Cheesy Chicken and Potatoes

A cheesy chicken and potato recipe, with melt in the mouth mozzarella, bacon, and parsley.

This recipe was created by Lissa Wu - Recipe Developer.

SEASON

All Season

COMPLEXITY

Simple

PREPARATION TIME

20 minutes

COOKING TIME

1 hour

SERVES

Serves 4

Ingredients

1kg Chicken breast, diced
1.5kg Potatoes, diced
200ml Double cream
300ml Chicken stock
80g Bacon lardons (optional)
1 Onion, diced
30g Butter
3 Garlic cloves, minced
200g Mozzarella, grated
30g Parmesan, grated (optional)

Seasoning for the potatoes:

1 tsp Smoked paprika
2 tbsp Olive oil
1 tsp Mixed herbs
Salt
Pepper

Seasoning for the chicken:

1 tsp Smoked paprika
2 tsp Olive oil
1 tsp Mixed herbs
1 tbsp Cornstarch
Salt
Pepper

To garnish:

Fresh chopped parsley

Method

Peel and wash the potatoes (you can leave the skin on if you prefer) and cut into cubes. Add the potato seasonings and mix together.

In a separate bowl add the chicken seasonings to the chicken and set aside.

Put the seasoned potatoes in a baking tray and roast them for 30 minutes (you can use an air fryer for this step).

Fry the bacon lardon for a few minutes to crisp up then set aside on a plate (this is optional as a garnish).

Add the butter to the frying pan to sauté the onions then add the chicken to cook through before adding the minced garlic and cooking for a further minute.

Pour in the chicken stock and the double cream, then add the potatoes to simmer for a few minutes

Put the chicken and roast potatoes in an oven proof dish, add the mozzarella and parmesan cheese on top and place in the oven until the cheese melts.

Garnish with some chopped parsley and bacon lardons and serve with some tenderstem broccoli or any green vegetables.

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