Herby chicken and potato bake recipe
A super-quick, healthy take on a classic British family favourite – using some clever shortcuts (ready-diced chicken breast and pre-prepped fresh veg), you can get this one-pot dish on the table in just 20 minutes. If you like, finish with a dollop of mascarpone and a scattering of parsley, then tuck straight in.
See method- Serves 2
- Takes 25 mins
- 486 calories / serving
Ingredients
- 1½ tbsp olive oil
- 300g diced chicken breast or thigh fillets
- 2 tbsp mixed herbs
- 500g vegetable soup mix
- 1 chicken stock cube
- ½ x 350g pack crispy potato slices
Finishing touches (optional)
- chopped fresh parsley
- a dollop of mascarpone
Each serving contains
- Energy
- 2040kJ 485.8kcal
- Fat
- 20g
- Saturates
- 2g
- Salt
- 0.8g
- Sugars
- 14g
of the Reference intake
Carbohydrate 42.57gProtein 29.14gFibre 4.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large heavy-based pan over a medium-high heat. Add the chicken, mixed herbs and some seasoning. Cook for 4-5 mins, stirring until the chicken is browned on all sides. Add the soup mix and fry for a further 2 mins.
- Crumble in the chicken stock cube, add 200ml water and stir to mix. Bring to the boil and simmer for 3 mins. Transfer the ingredients to an ovenproof dish and top with the potato slices.
- Bake for 10 mins or until the potatoes are crispy and the chicken is cooked through. Scatter with chopped parsley and a dollop of mascarpone to serve, if you like.
- Try with Tesco Finest Chenin Blanc – the lingering finish of this citrussy drink will help you savour the flavours for longer.
- Tip: A dollop of mascarpone adds just the right level of creaminess.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
