Baked Chicken and Potatoes

Baked Chicken and potatoes is an all-in-one baked dish where shiitake mushrooms and chicken thighs are topped with potatoes and then smothered in a mayo and cheese topping. Simple and delicious!

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Prep Time: 10 mins

Cook Time: 1 hr


– 4 chicken thighs fat removed and cut into slices – 2 cups shiitake mushrooms sliced – 4 tablespooons butter melted – salt & pepper to taste – 5 golden potatoes peeled and thinly sliced – 8 oz mozarella cheese or any cheese of your choice, shredded – mayo about 1/2 cup, or enough to cover the potatoes – 1 tablespoon parsley finely chopped for garnish

Place chicken in an oven-proof baking dish and sprinkle with salt and pepper.

Step 1

Add a layer of thinly sliced potatoes over the chicken thighs. It’s OK if some of them overlap a bit.

Step 2

Drizzle mayonnaise over the potatoes. If you are using a jar of mayo, add a few dollops and then spread it out across the potatoes using a spoon or spatula. It doesn’t need to be perfect!

Step 3

Add the topping of shredded cheese then cover the entire dish with foil.

Step 4

Bake in a preheated oven for 1 hour or until potatoes are cooked thru, then remove the foil and broil it until nice and golden and bubbly, about 1-2 minutes. Keep an eye on it, the broiler works fast!

Step 5


Bread bun