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For the creamy topping:
- 1 cup sour cream (or Greek yogurt for a lighter version)
- ½ cup grated cheddar cheese (or any cheese you like)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper, to taste
For the fresh salad:
- Mixed greens (such as arugula, spinach, and romaine)
- 1 cucumber, sliced
- 1 bell pepper, chopped
- Cherry tomatoes, halved
- Olive oil and balsamic vinegar for dressing
- Salt and pepper, to taste
How to Make Baked Chicken and Potatoes with Creamy Topping
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). This will ensure that it’s nice and hot when you’re ready to bake the dish.
Step 2: Prepare the Chicken and Potatoes
- Season the chicken: In a small bowl, combine garlic powder, onion powder, paprika, dried thyme, salt, and pepper. Rub the seasoning mix generously over the chicken breasts, ensuring they’re coated on all sides.
- Toss the potatoes: In another bowl, drizzle olive oil over the potato chunks. Sprinkle with a bit of salt, pepper, and garlic powder, and toss to coat the potatoes evenly.
Step 3: Arrange in a Baking Dish
- Place the seasoned chicken breasts in a greased baking dish or sheet pan.
- Scatter the potato chunks around the chicken in the dish, ensuring everything is evenly spaced for even cooking.
Step 4: Bake the Chicken and Potatoes
- Bake the chicken and potatoes in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C), and the potatoes are golden brown and tender when pierced with a fork.
- While the chicken and potatoes are baking, prepare the creamy topping.
Step 5: Make the Creamy Topping
In a small bowl, mix together sour cream, cheddar cheese, mayonnaise, Dijon mustard, garlic powder, and a pinch of salt and pepper. Stir until smooth and well combined.
Step 6: Add the Creamy Topping
Once the chicken and potatoes are done baking, remove the dish from the oven. Spread the creamy topping generously over the chicken breasts, and return the dish to the oven for an additional 5-7 minutes. The creamy topping will soften and melt into the chicken, creating a luscious, flavorful layer.
Step 7: Prepare the Fresh Salad
While the chicken and potatoes are finishing in the oven, prepare the salad:
- In a large bowl, toss together the mixed greens, cucumber slices, bell pepper, and cherry tomatoes.
- Drizzle with a bit of olive oil and balsamic vinegar, and season with salt and pepper to taste.
Serving Suggestions
Once the chicken has finished baking and the creamy topping is melted and golden, serve the baked chicken and roasted potatoes alongside a generous helping of your fresh salad. The combination of the rich, creamy chicken and the crunchy, tangy salad is absolutely mouthwatering!
For an extra burst of flavor, you can garnish the chicken with fresh parsley or chives, and if you love cheese, sprinkle a little extra cheddar cheese over the top just before serving.
Why You’ll Keep Coming Back to This Recipe
- One-Pan Wonder: This dish is not only easy to make, but the chicken and potatoes bake together, making cleanup a breeze.
- Comforting and Flavorful: The creamy topping and roasted potatoes complement the tender chicken perfectly, creating a meal that’s satisfying without being too heavy.
- Customizable: You can add your favorite vegetables to the mix or change up the seasonings based on your preferences.
- Balanced Meal: Paired with the fresh salad, this dish provides a well-rounded meal that’s full of flavor and textures.
Conclusion
This Baked Chicken and Potatoes with Creamy Topping and Fresh Salad is the ultimate weeknight meal. It’s easy, flavorful, and comes together in less than an hour—perfect for when you want a comforting dinner that doesn’t require hours of preparation. The combination of crispy potatoes, juicy chicken, and creamy topping is irresistible, while the fresh salad adds a bright, refreshing contrast.
Whether you’re cooking for your family or hosting friends, this dish will leave everyone coming back for more. Enjoy!
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