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

Made with wholesome ingredients
Creamy texture with a bright lemon-garlic flavor
All-in-one meal—no sides needed
Budget-friendly and freezer-friendly
Perfect for meal prep or potlucks

Ingredients Breakdown

Main Ingredients:

4 boneless, skinless chicken breasts (bite-sized pieces) – Lean protein that cooks up juicy and flavorful.
3 cups russet potatoes, peeled and cubed – Hearty and starchy base for the casserole.
1 lemon (zest & juice) – Adds a fresh, zesty brightness to balance the creaminess.
3 cloves garlic, minced – Deepens flavor with a savory kick.

Herbs & Seasoning:

1 tablespoon olive oil – Helps coat ingredients and enhances roasting.
1 teaspoon dried thyme – Earthy, aromatic herb that pairs well with lemon.
1 teaspoon dried rosemary – Adds a bold, woodsy depth.
1/2 teaspoon paprika – Provides subtle warmth and color.
Salt and pepper to taste – Essential seasoning to enhance all flavors.

Liquid & Creamy Components:

1/2 cup chicken broth – Adds moisture and savory depth to the bake.
1 cup heavy cream – Creates a rich, velvety sauce.
1/2 cup grated Parmesan cheese – Melts into the sauce for umami richness.

Finishing Touch:

Fresh parsley (optional) – Brightens the finished dish with a pop of color and fresh herb flavor.

Tips and Tricks

Use Yukon Gold potatoes for a buttery texture and less peeling.
For extra flavor, marinate chicken in the herb mix for 30 minutes before baking.
Add crushed red pepper for a spicy kick.
Avoid overbaking to keep the chicken juicy and tender.

Variations and Customizations

Make it low-carb: Swap potatoes with cauliflower florets.
Add veggies: Toss in green beans, bell peppers, or spinach before baking.
Make it cheesy: Add shredded mozzarella or cheddar with Parmesan.
Slow Cooker Version: Cook on low for 6–7 hours or high for 3–4 hours.

Pairing Suggestions

Serve with a crisp green salad with vinaigrette
A side of steamed asparagus or roasted Brussels sprouts
Pair with a glass of chardonnay or sparkling water with lemon

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze baked and cooled casserole for up to 2 months.
Reheat: Microwave individual portions or warm in oven at 325°F until heated through.

Lemon-Herb Chicken Potato Casserole

Author: easysweetmeal
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x

Print Recipe

Description

This hearty and comforting casserole combines tender chicken, rustic potatoes, and a bright burst of lemon-herb flavor. Simmered in a creamy Parmesan-infused sauce, it’s a family-friendly dinner perfect for weeknights or cozy gatherings

Ingredients

Scale

4 boneless, skinless chicken breasts, cut into bite-size chunks
3 cups russet potatoes, peeled and cubed
3 garlic cloves, minced
1 lemon (zest + juice)
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
½ tsp paprika
Salt and pepper to taste
½ cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
Fresh parsley (optional, for garnish)

Instructions

1. Prep the Oven & Dish

Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.

2. Season the Chicken and Potatoes

In a large bowl, combine:
- Lemon juice
- Lemon zest
- Garlic
- Olive oil
- Thyme
- Rosemary
- Paprika
- Salt & pepper
Add the chicken pieces and potatoes. Toss until evenly coated.

3. Assemble the Casserole

Spread the chicken and potatoes evenly in the baking dish.
Pour in the chicken broth and heavy cream. Gently shake the dish to distribute liquids.
Sprinkle Parmesan cheese evenly over the top.

4. Bake

Cover the dish with aluminum foil and bake for 30 minutes.
Remove foil and continue baking for another 20–25 minutes, or until chicken is fully cooked and potatoes are fork-tender.

5. Rest & Serve

Let the casserole sit for 5 minutes before serving.
Garnish with chopped fresh parsley for color and added freshness.

Notes

You can double the recipe for larger gatherings—just use a deeper casserole dish.
For a lighter version, substitute half-and-half or Greek yogurt for the heavy cream.
Always taste and adjust seasoning before serving.

Prep Time: 15 minutes
Cook Time: 50–55 minutes
Category: Dinner
Method: Baked
Cuisine: American