Looking for a hearty one-dish meal packed with fresh flavors and family-friendly ingredients? This Lemon-Herb Chicken and Potato Casserole combines tender chicken, buttery potatoes, and a creamy herb-infused sauce with a citrusy kick. It’s a quick-prep, oven-baked dinner that’s perfect for weeknights or lazy weekends.
Why You’ll Love This Recipe
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Made with wholesome ingredients
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Creamy texture with a bright lemon-garlic flavor
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All-in-one meal—no sides needed
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Budget-friendly and freezer-friendly
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Perfect for meal prep or potlucks
Ingredients Breakdown
Main Ingredients:
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4 boneless, skinless chicken breasts (bite-sized pieces) – Lean protein that cooks up juicy and flavorful.
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3 cups russet potatoes, peeled and cubed – Hearty and starchy base for the casserole.
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1 lemon (zest & juice) – Adds a fresh, zesty brightness to balance the creaminess.
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3 cloves garlic, minced – Deepens flavor with a savory kick.
Herbs & Seasoning:
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1 tablespoon olive oil – Helps coat ingredients and enhances roasting.
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1 teaspoon dried thyme – Earthy, aromatic herb that pairs well with lemon.
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1 teaspoon dried rosemary – Adds a bold, woodsy depth.
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1/2 teaspoon paprika – Provides subtle warmth and color.
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Salt and pepper to taste – Essential seasoning to enhance all flavors.
Liquid & Creamy Components:
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1/2 cup chicken broth – Adds moisture and savory depth to the bake.
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1 cup heavy cream – Creates a rich, velvety sauce.
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1/2 cup grated Parmesan cheese – Melts into the sauce for umami richness.
Finishing Touch:
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Fresh parsley (optional) – Brightens the finished dish with a pop of color and fresh herb flavor.
Tips and Tricks
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Use Yukon Gold potatoes for a buttery texture and less peeling.
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For extra flavor, marinate chicken in the herb mix for 30 minutes before baking.
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Add crushed red pepper for a spicy kick.
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Avoid overbaking to keep the chicken juicy and tender.
Variations and Customizations
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Make it low-carb: Swap potatoes with cauliflower florets.
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Add veggies: Toss in green beans, bell peppers, or spinach before baking.
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Make it cheesy: Add shredded mozzarella or cheddar with Parmesan.
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Slow Cooker Version: Cook on low for 6–7 hours or high for 3–4 hours.
Pairing Suggestions
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Serve with a crisp green salad with vinaigrette
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A side of steamed asparagus or roasted Brussels sprouts
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Pair with a glass of chardonnay or sparkling water with lemon
Storage Instructions
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze baked and cooled casserole for up to 2 months.
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Reheat: Microwave individual portions or warm in oven at 325°F until heated through.
Popular Questions
Can I prep this casserole in advance?
Yes! You can assemble it up to 24 hours in advance. Just cover and refrigerate until ready to bake.
Can I use rotisserie chicken instead of raw chicken?
Absolutely. Just reduce the baking time by 10–15 minutes, since the chicken is already cooked.
What’s the best way to keep the potatoes from getting mushy?
Cut them into evenly sized cubes and don’t overbake. The foil helps steam them evenly during the first half of baking.