If you’re on the lookout for a meal that’s as delicious as it is nutritious, you’re in the right place! This Cheesy Pesto Chicken and Potato Bake is the perfect balance of creamy pesto sauce, tender chicken, crispy potatoes, and melted cheese. It’s got everything you need flavor, protein, and comfort. Plus, it’s easy to make and a surefire hit with the whole family!
Method
Start with the Pesto Sauce
To begin, toast the pine nuts in a frying pan over low heat. Stir them occasionally to prevent burning until they become golden and fragrant, which usually takes around 5 minutes. Once toasted, transfer them to a food processor or blender and combine them with the fresh basil, spinach, olive oil, water, cottage cheese, Parmigiano Reggiano, crushed garlic, and lemon juice. Blend everything until smooth and well incorporated. Season the mixture with salt and pepper to taste. If the pesto is too thick, add a little extra water or olive oil to reach your desired consistency. Once done, set the pesto sauce aside.
Cook the Chicken
Next, heat a frying pan over medium heat and spray with a light coating of fry light or oil. Add the diced chicken breast and chopped red onion to the pan. Sauté the chicken and onion for about 8-10 minutes, stirring occasionally until the chicken is fully cooked through and no longer pink in the center. The onions should be soft and translucent. Once the chicken is cooked, remove the pan from the heat and set it aside.
Prepare the Potatoes
While the chicken is cooking, prepare the potatoes. Start by placing your chopped potato cubes in a microwave-safe bowl and microwave them on high for 10 minutes to soften them. After microwaving, spray the potatoes with fry light and season them with salt, pepper, and garlic Italian herbs. Then, transfer the seasoned potatoes to an air fryer basket (or place them on a baking tray if using the oven). Air fry the potatoes at 200°C for about 20 minutes, or bake them in the oven at around 200°C for 40 minutes, flipping halfway through. The potatoes should become golden, crispy, and perfectly cooked on the outside while tender inside.
Assemble the Bake
Now that the potatoes and chicken are ready, it’s time to assemble the dish. In a large baking dish or casserole dish, pour the freshly made pesto sauce over the cooked chicken and onions. Stir gently to combine, ensuring the chicken is evenly coated with the sauce. Then, add the crispy, air-fried potatoes to the dish, stirring them into the pesto sauce to coat them well. Make sure to evenly distribute the potatoes and chicken for the best flavor and texture in every bite.
Add the Cheese
For the finishing touch, sprinkle the grated cheddar and mozzarella cheese mix over the top of the chicken, potatoes, and pesto. Make sure the cheese is spread evenly to melt across the whole dish. Place the baking dish under the grill for a few minutes, or until the cheese is melted, bubbly, and golden brown. Keep an eye on it as it grills to prevent the cheese from burning. Once the cheese has achieved that perfect melt, remove the dish from the grill and it’s ready to serve!
Necessary Tools
- Frying pan
- Food processor or blender
- Microwave or oven
- Air fryer (or oven, if preferred)
- Grater for cheese
- Baking dish or casserole dish
Cheesy Pesto Chicken and Potato Bake A Comforting, Protein-Packed Dish!
Cuisine: AmericanDifficulty: Easy4
servings10
minutes40
minutes50
minutesIngredients
For the Chicken and Potato Bake
800g potatoes, chopped into 2cm cubes
600g raw diced chicken breast
1 tbsp garlic Italian herbs
Salt and pepper, to taste
40g 50% reduced fat cheddar
60g grated mozzarella & cheese mix
For the High Protein Creamy Pesto Sauce
40g pine nuts
40g fresh basi
40g fresh spinach
40g Parmigiano Reggiano
60g 0% fat cottage cheese
50ml olive oil
50ml water
2 cloves garlic, crushed
Juice of ½ a lemon
Salt and pepper, to taste
Directions
- Start with the Pesto Sauce Toast the pine nuts in a frying pan over low heat until golden. Then, blend them with the basil, spinach, olive oil, water, cottage cheese, Parmesan, garlic, and lemon juice. Add salt and pepper to taste. Set aside.
- Cook the Chicken In a frying pan, spray with some fry light and cook the diced chicken and red onion until softened and fully cooked through.
- Prepare the Potatoes Microwave your potato cubes for 10 minutes to soften. Then, spray with fry light and season with salt, pepper, and garlic Italian herbs. Air fry at 200°C for 20 minutes (or bake in the oven at around 200°C for 40 minutes) until golden and crispy.
- Assemble the Bake Once the potatoes and chicken are ready, pour the pesto sauce over the chicken, then gently stir in the cooked potatoes. Mix to coat everything evenly.
- Add the Cheese Sprinkle the grated cheddar and mozzarella cheese mix over the top. Pop it under the grill for a few minutes until the cheese is bubbly and golden.
Notes
- Avoid Overcooking the Potatoes When air frying or baking, keep an eye on the potatoes to prevent them from becoming too crispy or burning.
- Grilling Time Keep an eye on the cheese as it melts. It can go from bubbly to burnt pretty quickly, so check it regularly.
- Pesto Sauce Consistency If you find the pesto sauce too thick, add a little more water or olive oil to loosen it up, especially if you prefer a creamier texture.
Serving Suggestions
This dish is perfect on its own, but you can pair it with a fresh green salad or some roasted vegetables for a well-rounded meal. If you want a bit of crunch, serve it with some garlic bread or a light side of steamed greens like broccoli or asparagus.
Fun Fact
Did you know that basil, the main herb in pesto, is considered a natural stress reliever? So not only is this dish delicious, but it might help you feel a little more relaxed after a long day!
Conclusion
This Cheesy Pesto Chicken and Potato Bake is an amazing dish that’s full of flavors and packed with protein. It’s the perfect comfort food for any occasion, whether you’re having a cozy dinner or entertaining guests. I can’t wait for you to try it! It’s so easy, yet so impressive and I promise, you’ll be making it again and again.
