Tender chicken thighs, creamy potatoes, and earthy mushrooms bake together in clever little parchment boats for a dinner that feels like a restaurant dish. A yogurt and smoked paprika marinade keeps everything juicy, and a golden blanket of mozzarella ties it all together.
Parchment cooking keeps every bite moist and flavorful — Serious Eats has a great guide to the technique if you want to try it with fish or vegetables too. For more cozy chicken bakes, try our layered chicken thigh and potato bake or the hearty navy-style pasta with ground meat.
Ingredients
- 2-3 potatoes, cubed
- 1 carrot, cubed
- Handful of mushrooms, sliced
- 3 chicken thighs
- 1 onion, chopped
- 100 g (3.5 oz) mozzarella, grated
- Salt and pepper to taste
- Marinade: smoked paprika, salt, pepper, Greek yogurt
Instructions
- Boil the potato and carrot cubes for 7-8 minutes. Marinate the chicken in smoked paprika, salt, pepper, and Greek yogurt.
- Shape boats from parchment paper as shown. Layer potatoes and carrots on the bottom, then mushrooms, onion, and chicken; top with cheese.
- Bake at 180C (350F) for 40 minutes.
Slow-cooked comfort more your thing? Our slow-braised tender beef is another weeknight winner — and Allrecipes offers plenty of marinade inspiration for chicken.
Tips
- Parboil the potatoes so they finish cooking at the same time as the chicken.
- Fold the parchment boats tightly so all the savory juices stay inside.
- Let the boats rest for 5 minutes before serving so the cheese sets.
Nutrition (per 100 g): 112.9 kcal · protein 10.7 g · fat 4.7 g · carbs 6 g.