Lemon Chicken and Potato Bake

Classic comfort food gets a lighter lemony twist!  This chicken and potato bake is creamy, comforting, and guaranteed to fill you up and put a smile on your face!

Remember on Everybody Loves Raymond, how Ray always teases Deborah about her Lemon Chicken?  I still laugh when I see or hear “lemon chicken” 🙂  So I’ll be giggling my way through this post lol.  Classic comfort food flavors come together in this lemon chicken and potato bake… with the bright twist of adding lemon slices 🙂

Tis the season for comfort food… especially with the cold weather here in Ohio (brrrrrrrr).  To me nothing says comfort food more than a casserole 🙂  Casseroles or bakes remind me of sitting around the family dinner table as a kid 🙂

I sort of just realized that most of the recipes I’ve posted here lately have been chicken… whoops!  Normally I try to alternate and throw some beef, pork or side dishes in the mix.  But seriously you guys, we eat a lot of chicken.  Like A LOT.  We buy it when it’s on sale and freeze it, so we always have chicken on hand.  Pssst… we do the same thing with beef and pork too, it’s a great way to save some money 🙂

We buy the jumbo bulk packages of chicken, then I trim the chicken of any fat and freeze them in large ziplocs in 3-4 breast portions.  It makes meal prep a lot faster 🙂

Another food we LOOOOOVE around this house is potatoes.  We mash em, we bake em, we cut them into fries, wedges, hashbrowns, we make em into potato pancakes.  Okay, now I want some potatoes…. at 9:30pm lol.  So instead of making a chicken bake then serving potatoes alongside, I found this recipe that has potatoes AND chicken in it.  Hellllooooo yumminess!!!

As always, I have to add my own flair to things, so I added some fresh herbs and used red onions instead of white.  Want to hear something sad?  I’ve had what can only be described as the sinus infection from HADES, and among the other just lovely symptoms, I can hardly taste anything.  It’s tragic you guys.  As a cook, I’m always tasting as I go, and adjusting seasonings… which is hard to do when everything tastes like nothing lol.  Not to mention not really being able to enjoy the food I make… but I digress.

I’ve been relying on my husband to be my tastebuds, and this lemon chicken and potato bake comes with his seal of approval!

Not only does this recipe look and taste amazing, but it’s also easy to make.  Win, win, win!

Just put all your ingredients in a large bowl and toss with your soup mixture

I used my food processor with the slicing blade to slice my potatoes super thin, but a mandolin or some serious chopping skills would work too, just make sure your potatoes are thin enough to fully cook.

Yukon gold potatoes work really well here, but red skin potatoes would be good too!

Pour into a greased casserole dish and sort of tuck some lemon slices on top

Cover and bake for an hour, until the potatoes are tender.  I wanted the top of my bake to be a little crispy, so I took the foil off and broiled on high for a few minutes.

Can you practically smell the lemon-y goodness?  The whole family dove right in and cleared their plates 🙂

I found that some chopped parsley really gave this a fresh taste 😀

This dish would pair wonderfully with my Toasted Hazelnut Brussels Sprouts, or Garlic Balsamic Roasted Mushrooms!

Recipe adapted from Gimme Some Oven

Recipe originally published in 2015, and has been updated in 2017

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Lemon Chicken and Potato Bake

This lemon chicken and potato bake is a bright and fresh take on a hearty comfort food dish. It'll soon be a family favorite!!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Servings 6 servings

Ingredients

  

1x2x3x

• 2 cans condensed cream of mushroom soup
• 1/2 cup milk
• 1 Tbsp fresh parsley - minced
• 1 tsp fresh thyme - minced
• 1/2 tsp fresh rosemary - minced
• 1.5 lbs . Yukon gold potatoes - thinly sliced (no thicker than 1/8")
• 3 cloves garlic - minced
• 1 small red onion - thinly sliced
• 1.5 lbs . boneless - skinless chicken breasts, cut into bite-sized chunks
• salt and pepper
• 1 lemon - thinly sliced and halved (into half coins)

Instructions

 

• Preheat oven to 425 degrees.
• Add soup and milk to a bowl and whisk to combine well. Add chopped parsley, rosemary and thyme and stir well.
• In a separate large bowl, add potatoes, onion, garlic, and chicken pieces. Pour in the soup mixture, along with a pinch of salt and pepper, and toss to combine until evenly coated.
• Transfer mixture to a 13x9" baking dish. Tuck lemon wedges into the mixture randomly across the top. Then cover the pan with aluminum foil.
• Bake for about 1 hour or until the potatoes are tender. Remove the foil, broil the casserole for an extra 2-3 minutes to crisp the top, watching very carefully so that it does not burn.

Notes

** You could easily substitute red skin potatoes for the yukon gold, white or yellow onion for the red, and you could use cream of chicken soup instead of cream of mushroom.

Author The Chunky Chef

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