Comfort food at its simplest, this layered chicken and potato bake comes together with a creamy yogurt sauce, juicy tomato and a golden cheese topping. Parboiling the potatoes first guarantees they turn perfectly tender, while baking under foil keeps everything moist and flavourful. It is a small-batch dinner that is big on comfort and easy to scale up.
Ingredients
- Serves 2: 200 g (7 oz) chicken fillet
- 300 g (about 2 medium) potatoes (parboil first for best results)
- 1 tomato
- 30 g (1/3 cup) cheese
- For the sauce: 150 g (2/3 cup) Greek yogurt
- Ketchup, to taste
- 1 egg
- Salt and spices
Instructions
- Dice or pound the chicken; slice the potatoes and tomato thinly. Whisk all sauce ingredients with salt and spices.
- Layer potato, chicken, and tomato in a dish, pour over the yogurt sauce, and sprinkle with cheese.
- Bake covered with foil at 180 C (350 F) for 40 minutes, then uncovered 10 minutes more.
Tips
Parboil the potatoes until just tender — fully cooked potatoes can turn mushy in the bake. For more chicken and potato dinners, try our 30-Minute Pork and Potato Skillet and Quick Chicken and Potato Fritters. For baking guidance, Allrecipes is a helpful resource.
Season each layer lightly as you build the bake, and let it rest for 5 minutes before serving so the sauce settles. A little smoked paprika or garlic in the sauce adds extra depth.
Nutrition: per 100 g: 110 kcal, protein 6 g, fat 4.9 g, carbs 11 g.