Baked creamy chicken and potatoes Bake the chicken and potatoes for another 5 to minutes or just until the cheese melts.

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. Place the browned chicken and potatoes in a baking dish and top with the browned onion slices.

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). Pour a cup of cream over the chicken, potatoes and onion slices; sprinkle with chopped parsley.

Take a cup of cream (substitute yogurt if you’re watching your fat and cholesterol intake) and pour over the chicken, potatoes and sliced onion. You may sprinkle more salt and pepper at this point since the potatoes will absorb most of the salt from the chicken that will get mixed into the liquid as the dish cooks. Remember that you can always add salt even when the dish is already on the dining table but you will never be able to take back what you put in. So, go easy on the salt.

Sprinkle chopped parsley all over after pouring in the cream (see photo above). Cover the baking dish tightly with foil, piercing it with a fork in a few places to create steam vents. Bake in a preheated 180oC oven for 20 to 30 minutes, depending on the size of the chicken thighs. Bake the chicken and potatoes, covered, for about 20 minutes. Take out of the oven and spread grated cheese over the cooked chicken and potato dish.

Take the baking pan out of the oven and peel off the foil. Do this carefully since the steam that will escape can burn your fingers.

Spread the grated cheese over the cooked chicken and potatoes (above). Return to the oven and bake for 10 minutes longer or until the cheese melts. Bake the chicken and potatoes for another 5 to minutes or just until the cheese melts.

The photo above was how the cheese-topped baked chicken and potatoes looked just before it went on the dining table. According to my kids, this is one of the best dishes I have invented so far. :)


  1. malou says

    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.


  2. says

    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.

  3. says

    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!!!

  4. phynkee says

    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!

  5. says

    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. :)