French-Style Creamy Chicken & Potato Bake
Craving a comforting, restaurant-quality dinner that feels fancy but is secretly effortless? This French-style creamy chicken and potato bake is a game-changer. Golden, crispy-skinned chicken nestles into a rich, herb-infused sauce, soaking up all the creamy goodness while the potatoes turn irresistibly tender.
It’s the perfect one-pan wonder—easy enough for a weeknight, yet elegant enough to impress. Whether you’re treating yourself or sharing with loved ones, this dish brings the flavors of France straight to your kitchen—without the fuss!
Bon appétit!
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!
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 dry white wine (or 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 BaseIn 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 ChickenPreheat 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 FlavorCarefully 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 white wine 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 TogetherStir 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 PerfectionNestle 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 & EnjoyLet the dish rest for 5 minutes before serving. Sprinkle with extra thyme for a touch of freshness, then dig in!
Notes
Tips for Success
Want to skip the wine? Just use more chicken stock.
Scrape up all those golden bits from the pan—that’s where the magic is!
No fresh herbs? Use ½ teaspoon each of dried rosemary and thyme. Bon appétit!
Scrape up all those golden bits from the pan—that’s where the magic is!
No fresh herbs? Use ½ teaspoon each of dried rosemary and thyme. Bon appétit!
