Creamy Chicken and Potato Bake
Ingredients
- 3 medium-large potatoes
- 4 chicken thighs
boneless & skinless
- ½ cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- ½ cup cream)
approx 35% fat
- ¼ cup milk of choice
- 3 tsp sea salt
divided
- 1 tsp black pepper
divided
- 1 tsp rosemary leaves)
(dried or fresh
- 4 tbsp olive oil
Directions
- 1
Preheat broiler/grill to 200°C / 400°F.
- 2
Wash and peel potatoes. Use a mandolin, or a sharp knife to thinly slice potatoes into rounds. Arrange into a lightly oiled baking dish.Toss in olive oil, 1 tsp sea salt, ½ tsp black pepper, and rosemary.
- 3
Broil/grill potatoes for approximately 7 minutes, until edges begin to turn golden and slightly crispy.
- 4
Meanwhile, add milk, cream, parmesan and mozzarella into a bowl. Reserve half the mozzarella if you'd like to sprinkle a bit of cheese on top. Alternatively, use an extra ¼ cup of mozzarella for this.Add 1 tsp salt to the creamy sauce and mix well. Set aside.
- 5
Cut the chicken thighs into small bite sized pieces. Season with the last 1 tsp salt and ½ tsp pepper. Set aside.
- 6
Remove potatoes from the grill. Top with chicken and pour over the creamy sauce. Top with reserved mozzarella, if using.
- 7
Place baking dish in a preheated oven and bake at 200°C/400°F or 180°C/350°F fan forced until potatoes are tender and chicken has cooked through, approximately 30 minutes. If the cheese is browning too quickly, cover with aluminium foil and remove for the last five minutes of baking.
Creamy Chicken and Potato Bake
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About this Recipe
Searching for that ultimate comforting dinner that feels special yet comes together without a fuss? This Creamy Chicken and Potato Bake delivers rich flavors and satisfying textures in a single tray, making weeknight meals a delight.
What makes this dish truly shine is its clever, fuss-free approach to comfort food. Tender chicken thigh pieces and thinly sliced scalloped potatoes bake together in a luxurious creamy sauce, ensuring every bite is infused with savory goodness. The beauty is in its simplicity, requiring just one tray for easy cleanup and maximum flavor.
Prepare for a truly heartwarming experience with this bake. You'll enjoy succulent, boneless, skinless chicken thighs enveloped in a rich, savory cream sauce. The potatoes emerge perfectly tender, soaking up all the delicious flavors as they cook.
This creates a wonderful contrast to the creamy, cheesy topping of shredded mozzarella and Parmesan. A hint of aromatic rosemary perfectly complements the rich chicken and potato blend, promising a deeply satisfying and comforting meal with every spoonful. It’s the kind of comforting dinner that warms you from the inside out.
This Creamy Chicken and Potato Bake is wonderfully adaptable to your pantry. If you don't have cream with 35% fat on hand, cooking cream makes an excellent substitute. Feel free to use your favorite milk of choice for the sauce. For the rosemary, either dried or fresh leaves will impart that fragrant, earthy note the dish needs, so use what you have readily available.
Perfect for a cozy family dinner on a cool evening or a simple gathering with friends, this Creamy Chicken and Potato Bake is a complete meal on its own. Serve it warm straight from the oven, perhaps alongside a crisp green salad for a touch of freshness.