Chicken in Potato Baskets
Transform your dinner table with the irresistible charm of Chicken in Potato Baskets, a recipe that combines crispy golden potato nests with a creamy, cheesy chicken filling. Perfectly seasoned chicken breast, sautéed to golden perfection, is mixed with Parmesan, mozzarella, and a dollop of sour cream for a filling that’s both hearty and indulgent. The potato baskets, baked until crispy in a muffin tin, serve as delightful edible bowls that bring a unique flair to your presentation. Topped with fresh parsley and chives, this easy-to-make dish is the ultimate crowd-pleaser—ideal for weeknight dinners or special occasions. Whether you're looking for a creative main course or an appetizer that impresses, Chicken in Potato Baskets delivers comfort, flavor, and crunch in every bite.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 medium Chicken breast
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 1 cup Sour cream
- 2 tablespoons Fresh parsley
- 2 tablespoons Chives
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the potatoes. Use a box grater to shred the potatoes into thin strips.
Place the shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
In a bowl, mix the shredded potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
Grease a standard muffin tin with olive oil. Press a handful of potato mixture into each muffin cup, molding it into the shape of a basket. Ensure that the potato layers are thick enough to hold their shape after baking.
Bake the potato baskets in the preheated oven for 20 minutes or until golden brown and crispy. Remove from the oven and set aside to cool slightly.
While the potato baskets bake, prepare the chicken filling. Chop the chicken breasts into small, bite-sized cubes.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced chicken and season with the remaining salt, pepper, garlic powder, onion powder, and paprika. Cook until the chicken is fully cooked and golden brown, about 8-10 minutes.
Remove the cooked chicken from the heat and let it cool slightly.
In a mixing bowl, combine the cooked chicken, grated Parmesan cheese, shredded mozzarella cheese, sour cream, and 1 tablespoon each of chopped parsley and chives. Stir to mix evenly.
Carefully remove the baked potato baskets from the muffin tin. Place them on a baking sheet lined with parchment paper.
Spoon the chicken mixture evenly into each potato basket, filling them generously.
Return the filled potato baskets to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with the remaining chopped parsley and chives.
Serve immediately and enjoy the delightful combination of crispy potatoes and creamy, cheesy chicken filling.
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.2 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 557 mg | 43% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1702 mg | 36% | |
*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.
