Creamy Chicken and Potato Bake

Creamy Chicken and Potato Bake

from tilgoldenbrown.com
55 min
4 servings

Chicken thigh pieces are cooked in a creamy sauce with scalloped potatoes, for a fuss-free, one tray, comforting dinner everyone will love.

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) ((can sub with cooking cream))
  • 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. 1

    Preheat broiler/grill to 200°C / 400°F.

  2. 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. 3

    Broil/grill potatoes for approximately 7 minutes, until edges begin to turn golden and slightly crispy.

  4. 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. 5

    Cut the chicken thighs into small bite sized pieces. Season with the last 1 tsp salt and ½ tsp pepper. Set aside.

  6. 6

    Remove potatoes from the grill. Top with chicken and pour over the creamy sauce. Top with reserved mozzarella, if using.

  7. 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.