Baked chicken with cream of mushroom soup and potatoes

Today, we go back to the basics with this easy and delicious chicken and potatoes recipe. This makes the perfect weeknight meal and provides total comfort food your family will enjoy. This recipe comes together fast, and you will love the outcome.

This oven-baked chicken and potatoes is an easy and delicious meal to add to your weeknight calendar. Crispy skinned chicken and buttery potatoes. What’s not to love? There are no fancy ingredients; 15 minutes to prep and ready in about an hour.

This delightful and wholesome dinner is made with chicken thighs and Russett potatoes. My family prefers chicken thighs, but you can certainly swap out the thighs with your favorite cut of meat.

How to Make Chicken and Potatoes

I like to season and brown my chicken in a skillet before putting it into the oven. This step helps to crisp the skin on the chicken, and that is my favorite part of this whole meal. I mean, everything else is terrific, but the crispy skin is absolutely fabulous. Remember, you are just browning, not cooking through. Of course, you could skip this step if you are in a rush to get dinner on the table, but it only takes 8-10 minutes extra time, and it is so worth it.
Next, I add the chicken to a baking dish with the potatoes and spinach and pour a creamy soup mixture over the top.
Then, I place butter slices on and around the chicken and potatoes, cover the dish with foil, and bake for an hour.

What to Serve with Baked Chicken

If you need another side, a steamed vegetable would be lovely. Broccoli or even a side salad would work. You can’t go wrong with some hot buttered rolls, either.

Ingredients Needed for Oven Baked Chicken and Potatoes

chicken thighs
4-5  potatoes
 spinach (optional)
 cream of mushroom soup
 milk
lemon pepper
garlic powder
oil
butter

Cooking Tips and Variations

•Swap out the thighs for chicken breast or chicken legs if you like. You will need to adjust the time according to the cut of chicken you desire. The breast may take a little longer to cook, and the legs not so long.
•Seasonings are entirely up to you. If you are not a lemon pepper fan, use just pepper and a little garlic powder. Chili powder is also great and gives a more smokey flavor. Season as desired.
•Don’t have Russett potatoes? You can use red potatoes or even some Yukon Gold potatoes. Try to dice all of the potatoes in uniform sizes for even cooking.
•You could also add another vegetable to the mix. For example, add some carrots, Brussels sprouts, or broccoli.

How to Store Leftovers and Reheat Oven Baked Chicken and Potatoes

If you find you have any leftovers, place them in an air-tight container in the refrigerator. To reheat, put in the microwave until hot. You can also reheat them in the oven in a baking dish. Perfect for lunch the following day.

For more Easy Chicken Dishes, be sure to check out the following recipes.

Easy Classic Chicken Pot Pie

Creamy Chicken Casserole

Chicken and Rice

Chicken and Dumplings

Oven Baked Chicken and Potatoes

This oven-baked chicken and potatoes is an easy and delicious meal to add to your weeknight calendar. Crispy skinned chicken and buttery potatoes. What's not to love? There are no fancy ingredients; 15 minutes to prep and ready in about an hour.

Prep Time 15 mins

Cook Time 1 hr

Course dinner, Main Dish

Cuisine American

• 6-8 chicken thighs
• 4-5 medium potatoes thickly diced
• 1 cup spinach optional
• 1 can cream of mushroom soup
• 1/2 cup milk
• lemon pepper and garlic powder to taste
• oil
• 4 tablespoons butter sliced into thin slices

• Preheat oven to 400 degrees.

• Line a 13 x 9 baking dish with foil. Set aside.

• Wash and dry the chicken thighs.

• Add oil to a skillet to cover the bottom. Heat oil and add chicken skin side down. Sprinkle seasonings on the top of the chicken. Cook and brown for about 4-5 minutes and then flip. Season the top of the chicken and let the other side brown for 4-5 minutes. You are not cooking the chicken until done. You are just browning the outside.

• While the chicken is browning, wash potatoes and dice into 2" pieces and place in the bottom of the prepared baking dish. Add spinach. Drizzle with vegetable oil. Toss to coat. Set aside.

• In a small bowl, mix soup and milk. Stir until combined. Set aside.

• Remove chicken from skillet and add to the top of potatoes in baking dish.

• Pour the soup mixture over the top of the chicken and potatoes. Place butter slices on and around the chicken. This will melt and cook with the potatoes.

• Cover with foil—Bake for one hour at 400 degrees.

Oil: The oil will vary depending on the size of your skillet. You need enough to cover the bottom of the skillet for browning the chicken.

Depending on the vegetables you use for this dish (extra potatoes, added carrots, etc.) you will need a tablespoon or two to drizzle over the top of your vegetables. Just add enough to make sure they are evenly coated. 

Keyword Oven Baked Chicken and Potatoes

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