Chicken and Potato Slice
Discover the ultimate comfort food with this irresistible Chicken and Potato Slice recipe, a hearty dish that layers tender seasoned chicken breast, thinly sliced russet potatoes, and a luscious garlic-infused heavy cream sauce. Topped with golden, bubbling cheddar cheese, this dish is baked to perfection, creating a creamy, cheesy, and savory casserole that satisfies every bite. With smoky paprika for a subtle kick and fresh parsley for a bright finish, it’s a perfect balance of rich flavors and textures. Ideal for a cozy family dinner or a crowd-pleasing potluck, this easy-to-follow recipe is ready in just over an hour and serves four generously. Enjoy the simplicity of layering and baking while bringing restaurant-quality flavors to your table.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 600 grams Russet potatoes
- 1 medium Onion
- 2 units Garlic cloves
- 250 milliliters Heavy cream
- 150 grams Grated cheddar cheese
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Smoked paprika
Instructions
Preheat the oven to 180°C (356°F) and grease a 9x13-inch baking dish with butter.
Peel the potatoes and slice them thinly, about 1/8-inch thick. Set aside in a bowl of cold water to prevent browning.
Slice the chicken breasts into thin strips approximately 1/4-inch thick. Season with salt, pepper, and smoked paprika.
Peel and finely chop the onion and garlic.
Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, about 3-4 minutes. Remove from heat.
Drain the potato slices and pat them dry with a clean kitchen towel.
In the greased baking dish, layer half of the sliced potatoes evenly across the base, overlapping slightly.
Spread half of the sautéed onion and garlic over the potato layer, followed by half of the seasoned chicken strips. Repeat with the remaining potatoes, onion, garlic, and chicken to create a second layer.
Pour the heavy cream evenly over the top of the dish to ensure everything is well-coated.
Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and sprinkle the grated cheddar cheese evenly over the top. Return to the oven and bake uncovered for an additional 15 minutes, or until the cheese is golden and bubbling.
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.4 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 324 mg | 25% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1219 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
