Chicken with potatoes and béchamel sauce

Chicken with Potatoes and Bechamel Sauce

I have made this recipe many times when I needed something hearty, with ingredients I always have on hand. When I have chicken breast, a few potatoes, and some cream in the fridge, I immediately think of this option. Everything is prepared in one dish, and in the end, you have a filling meal that turns out just as well every time, without any hassle.

Quick Info

Total time: about 1 hour and 30 minutes
Preparation time: 25 minutes
Baking time: 1 hour (depending on the oven)
Servings: 4-6
Difficulty: easy to medium
Main recipe, suitable for dinner or lunch

Ingredients

2 chicken breasts
10 potatoes
2 tomatoes
salt
pepper
paprika

For the bechamel sauce:
100 g butter
2 tablespoons flour
600 ml milk
100 g cheese
200 g cream
nutmeg (ideal, but not mandatory)
salt
pepper

Preparation method

1. Peel the potatoes and slice them lengthwise, not too thick, about the width of a little finger. Slice the tomatoes in the same way.
2. Cut the chicken breast into narrow strips, about the width of a finger. Place the chicken pieces in a bowl, season with salt, pepper, and paprika. Mix well to ensure the spices coat everything.
3. Grease a heat-resistant dish, large enough for all the ingredients, with butter. Arrange the chicken strips evenly on the bottom of the dish.
4. On top of the chicken, layer the potato slices, slightly overlapping like shingles. Arrange tomato slices on top. Sprinkle salt and pepper over the vegetable layer.
5. For the bechamel sauce: melt the butter in a small saucepan over low heat. Once completely melted, add the two tablespoons of flour and quickly mix with a whisk or wooden spoon, without letting the flour brown too much.
6. Gradually pour in the cold milk, stirring continuously to prevent lumps from forming. Once all the milk is added and the mixture starts to thicken, turn off the heat.
7. Add the grated cheese and cream. Season with salt, pepper, and if you have it, a little grated nutmeg. Stir until well combined.
8. Pour the bechamel sauce over everything, making sure to cover the ingredients well. The sauce should reach everywhere, leaving no uncovered areas.
9. Place the dish in the preheated oven at medium heat. Leave it until the potatoes are soft and the top layer gets a slightly browned crust. This usually takes about an hour, but it depends on the thickness of the potatoes and the oven. You can check with a fork if they are done.
10. Remove the dish from the oven and let it sit for 10 minutes before serving, to settle a bit.

Why I make this recipe often

It helps that I can prepare everything in advance, then just put the dish in the oven and not have to keep an eye on it. For days when I don’t have time or don’t want to wash many dishes, it’s the option I return to. It keeps well in the fridge for a day or two, and I like that I can make a larger portion without changing the cooking times.

Tips and variations

Tips

1. Use a deep dish to prevent the sauce from overflowing when it boils.
2. The potato slices should not be too thick; otherwise, they will remain hard in the middle.
3. You can grate the cheese directly into the sauce while it’s hot so that it melts quickly.

Substitutions

1. Instead of chicken breast, you can also use boneless thigh if you want something juicier.
2. If you don’t have cheese, any cheese that melts easily will work.
3. Cream can be replaced with full-fat yogurt if you want a lighter sauce.

Variations

1. You can add a layer of thinly sliced zucchini in the same way as the potatoes.
2. If you like a more intense flavor, sprinkle a little garlic powder or dried herbs over the meat.
3. For a thicker crust, sprinkle grated cheese on top in the last 10 minutes of baking.

Serving ideas

1. Serve hot, straight from the dish, with a simple seasonal salad.
2. It also goes well with pickles or just some slices of fresh cucumber.
3. It can be a complete meal and doesn’t necessarily need another side dish.

Frequently Asked Questions

1. Can I use pre-cooked or grilled chicken breast?
It is not recommended, as it will dry out too much in the oven. Raw breast remains more tender.

2. If I don’t have nutmeg, what can I use instead?
Nutmeg gives a specific flavor to the bechamel sauce, but if you don’t have it, you can skip it. It’s not essential.

3. Sometimes the potatoes remain a bit hard. What can I do?
Slice them thinner or leave the dish in the oven longer. If you feel the sauce is reducing too quickly, cover the dish with foil in the first half of the time, then leave it uncovered to brown.

4. Do I need to grease the dish with butter if I’m putting bechamel sauce?
Yes, the butter helps with flavor and prevents the meat from sticking to the bottom of the dish.

5. Can the recipe be made in advance?
You can assemble everything a few hours ahead, keep it in the fridge, and put it in the oven when you want to cook.

Nutritional values (estimated, per serving from 6)

Calories: approx. 550-600 kcal
Protein: 32 g
Fat: 27 g
Carbohydrates: 45 g

The bechamel sauce and cheese raise the fat content quite a bit, but the portion is filling and balanced if combined with a salad.

Storage and reheating

The dish can be stored in the fridge, covered, for 1-2 days. To reheat, place it in the oven or microwave, but it’s best to cover it with foil to prevent it from drying out too much. I do not recommend freezing it, as the sauce separates upon thawing. If there are leftovers, heat only what you consume.

 Ingredients: 2 chicken breasts, 10 potatoes, 2 tomatoes, salt, pepper, paprika, béchamel sauce: 100 g butter, 2 tablespoons flour, 600 ml milk, 100 g cheese, 200 g sour cream, nutmeg, salt, pepper

 Tags:  chicken chicken with potatoes bechamel sauce chicken with sauce oven chicken