Chili Chicken with Parsley Potatoes

This is one of the easiest meals to make. The smell of the chicken cooking floods me with memories of my mom. It was one of her dishes. I remember one time friends asking if she’d make it when they came over for a sleep over. She kinda acted like it was a big deal and she’d have to see if she could. As I watched her make it, I was shocked at how easy it was. I mean its just chicken, chili powder and vinegar.

My mom use to use this as the chili seasoning on the chicken but I’m glad I checked before I just poured it on.

As for the Potatoes, thats a recipe from my friend Ashley. Ashley has been a dear online friends for 3 yrs now. Her son, Lucas, was born two days before Riley.  We share the struggle of feeding toddlers via chat and txt message. When she told me about the parsley potatoes, I knew I had to make them. Riley takes after me with his love of potatoes (and ranch). I figured they would be the perfect mellow side for the spicy chili chicken. Riley loved them so much he asked for more “grassy potatoes” and said no to the offer of ranch.

The chili chicken might be a bit strong for toddler tongues, as Ry refused to eat more than a bite. It might be a recipe you want to save for date night. I think its a nice change from the same breaded chicken. And don’t let Ry calling them “grassy potatoes” stop you from trying them as well. Parsley = grass to an almost 3 year old.

Pour vinegar over chicken making sure the tops get wet. 

Sprinkle Chili powder to cover the tops of the chicken breast. Cover loosely with foil. 

Bake @ 375 for about 50 minutes

Cut potatoes and spread in a single layer on tray..or have your helper move them and then smooth out his giant pile into a single layer.

Pour melted butter evenly over potatoes.Sprinkle parsley over the potatoes. Bake @ 375 for 40 minutes for a soft potato or for a crispier potato bake @ 425 for about 30 minutes. 


Chili Chicken with Parsley Potatoes [Gluten Free]


For the Chili Chicken:

Frozen Chicken

Vinegar (see notes below)

Chili Powder

For the Parsley Potatoes:

Potatoes (I used 4 medium sized potatoes to fill my pan)


Butter, melted (I used 4Tbs.)


For the Chili Chicken:
Place your frozen chicken breast into oven safe baking dish of your choice.
Pour 1/3 cup vinegar per chicken breast over the chicken making sure to get the tops wet.
Sprinkle Chili powder to cover the top of the chicken breast.
Cover baking dish loosely with foil
Bake @ 375 for about 50 minutes.
For the Parsley Potatoes:
Take cleaned potatoes and cut into even size cubes.
Spread cut potatoes in a single layer on parchment lined cookie sheet.
Pour melted butter over potatoes.
Sprinkle Parsley onto the potatoes.
Bake @ 375 for 40 minutes for a soft potato or for a crispier potato bake @ 425 for about 30 minutes.


I used White Distilled Vinegar that was labled gluten free. You can use Rice Vinegar as well if you’d like.


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