Baked Italian Chicken and Potatoes
This is one of our absolutely favorite recipes! Quick and easy to throw together in a 9x13 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 9x13 pans for the best results. Bonus – extra potatoes!!!!
Servings: 2 people
Equipment
- 1 9x13 pan I love stoneware for it's even cooking, easy cleanup and heat retention but any 9x13 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 9x13 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 9x13 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 9x13 pan for best results and super easy clean up, but any 9x13 pan will do.