Onion chicken tray bake

Tray bake.
CategoryDifficultyIntermediate

Whilst easy on the pocket, this may not be the quickest dish to prepare; but it's filling and tasty.

Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
INGREDIENTS
 600 g Baby potatoes, quartered.
 1 Brown onion, cut into thick wedges.
 1.50 tbsp Olive oil.
 20 g Unsalted butter.
 4 250g Small chicken breast fillets.
 40 g Onion sauce mix.
 250 ml Thickened cream.
 1 tbsp Dijon mustard.
 2 Fresh thyme sprigs, leaves picked.
 100 g Green beans, thinly sliced lengthways, steamed.
METHOD
1

Preheat oven to 200C (180C if fan assisted).

2

Arrange the potato and onion on a 2.5cm-deep, 25 x 35cm baking dish. Drizzle with 1 tablespoon of oil.

3

Season and bake for 30 minutes or until the potato starts to very lightly brown.

4

While the vegetables are baking. Heat the butter and remaining oil in a frying pan over medium heat.

5

Add the chicken and cook for 2-3 minutes each side or until it very lightly browns.

6

Transfer to a plate. Whisk the sauce mix, cream, mustard and 80ml of water in a jug.

7

Place the chicken breasts in between the potato and onion on the dish.

8

Pour the cream mixture over the top and sprinkle with the thyme.

9

Bake for 15 minutes or until the chicken is lightly browned and the potato is tender. Top with cooked green beans, and serve.

Nutrition Facts

Servings 4

Ingredients

INGREDIENTS
 600 g Baby potatoes, quartered.
 1 Brown onion, cut into thick wedges.
 1.50 tbsp Olive oil.
 20 g Unsalted butter.
 4 250g Small chicken breast fillets.
 40 g Onion sauce mix.
 250 ml Thickened cream.
 1 tbsp Dijon mustard.
 2 Fresh thyme sprigs, leaves picked.
 100 g Green beans, thinly sliced lengthways, steamed.

Directions

METHOD
1

Preheat oven to 200C (180C if fan assisted).

2

Arrange the potato and onion on a 2.5cm-deep, 25 x 35cm baking dish. Drizzle with 1 tablespoon of oil.

3

Season and bake for 30 minutes or until the potato starts to very lightly brown.

4

While the vegetables are baking. Heat the butter and remaining oil in a frying pan over medium heat.

5

Add the chicken and cook for 2-3 minutes each side or until it very lightly browns.

6

Transfer to a plate. Whisk the sauce mix, cream, mustard and 80ml of water in a jug.

7

Place the chicken breasts in between the potato and onion on the dish.

8

Pour the cream mixture over the top and sprinkle with the thyme.

9

Bake for 15 minutes or until the chicken is lightly browned and the potato is tender. Top with cooked green beans, and serve.

Onion chicken tray bake