If you’re on the hunt for a cozy, flavorful meal that feels like a big warm hug, then you’ve hit the jackpot with this Baked Italian Chicken with Potatoes Recipe. It’s one of those dishes that’s honestly a game changer—simple to prepare but bursting with herbaceous, tangy goodness. I love this recipe because it brings together juicy chicken, tender potatoes, and that punchy Italian dressing all baked into one irresistibly satisfying dish. Trust me, once you try it, you’ll find yourself making it over and over again.
Why You’ll Love This Recipe
- One-Pan Convenience: Everything cooks together in one skillet, making cleanup super easy for busy weeknights.
- Rich Italian Flavors: The tangy wine vinegar and aromatic herbs pack a flavorful punch without any fuss.
- Crispy Skin & Tender Meat: Browning the chicken first locks in juices and gives you that crave-worthy crispy skin.
- Family-Friendly Comfort: My crew always asks for seconds—this recipe hits the comfort food sweet spot every time.
Ingredients You’ll Need
The magic of this Baked Italian Chicken with Potatoes Recipe is all about fresh, straightforward ingredients that work beautifully together. Choosing the right chicken thighs (skin-on and bone-in) gives you juicy meat and crispiness, while those potatoes soak up all the delicious dressing and tomato sauce.
- Chicken Thigh Fillets: I always go for skin-on, bone-in because it stays moist and the skin crisps up nicely.
- Olive Oil: Use good-quality extra virgin olive oil—it really amps up the flavor.
- Crushed Tomatoes: A can of crushed tomatoes makes your sauce naturally tangy and rich without extra work.
- Cherry Tomatoes: They add a juicy burst and bright color on top.
- Potatoes: I peel and cut medium-sized potatoes; par-boiling them helps them absorb the dressing better.
- Mozzarella Cheese: Freshly grated mozzarella melts into gooey goodness; you can also use provolone or fontina.
- Dried Rosemary and Thyme (or Oregano): These herbs provide classic Italian aromas—fresh is great if you have it!
- Garlic Cloves: Minced for that essential savory kick.
- Red or White Wine Vinegar: This adds a lovely tang and brightness to the dressing.
- Basil Leaves (Optional): For garnish, bringing a fresh, herby finish.
Variations
One of the things I love is how versatile this Baked Italian Chicken with Potatoes Recipe is—there’s plenty of room for you to experiment and make it your own. Over time, I’ve played around with herbs, veggies, and cheeses to keep it fresh and exciting.
- Fresh Herbs: Trying fresh rosemary and thyme instead of dried really brightens the flavors when they’re in season—highly recommend.
- Vegetable Add-Ins: Add sliced bell peppers or green beans around the chicken for some extra color and nutrients.
- Cheese Swap: If mozzarella’s not your thing, shredded Parmesan or Asiago add a sharper, nuttier vibe.
- Vinegar Variations: White balsamic vinegar gives a sweeter alternative to red or white wine vinegar.
How to Make Baked Italian Chicken with Potatoes Recipe
Step 1: Prep the Potatoes Just Right
One trick I discovered early on is to par-boil the potatoes before baking. Boil or steam them until they’re just undercooked—about 5 minutes. Then, rough them up a bit with a fork; this rough surface is like a sponge for the dressing and sauce. I always sprinkle a pinch of salt and pepper now to build flavor upfront. If you’re short on time, you can skip this step and bake everything together, but the potatoes won’t soak up as much flavor.
Step 2: Brown the Chicken for Crispy Skin
While the potatoes are prepping, season your chicken thighs generously with salt and pepper. Heat half a tablespoon of olive oil in a large oven-proof skillet over high heat. I like to hear that satisfying sizzle as the chicken hits the pan—this means you’re in for crispy skin. Cook for about 5 minutes on each side until golden brown. Browning seals in juices and adds a ton of flavor. Remove the skillet from heat and discard excess fat so the dish doesn’t get greasy.
Step 3: Build the Flavor-Packed Italian Sauce
Mix together your Italian dressing right in the bowl: minced garlic, dried herbs, wine vinegar, and extra virgin olive oil with salt and pepper. Pour the crushed tomatoes over the chicken in the skillet, then add the potatoes all around. Drizzle the dressing mixture liberally over everything—that’s where the tangy, herbaceous magic happens. Scatter fresh cherry tomatoes on top for pops of sweetness during baking.
Step 4: Bake and Finish with Cheese
Pop your skillet into a 350°F (180°C) oven and bake for about 25 to 30 minutes, until the chicken is fully cooked and the potatoes are tender. Then sprinkle grated mozzarella cheese over the top and return to the oven for another 5 minutes or so, until the cheese melts and turns golden. Let the whole dish rest for 5 to 10 minutes—you don’t want all those juices running off when you serve. If you’ve got fresh basil on hand, a few leaves sprinkled on top add a lovely fresh note.
Pro Tips for Making Baked Italian Chicken with Potatoes Recipe
- Don’t Skip Browning: Taking the time to brown chicken makes all the difference in flavor and texture.
- Use Bone-In Thighs: They stay succulent during baking and add richness to the sauce.
- Rough Up Potatoes: This simple hack helps the potatoes soak up all that lovely Italian dressing.
- Let It Rest: Give the dish a few minutes out of the oven before serving to lock in those juices.
How to Serve Baked Italian Chicken with Potatoes Recipe
Garnishes
I love finishing this dish with fresh basil leaves—they add a beautiful color contrast and a burst of herbal brightness that lifts the whole plate. Sometimes I’ll throw on a few red chili flakes if we want a tiny kick, but that’s totally optional.
Side Dishes
Since the chicken and potatoes are the main star, I usually keep sides light and fresh—think a crisp green salad with lemon vinaigrette or roasted seasonal vegetables like asparagus or zucchini. Garlic bread is another favorite if we’re craving something more indulgent.
Creative Ways to Present
For special occasions, I sometimes serve this recipe in individual ramekins or mini cast-iron skillets. It makes for a charming presentation and keeps the cheesy topping perfectly melty. Another fun idea is to add colorful heirloom cherry tomatoes or a drizzle of balsamic glaze before serving for extra flair.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (unlikely, but it happens!), store them in an airtight container in the fridge. They’ll keep well for up to 3 days. I usually make sure to cool it completely before refrigerating to keep the flavors crisp and fresh.
Freezing
This recipe freezes surprisingly well. I recommend freezing in individual portions without the cheese topping, which you can add fresh during reheating. Wrap tightly and freeze for up to 2 months. When ready, thaw overnight in the fridge.
Reheating
Reheat leftovers in a preheated oven at 350°F (180°C) until warmed through to keep the skin from getting soggy. If you froze the dish without cheese, add fresh mozzarella on top mid-way through reheating to recreate that melty finish.
FAQs
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Can I use chicken breasts instead of thighs in this Baked Italian Chicken with Potatoes Recipe?
Absolutely! You can substitute chicken breasts, but keep in mind they cook faster and tend to be leaner, so watch closely to avoid drying out. Consider pounding them to even thickness for quicker cooking, and reduce baking time slightly.
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Is it necessary to par-boil the potatoes before baking?
Not strictly necessary, but I recommend it because par-boiling tenderizes the potatoes just enough so they soak up the flavors of the Italian dressing and cook evenly with the chicken. Without this step, your potatoes may take longer to cook or be less flavorful.
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What can I use instead of wine vinegar in the dressing?
If you don’t have wine vinegar, white balsamic vinegar or even lemon juice can be a great substitute to provide the acid needed for balance. Just use a little less lemon juice as it’s more potent.
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Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you check your canned tomatoes and vinegar ingredients for any additives. Just be sure to use certified gluten-free canned goods.
Final Thoughts
Honestly, this Baked Italian Chicken with Potatoes Recipe has become one of my ultimate go-to dinners. There’s just something so comforting about juicy, herby chicken nestled among tender potatoes dressed in a tangy, garlicky sauce. I’m always amazed at how little fuss it takes to create a dish that tastes so special and homemade. If you want a meal that’ll fill your kitchen with mouthwatering aromas and satisfy hungry bellies, give this one a try—I promise you won’t regret it!
Print
Baked Italian Chicken with Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Description
This Baked Italian Chicken with Potatoes is a flavorful and hearty dish featuring tender chicken thigh fillets seasoned with Italian herbs, roasted alongside perfectly cooked potatoes and cherry tomatoes, all topped with melted mozzarella cheese. The recipe balances vibrant tomato flavors with aromatic rosemary, thyme, and garlic, making it a comforting and delicious meal ideal for a family dinner.
Ingredients
Chicken and Main Ingredients
- 4 – 5 chicken thigh fillets, skin on and bone in (about 6oz/200g each)
- 1/2 tbsp olive oil
- 1 tin (14oz/400g) crushed tomatoes
- 1 1/2 cups cherry tomatoes
- 3 medium size potatoes (around 1.5lb/750g total), peeled and cut into bite size pieces
- 1/2 cup mozzarella cheese, grated (or any other good melting cheese)
Italian Dressing
- 1/2 tbsp dried rosemary and thyme leaves (or oregano) or 2 tbsp fresh herbs
- 2 garlic cloves, minced
- 3 tbsp red wine or white wine vinegar
- 3 tbsp extra virgin olive oil
- 1/2 tsp salt
- Black pepper to taste
Seasonings and Garnish
- Salt and pepper, to season
- Basil leaves (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the chicken and potatoes.
- Prepare Italian Dressing: In a bowl, mix together the dried rosemary and thyme (or oregano), minced garlic, red or white wine vinegar, extra virgin olive oil, salt, and black pepper to create the flavorful Italian dressing.
- Parboil Potatoes: Boil or microwave the peeled and chopped potatoes until they are slightly undercooked—about 5 minutes boiling or 5 minutes on high in a microwave steamer. Roughen the potatoes slightly with a fork to help them absorb more dressing. Sprinkle them with a pinch of salt and pepper.
- Season Chicken: Season the chicken thigh fillets on both sides with salt and pepper.
- Brown Chicken: Heat 1/2 tablespoon of olive oil in a large ovenproof skillet over high heat. Add the chicken and brown well on each side for about 5 minutes per side until golden.
- Remove Excess Fat: Remove the skillet from heat and carefully pour off excess fat to avoid greasy flavors.
- Add Potatoes and Tomatoes: Arrange the parboiled potatoes around the browned chicken in the skillet, then pour crushed tomatoes over the top. Season with a pinch of salt and pepper, and drizzle the prepared Italian dressing evenly over everything.
- Add Cherry Tomatoes: Place the cherry tomatoes on top of the chicken and potatoes for added sweetness and texture.
- Bake: Place the skillet into the preheated oven and bake for 25-30 minutes, or until the chicken is thoroughly cooked through.
- Add Cheese and Finish Baking: Remove from oven, sprinkle the grated mozzarella cheese over the chicken and potatoes, then return to the oven for an additional 5 minutes until the cheese is melted and golden.
- Rest and Garnish: Let the dish rest for 5 to 10 minutes before serving to allow the flavors to meld. Garnish with fresh basil leaves if desired.
Notes
- This recipe elevates simple everyday ingredients into a special meal with vibrant Italian flavors.
- Marinating the chicken is optional; the sauce created during cooking is rich and flavorful enough.
- Parboiling the potatoes is recommended as it allows them to soak up the Italian dressing better, enhancing overall flavor.
- If preferred, you can skip parboiling the potatoes and cook everything directly in the oven. However, consider increasing the bake time slightly to ensure potatoes are tender.
- Use an ovenproof skillet to brown the chicken and bake the dish completely in one pan for a simple cleanup.
Nutrition
- Serving Size: 1 serving (approximately 1 chicken thigh with potatoes and tomatoes)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 90 mg
