Creamy French chicken tray bake
This recipe transforms chicken and potatoes with a simple, rich and creamy sauce that celebrates retro classic flavours. Plus, by browning chicken with a little butter and oil, you can add a richness and extra depth of flavour to your chicken. My pro tip? Take care not to overheat your pan, to avoid burning your butter. Then, serve your tray bake with green beans and you have one well-rounded meal for less.
Ingredients
- 5 Small Potatoes Quartered
- 1 Large Onion Cut into thick wedges
- 1 1/2 Tbsp Vegetable Oil
- 20 Grams Butter
- 2 fillets Chicken Breast
- 40 Gram French Onion Soup Mix
- 1 Tbsp Dijon Mustard
- 2 Sprigs Thyme Or 1/2 tsp Dried
- 100 Grams Green Beans
Instructions
- Preheat oven to 200C/180C fan forced. Arrange the potato and onion on a 2.5cm-deep, 25 x 35cm baking dish. Drizzle with 1 tbsp oil. Season. Bake for 30 minutes or until the potato starts to turn golden
- Meanwhile, heat the butter and remaining oil in a frying pan over medium heat. Add the chicken and cook for 2-3 minutes each side or until golden. Transfer to a plate. Whisk the soup mix, cream, mustard and 80ml (1/3 cup) water in a jug.
- Place the chicken breasts in between the potato and onion on the dish. Pour the cream mixture over the top and sprinkle with the thyme. Bake for 15 minutes or until the chicken is golden and the potato is tender. Top with green beans, to serve.
