Baked Chicken and Potatoes with Creamy Topping and Fresh Salad

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

  1. 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.
  2. Can I make this dish ahead of time?
    Yes, prepare the dish up to the baking stage, then refrigerate. Bake when ready to serve.
  3. Can I use sweet potatoes instead of regular potatoes?
    Absolutely, sweet potatoes will add a unique sweetness to the dish.
  4. What other herbs can I use?
    Thyme or oregano are great substitutes for rosemary.
  5. Can I skip the cream in the topping?
    Yes, substitute with Greek yogurt or a non-dairy alternative like almond cream.
  6. Can I make this spicy?
    Add chili flakes or cayenne pepper to the creamy topping or the chicken seasoning.
  7. Can I add more vegetables?
    Yes, zucchini, broccoli, or bell peppers can be added to the baking dish.
  8. How do I store the salad separately?
    Keep the salad undressed in the fridge and add the olive oil and seasoning before serving.
  9. What can I use instead of mozzarella?
    Use cheddar, gouda, or a dairy-free cheese alternative.
  10. Can I bake this in an air fryer?
    Yes, adjust the cooking time and temperature based on your air fryer’s settings.