Jake Harper
Scalloped potatoes are a delicious side dish, but what kind of chicken goes well with them to make a satisfying main course? Chicken cordon bleu flavours work well with scalloped potatoes, and you can even use up leftover chicken or ham in this dish. The drippings from the chicken take the dish to the next level, and the creamy sauce and potatoes make the chicken moist and delicious. You can also add vegetables like broccoli or Brussels sprouts, or other complimentary flavours like fresh herbs, green onion, or portobello mushrooms. This dish is best eaten fresh but can be made ahead of time and baked or reheated later.
| Characteristics | Values |
|---|---|
| Chicken | Chicken breast, Chicken thighs, Chicken cordon bleu |
| Potatoes | Red potatoes, Frozen potatoes, Fresh potatoes, Sliced potatoes, Cubed potatoes, Shredded hash brown potatoes |
| Other ingredients | Cheese, Sour cream, Heavy cream, Milk, Mayonnaise, Thyme, Mustard, Green onions, Broccoli, Brussels sprouts, Ham, Lobster, Beef tenderloin, Oil, Chicken stock, Chicken soup mix, Garlic, Salt, Pepper, Spices, Fresh herbs, Mushrooms, Onion powder, Avocado oil, Canola oil, Chicken drippings |
| Baking instructions | Preheat oven to 350-375°F, Bake for 60-75 minutes, or until the chicken is fully cooked |
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Chicken breast
When preparing chicken breasts to serve with scalloped potatoes, consider the following:
- Cooking Method: Chicken breasts can be baked, seared, or grilled. For example, baking the chicken in the oven at 350 degrees Fahrenheit is a common method.
- Seasoning: Season the chicken breasts with salt, pepper, and other spices of your choice. You can also try seasonings like garlic powder and onion powder, or herbs such as thyme.
- Moisture: Keep the chicken moist by brushing it with oil or butter before cooking, or consider using a sauce of your choice to enhance flavour and prevent dryness.
Chicken Cordon Bleu Scalloped Potatoes:
This recipe combines the flavours of chicken cordon bleu with scalloped potatoes, resulting in a creamy and cheesy dish:
- Ingredients: Chicken breasts, sour cream, heavy cream, thyme, Dijon mustard, salt, ham, potatoes, and cheese.
- Preparation: Cook the chicken breast over medium heat until cooked through. Dice the chicken and ham into small pieces. Slice the potatoes thinly. In a baking dish, layer the potatoes, chicken, ham, and cheese, drizzling the cream mixture between each layer.
- Cooking: Preheat the oven to 350 degrees Fahrenheit and grease a 13x9 baking pan. Bake for 65-75 minutes or until the potatoes are cooked through.
One-Dish Scalloped Potato Chicken:
This recipe bakes chicken and scalloped potatoes together in a casserole, creating a tender and moist dish:
- Ingredients: Chicken breasts or pieces, chicken stock cubes, onions, potato starch, mayonnaise, sliced potatoes, salt, pepper, and other desired spices.
- Preparation: Dissolve the chicken stock cubes in boiling water. In a large frying pan, sauté onions until golden. Add potato starch, mayonnaise, and chicken stock, stirring until thickened. Add sliced potatoes and coat them with the mixture. Season with salt and pepper. Place chicken pieces on top of the potatoes and sprinkle with additional seasonings.
- Cooking: Preheat the oven to 375 degrees Fahrenheit. Transfer the contents of the frying pan to an oven-safe dish and bake uncovered for 1 hour and 15 minutes, or until the potatoes are soft.
Cheesy Scalloped Potatoes with Chicken:
This recipe layers chicken and potatoes with a creamy cheese sauce, resulting in a comforting and indulgent dish:
- Ingredients: Chicken breasts, potatoes, cheese (such as Fontina, Gruyere, or Mozzarella), heavy whipping cream, salt, pepper, garlic powder, onion powder, and other desired vegetables.
- Preparation: Cut the potatoes into thin slices. Season the chicken breasts with salt, pepper, garlic powder, and onion powder. In an oven-proof skillet, sear the chicken breasts. In a baking dish, layer the potatoes and chicken, sprinkling cheese and seasoning between each layer.
- Cooking: Preheat the oven to 375 degrees Fahrenheit. Bake the layered dish for 25 minutes or until the chicken is cooked through. Increase the heat to 400 degrees Fahrenheit and bake for an additional 10-15 minutes until the top is bubbly and browned.
Remember, you can customise these recipes to your taste preferences and get creative with ingredients. Enjoy experimenting with different combinations of chicken breast and scalloped potatoes to find your favourite pairing!
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Chicken cordon bleu
To make chicken cordon bleu, you will need chicken breasts, ham, cheese, and a crispy coating such as breadcrumbs or crushed cornflakes. You can also add some Dijon mustard to the chicken for extra flavour. The chicken is pounded thin, then topped with ham and cheese and rolled up. The rolls can be secured with toothpicks and then coated in a crispy coating.
There are different methods for coating the chicken, such as the Super Easy method, which coats the top and sides of the chicken, or the Quick Dredge method, which involves dredging the chicken in flour, beaten egg, and breadcrumbs. The coated chicken is then baked in the oven until cooked through.
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Chicken thighs
To prepare, first, pat dry the bone-in chicken thighs with a paper towel. Drizzle canola oil over the chicken and season with kosher salt, black pepper, garlic powder, and onion powder. Rub the seasoning all over the chicken. Next, heat oil in a large, oven-proof skillet or Dutch oven over medium-high heat. Place the chicken in the skillet, skin-side down, ensuring not to overcrowd the pan. Sear in batches if necessary.
For the scalloped potatoes, thinly slice red potatoes to just under ¼" thick. Heat oil in a large frying pan over medium flame and add onions, sautéing until golden. Add the potato starch and mix well, followed by mayonnaise. Then, add chicken stock and simmer until the mixture thickens. Toss in the sliced potatoes and season with salt and pepper.
Nestle the chicken into the potato mixture, skin-side up. Bake at 375°F for 25 minutes or until the chicken is cooked through. For an extra indulgent touch, add heavy whipping cream and Fontina cheese, a mild-flavoured cheese that melts wonderfully, allowing the chicken and potatoes to shine. You can also use Gruyere or block mozzarella cheese if Fontina is unavailable.
This chicken and scalloped potatoes dish is a complete meal, but you can add vegetables like broccoli, Brussels sprouts, or other favourites. It is best eaten fresh but can be made 2-3 days in advance and reheated.
There you have it! A delicious and comforting one-pot chicken thigh and scalloped potatoes meal that's sure to impress.
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Chicken stock
Choosing the Right Chicken Stock
When selecting chicken stock for scalloped potatoes, you can opt for store-bought chicken stock cubes or powder. Alternatively, you can make your own chicken stock from scratch by simmering chicken bones, vegetables, and herbs in water for a more flavourful and nutritious option.
Preparing the Scalloped Potatoes
Start by preheating your oven to 350°F to 375°F. Grease a baking dish with cooking spray or oil. For the potatoes, you can use thin, mandoline-sliced potatoes or opt for cubed potatoes or shredded hash brown potatoes for a different texture. Layer the potatoes in the baking dish, seasoning them with salt and pepper to taste.
Incorporating the Chicken Stock
In a separate saucepan, heat some oil over medium heat. Add onions and sauté until golden. Then, add potato starch and mix well. Next, add the chicken stock and bring it to a simmer. Continue to cook until the mixture thickens. Pour the chicken stock mixture over the layered potatoes in the baking dish, ensuring an even coating.
Adding the Chicken
For the chicken component, you can use cooked chicken breast, diced or sliced into pieces. Season the chicken with salt and pepper, and any additional spices or herbs of your choice. Place the seasoned chicken pieces on top of the potatoes in the baking dish. You can also add other proteins, such as ham, to create a heartier dish.
Baking and Serving
Cover the baking dish with aluminium foil and bake for about 60 minutes to 75 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes, or until the top is golden brown and bubbly. The chicken and potatoes should be cooked through and tender. Let the dish rest for a few minutes before serving. This dish is best served fresh, but it can also be made ahead and reheated.
Feel free to adjust the ingredients and seasonings to your taste preferences and experiment with additional vegetables or herbs to create your perfect chicken stock-based scalloped potato dish.
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Chicken soup mix
Chicken and scalloped potatoes is a popular combination, with many recipes available online. One such recipe, which serves four, is for Tender Onion Baked Chicken. This recipe uses chicken tenders, but reviews suggest that all parts of the chicken can be used. The chicken is coated in melted butter or margarine and then covered in dry onion soup mix. The chicken is then baked for 15-40 minutes, depending on the cut, at 350 degrees F (175 degrees C) or 425 degrees F.
Another recipe for chicken with scalloped potatoes is Scalloped Potato Chicken. This recipe uses chicken pieces and sliced potatoes. The potatoes are coated in a mixture of mayonnaise, potato starch, chicken stock, and seasonings. The chicken pieces are placed on top of the potatoes and the dish is baked uncovered for 1 hour and 15 minutes at 375 degrees F.
Chicken Cordon Bleu Scalloped Potatoes is another option. This recipe combines chicken and ham with scalloped potatoes. The chicken and ham are diced and layered with the potatoes and cheese. The dish is then baked for 65-75 minutes.
A similar recipe is available from The Weary Chef. This recipe combines chicken, potatoes, cheese, green onions, sour cream, milk, garlic powder, and seasonings. The ingredients are layered and baked covered for 60 minutes at 375 degrees F. The heat is then increased to 400 degrees F and the dish is baked for an additional 10-15 minutes.
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Frequently asked questions
Here is a recipe for scalloped potatoes and chicken:
- Cook a chicken breast over medium heat until cooked through.
- Preheat oven to 350 and grease a 13x9 baking pan.
- In a mixing bowl, whisk together sour cream, heavy cream, thyme, Dijon mustard, and salt.
- Slice potatoes thinly.
- Spread a thin layer of the cream sauce on the bottom of the baking dish and start layering a third of the potatoes.
- Spread half of the diced chicken over the potatoes.
- Spread a third of the cheese mix over the meat.
- Drizzle some cream mixture over the cheese.
- Repeat the second layer: a third of potatoes, remaining chicken, and another third of cheese.
- Bake for 65-75 minutes.
Here are some tips for making scalloped potatoes and chicken:
- Plan ahead as the dish needs to bake for over an hour.
- You can use frozen potatoes.
- Add vegetables like broccoli or Brussels sprouts.
- If you want the dish to be creamier, add more sour cream, milk, or both.
- It can be made 2-3 days in advance and reheated.
Scalloped potatoes and chicken can be tricky to freeze and defrost properly. If not done right, the potatoes will become soggy and waterlogged.
