This Baked Chicken and Potato Casserole is the ultimate comfort food that combines layers of golden potatoes, a creamy cheese-egg-yogurt mixture, and tender herb-seasoned chicken fillets seared in aromatic garlic butter. It’s hearty, savory, and full of flavor in every bite. With fresh herbs, melted mozzarella, and fragrant spices, this recipe makes a wonderful family dinner or cozy weekend meal.
Simple yet satisfying, it’s made with pantry staples like potatoes, eggs, cheese, and chicken—elevated by the richness of garlic-infused butter and the brightness of dill and parsley. This dish is oven-friendly and perfect for meal prepping or entertaining guests with minimal effort but maximum flavor.
Preparation, Cook, and Total Time
Preparation Time: 25 minutes
Cook Time: 25 minutes (15 min for base + 10 min for chicken)
Total Time: 50 minutes
Yield: 4–6 servings
Cuisine: European-style baked comfort dish
Ingredients
For the Potato Egg Base:
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2 chicken eggs
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Salt to taste
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100 g plain yogurt (no additives)
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150 g hard mozzarella cheese, grated
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1 onion, finely chopped
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1 tbsp vegetable oil
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4–5 medium potatoes, peeled and sliced thin
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Ground black pepper to taste
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Dried Provençal herbs (or Italian seasoning) to taste
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Additional vegetable oil for greasing
For the Herbed Chicken Topping:
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2 chicken fillets, thinly sliced or pounded slightly
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1 tbsp vegetable oil
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50 g butter
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2 cloves garlic, finely chopped or crushed
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Salt to taste
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Ground black pepper to taste
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Ground sweet paprika to taste
For Garnish:
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A bunch of fresh dill
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A bunch of fresh parsley
Directions
Step 1: Prepare the Egg and Yogurt Mixture
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In a large mixing bowl, whisk together 2 eggs with a pinch of salt.
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Add the plain yogurt and stir until smooth.
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Mix in the grated mozzarella cheese.
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Set this creamy mixture aside—it will help bind the potatoes and add a rich flavor.
Step 2: Prepare the Potato Base
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Peel and thinly slice the potatoes using a mandoline or sharp knife.
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Toss the slices in a bowl with salt, black pepper, and dried Provençal herbs.
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In a pan, sauté the chopped onion in a little vegetable oil until translucent.
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Lightly grease a medium baking dish with oil.
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Spread the sautéed onion evenly over the bottom.
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Arrange the seasoned potato slices over the onions in a single or slightly overlapping layer.
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Pour the egg-yogurt-cheese mixture evenly over the potatoes.
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Preheat your oven to 180°C (355°F).
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Bake the potato base for 15 minutes, just until it starts to set and brown slightly on top.
Step 3: Cook the Chicken
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While the potatoes bake, season the chicken fillets with salt, pepper, and paprika.
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In a skillet, heat 1 tbsp of vegetable oil and 50 g of butter.
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Add the garlic and sauté for 30 seconds until fragrant.
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Add the chicken fillets and sear on each side for 3–4 minutes until lightly golden and nearly cooked through.
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Remove from heat and set aside.
Step 4: Layer and Final Bake
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After the 15-minute bake, remove the potato dish from the oven.
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Carefully lay the seared chicken fillets over the partially baked potatoes.
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Spoon any remaining garlic butter from the skillet over the chicken.
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Return the dish to the oven and bake at 180°C (355°F) for another 10 minutes, or until the chicken is fully cooked and the cheese is golden.
Step 5: Garnish and Serve
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Finely chop a bunch of fresh dill and parsley.
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Sprinkle generously over the hot casserole just before serving.
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Let rest for a few minutes before slicing and plating.
Serving Suggestions
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Serve with a side of lightly dressed green salad or roasted vegetables.
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Add a dollop of sour cream or a drizzle of garlic yogurt sauce on the side.
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Great with crusty bread to mop up the cheesy, herby sauce.
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Pairs well with white wine or sparkling water with lemon.
Cooking Tips
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Thinly slice the potatoes for even cooking—aim for 2–3 mm thickness.
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Don’t overbake the chicken to keep it juicy; 10 minutes in the oven is ideal after pan-searing.
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Let the casserole rest 5–10 minutes after baking for cleaner slices and better flavor absorption.
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Swap mozzarella with provolone, gouda, or a cheese blend for variety.
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Add mushrooms or spinach for extra vegetable content.
Nutritional Benefits
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Chicken breast is a lean source of protein that supports muscle growth.
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Eggs and cheese provide calcium and essential amino acids.
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Potatoes offer energy, potassium, and vitamin C.
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Yogurt aids digestion and gives creaminess without heavy cream.
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Garlic, parsley, and dill contribute antioxidants and anti-inflammatory compounds.
Dietary Information
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Gluten-free
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Nut-free
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Can be made low-carb by swapping potatoes for thinly sliced zucchini or cauliflower
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For a dairy-free version, use coconut or almond yogurt and dairy-free cheese
Nutritional Facts (Per Serving – Approximate)
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Calories: 360
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Protein: 28g
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Fat: 18g
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Carbohydrates: 22g
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Fiber: 3g
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Calcium: 190mg
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Iron: 1.8mg
Note: These values may vary based on exact ingredients and quantities used.
Storage
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheat in the oven at 160°C (320°F) for 10–15 minutes for best texture.
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Can be frozen after cooling—wrap in foil or portion into freezer-safe containers. Thaw overnight and reheat thoroughly before serving.
Why You’ll Love This Recipe
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A full meal baked in one dish—minimal cleanup, maximum flavor
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Combines crispy edges, creamy center, and savory chicken
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Perfect balance of protein, carbs, and herbs
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Great for family dinners or potlucks
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Comfort food that’s still light and digestible thanks to yogurt instead of cream
Recipe Conclusion
This Baked Chicken and Potato Casserole with a creamy egg and yogurt base is the kind of rustic yet refined meal that feels both comforting and nourishing. From the garlicky butter-seared chicken to the tender potato layer, each bite is filled with homestyle flavor. It’s the perfect combination of crisp, creamy, and savory—and with fresh herbs sprinkled over the top, it feels as fresh as it is hearty.
Make it for Sunday dinner, meal prep, or any time you want a simple but impressive dish that warms the soul.
Frequently Asked Questions (FAQ)
1. Can I use Greek yogurt instead of plain yogurt?
Yes, Greek yogurt works well and adds extra creaminess and protein.
2. What’s a good cheese substitute for mozzarella?
You can use provolone, gouda, fontina, or a mild cheddar.
3. Can I make this dish vegetarian?
Yes! Just skip the chicken or replace it with sautéed mushrooms or tofu.
4. How do I prevent the potatoes from being undercooked?
Slice them thinly and ensure even layering. Pre-baking for 15 minutes also helps.
5. Can I add other vegetables?
Absolutely—zucchini, bell peppers, or spinach make great additions.
6. Can I use pre-cooked chicken?
Yes, but add it only for the final 10-minute bake so it doesn’t dry out.
7. Is this dish freezer-friendly?
Yes. Cool completely, then freeze. Reheat at 160°C covered with foil.
8. Can I cook this in advance?
Yes! Prepare and bake the entire dish, then reheat just before serving.
9. What’s the best way to reheat?
In the oven at 160°C (320°F) to retain texture and flavor.
10. Can I make it spicier?
Add chili flakes, cayenne, or hot paprika to the chicken seasoning.