Easy Potato & Chicken Casserole Recipe (video)
This incredibly delicious and creamy baked chicken casserole with baby potatoes is made with simple, everyday ingredients. The flavors and aromas of this chicken recipe will have your mouth watering looong before it’s done! And the best part? You can have it in the oven in 20 minutes! When your life is hectic and busy, this is just the dish you need. You get the best of both worlds: an amazing dinner to enjoy and you don’t have to spend hours in the kitchen!
Watch My Creamy Chicken Casserole Video!
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Ingredients for a Chicken Casserole
Here are my tips for the main ingredients you’ll need to make this delicious potato chicken casserole. Find the full list of ingredients in the printable recipe card below.
- Chicken – use bone-in, skin-on chicken for the best results. I like to use a combination of drumsticks and thighs. This recipe will work great with chicken breast, too.
- Potatoes – baby potatoes are my favorite for this recipe, but you can also use peeled and cubed Yukon Gold potatoes.
- Cream – I recommend using a full fat cream for the best results. If you want to create a lower-fat version, you can use half-and-half.
- White Wine – a crispy white wine adds great acidity to the recipe, balancing out the richness of the cream. Sauvignon Blanc or Chardonnay will work great. If you don’t want to use wine, substitute with chicken broth and a squeeze of lemon juice.
- Garlic & Shallots – you can replace the shallots with sweet onion, too.
Can I Skip the Wine?
Yes, you can make this recipe without the white wine, although I highly recommend adding it! The alcohol will cook off during the cooking process so it’s perfectly safe for the whole family.
If you cannot use wine, replace the wine with the same amount of chicken broth instead. Also, try adding a squeeze of lemon juice over the chicken casserole once it’s all done! Do not add the lemon juice to the cream, as it will cause the cream to curdle.
How to Make Creamy Potato Chicken Casserole
This easy chicken casserole comes together in no time! Here’s how to make this delicious chicken dish:
- Preheat the oven to 425F/218C. Fill a large pot with water, season generously with salt and add the baby potatoes. Cook the potatoes over high heat, bringing the water to a boil. Cook until the potatoes are fork tender, about 15 minutes.
- Meanwhile, prepare the chicken. Arrange the chicken in a large casserole baking dish. Season the chicken generously all over with coarse sea salt and freshly ground black pepper. Add the diced shallots, minced garlic and the baby potatoes once they are done cooking. Pour in the heavy cream and white wine (I used chardonnay; any dry white wine will work well).
- Next, season the casserole with spices – sprinkle the chicken and potatoes liberally with smoked paprika, garlic powder, onion powder, chopped dill and parsley.
Roasting Instructions for Chicken Casserole
- Cover the casserole with foil and bake the dish in the preheated oven covered for 20 minutes. After 20 minutes, remove the foil and continue baking for 25 to 35 minutes. The timing depends on the size of your chicken pieces; larger pieces require additional time. Test for readiness with a thermometer – chicken needs to reach 160F/71C internal temp.
- Remove the casserole from the oven and let it stand for at least 15 minutes before serving; the chicken and potatoes will be very hot!
Getting That Crispy Chicken Skin
Getting the color on baked chicken can be a bit tricky!
- To get that enviable, crispy golden chicken skin, first bake the chicken casserole covered with foil for 20 minutes, then uncovered for 25 to 30 minutes.
- When the chicken is almost done, switch the oven setting over to the broiler. Baste the chicken with the sauce, then broil the casserole until the chicken skin is golden brown and crispy. You can use this tip when baking other meats, too. The broiler is the best way to get that color!
This recipe is already a family favorite! Doesn’t this casserole look simply divine? Wish you guys could taste and smell this through the screen! Make it tonight for dinner!
Why Did My Cream Curdle?
Curdled cream can be a result of your white wine being too acidic. I recommend using a more mild wine, such as a pinot grigio or sauvignon blanc. If it tastes very sour, it’s too strong for this recipe. You can also take an extra step and reduce the wine, along with 1/2 cup chicken broth, on the stovetop in a small saucepan for about 3 to 4 minutes.
More Chicken Recipes!
Looking for more delicious chicken recipes? Check out some of my other recipes you’re sure to love!
- Creamy Chicken Mushroom Pasta – with a creamy white wine sauce and juicy chicken!
- Chicken Mushroom Casserole – super easy dish with crushed baby potatoes and a creamy mushroom sauce!
- One-Pan Dill & Lemon Chicken – a quick and easy lemon chicken recipe with fresh dill, loads of garlic, and asparagus! Pair it with pasta, rice or potatoes.
- Orange Cranberry Roasted Chicken – super easy and super juicy chicken roasted with thyme, rosemary, and garlic, served with mashed potatoes!
- Baked Chicken Skewers – easy, sheet-pan dinner recipe with chicken skewers, roasted potatoes, and an easy ranch dip! You’ll love the incredible flavors!
- Maple Dijon Chicken Sheet Pan Dinner – the most aromatic and delicious roasted chicken with sweet potatoes, brussels sprouts and bacon bits!
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Easy Potato & Chicken Casserole Recipe (video)
Ingredients
- 4 lbs bone-in chicken thighs & drumsticks
- 1 1/2 lb baby potatoes, skin-on
- 2 large shallots, diced
- 4 large garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup white wine
- coarse sea salt and black pepper
- smoked paprika
- garlic and onion powder
- chopped dill
- chopped parsley
Instructions
- Preheat the oven to 425F/218C. Fill a large pot with water, season generously with salt and add the baby potatoes. Cook the potatoes over high heat, bringing the water to a boil. Cook until the potatoes are fork tender, about 15 minutes.
- Meanwhile, prepare the chicken. Arrange the chicken in a large casserole baking dish. Season the chicken generously all over with coarse sea salt and freshly ground black pepper. Add the diced shallots, minced garlic and the baby potatoes once they are done cooking. Pour in the heavy cream and white wine (I used chardonnay; any dry white wine will work well).
- Next, season the casserole with spices – sprinkle the chicken and potatoes liberally with smoked paprika, garlic powder, onion powder, chopped dill and parsley.
- Cover the casserole with foil and bake the dish in the preheated oven covered for 20 minutes. After 20 minutes, remove the foil and continue baking for 25 to 35 minutes. The timing depends on the size of your chicken pieces; larger pieces require additional time. Test for readiness with a thermometer – chicken needs to reach 160F/71C internal temp.
- Remove the casserole from the oven and let it stand for at least 15 minutes before serving; the chicken and potatoes will be very hot!
My husband and I really liked this dish, it is easy to make and easy clean up.
Wonderful! So glad you enjoyed it! 🙂
Wonderful and easy recipe. I usually never like drumsticks but this recipe makes them delicious! Thank you!
So glad you enjoyed them! 🙂
This dish was delicious. Comfort food with a light delicious flavor. This recipe is a keeper. Will make this again. Yum!
I’m so glad that you enjoyed the recipe! It’s one of my favorites, too! 🙂
Would it be ok to leave the wine out of the recipe? I do not like wine. Just asking
Sure! I would add chicken broth in its place and add a tablespoon of freshly squeezed lemon juice. Enjoy! 🙂
I wonder if I can make this in a crock pot?
Hi Inna! I think that would work really well, too! 🙂 I would do 4 hours on high heat for this recipe!
Hey! Could I add carrots and celery to this? Would you cook them first?
Hi! Both of those would be a great addition! I would chop the carrots into larger chunks and dice the celery, the same as the onion. There’s no need to cook them beforehand. Hope you enjoy the recipe!
Hi, could you please tell me the name of the white wine that you used for this dish. I normally don’t cook with wine so want to make sure I get a good brand/type. Thx!
Hi Lilly! Of course! I used a chardonnay in this video recipe. Chardonnay or Sauvignon Blanc will both work well for this recipe. The brand doesn’t matter too much, I usually use a 10$ to 12$ bottle for cooking. Hope you enjoy the recipe! 🙂
Great recipe! Where did you get that beautiful aqua casserole dish?
Thank you! 🙂 I found the casserole at Home Goods a few years back!
Tell me why the cream curdled – YUK!
Oh, no! Sorry that happened! It’s the acid in the wine that probably caused that to happen. I recommend using a less acidic wine, something very mild like a pinot grigio.
Really delicious. Will definitely make this again!!!
Hi Cassandra! I’m so glad you enjoyed the recipe! Thanks for the review!
Can I use Moscato? Or white cooking wine?
I would use the cooking wine over Moscato. Sweet wine won’t work too well for this recipe. I recommend a dry white wine, such as chardonnay.
Can you use bone in breasts for this dish in addition? My older daughter doesn’t eat dark meat.
Hi Tara! Absolutely! Just make sure to check the internal temperature; it should reach 165F. The breast pieces might take a little longer to bake. Enjoy!
Would it be okay to use skin on chicken breast with the bone in?
Hi Penny! Yes, chicken breast will also work well. Just adjust the timing depending on small/large the chicken breast is. Enjoy!
Yum, dinner tonight. This sounds delish and I have all the ingredients on hand! Thanks for getting me out of a pickle (brain dead).
Perfect! I hope you love it! It’s great for those days when you don’t much time. Enjoy!
Can I cook this a day ahead?
Hi Annie. Sure thing! I would reheat it in the oven before serving so it’s nice and hot. Enjoy!
We loved it. So easy to make and very, very tasty!!!! I used chicken broth instead of wine.
Hi Terry! I’m so glad you enjoyed the recipe! One of my favorites, too! Thank you for taking the time to leave a review!
Yummy!! My boys loved this meal. My 9 year old was Mmmmm’ing throughout the whole meal and cleaned his plate. So much flavour and the chicken drums just fell apart. Didn’t put in the white wine coz I didn’t have any, put 2 chicken stock cubes in a cup of boiling water and added that along with the cream. The potato’s had soooo much flavour wish I could’ve eaten more! But I had gastric surgery last Nov and can’t tolerate much food… but I wanted to keep eating this!
Hi Lesa! That’s so wonderful to hear! I’m so glad you and your family loved the dish! It’s one of my favorites, too!
Thank you for taking the time to leave a review!
Could you possibly put this delicious dish in a crockpot with all the other goodies in it? Please let me know.
Hi Debbie! Yes, you could make this dish in a crockpot, too. However, you wouldn’t get the same beautiful, crispy skin on the chicken. Enjoy!
Loved making this, such good flavor together
Hi Jenni! I’m so happy you loved this easy recipe! It’s a favorite of mine, too!
Thanks for taking the time to leave a review!
Can you Use white wine cooking wine in place of the other one
Hi Nanny! Yes, you can use white cooking wine for this recipe, too. Make sure to reduce the salt in the recipe, as cooking wine always contains salt. Hope you enjoy the recipe!
I noticed that this dish is 693 calories per serving; what would be considered a serving size?
Hi Brian! The calorie amount reflect approximately 1/6-th of the recipe. With 4 pounds of chicken, each serving will have at least 2 pieces of chicken and 6 to 7 baby potatoes, plus sauce. Hope this helps!
Thank you! By the way, Loooved your “best beef stew”! Absolutely delicious! Looking forward to making this one!
Hi, can you freeze this dish?
Hi! Yes, you could freeze the dish, then reheat later. I recommend defrosting it in the fridge before warming again in the oven. Enjoy!
Just made this for my family tonight. So far we all had a taste and its delishhh!!!! First seared the chicken thighs to hold the favor of the chicken in. PERFECT!! I didn’t use potato’s but did make rice on the side. Also, didn’t have heavy cream so used Greek yogurt and half and half together as mentioned. Thank you for the new recipe for my family!!
**(Just wish it was thicker of a sauce)**
Hi Chrissy! I’m so glad you enjoyed the dish! It’s a family favorite here, too!
The sauce will be thicker if you use heavy cream. Also, the potatoes release a little bit of starch will helps thicken the sauce, too. You can also add a little bit of cornstarch slurry to the sauce to thicken it further.
I used fresh basil and thyme instead of dill. I also mixed the liquids and garlic and shallots in the pan and then added the chicken.
Hi Angie! That sounds delicious, too! Thanks for sharing your tips!
Hi, I made this with Marsala wine because that’s what I had, and boneless chicken thighs.
Also, Bacon! Because………..well, bacon.
Anyway it came out delicious, thank you very much.
Is it okay to freeze?
Hi Cynthia! I’m so happy you enjoyed this recipe! The bacon sounds like a very delicious addition!
I personally haven’t tried freezing this dish, but I think it would freeze beautifully.
This recipe just made our weekly rotation! With a VERY picky 9 year old, this brings a sense of relief in my journey of figuring out what works. I didn’t have shallots, but subbed with a yellow onion. Otherwise, I stuck to the recipe.
That’s so wonderful to hear! I’m so glad this dish was a hit with your family!
Thanks for taking the time to leave a review!
If baked in a roaster oven will the chicken brown nicely?
Hi Linda! That’s a great question. If your roaster oven reaches to 425F, it should brown nicely just like in a regular oven.
I hope you enjoy this recipe!
Can you use regular milk if you don’t have cream or half n half
Hi Melissa! Whole milk will work in a pinch, but the sauce won’t be as rich and creamy. I hope you enjoy the dish!
Have made this recipe a couple of times now. Once with drumsticks and once with boneless chicken thighs. Once served with rice and once with the potatoes. It was delicious both times and everybody loved it.
Also…made just the sauce and served it over pan seared Salmon and that turned out great. Hubby said definitely a keeper !!
Hi Linda! I’m so happy you’re enjoying this recipe! I love the idea of using the sauce for other recipes, too!
Thank you for trying my recipes and for taking the time to leave a review!
With that size potatoes, they w ill cookk in the time it takes to cook the chicken. No need to parboil
Hi Win! Yes, you can adjust the recipe based on the size of the potatoes.
Want to make this but a question: several recipes for this tell you to brown the chicken first.
Do you think it should be browned first or would this add anything to the dish?
Wouldn’t the skin be quite flabby on the underside if you do not brown it first?
Thanks
That’s a great question! The skin on the top will be extra crispy, but softer on the underside. Even if you do brown it beforehand, because the chicken cooks in the sauce, it will become soft again. I skip the browning step because of this and the skin on top always turns out beautifully golden and crispy.