Creamy Chicken Potato Bake
Ingredients
- 2-3 large baking potatoes (approx. 500g/1.1lb)
- 225g (8 oz) boneless, skinless chicken breast or thighs
- 225g (8 oz) cherry tomatoes, halved
- 120ml (4.3 fl oz) crème fraiche
- 60g (2.1 oz) mayonnaise
- 25g (0.8 oz) grated Parmesan cheese
- 1 medium onion, finely chopped
- 2 tsp chopped fresh herbs (such as parsley or thyme)
- Salt and pepper to taste
Instructions
1. Preheat the oven to 220°C (425°F).
2. Pierce the baking potatoes several times with a fork to allow steam to escape. Bake for 45-60 minutes, or until tender.
3. In a bowl, mix together the chopped onion, crème fraiche, mayonnaise, Parmesan cheese, and fresh herbs. Add salt and pepper to taste.
4. Shred the cooked chicken into bite-sized pieces and stir into the sauce until well combined.
5. When the potatoes are done, slice them in half lengthwise and spoon some of the chicken sauce over each one.
6. Serve the potatoes with a fresh salad and juicy tomatoes on the side.
Tools
- Oven
- Fork
- Cutting board
- Knife
- Cheese grater
- Spoon
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