Creamy Chicken Potato Bake with Mushroom Sauce
This Creamy Chicken Potato Bake with Mushroom Sauce features tender seasoned chicken, sliced potatoes, and sautéed mushrooms baked in a rich, creamy garlic sauce. It's a comforting oven-baked dinner finished with fresh parsley.
Ingredients
- 6 boneless, skinless chicken thighs or chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 4 medium potatoes sliced
- 1 cup mushrooms sliced
- 1 cup heavy cream
- 1 cup chicken broth
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a skillet over medium heat. Season the chicken with paprika, salt, and pepper, cooking until browned on both sides.
- Layer the sliced potatoes in a baking dish, followed by the browned chicken.
- Sauté the sliced mushrooms in the same skillet until tender.
- Pour in the heavy cream and chicken broth, stirring in the garlic powder and onion powder.
- Simmer the mixture to create a robust sauce.
- Pour the mushroom sauce over the chicken and potatoes.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until cooked through.
- Garnish with fresh parsley before serving.
Notes
Chicken thighs or chicken breasts can be used. Brown the chicken on both sides before layering it with the potatoes. Simmer the mushroom cream sauce before pouring it over the casserole. Bake covered for 30 minutes, then uncovered for another 15 minutes or until the chicken is cooked through. Garnish with fresh parsley before serving.