Hearty Chicken and Potato Bake with Creamy Egg Mixture

Preheat the oven to 375°F (190°C).

In a bowl, toss the sliced potatoes with salt, black pepper, paprika, oregano, and a drizzle of vegetable oil.

Spread the seasoned potatoes evenly in a baking dish. Bake for 20-25 minutes, until the potatoes are partially tender but not fully cooked.

Cook the Chicken:

While the potatoes are baking, season the chicken breasts with salt and black pepper.

Heat 1 tbsp of olive oil in a pan over medium heat. Brown the chicken breasts for about 4-5 minutes per side, until golden and cooked through. Remove from heat and set aside to rest before slicing into strips.

Make the Creamy Egg Mixture:

In a bowl, whisk together the eggs, heavy cream, milk, garlic powder, onion powder, and paprika until smooth.

Assemble the Bake:

After the potatoes have baked partially, remove the dish from the oven. Layer the cooked chicken strips over the potatoes.

Pour the creamy egg mixture over the potatoes and chicken, ensuring it spreads evenly.

Bake the Dish:

Return the dish to the oven and bake for another 25-30 minutes, or until the egg mixture has set and the top is golden brown.

Serve and Garnish:

Remove the dish from the oven and let it cool slightly before serving.

Garnish with freshly chopped parsley for a burst of color and flavor.

Serving and Storage Tips