This Baked Chicken and Potatoes recipe is a hearty, creamy, and flavorful dish that’s perfect for dinner with family or friends. Paired with a vibrant, fresh salad, it’s a complete meal that’s both satisfying and nutritious. The creamy topping adds a rich, velvety layer to the tender chicken and crispy potatoes, while the salad offers a refreshing contrast.
Preparation Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Ingredients
- Chicken and Potatoes:
- 3 chicken fillets
- Salt and pepper, to taste
- 800 g (1.76 lbs) potatoes, peeled and chopped
- 1 tablespoon rosemary
- 2 tablespoons oil
- Creamy Topping:
- 2 eggs
- Salt and pepper, to taste
- 200 ml (3/4 cup) heavy cream
- 2 tablespoons flour
- 100 g (3.5 oz) grated cheese
- 2 tomatoes, sliced
- Salad:
- Arugula
- Sliced cucumbers
- Halved cherry tomatoes
- Sliced red onion
- Sliced avocado
- Olives
- Salt and black pepper, to taste
- Sesame seeds
- Olive oil
Directions
- Prepare the Chicken and Potatoes:
- Preheat the oven to 200°C (392°F).
- Season chicken fillets with salt and pepper.
- Toss the chopped potatoes with salt, pepper, rosemary, and 1 tablespoon of oil in a baking dish.
- Bake the potatoes for 35 minutes.
- Cook the Chicken:
- Heat the remaining 1 tablespoon of oil in a pan over medium heat.
- Fry the chicken on all sides until golden brown, then set aside.
- Prepare the Creamy Topping:
- In a bowl, beat the eggs and season with salt and pepper.
- Add heavy cream and flour, whisking until smooth.
- Pour the mixture over the chicken and potatoes in the baking dish.
- Sprinkle grated cheese over the top and layer with sliced tomatoes.
- Bake for an additional 20 minutes.
- Prepare the Salad:
- In a large bowl, combine arugula, sliced cucumbers, halved cherry tomatoes, sliced red onion, sliced avocado, and olives.
- Season with salt, black pepper, and sesame seeds.
- Drizzle with olive oil and toss gently.
- Serve:
- Garnish the baked chicken and potatoes with fresh parsley.
- Serve with the prepared salad on the side.
Serving Suggestions
- Pair with crusty bread or garlic rolls.
- Serve with a glass of white wine or iced tea.
- Add a side of steamed green beans or roasted asparagus for more veggies.
Cooking Tips
- For crispier potatoes, use a higher oven rack position.
- Use fresh rosemary for a more aromatic flavor.
- Let the chicken rest for a few minutes before serving for juicier results.
Nutritional Benefits
- High in protein from the chicken and eggs.
- Potatoes provide fiber and potassium.
- The salad adds vitamins, minerals, and healthy fats.
Dietary Information
- Gluten-Free Option: Use gluten-free flour for the topping.
- Dairy-Free Option: Substitute heavy cream with coconut cream and omit cheese.
Nutritional Facts (Per Serving)
- Calories: ~480
- Protein: ~32g
- Fat: ~24g
- Carbohydrates: ~36g
- Fiber: ~6g
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in the oven at 180°C (350°F) until warmed through.
- Freeze for up to 1 month, but add the salad fresh when serving.
Why You’ll Love This Recipe
- It’s a complete meal in one dish.
- Balanced with protein, carbs, and fresh vegetables.
- The creamy topping is indulgent yet easy to prepare.
- The salad adds a refreshing, crunchy contrast.
Conclusion This Baked Chicken and Potatoes with Creamy Topping and Fresh Salad is a flavorful and wholesome meal that’s perfect for any occasion. The creamy, cheesy topping complements the tender chicken and crispy potatoes, while the fresh salad provides a vibrant balance. Try this recipe and enjoy a delicious homemade dinner that’s sure to impress your family and guests!
Frequently Asked Questions
- Can I use chicken thighs instead of fillets?
Yes, chicken thighs will work well and may even add more flavor due to their higher fat content. - Can I make this dish ahead of time?
Yes, prepare the dish up to the baking stage, then refrigerate. Bake when ready to serve. - Can I use sweet potatoes instead of regular potatoes?
Absolutely, sweet potatoes will add a unique sweetness to the dish. - What other herbs can I use?
Thyme or oregano are great substitutes for rosemary. - Can I skip the cream in the topping?
Yes, substitute with Greek yogurt or a non-dairy alternative like almond cream. - Can I make this spicy?
Add chili flakes or cayenne pepper to the creamy topping or the chicken seasoning. - Can I add more vegetables?
Yes, zucchini, broccoli, or bell peppers can be added to the baking dish. - How do I store the salad separately?
Keep the salad undressed in the fridge and add the olive oil and seasoning before serving. - What can I use instead of mozzarella?
Use cheddar, gouda, or a dairy-free cheese alternative. - Can I bake this in an air fryer?
Yes, adjust the cooking time and temperature based on your air fryer’s settings.