Baked Garlic Herb Chicken with Scalloped Sweet Potatoes

Thank you McCormick® for sponsoring this One Pan Baked Garlic Herb Chicken with Scalloped Sweet Potatoes post.  All opinions  are my own.

Juicy Garlic Herb Chicken baked in ONE PAN with Parmesan mozzarella Scalloped Sweet Potatoes!  

This Garlic Herb Chicken with Scalloped Sweet Potatoes is a meal-in-one dinner that is knock-your-socks-off delicious and destined to become one of your new favorite dinners!   Impressive enough for company, easy enough for everyday!

Baked Garlic Herb Chicken.

Oh my goodness you guys, I could eat this entire pan of Garlic Herb Chicken and Scalloped Sweet Potatoes all by myself and giddily savor every flavorful, juicy, melt-in-your-mouth second of it.  AKA I crave this chicken like no other.  And so will you!

Baked Garlic Herb Chicken with Scalloped Sweet Potatoes

You will also love this Garlic Herb Chicken and Scalloped Sweet Potatoes like no other because the chicken AND the potatoes bake right in ONE pan!  We still use a second pan to brown the chicken – but the actual chicken and potatoes bake in one pan – so both your main dish and your side dish are ready at exactly the same time with no extra hassle.

Now you might think that is the best perk of the one pan dish, but the BEST part is that as the chicken thighs bake, their spice rubbed juices soak into the layers of sweet potatoes for the most flavorful scalloped sweet potatoes.  So now we have the best Chicken + best scalloped sweet potatoes =  the BEST meal!

Herbs used for Baked Garlic Herb Chicken with Scalloped Sweet Potatoes.

What makes the chicken so restaurant worthy is the delectable Wet Rub of some of your pantry staple spices.   I don’t cook anything without my staples of McCormick® Salt, McCormick® Black Pepper, McCormick® Onion Powder and McCormick® Garlic Powder.  You add those seasonings to just about anything in the right quantity, and you are going to have a flavorful dish.

Now, to create this Wet Rub, we add those seasonings along with McCormick® paprika, dried parsley, oregano thyme and cumin to splashes of Dijon, soy sauce and olive oil, and mix them all together.  We rub 1 tablespoon all over our chicken, sear our chicken and then smother our chicken with the remaining rub to bake.  Once you taste this Baked Garlic Herb Chicken, I guarantee it will become your new go-to Wet Rub with our without scalloped potatoes.

A pan of Baked Garlic Herb Chicken with Scalloped Sweet Potatoes.

To the juices in our now empty searing skillet, we whisk in 1 tablespoon flour followed by milk (made lighter with no heavy cream!),  sliced onions, garlic, dried chives, salt and pepper.   Bring this to a simmer for just 5 minutes or so to thicken.  The onions and garlic will continue to cook in the oven and unlock their aromatic flavors.  We then toss our thinly sliced sweet potatoes with the sauce so they get completely coated.  Then layer potatoes, cheese (as much or as little as you like) potatoes, cheese and chicken.

A Baked Garlic Herb Chicken served with a spoon.

The entire meal may look impressive but is actually quite simple and rather quick to assemble.  The only key to success is to slice your potatoes no thicker than 1/8″.   We want our potatoes to be done cooking at the same time as our chicken so it’s better to error on the side of thin potatoes –  it’s better to have softer potatoes with fully cooked chicken then al dente potatoes with fully cooked chicken.

Close up of Baked Garlic Herb Chicken with Scalloped Sweet Potatoes

As far as the actual chicken, I prefer  skinless, bone-in chicken thighs for extra juicy and wonderfully economical chicken, but feel free to use chicken breasts as well (with adjusted cooking time).  Just be aware that the leaner the meat, the less juicy the chicken.  You will want to rub and sear the chicken breasts just like the chicken thighs but don’t add them to the top of the potatoes until the potatoes have been cooking 30 minutes – then add the chicken breasts the last 20 minutes  as they don’t take as long to cook and we don’t want them to dry out from cooking too long. (THIS IS FOR CHICKEN BREASTS ONLY).

Now I will leave you to giddily devour your entire pan of  Garlic Herb Chicken and Scalloped Sweet Potatoes.  The meal you will crave like no other.

Baked Garlic Herb Chicken with Scalloped Sweet Potatoes on a green plate.

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Juicy Garlic Herb Chicken baked in ONE PAN with Parmesan mozzarella Scalloped Sweet Potatoes!   This is one of my favorite dinners ever!  so much flavor and a meal-in-one!

Baked Garlic Herb Chicken with Sweet Potatoes

Juicy Garlic Herb Chicken baked in ONE PAN with Parmesan mozzarella Scalloped Sweet Potatoes!   This Garlic Herb Chicken with Scalloped Sweet Potatoes is a meal-in-one dinner that is knock-your-socks-off delicious and destined to become one of your new favorite dinners!   Impressive enough for company, easy enough for everyday!
Servings: 6 servings
Prep Time: 30 minutes
Cook Time: 50 minutes

Ingredients

  • 6 bone-in chicken thighs, skin removed (approx. 2 ½ lbs)
  • 1 tablespoon olive oil
  • 2 pounds sweet potatoes, peeled
  • 1/2 cup shredded mozzarella cheese or more to taste
  • 1/2 cup freshly grated Parmesan cheese or more to taste

Wet Rub

  • 2 tablespoons olive oil
  • 1 1/2 teaspoons low sodium soy sauce
  • 1 1/2 teaspoons Dijon mustard
  • 2 teaspoons McCormick® garlic powder
  • 1 1/2 tsp EACH McCormick® paprika, salt
  • 1 tsp EACH McCormick® onion powder, dried parsley, dried oregano, dried thyme leaves
  • 1/2 tsp EACH McCormick® black pepper, ground cumin

Herb Sauce

  • 1 1/2 cups milk
  • 1 tablespoon flour
  • 1 medium onion, thinly sliced, then quartered
  • 4-6 garlic cloves, minced
  • 1 teaspoon McCormick® Dried Chives
  • 1/2 teaspoon McCormick® salt
  • 1/4 teaspoon McCormick® Black Pepper

Instructions

  • Preheat oven to 400 degrees F.
  • Combine all of the Wet Rub ingredients together in a small bowl. Remove 1 tablespoon and rub this tablespoon all over the chicken.
  • Heat 1 tablespoon olive oil over medium high heat in a large skillet. Once very hot, add chicken and brown 2-3 minutes per side. Remove chicken to a plate. (Don’t clean skillet) Once cool enough to handle (you can wait until you’ve sliced your potatoes), smother the chicken with the remaining Wet Rub.
  • Drain all but approximately 1 tablespoon grease/juices from skillet. Whisk in flour and turn heat to low. Slowly whisk in milk. Add all remaining “Herb Sauce” ingredients to now empty skillet. Bring to a boil then reduce to a simmer until thickened (approximately 3-5 minutes, it should be quite thick), stirring occasionally. Meanwhile, grease a 9×13 casserole dish and slice potatoes into 1/8” slices.
  • Add potatoes to Herb Sauce and remove from heat. Toss to coat. (It might seem like there isn’t enough, but just keep stirring.)
  • Layer half of the potatoes/onions/sauce mixture evenly into your greased 9×13 pan. Top with half of the Parmesan and mozzarella. Repeat layers.
  • Add chicken on top of potatoes and cover with foil. Bake for 40 minutes, remove foil and bake and additional 10-15 minutes or until chicken is cooked through and potatoes are fork tender. Broil for a few minutes to toast cheese if desired. Remove and let rest for 5 minutes before serving.*

Notes

*There will be some juices released when the chicken is cooked that accumulate at the edge of the potatoes which is normal.  You can ignore, spoon over chicken or dab off excess with a paper towel.

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28 Comments

  1. Alexandra says

    Is the cook time different for boneless skinless chicken thighs?

    • Jen says

      Absolutely. Chicken thighs will only take about 20 minutes to cook, so add them after the potatoes have been baking for 30 minutes.

      • Alexandra says

        I made this last night! It was pretty good overall, but not sure if i did something wrong, it came out pretty soupy. I expected some juices to come out as it says in the recipe, but the potatoes werent as creamy as had expected. chicken was delish!

        Thanks for the great recipes!!!

        • Jen says

          Hi Alexandra, I’m so happy you liked the chicken! AS far as the potatoes, I’ve never had that problem, I’m wondering if the Herb Sauce was thickened enough before you added the potatoes? It should have been pretty thick. The potatoes also need to be sliced thin enough for them to cook at the same time to become nice and creamy. Hope that helps!

  2. Andrea N says

    Hello! In your description, you say to wait to add the chicken until the potatoes have been cooking for 30 min, however in your actual recipe, you say to add the chicken in the beginning right after layering the potatoes. I am making this right now, so I will let you know how it turns out! Can’t wait!

    • Jen says

      Hi Andrea, you only wait if you are using chicken breasts not bone-in chicken thighs 🙂

  3. Christina says

    I’m allergic to sweet potatoes 🙁 so I am going to try it with regular potatoes.

  4. Nadine says

    Is the dijon mustard amount measured in powder or liquid form?
    Is your mozzarella shredded?
    Also, what is the time adjustment if using boneless chicken breasts?

    • Jen says

      Hi Nadine, the Dijon is liquid, the mozzarella is shredded. For chicken breasts follow the directions for the thighs with the rub and sear but add them to the potatoes after the potatoes have already been cooking for 30 minutes and continue to cook for another 20 minutes or until the chicken is cooked through. Just be aware that the leaner the chicken the less juicy.

  5. Laura says

    I can’t wait to try this! All your recipes are so delicious and this one looks no different. Also, THANK YOU for including adjustments for chicken breasts. Big help!

    • Jen says

      What a nice comment to wake up to Laura, thank you so much! I hope you l love this recipe just as much! Happy weekend!

  6. Amber says

    I made this last week and we loved it. Especially the potatoes…they were delicious. We do not usually cook with so many flavors and spices so hubby was a bit unsure if he liked the chicken (mine had a glob of seasoning on the top). I used 3 breasts instead of 6 thighs so I probably had way too much of the wet rub on the chicken. But even with that…the more I ate it the more I fell in love. You have a gift sweet lady…thank you for sharing it with the world. Many blessings.

    • Jen says

      Hi Amber, I’m so happy you loved this recipe! Using only 3 chicken breasts is definitely why you weren’t sure about the chicken as that is double the spice rub on each chicken breasts which is way more than intended. If you use 6 next time or use 3 and half the spice rub, I’m sure you’ll love the chicken as much as the potatoes 🙂 Thank you for making my recipes!

  7. Shelley says

    I have family who work opposite shifts and sleep opposite times, but we all eat together, unless one has to study right after work. so many of you dishes I can prepare in small casserole dishes and bake at different times. I need a bigger fridge!

    • Jen says

      That is amazing and wonderful that you make such an effort to all eat together even with your different schedules! I am so happy my recipes are working for you to make ahead of time!

  8. Stephanie G says

    Made this tonight and it was a very good meal!

    • Jen says

      Thank you Stephanie! I’m so happy you enjoyed it!

    • Jen says

      YAY! Thank you for such an awesome comment! I am thrilled you loved this soup so much and I’m sure the work staff will be thrilled with your generosity 🙂 Thank you Stephanie!

  9. Kelsey says

    This is actually awesome. I’ve tried SO many recipes that have promised to be amazing and easy, this, I repeat, this is the only one that was actually easy as well as FREAKING AWESOME. Mine came out soupy because I could not for the life of me get the mixture to thicken, but I’m not mad about it. Thank you! I’ll try more of your amazingness soon.

    • Jen says

      Hi Kelsey, I’m so happy you loved this recipe!!! As far s getting it to thicken – I would cook at higher heat for a longer period of time – that should do the trick! I hope you enjoy my other recipes just as much!

  10. Robin says

    Could this be prepared the night before and baked tge following day?

    • Jen says

      Hi Robin, I’m not sure if the potatoes would soak up too much of the sauce overnight so it won’t be as moist the next day. It would probably be fine but that is my hesitation. Please let me know if you end up trying it!

  11. Kate says

    This sounds amazing! Do you think it can be prepped ahead of time or made in a crockpot at all?

    • Jen says

      Hi Kate, yes you could definitely layer the casserole ahead of time and bake when ready (obviously adding some extra baking time). I think it could work in the crockpot as well but I’d definitely still sear the chicken first.

  12. Michelle says

    Does it come out good without the cheese?

    • Jen says

      Hi Michelle, I have never tried it without the cheese so I an only guess that it will still be good but not as good 😉 Cheese definitely adds flavor and creaminess.

  13. Toni B says

    Would it be possible to describe the thickness of the cream sauce a little more? Or perhaps add a picture of what it should like when its ready? I tried this recipe tonight and it was very soupy after.. Wish i got it right 🙁

    • Jen says

      Hi Toni, it should be on the thick side because it will thin a little when baked.