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.

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

Preparation time was about 10 minutes. Total cooking time was about 45 minutes. Best of all, there were minimal bowls and utensils to wash.

casaveneracion.com 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).

casaveneracion.com 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.

casaveneracion.com 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.

casaveneracion.com 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. :)


Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

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79 Responses

  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.

    Cheers!

  2. Connie 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. paupau 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!
    thanks!

  5. Connie 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. :)

  6. anna says:

    hi ms connie,
    can this be done using a microwave? it looks good, too bad we don’t have an oven… :(

  7. Connie says:

    i’m not a microwave user, anna, so i really can’t say.

  8. peterb says:

    Nice one Connie!

    i think i’ll try that using thigh fillets since i already have that in the freezer. :mrgreen:

    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.

  9. Jerry says:

    Is there a way to print the whole recipe?

    Thanks

  10. kris says:

    fuss free, that’s what i love in a recipe ;) looking forward to cooking this!

  11. Connie says:

    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. :sad:

    jerry, haven’t figured out the print plugin for WP yet.

    great, kris! hope you enjoy it.

  12. Jane says:

    Great recipe, going to give it a try.

  13. Connie says:

    have fun, jane. don’t overeat…??? hehehe j/k.

  14. amy says:

    I want to try your recipe. But where can I buy parsley? What can I substitute if thre’s no parsley? Thanks a lot!

  15. rizza says:

    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:

  16. Gena cockerell says:

    Hi Connie,
    Looks delicious!Will try this one soon.Did you have any side dish to go with it or not?
    Cheers

  17. Connie says:

    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… :razz:

  18. phynkee says:

    we had this last night! and as i said it’s patok! super duper delicious…. great invention, sassy!

  19. peterb says:

    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. :smile:

  20. Connie says:

    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

  21. charkee says:

    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. :sad:

  22. Connie says:

    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. :)

  23. Julie says:

    I made this recipe tonight, and all I can say is, WOW!! I am so happy you thought of this dish. :grin: 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! :mrgreen: Siguro next time I’ll use cheddar, I think it will still taste as great. This is definitely a keeper–thanks!!!

  24. Connie says:

    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. :)

  25. Fan in Saudi says:

    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!!!!

  26. Connie says:

    Fan in Saudi, the first draft should be finished by the end of September. I’m hoping na umabot yung printing by Christmas. :)

  27. precy says:

    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:

  28. Connie says:

    precy, you will lose the subtle flavor of the parsley but i think the dish will still be great. :)

  29. precy says:

    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!!

  30. Connie says:

    you’re welcome. :)

  31. Roger says:

    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 :smile:

  32. weng says:

    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!

  33. Kristine says:

    what kind of cream shall i use? i have sour cream and nestle all purpose cream. sorry, i’m clueless!

  34. Connie says:

    Re #32. Weng, “im so bored eating fried chiken, tinola and adobo”

    LOL I can imagine. :)

    Re #33. All-purpose cream, Kristene.

  35. Jojo says:

    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? :razz:

  36. Connie says:

    I use Nestle, Jojo, but adding lemon juice to all-purpose cream is just as great.

  37. Jojo says:

    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. :oops: 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…. :razz:

  38. Connie says:

    Congratulations, Jojo. hehehehe see? Anyone can be inspired to cook. :)

  39. cocoy says:

    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

  40. Maria Lombardi says:

    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

  41. Thea Torres says:

    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

  42. Connie says:

    Hi Thea. You can check out the school lunches section in my other food blog. :)

  43. beng says:

    hi connie,
    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! :) regards.

  44. marski says:

    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!

  45. Connie says:

    enjoy, beng. :)

    marski, straight out of the oven, while it’s still very hot, the sauce would be thin. it thickens as it cools.

  46. dee says:

    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..

  47. mich says:

    tita connie, is that a plastic container you’re baking in? it didn’t melt? where can i snag a couple of those?

  48. Connie says:

    silicone, mich. silicone bakeware.

  49. Lucy says:

    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)

  50. Connie says:

    Tagal na nga ako hindi nakaluto nito, Lucy, kasi after the first time, the kids were always asking for it, nagsawa na yata hehehe

  51. Lucy says:

    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!!

  52. Connie says:

    LOL Salamat. Pictures na lang. :)

  53. happy joy says:

    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…

  54. shane joshua says:

    Connie,

    We don’t have any quickmelt cheese in the UK nor a Velveeta. Can just plain cheddar or mozarella be substitutes?

  55. Connie says:

    shane, any cheese will do so long as it melts.

  56. ogz says:

    wow, im gonna try this healthy recipe :)

  57. Julius S. says:

    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.

  58. mich says:

    i was just wondeirng what you used to bake this dish in… it looks like plastic, but it doesn’t look like silicone either.

  59. Connie says:

    It is silicone, Mich.

  60. elles says:

    ma’am, we don’t have all-purpose cream here in texas. aside from yogurt, what else can i use as a substitute? tnx :)

  61. Julie says:

    Hello Miss Connie,

    I tried this recipe last night. I used yoghurt and chicken breast since I am watching my waistline :D I let my boyfriend taste it. He said he liked it but he wanted the potatoes to be softer. When I tasted it myself, it seemed that I put too much cheese or I put too little yoghurt and I agree with my boyfriend, the potatoes were a little crunchy :P But the result was actually better than average for a beginner cook :) Thank you for the recipe. I will be trying your coffee cheesecake this weekend. My first attempt in serious baking. Wish me luck!

    Julie

  62. Darlene says:

    Hi Ms. Connie,
    I am just starting to cook and want to try this recipe. What is the purpose of browning the chicken and potatoes? Can I just bake them directly? Thanks!

  63. mintlair says:

    ms. connie, ang sarap po nito! :) I cooked this last Saturday and nagustuhan ng hubby and brother ko. :) yun lang po medyo malalaki yung breast slices na nagamit ko, some parts had ‘blood stains’ pa. I plan to cook it again with smaller breast parts or using thighs naman. What can I do to remove the ‘stains’ po?

  64. april says:

    i tried this recipe today with a little modification i used “steak spice” to season chicken and it taste great! thank you

  65. tere says:

    Hi, is this similar to patatas au gratin except for the meat?

  66. Issay says:

    mam connie how can i print this recipe?

  67. Carla says:

    Hi Ms Connie,

    I have been following you for quite some time now.More of: you are my cyber cooking Mama! (because you always give inputs like a Mom)

    I am not a good cook, (compared to my Mom who has great recipes from generations ago, and my Chef brother) I always loved baking when I was growing up (because i find it easier to follow the exact measurements). But that all changed, when I got married and had kids,then we had to move to India 2 years back. So now, im all alone in cooking and baking (among other tons of things to do as a mom!) On the first few months, my Mom used to send me via email or texts when i get recipes from back home. but when i got to know your site,( i think my Mom was more thankful ), my family from Philippines could not believe that i could really cook now!! thanks to you! :)

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