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Baked Chicken & Potato Rounds with Bell Pepper, Cheese & Creamy Garlic-Dill Sauce finished dish

Baked Chicken & Potato Rounds with Bell Pepper, Cheese & Creamy Garlic-Dill Sauce

Recipe card for Baked Chicken & Potato Rounds with Bell Pepper, Cheese & Creamy Garlic-Dill Sauce.
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Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 3–4 medium potatoes, rinsed and thinly sliced
  • 1 bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp Provençal herbs mixed dried herbs
  • 2 Tbsp all-purpose flour
  • Olive or vegetable oil for roasting

Method
 

Preparation
  1. Prepare & Roast VegetablesPreheat oven to 180 °C (356 °F). Toss the potato slices and bell pepper with oil, 1 tsp salt, pepper, herbes de Provence, and 2 Tbsp flour. Spread evenly on a lined baking sheet. Roast for 25 minutes until tender and lightly golden. Meanwhile, sauté onions with a teaspoon of oil until translucent (~5 minutes).
  2. Layer Chicken RoundsReduce oven to remain at 180 °C. On a clean tray or baking dish, arrange six even rounds of roasted potato slices. Top each with a spoonful of sautéed onions and bell pepper. Season thinly sliced chicken breast with salt and pepper, then place one piece atop each round. Brush lightly with oil.
  3. Add Cheese & BakeSprinkle grated cheese over each chicken round. Return to oven and bake for an additional 15 minutes, or until chicken is cooked through and cheese is bubbly and slightly golden.
  4. Make Garlic-Dill SauceWhile the rounds bake, whisk together sour cream, mayonnaise, garlic, dill, salt, and pepper. Chill until serving.
  5. Serve & EnjoyArrange the plated rounds and drizzle or spoon the sauce on top or alongside. Garnish with extra dill if desired.
  6. Can I bake everything at once?Yes – roast veggies and bake chicken on the same sheet; chicken may brown faster, so monitor carefully.
  7. Is this recipe gluten-free?Yes – ensure you use gluten-free flour or omit it entirely.
  8. What cheese melts best here?Mozzarella, Monterey Jack, or provolone provide smooth, stringy meltiness.
  9. Can I prep in advance?Absolutely – roast potatoes and veggies ahead; assemble then bake before serving.
  10. Can I make the sauce ahead?Yes – prepare and refrigerate; bring to room temperature before serving.
  11. How do I store leftovers?Store in an airtight container in the fridge up to 3 days; reheat in the oven for best texture.
  12. Can I use chicken thighs?Yes – adjust cooking time slightly, as thighs may take longer to cook.
  13. What if I don’t have Provençal herbs?Use Italian seasoning, oregano, thyme, or rosemary as alternatives.
  14. Can I add other veggies?Yes – add mushrooms, zucchini, or spinach for variety.
  15. Can this be served cold?Yes – it can be enjoyed chilled, especially with sauce on the side.

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