This Mediterranean Baked Chicken & Potato Casserole brings together the rustic comfort of golden potatoes and tender chicken fillets with the warm, aromatic flavors of paprika, turmeric, and Italian herbs. Sliced potatoes are sautéed until just tender and lightly seasoned, then layered in an ovenproof dish alongside spiced chicken breasts dredged in eggs and cottage cheese for extra moisture and richness. A silky egg-cottage-cheese custard binds the layers, while shredded mozzarella and juicy tomato slices atop the casserole transform into a bubbling, golden crust as it bakes. Meanwhile, a crisp vegetable salad—featuring cucumber, mixed bell peppers, cherry tomatoes, and green onions—is dressed simply with olive oil, salt, pepper, and chopped cilantro, providing a refreshing counterpoint to the warm bake. Every forkful delivers contrasts of texture and temperature: the soft potato base, the succulent chicken, the creamy custard, and the gooey cheese, all cut by the bright snap of the salad. Perfect for family dinners, weekend brunches, or easy meal prep, this casserole is as impressive on the table as it is straightforward to make.
Preparation, Cook, and Total Times
Preparation Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield
6–8 servings
Cuisine
Mediterranean-Inspired Comfort
Ingredients
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Vegetable oil, for sautéing and greasing the pan
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6–7 medium potatoes (about 800 g), peeled and thinly sliced
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Salt and freshly ground black pepper, to taste
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2 chicken fillets (400–500 g), trimmed and cut into bite-size pieces
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3 large eggs
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2 Tbsp cottage cheese
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1 tsp paprika
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1 tsp ground turmeric
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1 tsp dried Italian herbs (oregano, basil, thyme)
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1 tsp fine salt
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½ tsp freshly ground black pepper
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100 g shredded mozzarella cheese
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1 large tomato, sliced
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For the salad:
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1 cucumber, thinly sliced
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1–2 mixed bell peppers, diced
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150 g cherry tomatoes, halved
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2 Tbsp chopped fresh cilantro (coriander)
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2 Tbsp extra-virgin olive oil
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Juice of ½ lemon
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Salt and pepper, to taste
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2 spring onions, thinly sliced
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Step-by-Step Cooking Directions
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Preheat and Prep:
Preheat your oven to 180 °C (350 °F). Lightly grease a 9×13-inch (or similarly sized) baking dish with a thin coating of vegetable oil. -
Cook the Potatoes:
Heat a large nonstick skillet over medium heat. Add 1 Tbsp vegetable oil. When shimmering, layer in half of the potato slices. Season lightly with salt and pepper. Sauté 4–5 minutes per side until beginning to soften and light golden spots appear. Transfer potatoes to a plate and repeat with remaining slices, adding oil as needed. -
Season the Chicken:
In a shallow bowl, whisk together the eggs, cottage cheese, paprika, turmeric, Italian herbs, salt, and pepper until smooth. Add the chicken pieces and stir to coat fully in the spiced egg mixture. Set aside to marinate briefly while you assemble the casserole. -
Layer the Casserole:
Spread half of the sautéed potatoes evenly across the bottom of the greased baking dish, slightly overlapping to cover gaps. Arrange all the coated chicken pieces in a single layer over the potatoes, allowing any excess egg mixture to settle around them. Layer the remaining potatoes on top in the same overlapping fashion. -
Add the Cheese and Tomato:
Sprinkle the shredded mozzarella evenly over the potato-chicken layers. Arrange the tomato slices decoratively on top of the cheese, pressing them in gently so they don’t slide off when baking. -
Bake:
Place the casserole in the preheated oven on the center rack. Bake uncovered for 30–35 minutes, or until the cheese is melted and bubbly, the tomato slices are softened, and the potatoes beneath are fork-tender. To achieve a perfectly golden top, switch to the broiler for the last 2–3 minutes, watching carefully to prevent burning. -
Prepare the Salad:
While the casserole bakes, combine the cucumber, bell peppers, cherry tomatoes, cilantro, and spring onions in a mixing bowl. Drizzle with olive oil and lemon juice. Season with salt and pepper, then toss well to coat every bite. Let the salad rest briefly to mellow and marry the flavors. -
Rest and Serve:
Remove the casserole from the oven and let it rest 5 minutes to allow the layers to settle for clean slicing. Serve each portion warm, accompanied by a generous scoop of the refreshing vegetable salad. If desired, drizzle any pan juices over the top for extra flavor.
Serving Suggestions
• Warm Flatbread or Pita: Perfect for scooping up any remaining juices.
• Tzatziki or Yogurt Dip: A garlic-yogurt sauce adds cool creaminess.
• Light White Wine: A crisp Sauvignon Blanc or Pinot Grigio cuts through the richness.
• Sparkling Water: Infused with lemon slices and fresh mint makes a refreshing table drink.
Tips & Variations
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Spice Adjustment: Increase paprika or add ½ tsp chili flakes for a spicier kick.
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Vegetable Add-Ins: Stir in chopped spinach, sliced mushrooms, or zucchini ribbons for extra color and nutrition.
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Make-Ahead: Assemble the casserole through step 4, cover, and refrigerate for up to 24 hours. Bake from cold—add 5 minutes to the bake time.
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Dairy-Free: Substitute cottage cheese with silken tofu beaten smooth, use vegan cheese, and ensure plant-based milk in the egg batter if needed.
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Single-Serve Version: In individual ramekins, divide ingredients and bake 20–25 minutes.
Nutritional Highlights
This hearty bake provides balanced nutrition: lean protein from chicken and eggs, complex carbohydrates and fiber from potatoes and vegetables, healthy fats from olive oil, and calcium from mozzarella. The vibrant salad boosts vitamin C and antioxidants, making this dish both comforting and nourishing.
Conclusion
The Mediterranean Baked Chicken & Potato Casserole offers the perfect combination of cozy, home-cooked warmth and fresh, vibrant flavors. Its layered vegetables and spiced chicken crowned with gooey cheese make for a memorable centerpiece, while the crisp cucumber-bell pepper salad refreshes the palate. Easy to customize, forgiving in preparation, and endlessly satisfying, this recipe will become a welcome favorite for weeknight dinners, brunch gatherings, or weekend meal prep. Serve it piping hot and watch it disappear—one bite at a time. Bon appétit!