Tasty does not always look pretty… but this chicken potato bake is a yummy and super easy dinner. Juicy chicken thighs, in a flavourful sauce with veggies, all covered by a cheesy potato gratin-esk topping. This recipe takes simplicity and comfort food and creates a match made in heaven.
I have been loving the chicken bakes at the moment, they are so yummy and simple. And this recipe, just like my Chicken Broccoli Bake and Chicken Bacon Pasta Bake, is definitely one to try.
Key Ingredients
- Chicken – as you will notice in the majority of my other chicken recipes, this will almost always be my go-to choice of cut. I find chicken thighs to be the juiciest and most tender.
- Carrot – is a great vegetable to hide in there, it’s not a noticeable ingredient but it does help get those extra healthy vitamins in.
- Aromatics – are going to be red onion and garlic. Red onions have a bit of a sharp and sweet flavour, and garlic brings in the unami. Together, these help build the base flavour of the dish.
- Green beans – bring some colour! I love green beans – as long as they aren’t mushy and overcooked. These beans pair so well with the flavorful sauce, whilst adding another healthy veggie to the dish.
- Potatoes – everyone’s favourite carbs. In this dish the potatoes are thinly sliced and layered on top in a gratin-esk style. Amazing.
- Dairy – will consist of sour cream, tasty cheese, parmesan, and butter. Sour cream adds a luxurious velvety texture to the sauce. Tasty and parmesan cheese are the perfect duo to be layered between the potatoes. And butter is added when sauteing the vegetables, to boost the flavour.
- Chicken stock – is one of my favourite pantry staples. Using chicken stock adds depth to the dish. It brings the sauce to another level, whilst being a great vessel for the flavours of the dish to shine.
- Seasonings – are made up of paprika, garlic+onion powder, italian herbs, and chicken powder. These create a harmonious blend of flavours that also brings depth to this decadent dish.
- Cornstarch slurry – consists of equal parts cornstarch and water. This is added to ensure the sauce thickens whilst cooking.
How to make this heavenly chicken potato bake
Before we get started.
You are going to need to preheat the oven to 200℃.
Prepare your veggies.
Start preparing some of your vegetables. Grate the carrot and red onion into small pieces, then crush or finely dice the garlic. Chop the green beans into inch size pieces, discarding the ends.
Saute the carrot and aromatics.
To a pan, melt the butter and pour in the olive oil. Add the carrot, red onion, and garlic to saute on a medium heat.
Chop up the chicken.
While the carrot, red onion, and garlic are sauteing it’s time to prepare the chicken. Cut the chicken thighs into bite size pieces.
Brown the chicken with the veggies.
Add the chicken and the green beans to the pan as well. Pour in the salt and seasonings, stir, the let the chicken start to brown.
Create the chicken potato bake sauce.
Pour in the chicken stock, sour cream, and the cornstarch slurry. Stir to combine everything and leave to thicken.
Slice the potatoes.
Whilst the sauce is thickening, wash the potatoes and thinly slice into rounds.
Into the dish it goes.
Pour the chicken, vegetables, and sauce into an oven safe dish. Place down the first layer of the thinly sliced potatoes in a circular overlapping pattern. Then sprinkle half of the tasty cheese on top. Add another layer of the thinly sliced potatoes in the same overlapping pattern, top with the remaining tasty cheese and the parmesan.
Put the ‘bake’ into chicken potato bake.
Place the chicken potato bake into the oven covered for 35 minutes. Then remove the cover and cook for another 10 minutes, until the cheese is golden. Serve and enjoy!
What to serve it with?
The beauty of this chicken potato bake recipe is that it really doesn’t need any side dishes. However if you wanted to add some extra vege, a good pairing could be some broccolini or my parmesan roasted brussel sprouts.
More chicken recipes:
- Mediterranean Chicken Bake
- Garlic Parmesan Chicken
- Caesar Salad
- Caramelised Onion Chicken
- Chicken & Quinoa
- Chicken Bake Pasta Bake
- Chicken Broccoli Bake
Alrighty, so now you should know everything you need to make this delicious chicken potato bake. So come on, grab your ingredients, and let’s get to cooking! This is not one you are going to want to miss out on…
Chicken Potato Bake
Ingredients
- 1 carrot
- 1 red onion
- 3 cloves garlic
- 100 g green beans
- 3 potatoes
- 4 chicken thighs
- 125 g sour cream
- ½ cup tasty cheese
- ¼ cup parmesan
- 1 tbsp butter
- 1 tbsp olive oil
- 1 cup chicken stock
- 1 tbsp garlic+onion powder, paprika, italian herbs, chicken powder each
- 1 tsp salt
- 4 tbsp cornstarch slurry 1:1 cornstarch + water
Instructions
- Preheat the oven to 200℃.
- Start by preparing some of your vegetables. Grate the carrot and red onion into small pieces, then crush or finely dice the garlic. Chop the green beans into inch size pieces, discarding the ends.
- To a pan, melt the butter and pour in the olive oil. Add the carrot, red onion, and garlic to saute on a medium heat.
- While the carrot, red onion, and garlic are sauteing it’s time to prepare the chicken. Cut the chicken thighs into bite size pieces.
- Add the chicken and the green beans to the pan as well. Pour in the salt and seasonings, stir, then let the chicken start to brown.
- Pour in the chicken stock, sour cream, and the cornstarch slurry. Stir to combine everything and leave to thicken.
- Whilst the sauce is thickening, wash the potatoes and thinly slice into rounds.
- Pour the chicken, vegetables, and sauce into an oven safe dish.
- Place down the first layer of the thinly sliced potatoes in a circular overlapping pattern. Then sprinkle half of the tasty cheese on top.
- Add another layer of the thinly sliced potatoes in the same overlapping pattern, top with the remaining tasty cheese and the parmesan.
- Place the chicken potato bake into the oven covered for 35 minutes. Then remove the cover and cook for another 10 minutes, until the cheese is golden.
- Serve and enjoy!
