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A hearty main dish of oven-baked chicken and potatoes prepared with cream.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Creamy Baked Chicken with Potatoes (350 g) has 578 calories. That works out to 165 calories per 100 g. It contains 38.5 g of carbs, 42 g of protein, 26.3 g of fat and 4.6 g of fiber. Its 14.3 mg of B3 covers 90% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 350 g
578
KCAL / 350G
Carbs
38.5g
· 14% DV
Protein
42g
· 84% DV
Fat
26.3g
· 34% DV
Fiber
4.6g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 28% · Protein 30% · Fat 42%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 578 kcal | |
| Total fat | 26.3 g | 34% |
| Saturated fat | 10.85 g | 54% |
| Trans fat | 0.42 g | |
| Sodium | 665 mg | 29% |
| Total carbohydrate | 38.5 g | 14% |
| Fiber | 4.6 g | 16% |
| Protein | 42 g | 84% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 350 g | 578 kcal |
| 1 ounce (medium) | 28.4 g | 47 kcal |
| 100 g | 100 g | 165 kcal |
| 1 piece (small) | 180 g | 297 kcal |
| 1 cup (medium) | 240 g | 396 kcal |
| 1 serving (small) | 250 g | 413 kcal |
| 1 piece (large) | 280 g | 462 kcal |
| 1 serving (large) | 450 g | 743 kcal |
Calculated from 165 calories per 100 g.
To make creamy baked chicken with potatoes, arrange chicken and evenly sliced potatoes in a baking dish, then coat them with cream, garlic, and seasonings. Bake until the potatoes are tender and the chicken is cooked through.
The potatoes in creamy baked chicken with potatoes may stay hard if they are cut too thick or covered by large chicken pieces that block the heat. Slice them evenly and check that the dish is tender all the way through before serving.
No, browning the chicken first is not necessary for creamy baked chicken with potatoes. It can add a golden surface and deeper flavor, but the chicken will cook in the oven with the sauce; avoid overcrowding the dish.
Yes, you can use milk, but creamy baked chicken with potatoes will have a thinner, less rich sauce. For a thicker result, mix a little flour or cornstarch into the milk before adding it to the dish.
Yes, chicken thighs work especially well in creamy baked chicken with potatoes because they stay juicy during oven cooking. Bone-in thighs may need longer to cook than boneless pieces, so check that the meat is cooked through.
Keep the oven at a steady temperature and avoid letting the cream sauce boil vigorously. In creamy baked chicken with potatoes, full-fat cream is less likely to split than a low-fat substitute, especially during a longer bake.
Yes, you can assemble creamy baked chicken with potatoes a few hours before cooking and keep it covered in the refrigerator. Add the potatoes close to baking time, or keep them submerged in water until assembly to prevent browning.
Yes, creamy baked chicken with potatoes can be frozen after cooking, though the potatoes may soften and the cream sauce may separate slightly when thawed. Cool it promptly, freeze it in an airtight container, and reheat it thoroughly.
Creamy baked chicken with potatoes keeps in the refrigerator for 3–4 days in a covered container. Refrigerate leftovers promptly, and reheat only the portion you plan to eat until it is hot throughout.
Waxy or all-purpose potatoes hold their shape well in creamy baked chicken with potatoes, while floury varieties become softer and may thicken the sauce. Whichever type you use, cut the pieces to a similar size so they cook evenly.
Vitamins
B3
14.35mg · 90% DV
B6
1.01mg · 59% DV
B5
2.28mg · 46% DV
B12
0.98µg · 41% DV
Minerals
Phosphorus
508mg · 73% DV
Selenium
30µg · 55% DV
Copper
0.32mg · 36% DV
Zinc
3.85mg · 35% DV
Potassium ⭐
998mg · 29% DV
Sodium
665mg · 29% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 578 calories in 1 serving (medium) (350 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Creamy Baked Chicken with Potatoes is a homestyle oven dish of chicken and potatoes cooked together with cream, which forms a rich, tender sauce. It is not tied to one specific regional tradition; similar baked suppers are made in many kitchens, with the seasoning and added vegetables varying from cook to cook.
The potatoes soften as they absorb the sauce, while the chicken may brown lightly at the edges. Serve it hot as a filling main course, with a crisp salad or simply cooked greens to balance the creamy texture. It provides protein, but the potatoes and cream make it substantial too. For a lighter version, use less cream and add vegetables such as mushrooms or peppers.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
10.85g
MONOUNSATURATED
8.4g
POLYUNSATURATED
2.98g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.