Chicken Fillet Bake with Ham, Mascarpone & New Potato Salad

This Chicken Fillet Bake with Ham, Mascarpone & New Potato Salad is a well-rounded, flavorful meal combining tender chicken, creamy cheese, savory ham, and a refreshing potato-dill salad. Perfect for casual dinners or weekend gatherings, this dish brings together rich, comfort-food layers and bright, herbaceous accents. The tender chicken is seasoned simply with salt, pepper, and paprika, then topped with luxurious mascarpone, ham, and parsley. It’s oven-baked alongside tender-leek and bell pepper, while creamy new potatoes offer a cool contrast. A side of dill-garlic cottage cheese chips adds delightful crunch. This is a complete and satisfying meal that’s sure to please.

Cooking Time

• Preparation: 25 minutes

• Baking: 40 minutes

• Potato cooking: 30 minutes (can overlap)

• Cooling & assembly: 20 minutes
  Total: ~1 hour 55 minutes
  Yield: Serves 4

Ingredients

Chicken Bake

• 2 chicken fillets

• Salt & ground black pepper, to taste

• 1 tsp paprika

• 100 g ham, diced

• 200 g mascarpone cheese

• A bunch of fresh parsley, chopped

• 2 tbsp olive oil

• 20 g butter

• 1 leek, sliced

• 1 bell pepper, diced

New Potato Salad

• 800 g new potatoes, cleaned

• Water to cover

• 100 ml olive oil

• Salt & pepper, to taste

• 1 tbsp mayonnaise

• 2 tbsp Greek yogurt or sour cream

• A bunch of fresh dill, chopped

• Juice of ½ lemon

• 1 garlic clove, minced

Cottage Cheese Chips

• 200 g cottage cheese

• 100 g potato chips, crushed

Step-by-Step Cooking Directions

1. Marinate the Chicken
   Season fillets with salt, pepper, and paprika. Let rest for 15 minutes.

2. Prepare Cheese & Ham Topping
   Mix ham, mascarpone, and parsley in a bowl until well combined.

3. Cook Veggies
   Heat olive oil and butter in a skillet. Sauté leek and bell pepper until softened. Set aside.

4. Bake Chicken
   Preheat oven to 180°C (356°F). Place chicken fillets in a baking dish, top with mascarpone mixture, then arrange sautéed veggies around. Bake for 40 minutes until chicken is cooked through and cheese is golden.

5. Cook New Potatoes
   While chicken bakes, place potatoes in a pot, cover with water, season, and simmer until tender (~30 min). Drain and let cool.

6. Make Potato Salad
   In a bowl, whisk mayo, yogurt, lemon juice, garlic, olive oil, dill, salt, and pepper. Toss pasta salad with cooled potatoes.

7. Prepare Cottage Cheese Chips
   Mix cottage cheese with crushed chips for a savory, crunchy accompaniment.

8. Plate & Serve
   Let chicken rest 10 minutes. Serve slices alongside new potato salad and dollops of cottage cheese chips.

Nutritional Information (estimated per serving)

• Calories: 700 kcal

• Protein: 45 g

• Fat: 40 g

• Carbs: 42 g

• Fiber: 4 g

• Sodium: 900 mg

The Origins and Popularity of the Recipe

This dish draws on European comfort food traditions—creamy cheese bakes and potato salads—blended with global trends like mascarpone’s Italian flair and Greek yogurt salads. It’s popular due to its make-ahead appeal, balanced components, and elegant presentation. Versatile and family-friendly, it’s reached home cooks via food channels and blogs worldwide.

Reasons Why You’ll Love the Recipe

• Balanced flavors: savory, creamy, fresh

• One-dish bake plus easy sides

• Visually appealing with color and texture

• Protein and veggie-loaded for a healthy comfort meal

• Crowd-pleasing and adaptable to dietary needs

Health Benefits

• Chicken & cottage cheese: lean protein

• New potatoes: fiber, vitamin C, potassium

• Bell pepper, dill, parsley: antioxidants, vitamin A, C

• Greek yogurt: probiotics and calcium

• Olive oil: healthy fats

Serving Suggestions

• Serve with a crisp cucumber-dill salad

• Add crusty bread or dinner rolls

• Pair with a light vegetable side like steamed green beans

• Finish with fresh fruit or a light lemon sorbet

Common Mistakes to Avoid

• Underseasoning potatoes—taste before mixing

• Overbaking chicken—monitor doneness with thermometer

• Overcrowding veggies—sauté with room to soften evenly

• Serving too hot—chicken needs short resting time

• Using soggy chips—use fresh, crisp potato chips

Pairing Recommendations

• Wine: Chardonnay or Pinot Grigio

• Cocktail: Light citrus gin cocktail, Aperol spritz

• Non‑alcoholic: Sparkling water with lemon, iced herbal tea

Cooking Tips

• Let chicken sit after seasoning for deeper flavor

• Mix mascarpone topping thoroughly to avoid lumps

• Use fresh herbs for best flavor

• Test potato tenderness with fork for proper salad base

• Coat cottage cheese mixture gently to preserve chip crunch

Similar Recipes to Try

• Ham & Cheese Stuffed Chicken Breasts

• Potato & Dill Cold Salad

• Greek Yogurt-Pesto Potato Salad

• Creamy Leek & Chicken Casserole

• Mascarpone Spinach-Stuffed Chicken

Variations to Try

• Swap mascarpone for ricotta or cream cheese

• Use turkey or veal tenderloins instead of chicken

• Try pickled gherkins or capers in the potato salad

• Add steamed broccoli for extra greens

• Make it spicy by adding chili flakes to cheese topping

Ingredient Spotlight

Mascarpone Cheese: An Italian cream cheese with smooth, rich texture. Adds luxurious creaminess to baked dishes and pairs beautifully with savory meats and herbs.

New Potatoes: Small, young potatoes with tender skins. Boil clean—no peel needed. Ideal partially cold for potato salad, they hold shape and absorb flavors well.

Conclusion Paragraph

This Chicken Fillet Bake with Ham, Mascarpone & New Potato Salad is warm, satisfying, and elegantly balanced. It brings together creamy, savory, fresh, and crunchy elements in a cohesive plate that feels like a complete meal. With straightforward preparation and make-ahead potential, it’s ideal for weekday dinners or weekend hosting. The crisp potato salad and creamy, savory bake are a perfect pairing—simple, flavorful, and feel-good. Try it once, and it’ll become a go-to recipe in your weeknight or entertaining rotation.

Frequently Asked Questions

1. Can I use chicken thighs instead of breast?
Yes. Thighs offer juicier texture; bake until internal temp reaches 74°C/165°F.

2. Can this be prepped ahead?
Absolutely. Bake chicken and make salad a day ahead; store separately and reheat before serving.

3. Is the salad gluten-free?
Yes, ingredients are naturally gluten-free. Confirm labels (dressing, chips).

4. Can it be low‑fat?
Yes—use low-fat mascarpone or Greek yogurt in bake, reduce oil in salad.

5. How should leftovers be stored?
Keep chicken and salad in sealed containers, refrigerator up to 3 days. Chips added before serving.

6. Can I freeze the bake?
Yes, wrap tightly and freeze up to 2 months. Thaw overnight and warm in oven.

7. Can I add other vegetables?
Yes—mushrooms, broccoli, or spinach work well.

8. How spicy is the dish?
Mild. Add chili flakes to cheese topping or paprika for a slight kick.

9. What cheese can I use instead of mascarpone?
Ricotta, cream cheese or goat cheese are good alternatives.

10. Best way to reheat leftovers?
Reheat chicken bake at 160°C (320°F) for 15–20 min. Serve potato salad cold or at room temperature.