Creamy Baked Chicken with Crispy Potato Sticks
A comforting baked dish layered with tender chicken in a rich tomato sauce, a velvety cream cheese base, and the irresistible crunch of potato sticks on top. Easy to assemble, generous in portions, and guaranteed to disappear fast at the table.
🛒 Ingredients
8 servings
- 1 chicken breast, cut into small cubes
- 1 medium onion, sliced into rings
- 2 garlic cloves, finely minced
- 1 chicken bouillon cube
- 3 ripe tomatoes, peeled and chopped
- 250 g (9 oz) cream cheese, well chilled
- 1 bag (about 100 g) crispy potato sticks
- Salt to taste
- 2 tablespoons olive oil
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Directions
- 1
Heat olive oil in a skillet over medium heat. Sauté the onion rings until translucent, about 5 minutes, then add the minced garlic and cook for 1 more minute.
- 2
Add the raw chicken cubes and cook over high heat, stirring occasionally, until golden and cooked through on all sides.
- 3
Stir in the chopped tomatoes and crumbled bouillon cube. Season with salt, reduce heat, and simmer for 10–12 minutes until the sauce thickens.
- 4
Preheat oven to 350 °F (180 °C). Spread the chilled cream cheese generously over the bottom and sides of a baking dish.
- 5
Pour the chicken and sauce over the cream cheese layer, then scatter the potato sticks evenly across the top.
- 6
Cover tightly with aluminum foil and bake for 20 minutes, or until the cream cheese is bubbling around the edges. Serve immediately.
💡 Chef's Tip
Keep the cream cheese refrigerated until the last second before assembling — the temperature contrast with the hot sauce creates the perfect creamy texture. Leftovers reheat well in a 325 °F oven for 10 minutes.
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Same category — Poultry
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