French-Style Creamy Chicken & Potato Bake

French-Style Creamy Chicken & Potato Bake

A cozy, rustic dish that brings the flavors of France straight to your kitchen. Juicy chicken, tender potatoes, and a rich, creamy sauce—pure comfort food!

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Course: Main Course

Cuisine: French-inspired

Keyword: French-Style Creamy Chicken & Potato Bake

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Calories: 569kcal

Ingredients

Homemade Condensed Cream of Chicken Soup

1½ tbsp unsalted butter
2 tbsp plain flour
2 tbsp milk
½ cup chicken-style liquid stock
Large pinch of onion powder
Large pinch of garlic powder
Large pinch of dried thyme
Large pinch of salt

Chicken & Potatoes

2 tsp extra virgin olive oil
4 bone-in, skin-on chicken thigh cutlets
2 garlic cloves, crushed
1 brown onion, sliced
½ cup water
1 cup more chicken stock
1 cup chicken-style liquid stock
¼ cup Dijon mustard
2 tsp white sugar
3 carrots, cut into thick batons
1.1 lbs baby red delight potatoes, halved
2 sprigs fresh rosemary (or ½ tsp dried)
2 sprigs fresh thyme (plus extra for serving)

Instructions

Make the Creamy Base
In a small saucepan over medium heat, melt the butter. Add flour and stir to create a smooth paste—let it cook for a minute. Slowly whisk in the milk, stirring until it turns thick and silky. Gradually add the stock, along with the onion powder, garlic powder, thyme, and salt. Keep whisking for 2–3 minutes until it thickens beautifully. Remove from heat and let it rest for 10 minutes.
Preheat & Sear the Chicken
Preheat your oven to 200°C (180°C fan-forced).Meanwhile, heat olive oil in a large ovenproof dish over high heat. Place the chicken skin-side down and let it sizzle for about 3 minutes until golden. Flip it over for another 2 minutes, then transfer to a plate
Build the Flavor
Carefully drain excess fat from the dish, but don’t wipe it clean—you want all that goodness! Toss in the garlic and onion, stirring for 2 minutes until fragrant. Pour in the last 1 cup of chicken stock and let it bubble for 3 minutes while you stir, making sure to scrape up any delicious bits stuck to the pan.
Bring It All Together
Stir in your homemade condensed chicken soup, water, stock, mustard, and sugar until everything is well blended. Now, add the carrots, potatoes, rosemary, and thyme—give it all a good mix.
Bake to Perfection
Nestle the chicken back into the pan, making sure it’s surrounded by all those delicious flavors. Cover and transfer to the oven for 30 minutes. Then, remove the lid and let it bake uncovered for another 20 minutes until the chicken is dark golden and cooked through.
Serve & Enjoy
Let the dish rest for 5 minutes before serving. Sprinkle with extra thyme for a touch of freshness, then dig in!

Nutrition

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