Make an impressive, filling, and nutritious meal in a blink of an eye with our Baked Chicken Breast And Potato Recipe. Everything comes together in the oven, so you’ll barely break a sweat making this crowd-pleasing feast.
In this hearty baked chicken breast and potato recipe, we’re going to assemble chicken breasts and potatoes — two popular staple foods — in one plate for a nutritious and fulfilling meal.
Baking is our method of choice for this recipe over numerous other ways to cook these versatile ingredients. It helps chicken and potato retain moisture and come out packed with smokiness and fragrance.
If you’re struggling to come up with ideas for a family dinner, try this delectable recipe.
Is Our Recipe Healthy?
Overall, this baked chicken breast and potato is nutritionally balanced thanks to the excellent source of antioxidants and fiber from the potatoes and a generous amount of protein from the chicken breasts (about 36.3 g per serving).
This dish falls well within the limits of our nutrition guidelines with 501 calories and 7.1 g of saturated fat in each serving. We used moderate amounts of the seasonings so the sodium content is kept at a reasonable level of 583 mg per serving.
Ingredients You’ll Need
We use skin-on and boneless chicken breasts to reduce prep time and stick with the idea of easy meals. The rich and springy skin also adds diversity in texture and flavor to the dish.
Baking is a great way to prevent the chicken breasts from becoming dry. It also uses less oil than some other methods like pan-frying.
Chicken breasts may be a bit plain in terms of flavor, so we spice them up with Italian seasoning, garlic powder, Cajun seasoning, paprika, salt, and pepper.
Baked potatoes have a starchy texture and a mild flavor that allows you to season them to your liking. We use a seasoning mix of paprika, garlic powder, and salt to season both the chicken and potatoes in order to keep the overall flavor of the dish consistent.
Before seasoning, we brush the potato wedges with a thin layer of oil to help them crisp up in the oven and absorb the spices better. Add a knob of butter at the end for some satisfying richness.
Variations and Add-Ins
This recipe leaves a lot of room for you to put your signature twist on it. Check out our suggestions if you’re running short of inspiration.
If you want your dish to have deeper flavors, switch to chicken legs or thighs. Other skinless or bone-in chicken cuts will work just fine for this recipe, just make sure to adjust the cooking time according to the cut you choose.
Since this recipe has no vegetables other than potatoes, you can incorporate your favorites. Popular options for baked dishes are broccoli, asparagus, squash, tomatoes, etc.
How to Store and Reheat Leftovers
You can either refrigerate baked chicken and potatoes for 3 to 4 days or freeze them for up to 4 months. Make sure to store the leftovers in airtight containers or freezer bags to maintain their best condition.
The best way to reheat this dish is to use the oven. Preheat the oven to 350 °F and transfer the leftovers into a baking dish. Add water to the dish and cover it with foil to prevent the chicken from drying. Reheat for around 10-15 minutes.
What to Serve With
This recipe has no leafy greens, so we recommend adding some to your meal with these light and fresh salads.
This chicken and potato recipe is a go-to for busy nights. Chicken thighs and potato wedges are seasoned with lemon juice, garlic powder, paprika, cayenne, salt, and black pepper, then baked for less than an hour.
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22 oz skin-on boneless chicken breasts (butterflied)
28 oz potatoes (cut into small wedges)
1 tbsp Italian seasoning
1 tbsp unsalted butter
2 tbsp olive oil
2 tsp Cajun seasoning
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp dried oregano
2 tbsp parsley (finely chopped)
Butterfly the chicken: Place the chicken breasts on the cutting board. From the long side of the chicken, slice it in half but leave about 1/4 inch so the pieces are still intact
Cut the potatoes: Wash the potatoes carefully under running water. Cut the potatoes in half lengthwise. Cut the halves lengthwise into 3 to 4 small wedges.
Chop the parsley: Bunch the parsley together and chop finely.
Microwave the potatoes: Add 28 oz potatoes into a bowl and cover it with plastic wrap. Cook in the microwave for 10 minutes.
Season the chicken: Season 22 oz skin-on boneless chicken breasts with 1 tbsp Italian seasoning, 2 tsp Cajun seasoning, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp salt, and 1/2 tsp ground black pepper. Rub the seasoning blend thoroughly on the chicken.
Prepare the baking tray: Prepare a lined baking tray. Place the seasoned chicken breasts in the middle of the tray and the potato wedges around them.
Season the potatoes: Brush 2 tbsp olive oil on the potatoes. Sprinkle them with 1 tsp dried oregano, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/4 tsp salt. Lastly, spread 1 tbsp unsalted butter on the potato wedges.
Bake the chicken and potatoes: Bake the chicken and potatoes at 450 °F for 25 minutes.
Garnish and serve: Sprinkle with 2 tbsp parsley. Enjoy!
Baked Chicken Breast And Potato
Amount Per Serving (1 serving)
Calories 500Calories from Fat 220
% Daily Value*
Saturated Fat 6.9g
Trans Fat 0.2g
Polyunsaturated Fat 4g
Monounsaturated Fat 11.7g
Vitamin A 683.1IU
Vitamin C 20.6mg
* Percent Daily Values are based on a 2000 calorie diet.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.