Welcome to a recipe that defines comfort food: delicious oven-baked chicken and potatoes smothered in a creamy white sauce. This dish is a staple in many homes for a reason—it's hearty, satisfying, and brings everyone to the table. The magic lies in its simplicity and the rich flavors that develop as it bakes. The tender, juicy chicken and soft potatoes are perfectly complemented by a velvety sauce and a golden, cheesy crust. It's the perfect meal for a cozy family dinner or a comforting weeknight treat.
Delicious oven-baked chicken and potatoes with white sauce
Ingredients for Oven-Baked Chicken and Potatoes with White Sauce
- 4 chicken thighs
- 400 g new potatoes
- ½ red bell pepper
- 5-6 cherry tomatoes
- 1.5 tablespoons all-purpose flour
- 100 ml cooking cream (10-20% fat)
- 50 g hard cheese
- salt, pepper, vegetable oil
- root vegetables and spices for the broth
- fresh basil for serving
How to Make Oven-Baked Chicken and Potatoes
Place the chicken thighs in a stockpot and pour in 1.5 liters of hot water. Add 2 bay leaves, 2 cloves of garlic, an onion, a carrot, half a teaspoon of black peppercorns, and salt to taste. Bring to a boil, then simmer over low heat for 40 minutes.
Remove the thighs from the broth and strain the broth through a sieve. You won’t need all the broth for this recipe; you can pour the rest into a container and freeze it for future sauces.
Boiling the broth and removing the chicken
Grease an oven-safe dish with vegetable or olive oil and arrange the boiled chicken pieces in it.
Thoroughly wash the new potatoes with a scrub sponge, place them in a pot, cover with boiling water, salt, and cook until semi-cooked. Small tubers usually take about 10 minutes. Drain the cooked potatoes in a colander, then add them to the dish with the chicken.
Finely dice half of a fleshy sweet bell pepper and sprinkle the chicken and potatoes with the pepper cubes.
Greasing the dish with oil, arranging the pieces of boiled chicken
Draining the boiled potatoes in a colander and adding them to the dish with the chicken
Sprinkling the meat and potatoes with diced pepper
In a bowl, pour 200 ml of cooled chicken broth, add the all-purpose flour, and whisk the ingredients together to create a smooth sauce without any lumps.
Whisking the broth and all-purpose flour together
Pour the cream into the sauce, stir, taste, and add salt as needed.
Pouring cream into the sauce, mixing, tasting, and seasoning with salt
Pour the sauce into the baking dish. Meanwhile, preheat the oven to 200°C (400°F).
Add the whole cherry tomatoes to the dish.
Grate the hard cheese on a fine cheese grater and sprinkle it over the dish to create a delicious crust when baked.
Pouring the sauce into the dish and turning on the oven
Placing whole cherry tomatoes in the dish
Sprinkling the dish with grated cheese
Place the dish in the preheated oven for 30 minutes, during which time the sauce will thicken, the cheese will melt, and the potatoes will turn golden brown.
Placing the dish in a preheated oven for 30 minutes
Your delicious oven-baked chicken and potatoes with white sauce is ready. Remove the dish from the oven, garnish with basil leaves, and serve immediately. Enjoy your meal!
The delicious oven-baked chicken and potatoes with white sauce is ready
And there you have it—a beautifully golden and bubbly dish ready to be enjoyed! This oven-baked chicken and potatoes is best served hot, straight from the oven, allowing the creamy sauce to coat every bite. For a complete meal, pair it with a simple green salad with a vinaigrette dressing to cut through the richness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. We hope this recipe brings warmth and joy to your kitchen. Happy cooking!
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