Betty Crocker Au Gratin Potatoes Chicken Recipe: One-Pan Dinner With Crispy Top and Creamy Layers

Betty Crocker's classic au gratin potatoes with chicken delivers that perfect combination of crispy golden top and creamy, cheesy layers—now with a one-pan method that simplifies weeknight dinners.

I've adapted this recipe to include tender chicken breast alongside the potatoes, creating a complete meal that requires just 50 minutes of active time and minimal cleanup. The secret lies in properly layering the potatoes and using a mix of cheddar and mozzarella for that signature melt.

What sets this version apart is the inclusion of chicken breast, which bakes alongside the potatoes for a hands-off approach. You'll start by searing the chicken to lock in juices, then layering thinly sliced potatoes with cream, garlic powder, and seasoned chicken pieces.

The cheese topping isn't just for flavor—it creates that signature crispy crust while keeping the interior creamy and tender. This method preserves all the comfort of traditional au gratin while making it more convenient for modern kitchens.

The result is a restaurant-quality dish straight from your oven, with perfectly browned chicken and potatoes that have that ideal mix of crispy edges and creamy centers. The aroma alone will have everyone gathering at the table, and the best part?

It's a one-pan meal that requires just 45 minutes of baking time. Whether you're feeding a family or hosting dinner guests, this recipe delivers professional results with minimal effort.

For those short on time, you can use pre-cooked chicken or even rotisserie chicken to save preparation steps without sacrificing flavor. The recipe also works beautifully as a side dish for holiday meals or as a standalone main course when paired with a fresh green salad.

Let's get started on creating this comforting classic with modern convenience in mind.

Ingredients for betty crocker au gratin potatoes chicken

Pantry staples meet restaurant-quality technique for this one-pan chicken au gratin.

The potatoes are the foundation—Russet is non-negotiable for that perfect creamy texture. Buy the largest potatoes you can find; they have fewer eyes and fewer blemishes. Whole Foods or local grocers often carry the best quality. For the chicken, boneless, skinless breasts work best for even cooking, but pounded to 1/4-inch thickness ensures they cook through without drying out. If you're short on time, pre-sliced potatoes from the salad bar save chopping work without sacrificing quality. The cheese blend is key: sharp cheddar for tang and low-moisture mozzarella for melt. Pre-shredded cheese often contains anti-caking agents that prevent proper melting, so grating your own is worth the extra minute.

No heavy cream? Half-and-half plus 1 tbsp butter works in a pinch, though the texture won't be quite as rich. Short on sharp cheddar? Gruyère or white cheddar add complexity. For the chicken, rotisserie chicken is a game-changer for busy weeknights—just shred it yourself. The garlic and onion powders can be swapped for 1/4 cup finely minced fresh garlic and 1/4 cup finely chopped yellow onion, but the convenience of powders is hard to beat. If you're making this ahead, pre-shred the cheese and store it in an airtight container to prevent clumping. The parsley is purely decorative, but it adds that final touch of freshness that makes the dish feel special.

This dish reheats beautifully—just cover with foil and warm at 350°F for 15-20 minutes. The crispy topping will soften slightly, but the creamy layers stay intact. For meal prep, portion into individual baking dishes before baking; they reheat like a dream. Leftovers keep for 4-5 days in the fridge, but honestly, this tastes even better the second day as the flavors meld. The cheese topping can be prepped ahead and stored in the freezer for up to 3 months—just thaw before adding to the baked potatoes. For a make-ahead shortcut, bake the potatoes and chicken without the cheese topping, then add the cheese fresh out of the oven for maximum crispiness.

Step-by-step instructions for betty Crocker au gratin potatoes chicken recipe

Here's how to create a restaurant-quality one-pan dinner with perfect crispy topping and creamy layers.

Preheat your oven to 375°F. Peel and thinly slice the 3 lbs russet potatoes into ⅛-inch thick rounds using a mandoline or sharp knife. Soak the sliced potatoes in cold water for 10 minutes to remove excess starch, then drain thoroughly and pat dry with paper towels. This step prevents a gummy texture in your finished dish.

While the potatoes soak, pound the 1.5 lbs boneless, skinless chicken breast to an even ½-inch thickness between two sheets of plastic wrap. Season both sides generously with 1.5 tsp salt, 1 tsp black pepper, 1 tbsp garlic powder, and 1 tbsp onion powder. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the chicken and cook for 3-4 minutes per side until golden brown and cooked through to 165°F internally. Remove the chicken and set aside on a plate.

In the same skillet, reduce heat to medium and add 4 tbsp unsalted butter. Let it melt completely, then whisk in 2 tbsp all-purpose flour to create a roux. Cook for 1-2 minutes until the mixture bubbles and smells nutty. Slowly pour in the 1.5 cups heavy cream while whisking continuously to prevent lumps from forming.

Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon. Remove from heat and stir in 2 cups shredded sharp cheddar cheese and 1.5 cups shredded mozzarella cheese until fully melted and smooth. The sauce should be velvety with no graininess remaining. If it's too thick, whisk in 1-2 tablespoons of water to reach a pourable consistency.

Return the skillet to the stovetop over low heat and carefully arrange half of the potato slices in a single layer at the bottom of the skillet. Pour half of the cheese sauce over the potatoes, then add the seared chicken breast on top. Repeat with another layer of potatoes and remaining cheese sauce. The top layer should be potatoes to create the crispy crust.

Cover the skillet tightly with aluminum foil and bake in the preheated 375°F oven for 45 minutes. Remove the foil and continue baking for another 15-20 minutes until the top is golden brown and bubbly. The edges should be crispy while the center remains creamy. If the top browns too quickly, tent loosely with foil to prevent burning.

Remove the au gratin from the oven and let it rest for 5 minutes before serving. This resting period allows the layers to set slightly and makes it easier to slice. Sprinkle the top generously with 0.25 cup chopped fresh parsley for a pop of color and freshness.

Use a large spatula to carefully divide the au gratin into four portions, ensuring each serving has an even distribution of potatoes, chicken, and sauce. The chicken should be tender and fully cooked, the potatoes creamy yet holding their shape, and the top should have a satisfying crispy texture that contrasts beautifully with the rich interior. Serve immediately with a simple green salad to balance the richness.

Essential equipment for this dish

Oven-Safe Skillet

An oven-safe skillet is your most important tool—it needs to handle both stovetop searing and oven baking without warping. I recommend a 10-inch cast iron skillet like the Lodge Pre-Seasoned Cast Iron for its even heat distribution and natural non-stick qualities after proper seasoning.

If you prefer lighter options, an 11-inch stainless steel skillet with oven-safe handles (like All-Clad Stainless Steel) works beautifully. Avoid non-stick coatings over 500°F—they can degrade and release harmful fumes. 🔥

Mandoline Slicer

Thin, even potato slices are key for creamy texture, and a mandoline slicer makes this effortless. The OXO Good Grips Mandoline is my go-to for safety and precision—it has a depth guide to consistently slice potatoes to ⅛-inch thickness.

If you don’t own one, a sharp chef’s knife and steady hand work, but expect uneven slices. Always slice away from your body and use the hand guard for safety. The time you save with a mandoline is worth the investment.

Measuring Tools

Precision matters with this recipe, so invest in high-quality measuring tools. A stainless steel measuring cup set (like KitchenAid) ensures accurate measurements for the heavy cream and cheese.

For spices, a small spice scoop (available from Amazon Basics) helps measure garlic powder and onion powder without spills. A digital kitchen scale (like OXO Good Grips) is ideal for weighing potatoes and chicken if you prefer grams over pounds.

Never eyeball measurements—this dish relies on balance for perfect texture.

Cheese Grater

Pre-shredded cheese contains anti-caking agents that prevent proper melting, so grating your own cheese is a game-changer. A box grater or microplane works, but I prefer the KitchenAid Box Grater for its large surface area and safety design.

For sharp cheddar and mozzarella, grate directly over the skillet to avoid mess. If you’re short on time, pre-shred the cheese and store it in an airtight container with a paper towel to absorb moisture—this prevents clumping when you’re ready to use it. 🧀

Thermometer

A meat thermometer ensures your chicken reaches 165°F safely and prevents overcooking. The ThermoWorks Smoke is my top pick—it’s fast, accurate, and has a backlit display for easy reading.

For potatoes, there’s no need to check temperature, but if you’re worried about doneness, a candy or instant-read thermometer (like Taylor Precision Products) works in a pinch. Always insert the probe into the thickest part of the chicken, avoiding bone if using bone-in pieces.

Safety first—no one wants dry or undercooked chicken in their au gratin!

Aluminum Foil

Heavy-duty aluminum foil is essential for sealing the skillet during baking. I recommend Reynolds Wrap Heavy Duty—it’s thick enough to hold its shape when folded and won’t tear during the 45-minute bake.

Use it to create a tight seal, pressing the edges firmly to trap steam and cook the potatoes evenly.

Pro tip: Crumple a small piece of foil into a ball and place it in the center of the skillet before adding the top layer of potatoes—this prevents the foil from touching the food and creating a soggy spot. 💡

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