My Easiest Chicken & Potatoes Dinner Ever! #chicken #comfortfood #bakedchicken

Hi everybody, welcome back. Today I'm going to be making a delicious chicken and potato dish. Not only is it heavily delicious, but it's super easy to put together. I mean just minutes. Now if your family is a meat and potato family, then you're going to love this dish because it's hearty and I'm going to be using ingredients that just about everybody loves. Now this is the dish that I'm going to be using. It's about a 9 by 13. Now this is an oval dish, but you could use a regular Regular 9 by 13. You can even use an 11 by 12 and it'll work. Now I'm going to be using Yukon gold potatoes, about one and three-fourths pound. Now I'm going to cut them up into one inch cubes. And I think that one inch cubes or one and a half or so will work just fine like this. See, just going to go and cut it in half and then into six pieces like this. Now as I cut the potatoes, I'm going to be putting them right here in my dish. You want to be able to cover the bottom as best as you can. You don't want to crowd them, but you do want to cover the bottom of the dish. Now this is such a quick dish that I already have my oven preheating. 375 degrees because it's so quick to assemble and put together. Now I like to use the Yukon Gold potatoes because the russet potatoes are a little too starchy and they'll fall apart in this dish. That's why I like to use the Yukon Gold because they're buttery and they hold their shape throughout the whole cooking time. Now I'm going to be using almost the whole red bell pepper. You can use any color that you want. I like the red bell pepper because it gives this dish a real pretty color. And I'm just going to cut it into big pieces. You know just rough pieces like this and I'm going to put them right here on top of my potatoes and spread them out and that's it. Look at how quick this is and just spread them out so easy and I've got half an onion right here see now I'm going to cut it up into big pieces because it's easy to pluck out if you have somebody in the family that doesn't like onions picky grandchildren like we do then you want to cut them up into big pieces because they'll be easy to just pluck out and So I've got my onions in here. Now I'm going to be adding my mushrooms. I've got a container, 8 ounces of Baby Bella sliced mushrooms. I'm going to put them in here. There we go. And I'm going to toss everything together. Now I love using these because they're so meaty and delicious. Oh, that's perfect right there. Look at that. Now I'm going to sprinkle a little pepper and just a little bit of salt. Now I'm going to prepare my homemade condensed onion soup. Now you can use the one that comes in the can, but they add a lot of other stuff in there, preservatives and all that. So I'm going to make my own homemade, super quick, and it tastes just as good, maybe better. So I'm going to be using this measuring cup, and I'm going to pour in half a cup of warm water. This is going to go a long way. And I'm going to add one teaspoon of better than bouillon beef flavor in here. One teaspoon. I'm going to add half a teaspoon of garlic powder, two tablespoons of dried onion flakes, one tablespoon of cornstarch. This is going to be our thickening agent. This is what's going to give us that beautiful gravy. I'm going to add a little pepper and just a pinch of salt, just a pinch. And I'm going to mix it up really good. And I'm going to add about one teaspoon of Worcestershire sauce. Worcestershire, Worcestershire, one teaspoon. So now that I've mixed it really good. I'm going to pour it on top of all my ingredients right here in the dish. This smells so good. Now I'm going to clean up my area and I'm going to prepare my parmesan crust and get my chicken that's going to go in here and that's going to be it. Super easy. I'm going to be using boneless skinless chicken thighs and I have them wrapped in paper towels because I want them nice and dry. I'm going to be using six pieces. Now my seasoning mix. I'm going to add one fourth cup of Parmesan cheese. This is the grated kind, you know, the powdery kind. You don't want freshly grated because that won't work. So you want this dry kind right here. One fourth cup. And if you go over the fourth cup, that's OK. See, one fourth cup, one teaspoon of garlic powder, one teaspoon of onion powder and one teaspoon of paprika. This is my homemade paprika. I'll put the link below in my description box. Now I'm going to mix this up together really good. This is going to give the chicken a beautiful crust. It's going to be nice and golden and it's going to taste heavenly delicious. So I gave it a good mix. I'm going to put it right in this little cookie sheet like this because this is the easiest way to do it. I'm going to add a little salt and I'm going to add a little pepper. Then you just mix it up like this, the easy way. And here's the chicken. See, boneless, skinless. Now before I coat the chicken, I'm going to rub a little bit of butter on it. I've got a little butter right here. Maybe like a tablespoon or so. Just a little bit. You don't have to overdo it. Now you can use a little oil if you want, but I like the butter because of the flavor. Now I'm just going to make sure that I coat it real well like this. And push it down, see? And I'm going to lay it right here on top like this. Now another one. And the best way to do it is with your hands because it goes really quick. Now I'm going to coat my chicken. Push it down to make sure that it really gets in there and I'm going to nestle it right here. Now I like to use the boneless skinless chicken thighs because if you use the chicken breast by the time you get the dish out of the oven they will be dry as cardboard and you don't want that. Here's the last piece. See nestled in there beautifully. Now I'm going to cover it up with aluminum foil. Now I like to put just a little piece of parchment on top before I put the foil. Sometimes I forget but that's the way I like to do it. And I'm going to cover it up really well. You want to make sure that you seal it real well so it'll cook beautifully in there. You don't want any steam escaping if you can help it. That's snug and tight. Now my oven is preheated, 375 degrees. I'm gonna put it right on the center rack, anywhere between 45 and 50 minutes. Now, after the 45 or 50 minutes, I'm gonna remove the aluminum foil and I'm gonna leave it in there another 15 minutes because I want the heat to give the chicken that beautiful dry crust. And I will be adding a little cheese on the sides the last five minutes. I'll show you. So I had my casserole dish in the oven for 50 minutes, 5-0, and I took it out 15 minutes ago and uncovered it. So 10 minutes have gone by, I have five minutes to go, and it's at this time that I'm going to top it with my cheese. I have four ounces of freshly grated Swiss cheese. Now I'm just going to spread my cheese around the chicken like this, and I'm also going to sprinkle some chives right on top. Now you don't want to put it on your chicken because you want it to be, you know, real nice and crispy. You can use your favorite cheese as long as it melts good and holds its shape. And that's good. Now I'm going to sprinkle some chives. And it's going to go right back in the oven for just five minutes. Five minutes are up. Come take a look. Oh look at that. Now it's very hot as you can see. I'm going to give it about five minutes so it can cool down a little bit. And I'm going to set up because we're ready to serve. Now today I'm going to be serving the old-fashioned tang. Now my mom loves tang and she always served tang when we were young and every time I see the word tang I think of my mom. She still loves it right now. I added a little bit of club soda so we could have a little fizz. Mmm so good. It's hot and steamy and I think anything that is cold is good. So we're ready to serve. Oh look at this And then you can serve some of these potatoes right on the side. Mushrooms and onions. Now I love serving this with cucumbers, purple onion and tomato salad because you know it's really cold and it's got that zing and when you eat something rich and delicious like this it's nice to have something with a zing on the side. Now you can serve this with pickles, you can serve this with anything you like. Oh this chicken is so Look at that. Now it's time for the taste test. The onions, the peppers, and the mushrooms, and the potatoes, so soft. Mm-mm-mm. Together. Oh wow. Now my tang. Oh man. I give this a hundred. It's so good. It really hits the spot because it's so hearty, and the best part about it all is that it's so easy. So this is my wonderful baked chicken and potato dish with mushrooms and all the other good stuff. If you like my recipe, give me a thumbs up, send me a comment, and tell me what you think. And if you haven't subscribed, please do. Thank you!