Creamy French Chicken And Potato Bake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until browned on both sides. Remove from skillet and set aside.
• STEP 3.In the same skillet, add sliced potatoes and cook until lightly browned. Remove from heat.
• STEP 4.In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant. Stir in flour and cook for 1 minute.
• STEP 5.Gradually whisk in chicken broth, milk, Dijon mustard, thyme, salt, and pepper. Cook until the sauce thickens.
• STEP 6.Place the cooked chicken breasts and potatoes in the greased baking dish. Pour the creamy sauce over the top.
• STEP 7.Sprinkle grated cheese over the dish and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and golden.
• STEP 8.Remove from the oven and let it cool for a few minutes before serving.
• STEP 9.Serve the creamy French chicken and potato bake hot, garnished with fresh thyme leaves.

Cooking Tips

• You can use boneless, skinless chicken thighs instead of chicken breasts if you prefer.
• For extra flavor, you can add chopped onions or mushrooms to the skillet when cooking the potatoes.
• If you like a crispy topping, broil the dish for a few minutes after baking to brown the cheese.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• This creamy French chicken and potato bake is best served hot and fresh from the oven.
• Garnish with fresh thyme leaves for a pop of color and added flavor.
• Serve with a side of steamed vegetables or a green salad for a complete meal.
• Reheat leftovers in the oven or microwave until heated through.