance richness and brighten the dish.
- Salt and pepper: Simple but vital for seasoning every layer perfectly.
- Basil leaves (optional): I love adding fresh basil at the end for color and a fragrant finish.
Variations
I love how flexible this recipe is! Over the years, I’ve tweaked it depending on what I have and what everyone’s craving. You’ll find that adding your favorite herbs or swapping out veggies keeps it fresh and exciting.
- Herb Swaps: When fresh herbs aren’t around, I use dried oregano or Italian seasoning for a slightly different but still delicious flavor.
- Cheese Variations: Sometimes I swap mozzarella for ricotta dollops on top or sprinkle parmesan for a salty kick.
- Veggie Add-ins: Roasted bell peppers or zucchini thrown in with the potatoes add wonderful texture and color.
- For Lighter Fare: Try skinless chicken thighs or breasts but be mindful they cook faster and can dry out, so watch your bake time.
How to Make Baked Italian Chicken with Potatoes Recipe
Step 1: Prepare the Italian Dressing and Potatoes
Start by mixing the dressing—combine red or white wine vinegar, extra virgin olive oil, minced garlic, dried herbs, salt, and pepper. Meanwhile, parboil your potatoes just until they’re slightly undercooked (about 5 minutes boiling or steamed in the microwave). When they’re warm, rough them up a bit with a fork so they soak up the dressing better. I discovered this trick one busy weeknight and it really amps up the flavor!
Step 2: Brown the Chicken
Pat your chicken thighs dry and season with salt and pepper. Heat 1/2 tablespoon of olive oil in a large ovenproof skillet over high heat, then add the chicken. Brown it well on both sides, about 5 minutes each side. This browning locks in the juices and creates a gorgeous crust. Once browned, remove the skillet from heat, drain excess fat if any, but leave that fond for flavor.
Step 3: Layer Potatoes and Tomatoes
Arrange your gently roughened potatoes around the chicken in the skillet. Pour the canned crushed tomatoes over everything, season with a bit more salt and pepper, then drizzle your homemade Italian dressing all over. Scatter the cherry tomatoes on top to roast into sweet gems. This combination steams and roasts together to create a luscious sauce and tender sides.
Step 4: Bake and Cheese It Up
Pop the skillet in your preheated 350°F (180°C) oven and bake for 25 to 30 minutes, or until the chicken is cooked through and potatoes are tender. Then, sprinkle the grated mozzarella cheese on top and bake for another 5 minutes or until it’s melted and golden. I always let it rest 5-10 minutes before serving to let those juices settle—plus it’s easier to plate!
Pro Tips for Making Baked Italian Chicken with Potatoes Recipe
- Parboil Your Potatoes: It’s a small step with a big payoff—potatoes soak up the dressing’s flavor, making every bite bursting with herby goodness.
- Don’t Skip Browning the Chicken: This step builds deep flavor and keeps the meat juicy while roasting.
- Use an Ovenproof Skillet: I swear by this—it lets you go from stovetop to oven seamlessly without losing a drop of flavor.
- Let It Rest Before Serving: Helps the juices redistribute and means the cheese sets up nicely so it doesn’t slide off your chicken!
How to Serve Baked Italian Chicken with Potatoes Recipe
Garnishes
I love topping this dish with fresh basil leaves just before serving—it adds a pop of color and that fresh, herbal brightness that balances the richness. Sometimes I sprinkle extra parmesan or a drizzle of good olive oil for a little after-bake shine.
Side Dishes
This recipe is pretty hearty on its own, but if you want to stretch the meal or add extra veggies, a simple green salad with lemon vinaigrette or steamed green beans tossed with garlic butter pairs wonderfully. For something heartier, garlic bread or warm crusty rolls are perfect for sopping up all the delicious sauce.
Creative Ways to Present
For family gatherings or when friends come over, I like to serve this right in the skillet at the table—everyone digs in family-style. Another fun way is plating individually with a little spoonful of leftover sauce drizzled over the chicken and potatoes, garnished with basil and a sprinkle of parmesan for that extra touch.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The potatoes soak up more sauce overnight, making the leftovers even tastier. Just make sure to separate any fresh garnishes to add after reheating.
Freezing
While fresh is best, I’ve frozen this recipe successfully. I recommend removing the cheese topping before freezing, then adding it fresh when you reheat. Freeze the chicken and potatoes in a freezer-safe dish or bag for up to 2 months.
Reheating
To reheat, I cover the dish with foil and warm it in a 350°F (175°C) oven until heated through—about 20 minutes. This keeps the chicken tender without drying it out. If you froze it, let it thaw overnight first for best results. Add fresh cheese and basil at the end to revive the flavors.
FAQs
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Can I use chicken breasts instead of thighs in the Baked Italian Chicken with Potatoes Recipe?
Yes, you can substitute chicken breasts, but thighs remain juicier and more forgiving when baked. If using breasts, reduce the baking time slightly to avoid drying out the meat and consider brining or marinating to retain moisture.
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Do I have to parboil the potatoes before baking?
Parboiling is optional but highly recommended—it helps potatoes cook faster and absorb the dressing’s flavors deeply. If you skip this step, bake longer and check potatoes for tenderness before adding cheese.
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Can I make this dish without oven-safe cookware?
You can brown the chicken in a regular pan, then transfer chicken and potatoes to a baking dish for the oven portion. Just make sure your baking dish is roomy enough to hold everything comfortably.
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What cheese works best in this recipe?
Mozzarella is the classic choice for its meltiness and mild flavor, but provolone, fontina, or even a blend of Italian cheeses will also work wonderfully.
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How do I know when the chicken is fully cooked?
The safest bet is to check that the internal temperature reaches 165°F (74°C) with a meat thermometer. Otherwise, pierce the thickest part and ensure the juices run clear, not pink.
Final Thoughts
This Baked Italian Chicken with Potatoes Recipe has become my go-to comfort food for busy nights and casual family dinners alike. There’s something so satisfying about that blend of tender chicken, hearty potatoes soaked in herbs, and golden cheese bubbling on top. I love how simple ingredients come together effortlessly for an impressive meal. I truly hope you enjoy making and sharing this dish as much as my family and I do—it’s the kind of recipe that warms hearts and fills plates with smiles. So go ahead, gather your ingredients, and get ready for one of the tastiest, easiest dinners you’ll ever make!
Print
Baked Italian Chicken with Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Baked Italian Chicken with Potatoes recipe offers a deliciously hearty meal featuring tender chicken thighs baked with flavorful potatoes, crushed tomatoes, and melting mozzarella cheese. Infused with herbs like rosemary, thyme, and garlic, this dish is perfect for a comforting dinner that’s easy to prepare and packed with classic Italian flavors.
Ingredients
Chicken and Potatoes
- 4 – 5 chicken thigh fillets, skin on and bone in (about 6oz/200g each)
- 3 medium size potatoes (around 1.5lb/750g total), peeled and cut into bite-size pieces
- Salt and pepper, to taste
- 1/2 tbsp olive oil
Italian Dressing
- 1 tin (14oz/400g) crushed tomatoes
- 1 1/2 cups cherry tomatoes
- 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
Toppings
- 1/2 cup mozzarella cheese, grated (or any good melting cheese)
- Basil leaves (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the chicken and potatoes.
- Prepare Italian Dressing: In a bowl, mix together crushed tomatoes, minced garlic, dried herbs, red or white wine vinegar, extra virgin olive oil, salt, and black pepper to create the flavorful dressing.
- Parboil Potatoes: Boil or microwave the cut potatoes until slightly undercooked, about 5 minutes boiling or 5 minutes on high in the microwave steamer. After cooking, use a fork to rough up the potatoes slightly to help them absorb more dressing flavor, then 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, about 5 minutes per side, to develop a golden crust.
- Arrange and Season: Remove the skillet from heat and pour off excess fat. Place the parboiled potatoes around the chicken pieces, then pour the crushed tomato dressing over everything. Season with additional salt and pepper, and drizzle the rest of the Italian dressing evenly over the dish. Scatter the cherry tomatoes on top.
- Bake: Transfer the skillet to the preheated oven and bake for 25 to 30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Add Cheese: Remove the skillet from the oven. Sprinkle the grated mozzarella cheese evenly over the chicken and potatoes, then return to the oven and bake for an additional 5 minutes until the cheese is melted and golden.
- Rest and Garnish: Let the dish stand for 5 to 10 minutes to allow flavors to meld and juices to settle. Garnish with fresh basil leaves if desired before serving.
Notes
- Parboiling the potatoes helps them absorb more of the Italian dressing flavors, resulting in a tastier dish, but you can skip this step if preferred.
- The recipe does not require marinating the chicken since the tomato-based sauce provides plenty of flavor; however, marinating can add an extra layer of taste.
- Using an ovenproof skillet streamlines cooking from stovetop browning to baking without transferring the food, assisting in flavor retention.
- If you skip parboiling, expect the potatoes to take longer to cook through in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
