Cheesy Chicken & Potato Bake

Chicken and sliced potatoes in a creamy sauce topped with melted Cheddar, baked in a deep dish in the air fryer.

TIME BREAKDOWN
Prep: 15 min
Cook: 35 min
Total: 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 500g potatoes, peeled and sliced 3mm thick
  • 2 boneless, skinless chicken breast fillets, diced
  • 1 small onion, finely sliced
  • 150ml double cream
  • 100ml chicken stock, made with 1/2 stock cube
  • 1 tsp garlic granules
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 100g mature Cheddar cheese, grated
  • 1 tbsp butter

Method

  1. Boil the potato slices in a pan of salted water for 5 minutes, then drain well.

  2. Melt the butter in a frying pan over a medium heat and cook the onion for 4 minutes, then add the chicken and cook for 5 minutes, stirring, until the outside is white.

  3. Stir in the cream, stock, garlic granules, thyme, salt and pepper and simmer for 2 minutes.

  4. Layer half the potatoes in a 20cm heatproof air fryer dish, spoon over half the chicken mixture, then repeat with the remaining potatoes and chicken mixture.

  5. Preheat the air fryer to 180°C. Cover the dish with foil and cook for 15 minutes.

  6. Remove the foil, scatter over the cheese and cook for a further 12 to 15 minutes, until golden and bubbling and the chicken is cooked through with no pink meat.

  7. Rest for 5 minutes before serving.