Can't wait to see what you cook!
Cook this and be the first to share your photo
Creamy Chicken & Potato Bake with Roasted Broccoli
Rate this recipe:
Built by the community using potato, creme fraiche, tomato, broccoli, spring onion, onion, celery, pepper, chicken
A comforting one-pan chicken bake with tender potatoes in a creme fraiche sauce, finished with roasted broccoli, sweet tomato, and fresh spring onion. Simple, satisfying, and full of flavour.
Cooking Ability Level
Prep
15 mins
Cook
45 mins
Serves
4
Difficulty
Getting Somewhere
Budget
Reasonable
Calories
420
Ingredients
- 2 chicken breasts, cut into chunks
- 3 medium potatoes, peeled and cut into 2cm cubes
- 1 head of broccoli, cut into florets
- 2 medium tomatoes, roughly chopped
- 1 onion, finely sliced
- 2 sticks of celery, sliced
- 1 pepper (any colour), deseeded and sliced
- 3 spring onions, sliced
- 150g creme fraiche
- 2 cloves of garlic, minced
- 1 chicken stock cube dissolved in 150ml hot water
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried mixed herbs
- Salt and black pepper to taste
1. Preheat your oven to 200°C (180°C fan). Parboil the potato cubes in salted water for 8 minutes until just tender but still holding their shape. Drain and set aside.
2. While the potatoes cook, toss the broccoli florets in a little olive oil, season with salt and pepper, and spread on a baking tray. Roast in the oven for 20 minutes until the edges are golden and slightly crispy.
3. Heat the olive oil and butter in a large ovenproof pan or casserole dish over medium-high heat. Season the chicken chunks with salt, pepper, and the dried herbs, then fry for 4-5 minutes until golden on the outside. Remove and set aside.
4. In the same pan, cook the onion, celery, and pepper over medium heat for 5 minutes until softened. Add the garlic and cook for another minute.
5. Add the chopped tomatoes and tomato paste if using, stir well, and cook for 2 minutes. Pour in the chicken stock and stir to combine.
6. Return the chicken to the pan along with the parboiled potatoes. Stir through the creme fraiche until everything is well coated. Season to taste.
7. Transfer the pan to the oven and bake uncovered for 20 minutes until the chicken is cooked through and the sauce has thickened slightly.
8. Remove from the oven, fold in the roasted broccoli, and scatter the spring onions over the top. Serve straight from the pan.
Nutrition per Serving
420
Calories
34g
Protein
32g
Carbs
16g
Fat