Main Dishes
Baked Chicken and Potatoes: A Golden Onion-Cheese Crust Over Thin Potato Slices, All in One Dish
Thinly sliced potatoes topped with chicken breast and a golden onion and cheese crust, baked in one dish.
Instructions
Slice the scrubbed or peeled potatoes thinly, ideally with a mandoline or a grater.
Place them in a bowl, add half of the salt, the pepper and the potato seasoning, drizzle with part of the olive oil and toss with your hands until evenly coated.
Spread the seasoned potatoes evenly over the bottom of a baking dish.
Cut the chicken breasts into smaller, thinner slices or medallions. Season them with the remaining salt and drizzle with the remaining olive oil.
Arrange the chicken slices in a single layer directly over the potatoes.
Cover the baking dish tightly with aluminum foil and bake in an oven preheated to 375°F (190°C) for 20 minutes.
Meanwhile, make the cheese topping. Finely chop the onions, then mix them with the shredded cheese and mayonnaise with a spoon into a compact mixture.
After 20 minutes, take the dish out of the oven, carefully remove the foil and spread the onion and cheese mixture evenly over the chicken.
Return the dish to the oven without the foil and bake for another 20 minutes at 375°F (190°C), until the top forms a golden, crisp crust. The chicken should reach an internal temperature of 165°F (74°C).
Sprinkle with chopped parsley, cut into portions and serve.
- 1. Slice the potatoes really thin. This is key so that they are tender within the total baking time of 40 minutes.
- 2. Do not skip the foil in the first stage. It lets the chicken and potatoes release juices and stay moist.
- 3. If you like, replace the mayonnaise with thick sour cream mixed with a little full-flavored (Dijon-style) mustard.