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Chicken Potato Bake

Serves: 3 - 4

This meal is not only easy to make but very filling because there are layers of potatoes, onions, hot peppers, spinach and chicken smothered in cream and cheese. The saffron makes it absolutely delicious and served with Roasted Parm Asparagus is a complete meal.


2 russet potatoes

Water with 1 tsp salt

2 tbsp olive oil

¾ cup finely chopped onions

½ cup finely chopped hot red chili pepper (optional)

2 chicken breasts chopped in 1-inch cubes

1 tbsp garlic salt

3 cups spinach

½ cup shredded feta cheese

1 tbsp olive oil

1 ½ cup whole cream

1 tsp salt

1 tsp dried parsley

½ tsp saffron

1 cup shredded mozzarella cheese

Finely chopped parsley


  1. Preheat oven 400°F

  2. Peel and thinly slice potatoes (I used a mandolin to make them even)

  3. Add potatoes to a large sauce pan and cover with water and salt

  4. Boil potatoes for five minutes and use a colander to strain

  5. While potatoes are boiling heat oil on high in large skillet

  6. Add onions and peppers and sauté for three minutes

  7. Stir in chicken and add garlic salt and cook for ten minutes

  8. Add spinach and keep stirring until spinach has wilted and then take off heat

  9. Pour oil in a 8x8-inch coverable baking dish and spread all over using a brush

  10. Lay one layer of potatoes on bottom of pan

  11. Pour chicken mixture on top of potatoes and spread out evenly

  12. Sprinkle feta cheese all over chicken mixture

  13. Top with another layer of potatoes

  14. Whisk together cream, salt, dried parsley and saffron and pour over potatoes

  15. Bake for 10 minutes covered until the cream boils and uncover and bake for 30 more minutes so cream can thicken

  16. Sprinkle mozzarella cheese and broil for five minutes or until mozzarella is golden

  17. Let sit for five minutes before serving

Serve with roasted parm asparagus and sprinkle with parsley


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