This Creamy Chicken and Vegetable Medley Bake delivers tender chicken breast in a luscious sauce studded with colorful vegetables, cheese, and fresh herbs. It’s a nutritious, one‑dish meal that comes together in under an hour, perfect for busy weeknights or satisfying weekend dinners. Each bite offers juicy chicken enveloped in a velvety sour‑cream and mustard sauce that coats zucchini, bell pepper, celery, carrots, onions, and garlicky potatoes. A final sprinkle of dill and parsley brightens the rich flavors, while a gratin‑style cheese topping melts to golden perfection.
Yield
Serves 4 generously.
Timing
Total time 55 minutes
Preparation 20 minutes
Bake time 35 minutes
Full List of Ingredients
• 1 pound (450 g) boneless, skinless chicken breast, cut into bite‑sized cubes
• 2 large eggs, beaten
• 1 tablespoon sour cream
• 1 tablespoon all‑purpose flour
• 2–3 medium potatoes (about 500 g), peeled and diced into 1 cm cubes
• 1 medium onion, thinly sliced
• 1 celery stalk, diced
• 1 bell pepper, diced
• 1 zucchini (200 g), sliced into half‑moons
• 1 carrot, peeled and thinly sliced
• 2 garlic cloves, minced
• ½ cup (120 ml) heavy cream
• 1 teaspoon Dijon mustard
• 180 g (6.3 oz) grated cheese (cheddar or mozzarella)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
Preparation
Preheat your oven to 180 °C (350 °F). Lightly grease a large baking dish with a thin coating of olive oil or nonstick spray.
In a medium bowl, whisk together the beaten eggs, sour cream, and flour until smooth. Season with a pinch of salt and pepper. This will serve as the binding base for the chicken, giving it a silky texture and helping the sauce cling to the vegetables.
Pat the chicken pieces dry with paper towels, then season generously with salt and pepper. Add the chicken to the egg–sour cream mixture and toss until each piece is well coated. Set aside to marinate briefly.
Heat one tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 5 minutes, stirring occasionally, until they begin to turn golden around the edges. Add the onion, celery, bell pepper, zucchini, carrot, and minced garlic. Season lightly with salt and pepper and continue to sauté for another 5 minutes, until the onions become translucent and the vegetables have softened. Remove from heat.
Assembly
Spread the sautéed vegetables evenly on the bottom of the prepared baking dish. Pour the chicken and egg mixture on top, distributing the coated chicken pieces so they nestle among the vegetables.
In a small bowl, whisk together the heavy cream and Dijon mustard. Season with a pinch of salt and pepper. Pour the cream mixture evenly over the chicken and vegetables, ensuring complete coverage.
Sprinkle the grated cheese over the entire surface, creating a uniform layer that will melt into a golden crust during baking.
Baking
Place the dish in the preheated oven and bake for 25 minutes, covered with foil to trap moisture. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and lightly browned, the sauce is set, and the chicken reaches an internal temperature of 74 °C (165 °F).
Finishing Touches
Remove the bake from the oven and allow it to rest for 5 minutes. This resting period allows the sauce to thicken slightly and makes serving easier. Sprinkle the chopped parsley and dill over the top for freshness and color. Serve hot, scooping generous portions of chicken, vegetables, and sauce onto plates.
Serving Suggestions
Offer a side of crusty bread to soak up the creamy sauce, or serve alongside a crisp green salad dressed in lemon vinaigrette. A glass of lightly oaked Chardonnay or a crisp white wine pairs beautifully, balancing the richness of the dish.
Cooking Tips
• Cut the vegetables into uniform sizes to ensure even cooking.
• Pat chicken dry before coating to improve browning.
• For extra flavor, sauté the chicken lightly before combining with vegetables.
• Use a blend of cheeses—such as half cheddar, half Gruyère—for a deeper flavor profile.
• Leftovers store well in an airtight container in the fridge for up to two days; reheat gently in a warm oven or microwave.
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Variations
• Swap heavy cream for coconut milk and use dairy‑free cheese to make it vegan‑friendly; replace chicken with tofu cubes.
• Add sliced mushrooms or peas to the vegetable mix.
• Stir in a teaspoon of smoked paprika or chili flakes for a smoky or spicy kick.
• Use sweet potatoes in place of regular potatoes for a sweeter flavor and extra nutrients.
Nutritional Information (per serving, approximate)
Calories 540 kcal; Protein 32 g; Total Fat 30 g; Carbohydrates 35 g; Fiber 5 g; Sodium 780 mg.
Why You’ll Love This Recipe
With its balance of protein, vegetables, and creamy sauce, this bake satisfies both comfort‑food cravings and dietary needs. It’s easy to scale up for larger gatherings or to make ahead and freeze in portions for quick lunches. The fresh herbs at the end brighten each bite, ensuring the dish never feels too heavy.