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Creamy pesto chicken potato bake
Creamy pesto chicken potato bake
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Creamy pesto chicken and potato bake with parmesan - a mouthwatering twist on a classic dish!
Ingredients:
  • 25g butter
  • 750g chicken thigh fillets, trimmed, quartered
  • 1 leek, trimmed, cut into 1cm-thick slices
  • 2 middle bacon rashers, trimmed, chopped
  • 20.00 ml plain flour
  • 126.25 gm pure cream
  • 190g jar basil pesto
  • 82.50 ml frozen peas
  • 2 Sebago potatoes, very thinly sliced
  • Extra virgin olive oil spray
  • 82.50 ml finely grated parmesan
  • Small fresh basil leaves, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced. In a hot frying pan, sizzle the butter and sear the chicken in two batches until nicely browned. Place the chicken into a 5cm-deep, 20cm x 26cm oval baking dish.
  • Sauté leek and bacon in a pan until leek softens. Sprinkle flour over the mixture and cook for another minute. Slowly pour in cream and 1/3 cup pesto, stirring constantly until it simmers. Take off heat, mix in peas, then season with salt and pepper. Gently spoon the pesto sauce over the chicken.
  • Layer potatoes over chicken mixture in a shingled pattern. Lightly coat with oil. Cover with foil and bake for 20 minutes until potatoes are tender. Uncover, sprinkle with parmesan, and season with salt and pepper. Bake for another 20 minutes until golden and chicken is cooked. Finish with remaining pesto and basil leaves. Serve and enjoy!

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