Chicken Parmesan Potato Bake Recipes

BAKED GARLIC PARMESAN CHICKEN AND POTATO

Steps:

• Pre-heat oven to 200-degrees Celcius. (400 F )
• In a bowl add melted butter, minced garlic, paprika, pepper, herbs and salt. Mix well and keep aside.
• In a heavy cast iron pan add oil. Once hot, place chicken skin side down. season it with salt and pepper. Sear chicken for 3-4 minutes on medium-high heat until the skin turns golden brown.
• Turn the chicken skin side up. Add potatoes.
• Stir in the butter garlic herb mixer made in the first step. Mix well until everything is coated well with the garlic herb mixture.
• Add wine to the pan.
• Sprinkle Parmesan on the top.
• Transfer the pan to the oven and bake at 200-degree Celcius(400 F) for 20-25 minutes.

PARMESAN CHICKEN AND POTATO BAKE

Steps:

• Pre heat oven to 400 degrees.
• Cut potatoes into wedges.
• Place potatoes and chicken into 9 by 13 pan.
• Pour dressing over chicken and potatoes.
• Sprinkle parmesan cheese over chicken and potatoes.
• Bake for 1 hour, or until chicken is cooked through.

CHICKEN PARMESAN POTATO BAKE

Steps:

• Bake potatoes as usual until done. Cut potatoes in half lengthwise, (like a broad boat) Scoop out insides of potato (careful, will be HOT), leaving a thin amount of potato for shell to hold filling later (about 1/4 inch good)
• With electric mixer, mash potatoes with butter. Gradually add soup, cheese and parsley. Beat until light and fluffy. Fold in chicken. Spoon into shells sprinkle with additional parmesan cheese.
• Arrange potatoes in 3-quart shallow baking dish. Bake @ 450￮ for 15 minutes or until hot. Makes 3 or 4 servings. As a side dish, can make 8-12 servings, using one half potato per serving.
• This recipe is very versatile: NOTE: In a pinch, I use a couple of cans of chicken breast, drained. Also, I only use brick parmesan cheese, and grate it fresh when I get home. If I am making a dish where the cheese is a major flavor ingredient, I grate it fresh just before making the recipe. I think it makes the dish so much better. When making them as the entree to supper, I often use a larger potato, and at least double the chicken. As appetizers: I also have made this using small red or Yukon gold potatoes. (Use the same approximate 2 lbs. of potatoes total. Everything else then stays the same!) After cooking, and cutting into even halves, using a melon ball scoop, remove the center of potato, adding all to the mixing bowl. Continue with recipe as directed. Spoon into small potato shells. Garnish top of each with parsley, or anything that suits your taste. They are a hot, two bite appetizer. They can be made ahead and then heated at the last minute! Using a mixture of red and gold makes a festive plate.

THE BEST PARMESAN CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
• Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
• Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

CHICKEN AND POTATO BAKE

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and Parmesan cheese. , Cover and bake at 400° for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.

POTATO FLAKE CHICKEN

Steps:

• In a shallow bowl, combine the potato flakes, Parmesan cheese and garlic salt. Dip chicken in butter, then coat with potato flake mixture. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. Broil 4 in. from the heat for 3-5 minutes or until lightly browned.

PARMESAN RANCH CHICKEN AND POTATO BAKE

Steps:

• Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
• Heat oven to 400°F. Drain chicken; discard marinade. Toss potatoes and peppers with remaining dressing in 13x9-inch baking dish sprayed with cooking spray; top with chicken. Sprinkle chicken with thyme; cover.
• Bake 30 min. Top with peas and 2 Tbsp. cheese; bake, uncovered, 30 min. or until chicken is done (165ºF). Sprinkle with remaining cheese.

ONE-PAN CHICKEN AND POTATO BAKE

Steps:

• 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.