This chicken and potatoes recipe is a flavorful and satisfying dish that’s perfect for any meal. By baking in aluminum foil lunch boxes, the ingredients meld together beautifully, creating a dish that’s sure to become a favorite.
Ingredients:
- 3 medium potatoes, sliced
- 1 medium onion, cut into strips
- 2 chicken breast fillets, cut into cubes
- 2 teaspoons salt, divided
- 1 generous pinch of black pepper, divided
- 1 teaspoon sweet paprika
- 6 tablespoons vegetable oil, divided
- 1 medium tomato, diced
- 100 grams grated mozzarella cheese
- 1 whole egg
- 1 tablespoon mayonnaise
Instructions:
1. Prepare the Ingredients:
- Cut the Vegetables: Slice 3 medium potatoes and cut 1 medium onion into strips. Set aside.
- Cut the Chicken: Cut 2 chicken breast fillets into cubes. Transfer the chicken cubes to a medium bowl.
2. Season the Chicken:
- Add Seasonings: To the bowl with the chicken cubes, add 1 teaspoon of salt, a generous pinch of black pepper, 1 teaspoon of sweet paprika, and 3 tablespoons of vegetable oil. Mix well to coat the chicken evenly.
3. Assemble the Dish:
- Layer the Ingredients: In three aluminum foil lunch boxes with lids, arranged on a baking tray, make a layer with the onion strips first, followed by the potato slices, and then the seasoned chicken cubes.
4. Bake the Chicken and Potatoes:
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Bake: Place the lunch boxes in the preheated oven and bake for 25 minutes.
5. Prepare the Creamy Topping:
- Mix Ingredients: In a medium bowl, combine 1 medium diced tomato, 100 grams of grated mozzarella cheese, 1 whole egg, and 1 tablespoon of mayonnaise. Mix well until smooth and creamy.
6. Add the Creamy Topping:
- Add Topping: After 25 minutes of baking, remove the lunch boxes from the oven. Spread the creamy topping evenly over the chicken and potatoes in each lunch box.
7. Final Bake:
- Bake Again: Return the lunch boxes to the preheated oven and bake for an additional 15 minutes, or until the topping is golden brown and bubbly.
8. Serve:
- Enjoy: Remove the lunch boxes from the oven and let them cool slightly before serving. Enjoy this delicious and creamy chicken and potatoes dish.
Cooking Notes:
- Even Cooking: Ensure the potato slices are evenly sized to cook uniformly.
- Cheese Variation: Feel free to use other types of cheese, such as cheddar or Monterey Jack, for a different flavor profile.
- Optional Additions: You can add other vegetables like bell peppers or mushrooms for added flavor and nutrition.
Frequently Asked Questions:
1. Can I use chicken thighs instead of breast fillets? Yes, you can use boneless, skinless chicken thighs. Adjust the cooking time as needed to ensure they are fully cooked.
2. How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
3. Can I make this dish without aluminum foil lunch boxes? Yes, you can use a regular baking dish instead. Adjust the layering and baking times as needed.
4. Can I prepare this dish in advance? Yes, you can assemble the dish and refrigerate it until you are ready to bake. Add an additional 5-10 minutes to the initial baking time if baking from cold.
5. What sides go well with this dish? This dish pairs well with a fresh green salad, steamed vegetables, or a side of garlic bread.
This chicken and potatoes recipe is an easy and delicious way to prepare a comforting meal. The creamy topping adds an extra layer of flavor that will impress your family and friends.
Try making this delightful chicken and potatoes dish at home and share your experience! If you enjoy discovering and sharing delicious recipes, leave a comment saying “I love easy dinners” and share this with your friends and family. Happy cooking!
Enjoy this savory and satisfying chicken and potatoes recipe, and delight in the comforting flavors it brings to your table!