Cheesy Garlic Chicken Potato Bake

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Lightly oil a 9x9-inch or similar baking dish — a snug dish keeps everything cozy while baking.

2. 2

   Thinly slice the potatoes into 1/8–1/4-inch rounds. Pat them dry with a towel so they crisp a bit instead of steaming.

3. 3

   Season the chicken breasts with ½ tsp salt, ¼ tsp pepper, the Italian seasoning, and paprika. If breasts are thick, slice each in half horizontally to make thinner cutlets so they cook evenly and stay juicy.

4. 4

   In a skillet over medium-high heat, warm 1 tbsp olive oil. Sear the chicken 2 minutes per side until golden (they don’t need to be fully cooked through). Remove to a plate.

5. 5

   In the same skillet, add remaining 1 tbsp oil and the minced garlic (if using). Toss the potato slices for 2–3 minutes just to coat and give a little color. Season potatoes lightly with salt and pepper.

6. 6

   Arrange half the potato slices in the bottom of the baking dish in an even layer. Place the seared chicken on top, then layer the remaining potato slices around and over the chicken — like tucking everyone in for a nap.

7. 7

   Pour the garlic-parmesan sauce evenly over the whole dish, using about 1½ cups to start; save a little if you like it saucier. Sprinkle the shredded mozzarella and the extra grated Parmesan over the top.

8. 8

   Cover the dish tightly with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until potatoes are tender and cheese is bubbly and golden. If you like extra browning, pop under the broiler 1–2 minutes — watch it closely, dear.

9. 9

   Let rest 5 minutes before serving so the sauce settles. Sprinkle with chopped parsley or chives for color.

10. 10

    Serve with a simple green salad or steamed veggies if you have them — and don’t forget a napkin for the little one; this gets delightfully saucy.