This layered chicken and potato bake is the definition of cozy weeknight cooking: thin chicken cutlets, tender potato rounds, sweet onion rings and juicy tomatoes, all brushed with a tangy sour cream-mustard sauce and finished under a blanket of melted cheese. One dish, one oven, zero fuss — and a table full of happy eaters.
Layering is the secret: every slice holds together and every bite has a little of everything. If family bakes are your thing, also try our Chicken and Mashed Potato Bake, the Layered Vegetable Casserole with Chicken, or the Cabbage and Ground Turkey Bake for another hearty one-dish dinner.
Ingredients
- 2 chicken fillets
- 3 potatoes
- 1 onion
- Tomatoes, to taste
- Mushrooms (optional)
- Cheese, grated, to taste
- 100 g (3.5 oz) sour cream
- 3 tsp whole-grain mustard
- Chicken seasoning and paprika to taste
Instructions
- Slice each fillet lengthwise into thin cutlets; pound gently.
- Mix sour cream with mustard.
- Peel potatoes, slice into thin rounds; slice onion into rings.
- Grease a baking dish with sauce; layer onion rings, then chicken, brush with sauce, season.
- Layer potatoes on top, brush with more sauce.
- Add tomatoes, mushrooms if using, and generous cheese. Bake at 190C (375F) 35-40 minutes until golden and bubbly.
Tips
- Slice the potatoes as thinly and evenly as you can so they cook through at the same rate as the chicken.
- Pound the chicken cutlets to an even thickness for juicy, evenly cooked meat.
- Let the bake rest 5-10 minutes before serving so the layers set for cleaner slices. For more one-dish dinner ideas, browse the casserole recipes on Allrecipes.
Nutrition (per 100 g): 178.9 kcal, protein 8.4 g, fat 5.6 g, carbs 7.1 g.