Creamy Chicken Stew
50 min
Perfect weeknight comfort food. Rich and creamy with tender chicken and vegetables.
stewchickencreamy
A comforting one-pan dish featuring tender oven-baked chicken breast seasoned with oregano, served over layers of golden potatoes in a rich cream sauce, topped with fresh arugula and cherry tomatoes.
Instructions
- 1
Preheat oven to 200°C with fan setting.
- 2
Slice potatoes and parboil for about 10 minutes. Drain well and let steam dry. Place in bottom of greased ovenproof dish. Slice onion into thin wedges, finely chop garlic and add to dish. Place in oven and bake for total of 25-30 minutes.
- 3
Season chicken breasts with salt and pepper. Sear chicken skin-side down in oil for 2-3 minutes. Flip and cook 2 minutes on other side. Place chicken over potatoes in baking dish. Insert meat thermometer into thickest part of chicken if desired.
- 4
Mix cream with chopped herbs, salt and pepper in bowl and pour over everything in dish.
- 5
Bake casserole in middle rack for about 15 minutes, or until potatoes are tender and chicken reaches internal temperature of 65°C. Remove from oven and let rest few minutes so chicken temperature rises to 68-70°C before serving.
- 6
Just before serving, top with washed arugula and red cherry tomatoes. Alternatively, serve as side salad. Drizzle with good olive oil over salad.
- 7
Serve herb chicken casserole with arugula and cherry tomatoes, optionally with good bread on the side.
Per average serving
815
Calories
kcal
56.6
Protein
g
47.5
Carbs
g
45.7
Fat
g
10.8g
Fiber
7.2g
Sugar
170mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
815
Calories
kcal
56.6
Protein
g
47.5
Carbs
g
45.7
Fat
g
10.8g
Fiber
7.2g
Sugar
170mg
Sodium
Tips from the kitchen
- Parboil the potato slices just until a knife slides in with a little resistance, around 10 minutes. Drain them and let them sit in the colander a minute or two to steam dry, otherwise they go mushy under the cream.
- Sear the chicken hot and fast, 2-3 minutes per side, just to get color. It finishes cooking in the oven, so don't try to cook it through in the pan or it ends up dry.
- Pull the chicken at 65°C and let it rest. It carries over to 68-70°C while it sits, and that resting time keeps the juices in instead of on your cutting board.
- Add the arugula and cherry tomatoes only at the very end, after the dish comes out. The heat wilts the arugula fast, so timing it right keeps it fresh and green.
- Whisk the chopped oregano into the cream before pouring, not after. That way the herb spreads through the sauce instead of floating on top.
Ways to vary it
- Swap the arugula for baby spinach if you want something milder on top. It wilts a touch more, so scatter it on right before serving.
- A handful of grated parmesan stirred into the cream gives the sauce more body if you like it on the richer side.
- If you have chicken thighs instead of breasts, they work well here too. Give them a couple extra minutes in the oven since they take a bit longer.
Storage & leftovers
Keeps in the fridge for up to 3 days in a sealed container. The cream sauce can split a little when frozen, so I'd skip the freezer for this one. Reheat gently in the oven at 160°C or in a covered pan on low, and add the fresh arugula and tomatoes after warming, never before.
What to serve with it
A piece of good crusty bread to mop up the cream sauce is all you really need. A crisp white wine alongside doesn't hurt either.
UC
By Untrained ChefPublished 3 February 2026 · Updated 11 July 2026
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