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Baked Chicken and Potatoes with Creamy Topping and Fresh Salad

Baked Chicken and Potatoes with Creamy Topping and Fresh Salad

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Baked Chicken and Potatoes with Creamy Topping and Fresh Salad: A Wholesome, One-Pan Meal

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There’s nothing better than a hearty, comforting meal that’s both delicious and easy to prepare. Baked Chicken and Potatoes with Creamy Topping and Fresh Salad is the ultimate one-pan dish that brings together tender, flavorful chicken, crispy potatoes, and a creamy topping that ties it all together. Paired with a refreshing, vibrant salad on the side, this meal is perfect for a family dinner or any occasion where you want something satisfying yet simple.

This dish combines the best of both worlds: it’s full of rich flavors while being light and balanced with the crisp, fresh salad. Plus, the creamy topping adds a touch of indulgence without going overboard. Whether you’re a seasoned home cook or a beginner, this recipe will have you serving up a gourmet meal with minimal effort.

Why You’ll Love Baked Chicken and Potatoes with Creamy Topping and Fresh Salad

  • One-Pan Simplicity: The chicken and potatoes are baked together in one pan, making cleanup a breeze. You can focus on the flavors while the oven does all the work.
  • Perfectly Cooked Chicken: The chicken comes out juicy and tender, thanks to the oven’s slow roasting and the creamy topping that keeps it moist.
  • Crispy Potatoes: The potatoes cook alongside the chicken, absorbing all those delicious flavors and getting crispy on the outside, tender on the inside.
  • Refreshing Salad: A simple salad adds a crisp, fresh element to balance out the richness of the baked dish. It’s a great way to round out the meal.
  • Customizable: This recipe can easily be adjusted to suit your preferences. Add more veggies, change up the dressing, or swap out the potatoes for sweet potatoes—the possibilities are endless!

Ingredients for Baked Chicken and Potatoes with Creamy Topping

For the Chicken and Potatoes:

  • 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
  • 4 medium-sized potatoes, peeled and diced (or baby potatoes, halved)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary (or thyme)
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup sour cream or Greek yogurt (for the creamy topping)
  • ½ cup shredded cheddar cheese (optional, for extra richness)
  • 2 tablespoons fresh parsley, chopped (for garnish)

For the Fresh Salad:

  • 4 cups mixed greens (such as spinach, arugula, or romaine lettuce)
  • 1 cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 1 avocado, sliced (optional, for extra creaminess)
  • Your favorite salad dressing (balsamic vinaigrette, ranch, or lemon vinaigrette work great)

  • How to Make Baked Chicken and Potatoes with Creamy Topping

    Step 1: Prepare the Chicken and Potatoes

    1. Preheat your oven to 375°F (190°C).
    2. Place the chicken breasts and diced potatoes on a large baking sheet or in a baking dish. Drizzle with olive oil and sprinkle with garlic powder, dried rosemary, paprika, salt, and black pepper. Toss everything together to coat the chicken and potatoes evenly in the seasoning.

    Step 2: Bake the Chicken and Potatoes

    1. Roast the chicken and potatoes in the
      preheated oven for 25-30 minutes, or until the chicken is cooked through (an internal temperature of 165°F/74°C) and the potatoes are fork-tender. You may want to stir the potatoes halfway through for even cooking. 

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      Step 3: Add the Creamy Topping

      1. Once the chicken is cooked, remove the baking sheet from the oven. In a small bowl, mix together the sour cream or Greek yogurt with the shredded cheddar cheese (if using).
      2. Spread the creamy mixture evenly over the top of the chicken breasts, then return the pan to the oven. Bake for an additional 5-7 minutes, until the creamy topping is heated through and slightly golden.

      Step 4: Garnish and Serve

      1. Once the chicken is done, remove the pan from the oven and sprinkle with fresh parsley. This will add a pop of color and a burst of fresh flavor.
      2. Serve the chicken alongside the roasted potatoes, and don’t forget to add a generous side of the fresh salad.

      How to Make the Fresh Salad

    2. Read more on next page

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