Cheesy Baked Chicken and Creamy Potato Salad Dinner

Cheesy Baked Chicken and Creamy Potato Salad Dinner
This Cheesy Baked Chicken with Creamy Potato and Egg Salad is the ultimate comforting dinner—rich, flavorful, and hearty. Juicy chicken fillets are smothered in a spiced egg and cream mixture, topped with melting cheese and fresh vegetables, then baked to perfection. Paired with a creamy, tangy potato salad made with boiled eggs, pickles, red onion, and a Greek yogurt dressing, this recipe is both satisfying and balanced. Ideal for a family dinner, weekend meal, or special gathering, it’s a dish that’s as impressive as it is delicious.

Preparation, Cook, and Total Time

Preparation Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Yield: 6 servings
Cuisine: European/International

Ingredients (in Cups and Grams)

For the Baked Chicken:

Chicken fillets – 3 large (approx. 600 g)

Eggs – 4 large

Cheese – 200 g (1¾ cups), grated

Cream – 150 g (⅔ cup, about 20% fat)

Salt – 1 teaspoon or to taste

Black pepper – ½ teaspoon

Paprika – 1 teaspoon

Vegetable oil – 1 tablespoon

Onion – 1 medium (100 g), chopped

Tomato – 1 medium, diced

Additional cheese for topping – 150–200 g (1½–2 cups), grated

For the Creamy Potato Salad:

Potatoes – 3 medium (450 g), peeled and diced

Salt – ½ teaspoon for boiling

Pickles – ½ cup (100 g), finely chopped

Red onion – 1 small (50 g), finely chopped

Boiled eggs – 3 large, chopped

Green onion – ¼ cup (25 g), sliced

Mayonnaise – 1 tablespoon

Mustard – 2 teaspoons

Greek yogurt – 2 tablespoons

Salt and black pepper – to taste

Optional Additions from Bonus Recipe:

Cottage cheese – ½ cup (100 g)

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BE CAREFUL, if you get these bruises on your body, it means you have Ca…see more
Extra Greek yogurt – for lighter flavor

Butter – 1 tablespoon

Mushrooms – 1½ cups (200 g), sautéed with onion and butter

Tomato puree – 3 tablespoons

Garlic – 2 cloves, minced

Green onion or parsley – for garnish

Directions
Step 1: Prepare the Chicken Base

Preheat oven to 180°C (360°F).

In a bowl, beat 4 eggs, add cream, salt, pepper, and paprika. Mix well.

Grate 200 g of cheese and add to the egg mixture.

Lightly grease a baking dish with vegetable oil. Place chicken fillets inside.

Top with chopped onion and diced tomato.

Pour egg-cheese mixture over the chicken.

Sprinkle with additional grated cheese.

Step 2: Bake the Chicken

Bake at 180°C (360°F) for 40 minutes until the top is golden and the chicken is cooked through. Let rest for 5 minutes before slicing.

Step 3: Prepare the Potato Salad

Peel and dice potatoes. Boil in salted water until fork-tender, about 10–12 minutes. Drain and cool.

In a bowl, combine chopped pickles, red onion, boiled eggs, green onion, and cooled potatoes

In a small bowl, mix together mayonnaise, mustard, Greek yogurt, salt, and pepper. Pour over the salad and mix gently. Chill before serving.

Optional Step: Creamy Mushroom Topping or Side

Sauté chopped red onion and mushrooms in vegetable oil and butter until golden.

Season with salt and pepper.

Add tomato puree and garlic, simmer for 5–7 minutes. Serve over chicken or as a side.

Serving Suggestions

Serve chicken hot, paired with creamy potato salad.

Add fresh green salad or roasted vegetables for a full meal.

Garnish with green onion or parsley for color and freshness.

Cooking Tips

Use room-temperature eggs for a smoother mixture.

Don’t overcook potatoes—tender, not mushy.

For stronger flavor, use mature cheese like cheddar or gouda.

APPLE UP-TOP PIE RECIPE
Rest the chicken bake before slicing to retain its creamy texture.

Nutritional Benefits

Chicken: High in lean protein for muscle repair and satiety.

Potatoes: Great source of potassium and complex carbs.

Eggs: Rich in protein, vitamins D and B12.

Greek Yogurt: Provides calcium and probiotics for gut health.

Vegetables: Offer essential fiber and antioxidants.

Dietary Information

Contains dairy, eggs, and gluten (if mustard is not gluten-free).

Can be made gluten-free by checking condiment ingredients.

High-protein, balanced meal.

Nutritional Facts (per serving, approx.)

Calories: 450–500 kcal

Protein: 35 g

Carbohydrates: 22 g

Fat: 28 g

Fiber: 3 g

Saturated Fat: 12 g

Sodium: 850 mg

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days.

Reheat chicken in the oven at 160°C (320°F) for 10–15 minutes.

Potato salad can be eaten cold or at room temperature.

Why You’ll Love This Recipe

Comforting and Filling: A full meal that’s rich, creamy, and deeply satisfying.

Perfect for Gatherings: Impressive presentation with easy steps.

Customizable: Switch veggies, add herbs, or swap the cheese.

Balanced Nutrition: Includes protein, carbs, and healthy fats.

Flavorful and Family-Friendly: Crowd-pleasing and adaptable for picky eaters.

Recipe Conclusion
This Cheesy Baked Chicken and Creamy Potato Salad Dinner delivers everything you love in a comforting, home-cooked meal—tender chicken, creamy texture, and perfectly seasoned layers. Whether you’re cooking for family or guests, this dish offers big flavor with minimal effort. It’s a classic-meets-modern take on baked chicken and potato salad that will earn a permanent spot in your dinner rotation.