Tender chicken fillets seasoned with paprika and herbs are baked in a creamy mayonnaise-mustard glaze, then finished with melted cheese and aromatic garlic. Served alongside a light potato-carrot salad dressed with olive oil, dill, and a splash of wine vinegar, this dish brings together rich, savory comfort and refreshing brightness on one plate. It’s the perfect meal for family dinners, casual entertaining, or even meal prep.
Preparation Time: 35 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 4
Cuisine: European fusion / Comfort food
Ingredients
For the Baked Chicken
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4 chicken fillets
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Salt, to taste
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Black pepper, to taste
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1 tsp paprika
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2 tbsp mayonnaise
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2 tsp mustard (Dijon or grainy)
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150 g cheese (grated; mozzarella, cheddar, or gouda)
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3 cloves garlic, minced
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A handful of fresh parsley, chopped
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Vegetable oil, for greasing
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Optional: extra garlic for topping
For the Potato-Carrot Salad
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5–6 medium potatoes, peeled and cubed
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Salt, to taste
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1 carrot, peeled and shredded
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1 small red onion, finely sliced
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A handful of fresh dill, chopped
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Black pepper, to taste
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1 tbsp olive oil
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1 tbsp wine vinegar
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150 g cheese, diced or shredded
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Optional: 1 tbsp butter
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150 ml warm milk (for dressing if preferred warm)
Instructions
Step 1: Season the Chicken Fillets
Place the chicken fillets on a clean board or in a large bowl. Season both sides with salt, black pepper, and paprika. Let rest while you prepare the sauce and preheat the oven to 180°C (360°F).
Step 2: Make the Creamy Glaze
In a small bowl, mix the mayonnaise and mustard until smooth. Spread this mixture evenly over the chicken fillets. This not only adds flavor but helps the cheese stick and keeps the chicken moist during baking.
Step 3: Add Cheese and Garlic
Top each fillet with grated cheese. Sprinkle the minced garlic and chopped parsley over the top for added aroma and flavor.
Step 4: Bake the Chicken
Grease a baking dish with vegetable oil and place the prepared fillets inside. Bake in the preheated oven for 20 minutes. The cheese should melt beautifully, and the chicken will be tender and juicy. If you like a golden top, broil for an additional 3 minutes at the end.
Step 5: Prepare the Potatoes
While the chicken bakes, place the cubed potatoes in a pot of salted water and cook until tender—about 12–15 minutes. Drain and let them steam-dry slightly.
Step 6: Make the Salad Base
In a large mixing bowl, combine the shredded carrot, red onion slices, and chopped dill. Add the cooked potatoes while still warm.
Step 7: Dress the Salad
Season the salad with salt, pepper, olive oil, and wine vinegar. If you prefer a warm, creamy salad version, add 1 tablespoon of butter and pour in warm milk, mixing gently to coat the ingredients.
Step 8: Add Cheese and Toss
Fold in 150 g of shredded or diced cheese. It will melt slightly with the warmth of the potatoes, creating a beautifully textured salad.
Step 9: Serve
Plate each serving with one cheesy chicken fillet and a generous spoonful of herbed potato salad. Garnish with more fresh dill or parsley if desired. Serve warm for a comforting, satisfying meal.
Nutritional Information (Per Serving)
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Calories: 590 kcal
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Protein: 42 g
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Fat: 30 g
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Carbohydrates: 38 g
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Fiber: 5 g
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Sugar: 4 g
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Sodium: Moderate
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Cholesterol: 110 mg
Origins and Popularity
This dish draws inspiration from classic Eastern European flavors, where potatoes, fresh herbs, and rich dairy-based toppings are foundational. The mayonnaise-mustard glaze with cheese is a staple for adding richness to lean proteins, while the herb-packed salad offers a lighter, rustic counterpart. Together, they form a beautiful balance between indulgent and fresh.
Reasons to Love This Recipe
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Rich, cheesy flavor with fresh herbal contrast
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All-in-one meal that’s satisfying and well-rounded
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Great for meal prep or next-day leftovers
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Kid-friendly and easily adjustable for milder or bolder tastes
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Customizable salad base for any season
Health Benefits
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Chicken is a lean, high-protein option
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Garlic and parsley offer immune and anti-inflammatory benefits
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Potatoes provide potassium and slow-digesting carbs
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Dill and red onion aid digestion and offer antioxidants
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Cheese adds calcium and vitamin B12
Serving Suggestions
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Serve with a side of steamed greens or sautéed spinach
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Pair with sparkling water or a dry white wine
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Include a dollop of sour cream or mustard on the side
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Add a slice of rustic bread to soak up the cheese and dressing
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Serve the potato salad cold for a picnic-style twist
Cooking Tips
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Pound chicken lightly for even cooking if fillets are thick
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Use fresh garlic for stronger flavor, or roasted garlic for mellow depth
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Let potatoes steam-dry before mixing to avoid soggy salad
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Add vinegar while potatoes are still warm for maximum flavor absorption
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Don’t overbake the chicken—20 minutes keeps it juicy and tender
Variations
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Spicy version: Add chili flakes to the mayo-mustard mix
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Lighter version: Use Greek yogurt instead of mayonnaise
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Add-ins for salad: Green peas, pickles, or chopped boiled eggs
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Different cheeses: Use feta for a tangy finish or gouda for mild creaminess
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Low-carb option: Replace potatoes with steamed cauliflower florets
Conclusion
This Baked Chicken Fillet with Cheese and Garlic, served with a warm, herby potato-carrot salad, is the ultimate cozy meal. Richly flavored and beautifully balanced, it combines juicy protein, creamy cheese, and fresh herbs into a dinner that looks and tastes like it took far more effort than it does. Whether you’re feeding a family or simply treating yourself, this dish delivers comfort and satisfaction in every bite.
FAQ
1. Can I use chicken thighs instead of fillets?
Yes, boneless thighs work well—just adjust baking time slightly.
2. Can I use prepared mustard or Dijon?
Yes. Dijon adds a touch of acidity and depth. Yellow mustard works too.
3. Can I make this dish ahead of time?
Yes. Bake the chicken and chill the salad separately. Reheat chicken before serving.
4. Can I freeze the chicken?
Yes. Cool completely, wrap well, and freeze up to 2 months. Reheat in oven.
5. What herbs can I use if I don’t have dill?
Parsley, basil, or chives are great alternatives.
6. Can I skip the cheese?
You can, but it adds flavor and richness. Use less or a low-fat variety if needed.
7. Is this dish gluten-free?
Yes, naturally gluten-free as long as mustard and cheese are certified GF.
8. How do I store leftovers?
Store in airtight containers—chicken and salad separately—for up to 3 days.
9. Can I serve the salad cold?
Absolutely. It’s delicious both warm and chilled.
10. What wine pairs well with this dish?
A crisp Sauvignon Blanc or a mild Pinot Grigio complements it beautifully.