Crispy Potato-Crusted Chicken & Mushroom Bake

Hearty. Earthy. Golden. Comfort food at its finest.

This satisfying baked dish combines savory chicken and earthy mushrooms wrapped in a crispy, golden potato crust. It’s a perfect cozy meal that balances textures—crispy on the outside, creamy and juicy on the inside. Serve it with a salad, roasted vegetables, or a tangy yogurt dip for a balanced dinner.

⏱️ Quick Overview

• Prep Time: 25 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour 10 minutes

• Servings: 4–6

Ingredients

For the Potato Crust:

• 3 large potatoes, grated

• 1 egg

• ¼ cup all-purpose flour or breadcrumbs

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ¼ tsp paprika (optional)

• 2 tbsp olive oil

For the Chicken & Mushroom Filling:

• 2 cups cooked & shredded chicken (or ground chicken)

• 1 cup mushrooms, finely chopped (button, cremini, or shiitake)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp thyme or oregano

• ½ tsp smoked paprika (optional)

• ½ cup shredded mozzarella or cheddar cheese (optional)

• 1 tbsp olive oil

For Garnish (Optional):

• Fresh parsley, chopped

• Grated Parmesan cheese

Instructions

1. Prepare the Potato Crust

1. Preheat oven to 375°F (190°C).

2. Grate the potatoes and place them in a clean kitchen towel. Squeeze out all excess moisture—this is key to a crisp crust.

3. In a mixing bowl, combine:

   • Grated potatoes

   • Egg

   • Flour or breadcrumbs

   • Salt, pepper, garlic powder, and paprika

4. Grease a baking dish (9×9-inch) or line a baking sheet with parchment.

5. Spread the potato mixture evenly, pressing down firmly to form a base crust.

6. Bake for 15–20 minutes, or until the edges begin turning golden brown.

2. Make the Chicken and Mushroom Filling

1. Heat 1 tbsp olive oil in a skillet over medium heat.

2. Sauté onions and garlic until soft and fragrant (2–3 minutes).

3. Add chopped mushrooms and cook for 5–7 minutes, until the moisture has evaporated and they’re golden.

4. Stir in the shredded or ground chicken, salt, pepper, thyme, and smoked paprika. Cook for 1–2 more minutes to combine flavors.

5. Optional: Stir in shredded cheese for added creaminess.

6. Remove from heat and let cool slightly.

3. Assemble and Final Bake

1. Remove the pre-baked potato crust from the oven.

2. Spread the chicken-mushroom mixture evenly over the crust.

3. Sprinkle extra cheese on top if desired.

4. Return to oven and bake for 20–25 minutes, until the top is golden and slightly crisp.

5. Let cool for 5 minutes before slicing.

4. Serve and Enjoy

• Garnish with fresh parsley and grated Parmesan.

• Serve warm with:

  • A fresh green salad

  • Roasted vegetables

  • Or a dipping sauce like sour cream, garlic yogurt, or tzatziki

Tips & Variations

• Squeeze Those Potatoes: Removing water is crucial for crispness.

• Cheese Swaps: Try smoked gouda, feta, or Parmesan for a gourmet twist.

• Add Richness: Mix in a spoonful of cream cheese or ricotta into the filling.

• Want it Spicier? Add chili flakes or a dash of hot sauce to the filling.

• Make Ahead: Bake the crust and prep the filling in advance, then assemble and bake when ready to serve.

Nutrition (Per Serving, Approximate)

• Calories: ~320 kcal

• Protein: ~25g

• Carbohydrates: ~35g

• Fat: ~10g

• Fiber: ~4g

• Sodium: ~450mg