Layered Chicken and Potato Bake with Creamy Chinese Cabbage Salad

This hearty and satisfying layered chicken and potato bake is a wholesome comfort dish, combining tender slices of potato, juicy marinated chicken fillets, melted mozzarella, and fresh vegetables—all brought together with a creamy herb-spiced egg mixture. Topped with savory tomatoes, black olives, and Provencal herbs, the dish is baked to golden perfection. Paired with a crisp and zesty Chinese cabbage salad dressed in aromatic hot oil, vinegar, garlic, and coriander, this meal is the perfect combination of cozy and refreshing.

Preparation, cook, and total times
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes

YIELD
Serves 4–6 people

Cuisine
European-inspired comfort food with a Mediterranean twist

A full list of ingredients

For the chicken and potato bake:

• 2 eggs

• Salt, to taste

• Black pepper, to taste

• ½ tsp sweet paprika

• ½ tsp Italian herbs

• 1 cup (240 ml) heavy cream

• 2 onions, thinly sliced

• Vegetable oil, for sautéing and greasing

• 4–5 medium potatoes, peeled and thinly sliced

• 3 chicken fillets, sliced thinly

• 100 g (3.5 oz) mozzarella cheese for pizza, grated

• 2 tomatoes, sliced

• A handful of black olives, sliced or whole

• ½ tsp Provencal herbs

• Additional vegetable oil, for drizzling

For the Chinese cabbage salad:

• 1 small Chinese cabbage, finely shredded

• 1 carrot, grated

• 2–3 cloves garlic, finely chopped

• ½ tsp ground coriander

• 60 ml (2 fl oz) vegetable oil

• 2 tsp vinegar (white or apple cider)

• 1 tsp salt

• 1 tsp sugar

Step-by-step cooking directions

1. Prepare the creamy egg mixture: In a bowl, lightly whisk 2 eggs. Add salt, pepper, sweet paprika, and Italian herbs. Pour in the cream and mix well. Let the mixture sit for 15 minutes to meld the flavors.

2. Sauté the onions: In a pan, heat a little vegetable oil and sauté the onions until soft and lightly golden. Set aside.

3. Prepare the potatoes: Peel and thinly slice the potatoes. Season with a little salt and pepper.

4. Prepare the chicken: Slice the chicken fillets thinly. Season with salt, pepper, and sweet paprika.

5. Assemble the bake: Lightly grease a baking dish with oil. Layer half of the potato slices evenly at the bottom. Add half of the sautéed onions, then arrange the seasoned chicken slices over the top.

6. Pour over the egg mixture: Drizzle half of the prepared creamy egg mixture over the layers.

7. Add cheese and toppings: Sprinkle some of the mozzarella, then add tomato slices and black olives. Repeat the layering with the remaining potatoes, onions, egg mixture, and mozzarella. Sprinkle Provencal herbs on top and drizzle with a bit of oil.

8. Bake – part 1: Cover the dish with wet parchment paper and foil. Bake at 200°C (400°F) for 40 minutes.

9. Bake – part 2: Remove the foil, sprinkle the remaining mozzarella and fresh herbs on top, and bake uncovered for another 15 minutes until golden and bubbly.

10. Make the salad while the dish bakes: In a large bowl, combine shredded Chinese cabbage, grated carrot, and chopped garlic. Add coriander, vinegar, salt, and sugar.

11. Infuse the salad with hot oil: Heat the vegetable oil until it begins to boil. Carefully pour the hot oil over the salad ingredients to release aroma and flavor. Mix well and allow to cool to room temperature before serving.

Nutritional information (per serving)
Calories: ~430 kcal
Protein: 28 g
Fat: 23 g
Carbohydrates: 29 g
Fiber: 5 g
Sugar: 6 g
Sodium: 800 mg

The origins and popularity of the recipe
This layered bake takes inspiration from French gratins and Eastern European casseroles. It fuses layers of thinly sliced vegetables and meats with rich sauces and cheese, a technique cherished across European kitchens for centuries. The addition of a creamy egg and herb mixture mimics Mediterranean frittata textures, while the fresh cabbage salad gives it a fresh Asian-inspired side, balancing richness with crisp acidity.

Reasons why you’ll love the recipe

• Combines tender, juicy chicken with the heartiness of potatoes

• Satisfying layers that are visually impressive and delicious

• Perfect for weeknight dinners or special gatherings

• The creamy herb mixture infuses every bite with flavor

• Balanced with a tangy salad that freshens the palate

Health benefits

• Protein-packed thanks to eggs and chicken

• Full of vitamins A and C from the carrots, tomatoes, and cabbage

• Potatoes and cream provide energy-giving carbs and fats

• Garlic, coriander, and herbs offer antioxidant and digestive benefits

Serving suggestions

• Serve warm as a main dish with crusty bread

• Pair with a chilled glass of dry white wine or sparkling water with lemon

• Add a dollop of sour cream or Greek yogurt on the side

• Garnish with fresh parsley or dill

Cooking tips

• Use a mandoline to slice potatoes evenly for consistent texture

• You can use chicken thighs instead of breast for more flavor

• Covering with wet parchment paper keeps the top from drying out

• Let the dish rest for 10 minutes before slicing

Variations to try

• Swap mozzarella with Gruyère or cheddar

• Add spinach or mushrooms for extra nutrition

• Use sweet potatoes for a twist

• Add a touch of chili flakes for a spicy kick

A conclusion
This recipe brings together the best of both worlds—comforting baked layers and a refreshing salad. It’s the kind of meal that makes the house smell amazing, fills the table with warmth, and satisfies everyone. Whether you’re preparing it for a family dinner or a weekend meal-prep favorite, it never fails to impress with both flavor and heartiness.

A 10 comprehensive FAQ section

1. Can I use pre-cooked chicken?
   Yes, if using leftover cooked chicken, reduce the baking time slightly and skip pre-seasoning.

2. Can I make this dish ahead of time?
   Absolutely. Assemble the entire bake ahead and refrigerate. Bake when ready to serve.

3. Is this dish freezer-friendly?
   Yes, freeze after baking and cooling. Wrap well and reheat at 180°C until warmed through.

4. Can I replace cream with milk?
   Yes, though it will be slightly less rich. Whole milk is a good substitute.

5. What can I use instead of Chinese cabbage?
   Try regular cabbage, romaine lettuce, or a crisp green like kale or endive.

6. Can I add more vegetables?
   Of course! Mushrooms, bell peppers, and spinach work well layered into the bake.

7. Is this gluten-free?
   It can be made gluten-free by ensuring your baking powder and seasonings are certified GF.

8. Can I use other cheeses?
   Yes—cheddar, gouda, or feta can be substituted based on preference.

9. How do I store leftovers?
   Refrigerate in an airtight container for up to 3 days. Reheat in oven or microwave.

10. Can this be made vegetarian?
    Yes—omit the chicken and replace it with more vegetables like eggplant, spinach, or mushrooms.