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Chicken Potato Bake Meal Prep

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Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Calories: 605kcal
Servings: 6 People
Metric - Imperial

Ingredients

Chicken

  • 900 g Chicken Thigh, Boneless & Skinless Diced
  • 4 g Garlic Powder
  • 5 ml Olive Oil
  • Salt & Pepper To Taste

Potatoes

  • 1 kg All-Rounder Potatoes Diced
  • Salt & Pepper To Taste

Cream Sauce

  • 300 ml Thickened Cream
  • 150 g Light Cream Cheese
  • 3 Garlic Cloves Grated
  • 2 g Smoked Paprika
  • Salt & Pepper To Taste

Cheese Topping

  • 120 g Mozzarella Cheese Grated
  • 40 g Parmesan Cheese Grated

Serving

  • Flat Leaf Parsley Chopped

Method

  • Preheat oven to 200°C (400°F) fan-forced.
  • Season the chicken with salt, pepper and garlic powder. Heat a pan over medium-high heat with oil and cook the chicken for 3-4 minutes until lightly browned and excess moisture has cooked off. Do not fully cook. Remove and set aside, discarding any excess liquid.
  • Thinly slice the potatoes and toss with salt in a bowl.
  • In a separate bowl, combine the thickened cream, cream cheese, grated garlic, pepper and paprika. Mix until smooth.
  • Layer half the potatoes into a large baking dish, followed by half the chicken. Spoon over half the cream mixture and spread evenly. Repeat with the remaining potatoes, chicken and cream mixture, ensuring full coverage.
  • Cover tightly with foil and bake for 30 minutes. Remove the foil, sprinkle over the mozzarella and parmesan, then return to the oven uncovered for 15 minutes until golden, bubbling, and the chicken is cooked through and reaches an internal temperature of 74°C (165°F).
  • Rest for 10-15 minutes before portioning — it firms up and portions much more cleanly. Divide evenly across 5 containers and finish with chopped parsley.
Chef's Tips
Slice the potatoes as thin and evenly as possible — a mandoline makes this much easier and ensures they cook through at the same rate.
Don't skip browning the chicken first. It cooks off excess moisture that would otherwise make the bake watery and prevent the potatoes from holding their texture.
The bake must rest before portioning. Cut into it too early, and it will fall apart — give it the full 10-15 minutes, and it slices cleanly.
Storage & Reheating
Store in the fridge for up to 4 days. Allow to cool completely before sealing containers. Freezing isn't recommended — the potatoes and cream sauce can turn watery and grainy once thawed. Reheat in the microwave for 2-3 minutes until piping hot throughout, stirring halfway. For a crispier top, reheat in the oven at 180°C (350°F) for 10-12 minutes uncovered.
Serving 422gCalories 605kcalCarbohydrates 34.7gProtein 45gFat 31.7gSaturated Fat 16.9gPolyunsaturated Fat 1.88gMonounsaturated Fat 4.83gTrans Fat 1.4gCholesterol 164mgSodium 614.5mgPotassium 1215.9mgFiber 3.7gSugar 4.2gVitamin A 530IUVitamin C 32.9mgCalcium 306.1mgIron 2.7mg