Description
Enjoy the ultimate comfort food with this Chicken and Potato Bake. Juicy chicken, crispy potatoes, and creamy sauce make it perfect for family dinners.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on for maximum flavor)
- 4 medium potatoes, thinly sliced
- 1 cup heavy cream
- 1/2 cup chicken stock
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Prepare the Potatoes: Arrange the thinly sliced potatoes in an even layer in the prepared baking dish. Drizzle with olive oil, sprinkle with salt, paprika, and thyme, and set aside.
- Season the chicken: Use paper towels to pat the chicken thighs dry. Rub both sides with olive oil, garlic, paprika, salt, and pepper. Place the chicken on top of the potatoes.
- Make the Creamy Sauce: In a small bowl, whisk together heavy cream, chicken stock, Dijon mustard, and Parmesan cheese. Pour the mixture over the chicken and potatoes.
- Bake: Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil, sprinkle mozzarella cheese over the top, and bake uncovered for an additional 20 minutes or until the chicken skin is crispy and golden brown.
- Garnish and Serve: Remove from the oven and let the dish rest for 5 minutes. Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1 serving (about 250g)
- Calories: 450 kcal per serving
Keywords: Chicken and Potato Bake