Comida Kraft
Recipe Box

One-Pan Chicken and Potato Bake

No referer *
One-Pan Chicken and Potato Bake is rated 4.060224089635854 out of 5 by 714.
Prep Time
10
min.
Total Time
1
hr.
10
min.
Servings

4 servings

We didn't make a video of this One-Pan Chicken and Potato Bake because it was a complex operation. We made it to prove to you exactly how easy it is!

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Place chicken and potatoes in 13x9-inch baking dish.
  • Top with dressing; sprinkle with cheese and seasoning. Cover.
  • Bake 1 hour or until chicken is done (165ºF), uncovering after 30 min.

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Dressing.

Storage Tips for Potatoes

The best way to store potatoes is in a ventilated container in a dry dark place. Avoid storing potatoes with onions since the potatoes readily absorb odors.

Special Extra

Garnish with chopped fresh parsley just before serving.

Servings

  • 4 servings

Healthy Living

  • Low sodium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch
  • 3 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

This easy-to-make, low-sodium main dish is a good source of vitamin C from the potatoes.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 370
Total fat 15g
Saturated fat 4.5g
Cholesterol 120mg
Sodium 380mg
Carbohydrate 32g
Dietary fiber 4g
Sugars 2g
Protein 27g
% Daily Value
Vitamin A 4 %DV
Vitamin C 30 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from After reading thru nearly ALL of the previous reviews, I decided this was NOT a weeknight dish. After reading thru nearly ALL of the previous reviews, I decided this was NOT a weeknight dish. I marinaded the chicken all afternoon in about a 1/4 cup or so of the dressing, then put the potatoes on top of the chicken (we don't like soggy taters) and covered it all with the rest of the bottle of dressing. Sprinkled cheese on top, then covered w/foil. Baked at 375 for 45 min. Uncovered, baked an additional hour, then sprinkled with more cheese and baked for yet another 10 min. It smelled fantastic and tasted great too. The kids said it goes on the "make again" list! Great dish for when you have time - can't see that it would be done in just an hour.
Date published: 2006-09-25
Rated 4 out of 5 by from I had a pkg of chicken thighs. I had a pkg of chicken thighs. Pierced them with a granny fork and marinated [kraft zesty italian] the ckn overnite with a little powdered garlic and s&p added. In another bowl I put potatoes [thinly sliced], carrots,onion, s&p and garlic and marinated them also with zesty italian overnite. Baked 1 hour covered & 20 min uncovered. Delicious!! Chicken was so moist. Potatoes were a little bit hard. Next time I will nuke them for a few minutes first before marinating. For me it was a great meal to prep the night before & throw in the oven the next day. I did spray the casserole before filling it. I reserve 5 stars for fabulous which I haven't used yet.
Date published: 2009-10-06
Rated 5 out of 5 by from My husband REALLY liked this! My husband REALLY liked this! I used boneless chicken breasts and since they were still a little frozen in the center I compensated by slicing the potatato slices about 3/4" thick. I also sprinkled on garlic powder, parsley and basil. Also I used a little extra dressing after reading the reviews and parmesan on top. Since I had some sliced mozarella in the fridge I added that towards the end just to melt. I checked on the potatoes and when they were done so was the chicken. Usually when one of my kids likes a meal the other one doesn't, but this time they both liked it..Yeah!
Date published: 2006-09-26
Rated 4 out of 5 by from The recipe should really be two stars as is; I added in a few other ingredients and steps to make it... The recipe should really be two stars as is; I added in a few other ingredients and steps to make it taste really good. I let the chicken marinate a little in the dressing then put in the pan. I followed another reviewer and added several good shakes of paprika, black pepper & basil, then the Italian seasoning and Parmesan. I didn't have potatoes the first time I made it, so I threw in mushrooms instead. SO GOOD! the dressing really gives it a great flavor. The second time I put in both mushrooms and potatoes - but I but the potatoes in the microwave under baked potato setting for 3 minutes. I used small red russets, and it still didn't finish cooking. Next time, its better to cook the potatoes first then put them in the pan.
Date published: 2010-03-06
Rated 4 out of 5 by from Great recipe! Great recipe! The chicken was unbelievably tender and juicy. My family loved it - asked that I make it more often. I used boneless skinless chicken breasts though - but it took the same amount of time and turned out great! To ensure even coating, I tossed the potatoes in a bowl with the salad dressing then transferred them to the baking dish. I did the same thing with the chicken. About half way through cooking time, I moved the potatoes around so they wouldn't stick. All in all, this is a great recipe. I am so glad I came across it!
Date published: 2005-04-11
Rated 4 out of 5 by from I'm giving this 4 stars only because I had to really season the chicken. I'm giving this 4 stars only because I had to really season the chicken. It looked so good in the book, but when I saw the minimal ingredients, I knew it woluld be bland, but my husband really wanted me to make it. I boiled the potatoes for a few minutes before putting them with the chicken. I seasoned the chicken with garlic salt, paprika, onion powder, rosemary abd thyme. I put this on the potatoes as well. I also added more parmesean cheese. The chicken was juicy and the potatoes were great. My husband really liked it.
Date published: 2010-03-31
Rated 3 out of 5 by from Well I made this recipe last night for dinner and the flavor was great. Well I made this recipe last night for dinner and the flavor was great. It was easy to make and I really liked that you didnt have to watch it. The only down fall is that I baked the chicken and the potatoes (which were cut rather thin) and the chicken turned out as expected and was very succulent but the potatoes were barely done at all. I cooked it at 400 degrees for the full hour so I dont understand why my potatoes didnt bake like they should have. Over all though my Husband and I like the recipe minus our potato problem.
Date published: 2007-09-05
Rated 4 out of 5 by from I debated on 4 or 5 stars, but I like to reserve 5 stars for completely outstanding w/no flaws. I debated on 4 or 5 stars, but I like to reserve 5 stars for completely outstanding w/no flaws. The only flaw with this tho is that you need an hour to preheat the oven and to cook it. Outstanding dish tho. Chicken part doesn't really matter, nor do amounts of potatoes and cheese. I slice up some potatoes, throw them in, throw some chicken in, pour on whatever italian-style dressing I have (sun-dried tomato is wonderful), grate some cheese on top and sprinkle with seasoning, not measuring a thing. MMMMmmmm Good :)
Date published: 2007-02-10
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