Chicken and Potato Bake Recipe

Name: Chicken and Potato Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 chicken breasts, cut into 1cm cubes; 1 lb new potato, sliced into circles about 5mm thick; 6 spring onions, sliced; 1 bell pepper, sliced; 1 pint 1% low-fat milk; 6 tomatoes, thinly sliced; 2 tablespoons cornflour; 1 tablespoon olive oil; 2 chicken stock cubes; 2 tablespoons honey; 1 teaspoon coarse grain mustard; 1 garlic clove, crushed; 1 teaspoon rosemary; 1 teaspoon thyme; ½ teaspoon black pepper

Servings: persons

3 chicken breasts, cut into 1cm cubes
1 lb new potato, sliced into circles about 5mm thick
6 spring onions, sliced
1 bell pepper, sliced
1 pint 1% low-fat milk
6 tomatoes, thinly sliced
2 tablespoons cornflour
1 tablespoon olive oil
2 chicken stock cubes
2 tablespoons honey
1 teaspoon coarse grain mustard
1 garlic clove, crushed
1 teaspoon rosemary
1 teaspoon thyme
½ teaspoon black pepper

1
Mix the chicken into the marinade.
2
Boil the potatoes until soft, and drain.
3
Heat the oil in a frying pan.
4
Fry the chicken on a medium heat for about 10 minutes.
5
Add the peppers and spring onions and cook for a further 5 minutes.
6
Mix the cornflour into the milk and heat in a saucepan on a low to medium heat, stirring constantly, until thick.
7
Mix the stock cubes with a little boiling water to form a thick liquid.
8
Stir the stock into the milk.
9
Layer the potatoes, chicken mix, tomatoes and a little of the sauce into a baking dish.
10
Repeat 3 times finishing with the sauce on top.
11
Bake for 40 minutes at 165c.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 chicken breasts, cut into 1cm cubes, 1 lb new potato, sliced into circles about 5mm thick, 6 spring onions, sliced, 1 bell pepper, sliced, and more.

Yes, Chicken and Potato Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Potato Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions