Indulge in the rich and comforting flavors of this Creamy Chicken and Potato Bake. Tender chicken breast is cooked to perfection in a creamy sauce infused with sweet paprika and oregano. Layered with thinly sliced potatoes and onions, and topped with a crispy bacon mixture caramelized with tomato paste, soy sauce, and honey, this dish is a delightful combination of textures and flavors.

Perfect for a cozy family dinner or a special gathering, this bake is both hearty and satisfying. The addition of fresh dill at the end adds a burst of freshness that complements the rich and savory ingredients. Serve this dish with a simple green salad or steamed vegetables for a complete and balanced meal.

Full Recipe:

Ingredients:

• For the Chicken and Sauce:
  • 50 g (1.8 oz) butter
  • 700 g (25 oz) chicken breast
  • 500 ml (17 fl oz) milk
  • 3 g (0.1 oz) sweet paprika
  • 3 g (0.1 oz) oregano
  • 3 g (0.1 oz) salt
  • 3 ice cubes
• For the Potatoes:
  • 500 g (18 oz) potatoes
  • 2 onions
  • 50 ml (1.7 fl oz) milk
  • 20 g (0.7 oz) garlic, minced
  • 3 g (0.1 oz) salt
  • 3 g (0.1 oz) black pepper
• For the Bacon Topping:
  • 150 g (5.3 oz) bacon, chopped
  • 50 g (1.8 oz) tomato paste
  • 30 ml (1 fl oz) soy sauce
  • 30 g (1.1 oz) honey
  • 30 g (1.1 oz) dill, chopped

Directions:

1. Prepare the Chicken and Sauce:
   • Preheat your oven to 200°C (392°F).
   • In a large saucepan, melt 50 g butter over medium heat.
   • Add 700 g chicken breast and cook until golden brown on all sides.
   • Add 500 ml milk, 3 g sweet paprika, 3 g oregano, and 3 g salt.
   • Add 3 ice cubes to help thicken the sauce as it cooks.
   • Bring to a simmer and cook for 15-20 minutes until the chicken is fully cooked and the sauce has thickened.
2. Prepare the Potatoes:
   • Peel and slice 500 g potatoes thinly.
   • Slice 2 onions thinly as well.
   • In a bowl, mix 50 ml milk, 20 g minced garlic, 3 g salt, and 3 g black pepper.
   • Layer the potato slices and onion slices in a greased baking dish.
   • Pour the milk mixture over the potatoes and onions.
3. Assemble the Bake:
   • Pour the creamy chicken and sauce over the layered potatoes and onions.
   • Mix everything together gently to combine.
4. Prepare the Bacon Topping:
   • In a frying pan, cook 150 g chopped bacon until crispy.
   • Add 50 g tomato paste, 30 ml soy sauce, and 30 g honey to the bacon.
   • Cook for a few minutes until the mixture is well combined and slightly caramelized.
5. Bake:
   • Spread the bacon mixture evenly over the top of the chicken and potatoes.
   • Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
   • Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
6. Garnish and Serve:
   • Remove from the oven and sprinkle with 30 g chopped dill.
   • Let it cool slightly before serving.

Tips:

• For a spicier dish, add a pinch of red chili flakes to the bacon topping mixture.
• Ensure the potatoes are sliced evenly for consistent cooking.
• Serve with a side of fresh salad or steamed vegetables for a complete meal.

Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes

Kcal: 450 kcal per serving (approximate) | Servings: 6 servings

Here are some additional tips and information about this recipe:

Tips for Making the Best Creamy Chicken and Potato Bake

1. Even Slicing: Ensure the potatoes are sliced evenly to ensure they cook uniformly.
2. Thickening Sauce: Adding ice cubes helps to thicken the sauce as it cooks.
3. Crispy Bacon: Cook the bacon until crispy for a delightful texture contrast.

Variations and Serving Suggestions

1. Vegetable Addition: Add vegetables like spinach, bell peppers, or peas for extra nutrition and flavor.
2. Cheesy Topping: Sprinkle shredded cheese over the top during the last 10 minutes of baking for a cheesy crust.
3. Serving Ideas: Pair this dish with a side of garlic bread or a light soup for a satisfying meal.

Storage Tips

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freezing: The assembled, uncooked dish can be frozen. Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator before baking.

Nutritional Information

Here’s a brief look at the nutritional content per serving (approximate values):

• Calories: 450 kcal per serving
• Carbohydrates: 35g
• Protein: 30g
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 120mg
• Fiber: 4g
• Sugar: 8g

Possible Questions About This Recipe

1. Can I use other types of meat?
   • Yes, you can substitute chicken with turkey or pork for a different flavor.
2. What if I don’t have sweet paprika?
   • You can use regular paprika or smoked paprika for a different twist.
3. Can I make this dish vegetarian?
   • Yes, replace the chicken with tofu or more vegetables and use vegetable broth instead of milk.
4. How do I ensure the potatoes are fully cooked?
   • Ensure they are sliced thinly and check for tenderness with a fork before finishing baking.
5. What can I use instead of bacon?
   • You can use pancetta or omit it for a vegetarian version.
6. Can I add cheese to the sauce?
   • Yes, adding cheese to the creamy sauce can enhance the flavor and make it richer.
7. How do I store leftovers?
   • Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
8. Can I prepare this dish ahead of time?
   • Yes, you can assemble the dish and refrigerate it overnight. Bake it when ready to serve.
9. What if I don’t have fresh dill?
   • You can use dried dill or other fresh herbs like parsley or thyme.
10. How do I prevent the sauce from curdling?
    • Ensure to cook the sauce over medium heat and avoid boiling it rapidly.

Conclusion

This Creamy Chicken and Potato Bake is a delicious and comforting dish perfect for any occasion. Enjoy making and sharing this delightful recipe with your friends and family!