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READY IN ABOUT 1¼ hrs

Red Potato Chicken

Read Reviews (57)

"Herby, saucy chicken breasts baked with red potatoes and Italian-style salad dressing. That's right, just 3 ingredients! A simple, tasty main dish. For a variation you can actually use any type of salad dressing you like, but I find the creamy type works best, as it has less oil." — JulietAR

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Original recipe makes 4 servings Change Servings

4 skinless, boneless chicken breast halves
15 potatoes

1 (16 ounce) bottle Italian-style salad dressing

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Directions

Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a 9x13 inch baking dish. Arrange potato halves around chicken, then cover all with salad dressing.
Bake at 375 degrees F (190 degrees C) for 1 hour or until chicken is cooked through and juices run clear.

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PREP 5 mins
COOK 1 hr
READY IN 1 hr 5 mins

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Reviews More Reviews

Most Helpful Positive Review

Apr 10, 2008

This was a pretty good dish! Based on previous reviews I only made a few changes. I boiled the potatoes for about 15 minutes to soften them up a bit before the oven. I put onion slices in the mixture and added some garlic about half way through. Some people stated that the potatoes were somewhat bland and I added about 2 tablespoons of butter to the potatoes. Used creamy italian dressing. The dish came out great! Thanks!

—mrbungle

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Most Helpful Critical Review

Mar 01, 2008

Certainly was easy & I don't know...maybe I had a bad batch of potatoes...but, even after extending the baking time, the potatoes just didn't get cooked. The recipe didn't specify but maybe would've been better if baked covered.

—JanM

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64 Ratings

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Jan 08, 2004

Great recipe!! I do this one in a slow cooker. Mixing sliced potatoes on the bottom with the dressng and adding cubed chicken on top. Cook on low for 8-10 hours or on high for 6 hours. Superb!

—CATALINA76

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May 09, 2003

This is a terrific recipe! It's very easy, and there's only one pan to clean (and if you line the pan with foil, it's even easier!) And it's versatile: I added additional vegetables (carrots, celery, onions) and it turned out great.

—JENNY-GIRL

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Sep 08, 2006

A very easy and tasty meal. I put the chicken over the potatoes and carrots and that gave the potatoes more flavor. Also, I topped the chicken with a little more dressing five minutes before taking it out of the oven to strengthen the taste of the dressing.

—uschartford

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Nov 16, 2005

This was very good. I followed some previous suggestions and added some chopped carrot and onion. Also, my grocery didn't have a creamy italian so I used a red pepper and parmesan italian. My five year old declared the name to be "Poticken" and said it was delicious!

—MORRIGU

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Jan 08, 2004

This recipe was excellent. It was so quick and easy too. Only three ingredients and only one dish to cook it in, great. Everyone loved it and I will definitely be making it again.

—MFTAYLOR2

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Mar 12, 2006

Simple to prepare. Added some additional seasonings like minced garlic, pepper etc. Probably would rate this closer to a 3.5 instead of a 4.

—JDVMD

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Nutrition

Calories
1067 kcal
53%

Carbohydrates
151.1 g
49%

Cholesterol
68 mg
23%

Fat
33.6 g
52%

Fiber
17.6 g
70%

Protein
43.8 g
88%

Sodium
1954 mg
78%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Red Potato Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 1067
Calories from Fat: 302

% Daily Value *
Total Fat 33.6g 52 %
Saturated Fat 5.5g 28 %
Cholesterol 68mg 23 %
Sodium 1954mg 78 %
Potassium 3717mg 104 %
Total Carbohydrates 151.1g 49 %
Dietary Fiber 17.6g 70 %
Protein 43.8g 88 %
Sugars 15.4g
Vitamin A 2 %
Vitamin C 265 %
Calcium 15 %
Iron 78 %
Thiamin 80 %
Niacin 239 %
Vitamin B6 192 %
Magnesium 79 %
Folate 74 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.