This oven baked 5-ingredient Amish-style scalloped potato chicken is the kind of hearty, no-fuss supper that fits right into a busy weeknight or a lazy Sunday. It leans on a simple boxed scalloped potato mix—something I’ve seen in plenty of Midwestern kitchens since the 1970s—and turns it into a cozy, stick-to-your-ribs meal by dusting it straight over raw chicken breasts. The dry mix bakes up into a savory, creamy-tasting crust around the chicken, just the way church-supper casseroles used to, but with hardly any prep. It reminds me of the practical farmhouse cooking I grew up with: a few pantry staples, one roasting pan, and the kind of aroma that brings everyone to the table before you even call them.
Serve this scalloped potato chicken hot right out of the roasting pan with a simple green side to balance the richness—steamed green beans, buttered peas, or a tossed salad with a tangy vinaigrette all work well. A pan of roasted carrots or a dish of applesauce gives it that old-fashioned Midwestern feel. Offer warm dinner rolls or slices of buttered bread to soak up the flavorful juices, and if you like, finish the meal with something simple and homey, like fruit salad or a slice of pie.
Oven Baked 5-Ingredient Amish Scalloped Potato ChickenServings: 4
Ingredients
4 boneless, skinless chicken breasts (about 2 pounds total)
1 (4.7–5.5 ounce) box dry scalloped potato mix (potatoes and seasoning packet)
1 1/2 cups whole milk (or 2% milk)
1 cup water
3 tablespoons unsalted butter, melted (plus extra for greasing the pan)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch roasting pan or baking dish with a little butter so the potatoes and chicken don’t stick.
Pat the raw chicken breasts dry with paper towels so they’ll take on the seasoning better. Lay them in a single layer in the bottom of the prepared roasting pan, leaving a little space between each piece if you can.
Open the boxed scalloped potato mix. Remove the seasoning packet and set it aside. Take the dry potato slices in your hand and gently scatter them around and between the chicken breasts in the pan. You don’t need to cover the chicken completely; just let the potatoes nestle around the meat.
Now dust the dry seasoning packet over the chicken and potatoes. Hold the packet or your fingers a bit above the pan and sprinkle it evenly, just like in those quick snapshots we take with our phones in the kitchen—hands hovering over the roasting pan, seasoning falling over the raw chicken. Try to coat the tops of the chicken breasts and the potatoes all around them.
In a small bowl or measuring cup, whisk together the milk and water until well combined. Slowly pour this mixture over the chicken and potatoes in the roasting pan, trying not to wash all the seasoning off the top of the chicken as you pour. You want some of that seasoning to stay on the surface.
Drizzle the melted butter evenly over the tops of the chicken and the exposed potatoes. This helps everything brown up nicely and gives that rich, old-fashioned flavor Amish and Midwestern casseroles are known for.
Cover the roasting pan tightly with foil. Place it on the center rack of the preheated oven and bake for 35 minutes. This covered time lets the potatoes soften and the chicken start cooking through while the sauce forms.
After 35 minutes, carefully remove the foil (watch for steam). Return the pan to the oven, uncovered, and bake for another 20–25 minutes, or until the chicken is cooked through (the thickest part of the breast reaches 165°F/74°C) and the potatoes are tender and lightly browned around the edges.
If you’d like a deeper golden top, you can move the pan up a rack and bake for an additional 5–10 minutes, keeping an eye on it so the edges don’t scorch. The sauce will still be a bit loose when bubbling hot but will thicken slightly as it stands.
Remove the roasting pan from the oven and let the dish rest for about 5–10 minutes before serving. This short rest lets the bubbling settle and makes it easier to spoon out hearty portions of chicken with plenty of scalloped potatoes and sauce from the pan.
Variations & Tips
For a cheesier version, sprinkle 1/2 to 1 cup of shredded cheddar cheese over the top during the last 10–15 minutes of baking, after you remove the foil. If you enjoy a little onion flavor, thinly slice half of a small onion and scatter it in the pan with the dry potatoes before you dust on the seasoning. To stretch the meal for a bigger family, add 1 extra chicken breast and an additional 1/2 cup of milk and 1/4 cup of water so there’s enough sauce to go around. You can also tuck a handful of frozen peas or mixed vegetables around the chicken during the last 15–20 minutes of baking for a one-pan supper. For a lighter version, you may use 2% milk and reduce the butter to 2 tablespoons, knowing the sauce will be a touch less rich. Food safety tips: Always start with fully thawed chicken breasts; baking from frozen can lead to uneven cooking. Use a meat thermometer to ensure the chicken reaches at least 165°F (74°C) in the thickest part. Avoid tasting or reusing any sauce or utensils that have touched the raw chicken before it’s fully cooked. Let leftovers cool, then refrigerate within 2 hours in shallow containers, and reheat thoroughly to 165°F before eating.
