Creamy Potato and Chicken Bake

This is one of our family favorites. It screams comfort food. This recipe is very simple with not too many steps nor ingredient, but full of flavor. I hope you will enjoy it as much as we do.


  • 8 large potatoes cut in 4th ( or two small bags of yellow baby potatoes pealed )
  • 6 chicken thighs cut into small pieces.
  • 4 cups of chicken broth ( low sodium)
  • 1 cup of heavy cream.
  • Roasted garlic and red bell pepper seasoning. ( The Gourmet Collection )
  • Salt / Pepper
  • 1 table spoon of flour
  • 1 carrot shredded
  • 1 small onions finely chopped
  • 1 cup of sliced mushrooms ( optional)
  • 3 tea spoons of butter.


  1. Peal and cut potatoes, soak potatoes in cold water while you prepare other ingredients.
    Sauté chicken thighs with 2 tea spoons of butter in a skillet. Season well with roasted garlic and red bell pepper seasoning, no need to measure. This seasoning does not contain salt, make sure each chicken is nicely coated with seasoning approximately 2-3 table spoons. Season chicken with salt.
    Place potatoes( with no water ) and chicken in a deep casserole dish.
    In a skillet that you have used for sautéing chicken, sauce carrots with onions and mushrooms with some butter.
    When the veggies are tender , add one table spoon of flour. Mix well with all the veggies.
    Pour 4 cups of chicken broth, keep mixing. Pour 1 cup of heavy cream.
    Season with salt and pepper according to taste.
    Pour over chicken and potatoes. Mix well to make sure everything is well coated.
    Cover with foil. Bake at 350 for 40 min mix it and remove the foil bake for additional 20 min uncovered. Broil for 5 min after it’s all done baking.
    Remove from the oven top with parsley before serving.


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