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These Baked Chicken and Potato Rounds bring together tender roasted potatoes layered with juicy chicken breast and sweet bell peppers, finished with bubbling cheese and a creamy garlic dill sauce. It is a hearty yet light dish that bakes in one pan and delivers maximum flavor with minimal fuss—perfect for busy weeknights or feeding a hungry family.
I first made this dish on a rainy evening when I wanted something warm and cozy without spending hours in the kitchen. Now it’s a regular part of our weekly rotation.
Ingredients
- Potatoes thinly sliced for crisp tender base and earthy flavor
- Bell pepper adds color sweetness and vitamin boost
- Onion provides depth and a touch of savory bite
- Provençal herbs give the dish a Mediterranean touch
- Flour helps the roasted vegetables brown and crisp
- Chicken breast brings lean protein and keeps it filling
- Cheese melts into gooey layers that hold everything together
- Sour cream and mayonnaise make the sauce rich and tangy
- Fresh dill and garlic brighten the creamy finish
Step-by-Step Instructions
- Roast the Vegetables:
- Preheat oven to 180 degrees Celsius. Toss potato slices and bell pepper with oil salt pepper herbs and flour. Spread on a lined sheet pan and roast for 25 minutes until golden and tender. Meanwhile sauté onions in a bit of oil until soft and translucent about five minutes
- Assemble the Rounds:
- Lower oven temperature to remain at 180 degrees. On a clean tray form six mounds of roasted potatoes. Add a spoonful of sautéed onion and peppers to each. Season chicken slices with salt and pepper and place one piece on top of each round then brush lightly with oil
- Add Cheese and Bake:
- Sprinkle grated cheese over each round and return to the oven. Bake for fifteen minutes until chicken is cooked and cheese is golden and bubbling
- Prepare the Sauce:
- While rounds bake mix sour cream mayonnaise garlic and dill with a pinch of salt and pepper. Chill in the fridge until ready to serve
- Serve the Dish:
- Arrange rounds on a plate and spoon or drizzle garlic dill sauce on top. Garnish with extra herbs if desired
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I love how the bell peppers roast down into sweet ribbons that contrast perfectly with the creamy sauce. My kids now request this every weekend and it always brings the table together.
Storage Tips
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in a toaster oven or air fryer to keep the edges crisp. The sauce stays fresh for up to four days and can be used as a dip or sandwich spread.
Ingredient Substitutions
If you do not have Provençal herbs try a mix of thyme oregano and rosemary. You can swap sour cream for Greek yogurt and use any melting cheese such as cheddar gouda or Monterey jack. For a vegetarian option use sliced zucchini or eggplant instead of chicken.
Serving Suggestions
Serve with a crisp green salad or steamed broccoli. A slice of sourdough bread works great to mop up the creamy sauce. For a heartier dinner pair it with rice or couscous and a sparkling lemonade or light wine.
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Cultural Context
This dish combines French countryside flavors with Eastern European comfort food. Layers of roasted vegetables and sour cream based sauces are staples in both regions and this recipe blends them for a globally inspired one pan meal.
Frequently Asked Questions About Recipes
- → Can I use other types of cheese?
Yes mozzarella works well but cheddar gouda or gruyère add rich flavor variations to the dish.
- → How can I make this dish vegetarian?
Swap the chicken with thick slices of portobello mushrooms or roasted eggplant for a hearty meat free option.
- → Can I prep this ahead of time?
Yes roast the vegetables and prepare the sauce in advance. Assemble and bake the rounds just before serving.
- → What if I don’t have herbes de Provence?
You can substitute with a mix of dried thyme oregano basil and rosemary for a similar flavor.
- → Is it necessary to peel the potatoes?
Not at all thin skinned potatoes like Yukon Gold or red potatoes work well with skins on for added texture.
- → What is the best way to slice potatoes evenly?
Use a mandoline slicer to ensure uniform thickness which helps even roasting and consistent texture.