Easy Baked Chicken and Potato Dinner

Cheesy chicken and potatoes meal- Stress-free baked dinner ready in less than an hour!

Easy Baked Chicken and Potato Dinner

BettyCrockerRecipe by BettyCrocker

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15 minutes

50 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 370
  • 11g
    (Saturated Fat 3g)
  • 80mg
  • 260mg
  • 35g
    (Dietary Fiber 4g, Sugars 4g)
  • 33g
  • Percent Daily Value*
  • 35%
  • 60%
  • 10%
  • 15%
  • Exchanges
  • 1/2
  • 3
  • 2
  • 2
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • About Potatoes

    Russet and Idaho baking potatoes, both mealy-textured, are preferred for baking. Waxy-textured potatoes, such as red-skinned and Yukon gold varieties, have a firmer consistency that's better for boiling and salads.

  • Use cubed zucchini or yellow summer squash, or both, in place of the bell pepper.

  • Sprinkle each serving with minced fresh parsley and chives.

  • Serve with tomato and lettuce salad and whole-grain rolls.

Ingredients

  • 4  bone-in chicken breast halves, skin removed
  • 4  medium russet or Idaho baking potatoes, unpeeled, cut into 1-inch cubes
  • 1  medium red or green bell pepper, cut into 1x1/2-inch pieces
  • 1  medium onion, cut into 8 wedges
  • 2  tablespoons margarine or butter, melted
  • 1/4  cup grated Parmesan cheese
  • 1  teaspoon garlic powder
  • 1  teaspoon paprika

Directions

  1. 1Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place 1 chicken breast half in each corner of sprayed pan. Place potatoes, bell pepper and onion in center of pan. Pour melted margarine over chicken and vegetables; sprinkle evenly with cheese, garlic powder and paprika.
  2. 2Bake at 400°F. for 30 to 35 minutes or until chicken is fork tender and juices run clear, stirring vegetables once halfway through cooking.

Categories: Ingredient, Chicken, Chicken Breast, Vegetables, Potatoes

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