Baked Italian Chicken and Potatoes

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I don’t remember how this recipe came to be, but I have been making it for years! It is one of our favorites, and oh so yummy! Quick and easy to throw together, it’s even faster if you use a mandolin to slice the potatoes. It’s also easy to scale up – need (want!) more potatoes? Add an extra potato or two! You can do up to three chicken breasts per pan, and if they are large, you can get two servings per breast. I recommend always adding extra potatoes – It’s that good, you’ll be glad you did! You can use your favorite regular or zesty oil-based Italian dressing – I LOVE the zesty one! If you get your dressing at big warehouse stores, like Sam’s, you can add extra dressing too. Russet potatoes work best, but any potato will do. They just may not get as tender. Layer potatoes and dressing, nestle in the chicken breast, cover with more dressing, cover tightly with foil and bake for an hour. The very best parts are the potatoes on the bottom, when the dressing gets kind of thick and jammy. We fight over those pieces! I hope you enjoy it as much as we do!

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Baked Italian Chicken and Potatoes

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This is one of our absolutely favorite recipes! Quick and easy to throw together in a 9×13 pan, cover and bake! I prefer Ken’s Zesty Italian dressing, but you can use your favorite oil-based Italian Dressing. Make sure to really nestle the chicken in so there are only a few potatoes, if any, under the chicken because the potatoes under the chicken won’t cook through as much. Use large pieces of boneless, skinless chicken breasts – I haven’t tried it with bone-in. It can be easily adjusted for more, but make more potatoes than you think you need because they are addictive! If you need more than 3 chicken breasts, I would make two 9×13 pans for the best results. Bonus – extra potatoes!!!!

Course Main Course

Keyword 9×13, casserole, chicken, comfort food, easy, favorite, italian, italian dressing, potatoes, quick

Prep Time 10 minutes mins

Cook Time 1 hour hr

Resting 8 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 2 people

Author Di Porter

Equipment

• 1 9×13 pan I love stoneware for it's even cooking, easy cleanup and heat retention but any 9×13 works.
• 1 Mandoline optional, but makes slicing potatoes so much easier! see my recommended slicers.
• 1 knife and cutting board If you opt to cut manually

Ingredients

• 2 large chicken breasts (boneless, skinless, the larger the better)
• 1 bottle Italian dressing any oil-based kind, I love Ken's Zesty Italian.
• 3-6 Russet potatoes larger potatoes, use lesser amount. Scrub well, but no need to peel

Instructions

• Preheat oven to 450º F (425 if using convection).
• Thinly (and evenly) slice potatoes, about an 1/8-1/4 inch thick. Use a mandolin for best results. More evenly cut potatoes cook more evenly.
• Spread a little of the dressing over the bottom of a 9×13 pan. Layer the potatoes (or dump, layering with more dressing, and spread around with your clean hands to kind of coat the potatoes. Make sure to save dressing for the chicken).
• Make a two wells in the potatoes and nestle the chicken breasts in there. Pour the remaining dressing over the chicken. Remember, you can add an additional chicken breast to this pan if needed – more than 3 use a second 9×13 pan and additional potatoes and dressing.
• Cover tightly with aluminum foil. Place pan in oven and bake for at least 1 hour. Check potatoes for doneness and put in longer if you want the potatoes softer. Let sit 5-10 minutes before serving for best results.

Notes

This really is one of our faves! I’ve tested with various potatoes and russets definitely work best for soft potatoes. The potatoes on the edges and bottom will actually get a little jammy (which is super yummy!) and we fight over those. This recipe easily doubles, or even triples, just remember to limit each pan to 3 breasts for best results. I like to use my Pampered Chef stoneware 9×13 pan for best results and super easy clean up, but any 9×13 pan will do.