This chicken and potatoes casserole is a straightforward and satisfying meal baked in one dish. It combines tender bone-in chicken and soft baby potatoes in a savory cream sauce flavored with garlic, white wine, and herbs.
The recipe comes together with about 15 minutes of active preparation and bakes for under an hour, making it a great option for a weeknight dinner. The result is a complete meal with a comforting, flavorful sauce.
Why You’ll Love Chicken and Potatoes Casserole
- Par-boiling the potatoes first ensures they become fully tender in the oven at the same time the chicken cooks through.
- Baking the casserole covered for the first half of the time steams the chicken and potatoes, keeping them moist.
- Finishing the bake uncovered allows the chicken skin to brown and the sauce to reduce and thicken slightly.
Chicken and Potatoes Casserole Ingredients
- Chicken: A mix of bone-in, skin-on thighs and drumsticks provides great flavor and moisture. You can use all thighs or all drumsticks if you prefer.
- Potatoes: Baby Yukon Gold or red potatoes are great because their skin is thin and you don’t need to peel them. Just be sure to halve them for even cooking.
- White Wine: A dry white wine like Sauvignon Blanc or Chardonnay adds acidity and depth. You can substitute with chicken broth if you avoid alcohol.
- Heavy Cream: This creates the rich, creamy sauce. Half-and-half can be used for a lighter version, but the sauce will be thinner.
- Herbs: Fresh dill and parsley add a lot of brightness. If using dried herbs, use about one-third the amount called for (2 teaspoons each).
Exact quantities are in the recipe card below.
How to Make Chicken and Potatoes Casserole
Step 1: Prepare the Potatoes and Oven
First, get your oven heating to 425°F (220°C). While it preheats, boil the baby potatoes in salted water until they are just tender enough to be pierced with a fork. This step ensures they will be perfectly cooked in the final casserole.
Step 2: Assemble the Casserole
Arrange the chicken pieces in a large baking dish and season them well with salt and pepper. Drain the cooked potatoes and add them to the dish along with the diced shallots and minced garlic. Pour the heavy cream and white wine over everything.
Step 3: Season and Bake
Sprinkle the casserole evenly with smoked paprika, garlic powder, onion powder, and the chopped fresh herbs. Cover the dish tightly with foil and bake for 20 minutes. Then, remove the foil and continue baking for another 25 to 35 minutes until the chicken is golden and cooked through.
Storage Tips for Chicken and Potatoes Casserole
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish does not freeze well, as the cream sauce can separate upon thawing. Reheat gently in the microwave or in a 350°F (175°C) oven until warmed through.
Expert Tips for Chicken and Potatoes Casserole
- Food Safety: For safety, always cook poultry to a minimum internal temperature of 165°F (74°C). Use a meat thermometer for an accurate reading.
- Resting is Important: Do not skip the resting time. It allows the chicken to finish cooking gently and ensures the meat stays juicy.
- Crispier Skin: For extra-crisp chicken skin, you can place the casserole under the broiler for the last 2-3 minutes of cooking. Watch it carefully to prevent it from burning.
- Wine Substitute: If you prefer not to use wine, you can substitute it with an equal amount of chicken broth.
What to Serve with Chicken and Potatoes Casserole?
This casserole is a hearty meal on its own. For a simple side, consider serving it with steamed green beans or a fresh green salad with a light vinaigrette.
Chicken and Potatoes Casserole Recipe FAQs
Can I use boneless, skinless chicken?
Yes, but the cooking time will be shorter. Start checking for doneness (165°F/74°C) after about 20-25 minutes of total baking time. Be aware that boneless chicken may not be as moist as bone-in.
Can I make this ahead of time?
You can assemble the casserole (without adding the cream and wine) a few hours ahead and refrigerate. Add the liquids just before baking. You may need to add 5-10 minutes to the covered baking time since the dish will be cold.
What if I don’t have shallots?
You can substitute one small yellow onion, finely diced. The flavor will be slightly different but still very good.
Chicken and Potatoes Casserole
Ingredients
- 4 lbs bone-in skin-on chicken thighs and drumsticks, 1.8 kg
- 1.5 lbs baby potatoes halved, 680 g
- 2 large shallots diced
- 4 cloves garlic minced
- 1 cup heavy cream 240 ml
- 1/2 cup dry white wine like Sauvignon Blanc or Pinot Grigio, 120 ml
- 1.5 tsp coarse salt or to taste
- 1/2 tsp black pepper or to taste
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
Instructions
- Preheat your oven to 425°F (220°C).
- Place the potatoes in a pot, cover with cold salted water, and bring to a boil. Cook for about 15 minutes, or until fork-tender. Drain well.
- While the potatoes cook, arrange the chicken pieces in a 9x13-inch (23x33 cm) casserole dish. Season all over with salt and black pepper.
- Add the drained potatoes, diced shallots, and minced garlic to the dish, tucking them in around the chicken.
- In a small bowl, whisk together the heavy cream and white wine, then pour the mixture evenly over the chicken and potatoes.
- Sprinkle everything with smoked paprika, garlic powder, onion powder, chopped dill, and chopped parsley.
- Cover the dish tightly with aluminum foil and bake for 20 minutes.
- Remove the foil and continue to bake for another 25 to 35 minutes. The casserole is done when the chicken skin is browned and an instant-read thermometer inserted into the thickest part of the chicken (avoiding bone) reads 165°F (74°C).
- Let the casserole rest for 10-15 minutes before serving. This allows the juices in the chicken to redistribute.
