Creamy Potato-Topped Chicken Bake
A hearty and comforting baked dish featuring golden chicken pieces smothered in a silky potato and cream cheese sauce, finished with a bubbling mozzarella crust. Easy to make and guaranteed to please the whole family on any weeknight.
🛒 Ingredients
10 servings
- 1 kg (2.2 lb) chicken breast, diced
- 2 medium potatoes, peeled
- 7 oz (200 g) cream cheese
- 3/4 cup (200 ml) heavy cream
- 7 oz (200 g) sliced mozzarella
- 1 onion, chopped
- 2 garlic cloves, minced
- Salt, pepper and dried herbs to taste
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Directions
- 1
Season the diced chicken with salt, pepper and your preferred dried herbs. Sauté in a skillet with the onion and garlic over medium-high heat until golden and fully cooked through. Set aside.
- 2
Boil the potatoes in salted water for about 20 minutes until tender. Drain and allow to cool slightly.
- 3
Blend the cooked potatoes with the heavy cream and cream cheese until completely smooth and velvety.
- 4
Spread the sautéed chicken evenly in a baking dish and pour the potato cream on top, covering all the meat.
- 5
Layer the mozzarella slices over the cream and bake at 400 °F (200 °C) for 20–25 minutes until golden and bubbly.
💡 Chef's Tip
Broil the dish for 2–3 minutes at the end for an extra-crispy top. A sprinkle of smoked paprika over the mozzarella before baking adds a lovely smoky depth.
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Same category — Poultry
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