Easy Chicken Potato Bake (Gluten-Free, Dairy-Free)

Flavorful and hearty, this easy chicken potato bake is the perfect comfort food for the colder months. With layers of tender chicken and sliced potatoes topped with a final layer of cheese, this delicious chicken and potato casserole is a dish the whole family will love! Totally gluten-free and dairy-free too.

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Cozy Casseroles for the Colder Season

Now that the weather is getting cooler, there’s nothing more comforting than a large, warm casserole to tuck into on a cold winter night.

And this chicken and potato bake is sure to keep you full and satisfied – with little hands-on prep, you’ll have a delicious and tasty meal with little effort!

Why This Recipe Works:

• Simple Ingredients: The basic ingredients required for making this cheesy chicken potato bake are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: All you need is 15 minutes of prep time and then let the oven do the rest of the work. Plus, this easy weeknight dinner is also a complete meal with protein (chicken) and carbs (potatoes).
• Totally Gluten-Free & Dairy-Free: The best part is that this chicken and potato casserole is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy this hearty casserole without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this easy chicken potato bake recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Olive Oil: I used extra virgin olive oil, but you can use whichever vegetable oil you prefer (sunflower oil, canola oil, coconut oil, avocado oil, etc). You may also use nonstick cooking spray or dairy-free butter if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular butter if you prefer.
• Potatoes: I like using russet potatoes, but feel free to use whichever potatoes you prefer.
• Chicken: I used skinless boneless chicken breast, but you may also use skinless boneless chicken thighs instead.
• Mayonnaise: Any mayonnaise will work. Alternatively, you may use dairy-free cream cheese instead.
• Condiments: For seasoning, I’ve used salt, ground black pepper, and a mix of dried herbs (such as dried oregano, dried basil, and dried thyme). If you wish, you can also add other condiments such garlic powder or onion powder, or you can also add ground paprika or red chili pepper flakes if you want a little kick of heat.
• Cheese: To keep this recipe dairy-free, I’ve used shredded dairy-free cheese (dairy-free cheddar cheese or dairy-free mozzarella will work). However, if you are not lactose-intolerant, go ahead and use regular cheddar cheese or mozzarella cheese instead.
• Storing: To store, place the cooled chicken potato bake in an airtight container and store in the refrigerator for up to 3 days. Reheat in the microwave or in the oven until warm before serving.

How to Make Chicken Potato Bake (Step by Step):

1. Preheat and Grease

Preheat the oven to 370F. Grease bottom of large casserole dish with olive oil.

2. Peel and Slice Potatoes

Peel and slice potatoes very thinly.

3. Cut and Slice Chicken Breast

Cut chicken breast into slices and beat with meat mallet.

4. Arrange Potato Base Layer

Place 1/3 of the sliced potatoes on the greased baking dish, and season with salt and pepper.

5. Top with Chicken Breast Slices

Place half of the chicken breast slices on top of potatoes in a single layer, season with half the amount of salt, pepper and herbs, then brush the chicken breast slices with half of the mayonnaise.

6. Repeat

Repeat the layer of potatoes with salt and spices on top, and also a layer of chicken with salt, spices and mayonnaise.

Place the remaining potatoes on the second layer of chicken.

7. Cover and Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

Remove the foil and check the readiness of the potatoes – if they are not cooked enough, increase the baking time by another 15-20 minutes.

8. Top with Cheese

Once the potatoes are cooked, sprinkle the shredded dairy-free cheddar cheese on top of the potatoes and bake uncovered for another 15 minutes.

9. Cool and Serve

Let the chicken potato bake cool slightly, before cutting it into portions. Then garnish with fresh herbs and serve!

Gluten-Free Chicken Recipes You’ll Love:

Other Gluten-Free Casseroles You’ll Enjoy:

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Easy Chicken Potato Bake (Gluten-Free, Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Felicia Lim
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Flavorful and hearty, this easy chicken potato bake is the perfect comfort food for the colder months. With layers of tender chicken and sliced potatoes topped with a final layer of cheese, this delicious chicken and potato casserole is a dish the whole family will love! Totally gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon olive oil
• 2 pounds potatoes
• 1 pound skinless, boneless chicken breast
• 1 cup mayonnaise
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 teaspoons dried herbs (oregano, basil, thyme)
• 1 cup shredded dairy-free cheddar

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat and Grease: Preheat the oven to 370F. Grease bottom of large casserole dish with olive oil.
2. Peel and Slice Potatoes: Peel and slice potatoes very thinly.
3. Cut and Slice Chicken Breast: Cut chicken breast into slices and beat with meat mallet.
4. Arrange Potato Base Layer: Place 1/3 of the sliced potatoes on the greased baking dish, and season with salt and pepper.
5. Top with Chicken Breast Slices: Place half of the chicken breast slices on top of potatoes in a single layer, season with half the amount of salt, pepper and herbs, then brush the chicken breast slices with half of the mayonnaise.
6. Repeat: Repeat the layer of potatoes with salt and spices on top, and also a layer of chicken with salt, spices and mayonnaise. Place the remaining potatoes on the second layer of chicken.
7. Cover and Bake: Cover the baking dish with aluminum foil and bake in the oven for 45 minutes. Remove the foil and check the readiness of the potatoes – if they are not cooked enough, increase the baking time by another 15-20 minutes.
8. Top with Cheese: Once the potatoes are cooked, sprinkle the shredded dairy-free cheddar cheese over the top layer of potatoes and bake uncovered for another 15 minutes.
9. Cool and Serve: Let the chicken potato bake cool slightly, before cutting it into portions. Then garnish with fresh herbs and serve!

Notes

Olive Oil: I used extra virgin olive oil, but you can use whichever vegetable oil you prefer (sunflower oil, canola oil, coconut oil, avocado oil, etc). You may also use nonstick cooking spray or dairy-free butter if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular butter if you prefer.

Potatoes: I like using russet potatoes, but feel free to use whichever potatoes you prefer.

Chicken: I used skinless boneless chicken breast, but you may also use skinless boneless chicken thighs instead.

Mayonnaise: Any mayonnaise will work.

Condiments: For seasoning, I’ve used salt, ground black pepper, and a mix of dried herbs (such as dried oregano, dried basil, and dried thyme). If you wish, you can also add other condiments such as ground paprika or red chili pepper flakes if you want a little kick of heat.

Cheese: To keep this recipe dairy-free, I’ve used shredded dairy-free cheese (dairy-free cheddar cheese or dairy-free mozzarella will work). However, if you are not lactose-intolerant, go ahead and use regular cheddar cheese or mozzarella cheese instead.

Storing: To store, place the cooled chicken potato bake in an airtight container and store in the refrigerator for up to 3 days. Reheat in the microwave or in the oven until warm before serving.

• Prep Time: 15 mins
• Cook Time: 1 hour 20 mins
• Category: Casserole
• Method: Baking
• Cuisine: American