Simple Baked Honey Garlic Chicken Casserole

Simple Baked Honey Garlic Chicken Tender Casserole

One skillet Simple Baked Honey Garlic Chicken is one-dish super easy! The potatoes and leeks are a surprise with fabulous flavors!

Easy Chicken Casserole

Most of us are always looking for an easy chicken casserole recipe. And, this recipe qualifies as easy. The most time consuming part is slicing the potatoes. 

And, if you want a beef casserole, well then, you must check out my Pub-Style Beef Casserole! Crunchy flaky yummmy!

Honey Chicken Recipes

Lots of honey chicken recipes out there, but you must check out this one of mine that, honestly, is absolutely ahhhhmazing! Crunchy Honey Garlic Chicken

Honey Garlic Chicken Recipe

This honey garlic chicken recipe is super simple. Step one,  you’re gonna make the marinade and douse the chicken in it. While it’s hanging out in all these yummy flavors, you can begin building your potatoes and leeks in your casserole dish. 

Honey Garlic Chicken Crockpot

Now, I didn’t do this recipe in a crockpot, but I think you could. Simply put the potatoes and leeks in the crockpot then add the marinade chicken and cook. Again, you want the chicken to be 165 degrees. 

Chicken and Potatoes in Oven

Now I chose to use chicken tenders for a couple of reasons. First, these organic tenders were seriously marked down at the grocery store. And, secondly, I knew they’d cook faster than thick breasts or thighs or bone in chicken. 

Easy Chicken and Potatoes Recipe

You can certainly prepare this casserole ahead of time, cover, refrigerate, then bake when you are ready for the meal. That’s the beauty of this recipe. Plus, it’s just going to get tastier as it sits in the juices. 

Baked Chicken and Potatoes

Baked chicken and potatoes are the type of rustic home meal that my family loves. A couple of sides, like maybe peas or green beans. And, a salad, and here’s my choice, and you’re all set! 

Mandolin for Slicing Potatoes

Alright, let’s talk about slicing these potatoes. If you don’t own a mandolin, here are some good ones. BUT, please buy the gloves, too. You can’t be too careful when using a mandolin. 

I very carefully slice. I go slowly. And, I don’t try to slice the nubs of vegetables. Once they get down to a small piece, put it to the side and grab another large size vegetable that you’re cutting. 

I love mandolin slicing for potatoes because it creates paper thin slices that collectively make for fabulous flavor. 

If you don’t have a mandolin, you could use a potato peeler or try to slice very thinly. Again, safety first. 

Yukon Potatoes Recipes

Now I love love  Yukon potatoes. And, here are some of my recipes that I think you’ll want to check out. These Easy Cheese Mojo Potatoes won an award from Chef’s Roll! So amazing! 

And, this All American Pot Roast, made with just 7 critical ingredients one of which is the meat, is off the charts with Yukon potatoes! 

A perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties, Yukon Golds are incredibly versatile. They’re superb for mashing and in soups and chowders, and they’re great for roasting and sauteeing, too.

Potatoes with Leeks

Nothing’s tastier than potatoes with leeks. And, many recipes have been created for potato leek soup. Yep, potato soup is just a belly-warmer and pure comfort food. My recipe for tater soup, that I created while in Tuscany, is Italian inspired. 

Leek and Potato Recipes

Leeks are vegetables unlike chives which is an herb. They have a similar flavor and, for me, are a cross between a scallion and garlic. 

Sweet or white onions can be substituted. Even purple onions like I did in Tuscany. However, it’s important to remember the onions are a stronger flavor profile than leeks. 

The sweet onioneeee flavor of leeks make them perfect for pastas, stews, soups, and more! 

What are Leeks

Leeks are relatives of garlic, chives, shallots and onions. Once you taste them, you’ll know! And, they have a fabulous flavor. 

Just make sure you clean your leeks very well. Trimming the tops and removing the first couple of layers will reveal how the dirt makes it way into the layers as the leeks grow and mature. 

Slicing leeks thinly is the way I love to do it for this recipe. You don’t need a mandolin for this step. Just have a good sharp knive. 

Insanely Easy Chicken Dinners

Now I’ve got some really easy chicken dinners. One pot. One pan. One dish. And, different kinds of cuts of chicken. Remember you can swap out cuts of chicken for most all of these recipes. But, just make sure that you check the internal final temperature using your meat thermometer. Chicken should be 165 degrees. 

Simple Baked Honey Garlic Chicken Tender Casserole

Simple Baked Honey Garlic Chicken Tender Casserole

Simple Baked Honey Garlic Chicken Casserole

Yield: Serves: 4-6 folks


  • 2 lbs. chicken tenders
  • 1 lemon, large, zest only
  • 3 Tb. Garlic, minced
  • ½ cup honey
  • 2 Tbl. Red wine vinegar
  • 2 tsp. sea salt, divided
  • 2 tsp. pepper, divided
  • ½ tsp. red chili flakes
  • 6 leeks, washed and trimmed and sliced
  • 6 Yukon gold potatoes, washed well, sliced on mandolin
  • 1/3 cup extra virgin olive oil, divided
  • 1 cup parmesan, freshly grated


  1. In a baking dish, whisk together the lemon zest, garlic, honey, salt, pepper and red chili flakes. Pour over the chicken tenders and coat them well. Add the chicken tenders. Mix well. Let them marinade about 30 minutes. You can refrigerate.
  2. In a casserole dish (about 9 x 12”), drizzle some of the olive oil. Put the sliced leeks in the dish. Add a layer of the thinly sliced potatoes, some salt, pepper and about ¼ cup of the parmesan. Add another layer of potatoes doing the same with salt, pepper and parmesan.
  3. On the top of the potatoes place the chicken tenders and drizzle on the marinade mixture. Cover the dish tightly with foil. Bake in a preheated 400 oven for about 25 to 30 minutes. Remove the foil.
  4. Turn oven to broil (dish should be about 12-18” from broiler) to brown the chicken (about 3-4 minutes). emove from the oven. Cover loosely with the foil.
  5. Let the dish rest about 5 minutes. Ready to serve with remaining parmesan.


If you use whole chicken, bone in or thicker cute breasts or thighs, adjust cooking time accordingly. Internal temperature of the chicken should be 165.

You can substitute sweet onions for the leeks.

Be VERY CAREFUL slicing your potatoes on a mandolin. Leave 'nubs' of the potatoes for something else. Don't try to slice to the very end. You might cut yourself! Not fun!

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

Simple Baked Honey Garlic Chicken Tender Casserole

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  1. JoAnn Moda says:

    I love the simplicity of your dishes. Choosing leeks instead onions sends this casserole to a new level. Mixing red wine vinegar and honey together sounds awesome. Thank you for sharing that. JoAnn.

    1. JoAnn! That’s the nicest comment. Thank you! I really do strive to make it simple yet so delicious and unique, and this recipe hits those marks beautifully! And, if leftovers, oh yes! I love having you here. Please come back and hang out w/me often, luv! xoxx ally

  2. I’m looking for the tomato and onion tart or pizza that was a prize winner and on a magazine cover. I can’t find it and would appreciate any help. I bought the tomatoes so ready to go.

    1. Sandy! So sorry you had trouble finding it. Here you go. It’s a wonderful recipe. I love to create recipes for competitions where I know that it will be tested in the professional test kitchens for accuracy and outcome. And, this one was. Believe me, being on the cover of Food Network Magazine was one big thrill of my life!! xoxx ally

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