Crispy baked potato slices on the bottom, a saucy chicken and vegetable filling in the middle, creamy béchamel poured over everything, and a thick layer of melted golden cheese on top. This chicken potato bake feeds a family and comes together in about an hour.
Building it in layers is what makes this work. The potatoes bake first on their own so they stay crispy underneath instead of going soft and soggy under the weight of the sauce. Then everything else goes on top for the second bake.
@ferah_kitchen shared this one on Instagram and it is one of those meals where you put the dish on the table and nobody talks until it is empty.
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Loaded Chicken and Potato Bake with Béchamel
Course: DinnerCuisine: MediterraneanDifficulty: Medium5
servings15
minutes55
minutes520
kcal1 hr 10 min
Layers of seasoned baked potatoes, saucy chicken with peppers and peas, creamy béchamel sauce, and golden melted cheese. One dish, two bakes, feeds the whole family. Recipe by @ferah_kitchen.
Ingredients
- For the Potatoes
5-6 medium potatoes, peeled and cut into thin slices (about as thick as a coin)
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon dried rosemary
- For the Chicken Filling
500 g (1 lb) boneless chicken thighs, cut into small pieces
1 tablespoon vegetable oil
1 medium onion, diced
1 red bell pepper, diced
1 teaspoon tomato paste
1 clove garlic, crushed
100 ml (⅓ cup) water
½ teaspoon each: salt, black pepper, chilli flakes, dried thyme
1 cup cooked green peas
- For the Béchamel
1½ tablespoons butter
2 tablespoons plain flour
400 ml (1⅔ cups) milk
¼ teaspoon salt, ¼ teaspoon black pepper, pinch of nutmeg
- For the Topping
1 cup (100 g) shredded mozzarella or any melting cheese
Fresh parsley, chopped (for serving)
Directions
- Bake the potatoes: Heat your oven to 200°C (400°F). Toss the potato slices with olive oil, salt, pepper, paprika, and rosemary. Spread them in a single layer in a glass baking dish. Bake for 30 minutes until golden and just starting to crisp at the edges.
- Cook the chicken: While the potatoes bake, heat the vegetable oil in a large pan over medium-high heat. Add the chicken pieces and cook until browned on all sides. Add the onion and red pepper and stir for 3-4 minutes until soft.
- Simmer the filling: Stir in the tomato paste and garlic and cook for one more minute. Add the water, salt, pepper, chilli flakes, and thyme. Put the lid on and cook on medium heat for 10 minutes. Stir in the cooked peas at the end.
- Make the béchamel: In a separate pot, melt the butter over medium heat. Add the flour and stir for about 1 minute until it smells slightly nutty. Slowly pour in the milk a little at a time, stirring constantly so no lumps form. Keep stirring until the sauce gets thick enough that it does not run off the spoon. Season with salt, pepper, and nutmeg.
- Assemble: Take the potatoes out of the oven. Spread the chicken filling evenly over the potatoes. Pour the béchamel sauce over the chicken layer. Sprinkle the cheese over everything.
- Second bake: Put the dish back in the oven at 200°C (400°F) for 20-25 minutes until the cheese is golden brown and bubbling. Let it rest for 5 minutes before cutting into portions. Sprinkle with chopped parsley.
Notes
- You can use chicken breast instead of thighs but thighs stay juicier. Frozen peas work fine, just thaw them first. The dish keeps well in the fridge for 2-3 days. Reheat covered in the oven at 180°C for 15 minutes. Original recipe by @ferah_kitchen on Instagram.
FAQs
Can I use chicken breast instead of thighs?
Yes, but thighs are better for this dish because they have more fat and stay juicy through two rounds of baking. Breast meat can dry out. If you use breast, cut the pieces a little larger so they hold more moisture during cooking.
Why do you bake the potatoes first on their own?
If you put everything in the dish raw and bake it all at once, the potatoes end up soft and steamed underneath all the liquid from the chicken and sauce. Baking them first for 30 minutes gives them a head start so they stay firm and slightly crispy even after the second bake.
How do I make a smooth béchamel?
Add the milk slowly and stir the whole time. Pour in a small splash first, stir it into the flour until smooth, then add a bit more. If you pour all the milk in at once, the flour clumps together and you get lumps. A whisk works better than a spoon for this step.
Can I prepare this ahead of time?
You can assemble the whole dish up to the point before the second bake, cover it, and refrigerate for up to 24 hours. When you are ready to eat, take it out of the fridge, add the cheese, and bake at 200°C for 25-30 minutes. Add 5 extra minutes since it starts cold.
What can I use instead of peas?
Sweetcorn, diced zucchini, broccoli florets, or spinach all work well. The peas add a pop of colour and sweetness but they are not essential. Use whatever vegetables you have.
