🍗 Creamy Chicken Bake with Potatoes, Broccoli & Peppers 🥔🥦
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 4
Calories per Serving: ~590 kcal
🧾 Ingredients
For the Bake
6 chicken thighs (bone-in, skin-on)
600 g potatoes, diced
1 small broccoli head, cut into florets
1 red bell pepper, chopped
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
Salt & black pepper, to taste
For the Sauce 🥣
250 ml heavy cream (or cooking cream)
100 ml chicken stock
1 tsp Dijon mustard
50 g grated Parmesan
1 tsp cornstarch (optional, to thicken)
Fresh parsley, chopped, for garnish
👩🍳 Method
Preheat Oven: Heat oven to 200°C (400°F).
Prep Veggies: Dice the potatoes, cut broccoli into florets, and chop the bell pepper.
Season Chicken: Rub chicken thighs with olive oil, paprika, garlic powder, oregano, salt, and pepper.
Layer Vegetables: Place potatoes, broccoli, and bell pepper into a large baking dish. Season lightly with salt and pepper.
Make the Sauce: Whisk together cream, chicken stock, mustard, and Parmesan. Stir in cornstarch if you prefer a thicker sauce.
Assemble Dish: Lay chicken thighs on top of the vegetables and pour sauce evenly over everything.
Bake: Roast for 45–50 minutes until the chicken is golden and cooked through, and the potatoes are tender.
Serve: Garnish with parsley and serve directly from the baking dish.
🔁 Notes & Variations
Add sliced onion for extra flavor.
Use milk or a plant-based cream for a lighter version.
Cauliflower makes a great substitute for broccoli.