Turn last night’s chicken into a comforting and healthy meal with this Leftover Chicken Potato Bake. Featuring tender potatoes, succulent chicken, and a creamy lemon thyme sauce, this dish is packed with flavor and nutrients. It’s a great way to reduce food waste while enjoying a wholesome and satisfying dinner.
Ingredients:
Main Dish:
- 7–8 ounces (200–230 g) leftover chicken
- 1½ pounds (700 g) potatoes, peeled
- 1 bay leaf
For the Lemon Thyme Sauce:
- 2¼ tablespoons (30 g) butter
- 2½ tablespoons (25 g) all-purpose/plain flour
- 1½ cups (350 ml) chicken stock
- ⅓ cup (80 ml) single cream/light cooking cream
- 1 tablespoon lemon juice plus zest of 1½ lemons
- 1⅓ tablespoons fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 tablespoons mature cheddar cheese (or similar)
- Fine sea salt and pepper to taste
Instructions:
- Prepare the Potatoes : Preheat your oven to 375°F (190°C). Peel and chop the potatoes into medium-sized chunks. Place them in a pot with water and add the bay leaf. Bring to a boil and cook until just tender (about 10 minutes). Drain and set aside.
- Shred the Chicken : While the potatoes cook, shred the leftover chicken into bite-sized pieces and set aside.
- Make the Lemon Thyme Sauce : In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, whisking constantly to form a roux. Gradually add the chicken stock, whisking to avoid lumps, and bring to a simmer until the sauce thickens. Reduce the heat to low and stir in the cream, lemon juice, lemon zest, thyme, Dijon mustard, garlic powder, and onion powder. Season with salt and pepper to taste. Let simmer for 2–3 minutes, then remove from heat.
- Assemble the Bake : In a baking dish, layer the cooked potatoes and shredded chicken. Pour the lemon thyme sauce over the top, ensuring everything is evenly coated. Sprinkle the cheddar cheese evenly over the dish.
- Bake and Serve : Bake in the preheated oven for 20–25 minutes, or until the top is golden and bubbling. Let cool for a few minutes before serving. Garnish with additional fresh thyme, if desired.
Conclusion:
This Healthy Leftover Chicken Potato Bake is a delicious and resourceful way to enjoy leftover chicken. The creamy lemon thyme sauce adds a burst of freshness, while the tender potatoes and cheesy topping make it irresistibly comforting. Serve with a side salad for a complete and nourishing meal.
Healthy Leftover Chicken Potato Bake with Lemon Thyme Sauce
A comforting and healthy potato bake with shreddedleftover chicken and a creamy lemon thyme sauce. Perfect for reducing foodwaste and enjoying a wholesome meal.
Ingredients
Main Dish:
- 7 –8 ounces 200–230 g leftover chicken
- 1½ pounds 700 g potatoes, peeled
- 1 bay leaf
For the Lemon Thyme Sauce:
- 2¼ tablespoons 30 g butter
- 2½ tablespoons 25 g all-purpose/plain flour
- 1½ cups 350 ml chicken stock
- ⅓ cup 80 ml single cream/light cooking cream
- 1 tablespoon lemon juice plus zest of 1½ lemons
- 1⅓ tablespoons fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 tablespoons mature cheddar cheese or similar
- Fine sea salt and pepper to taste
Instructions
- Prepare the Potatoes : Preheat your oven to 375°F (190°C). Peel and chop the potatoes into medium-sized chunks. Place them in a pot with water and add the bay leaf. Bring to a boil and cook until just tender (about 10 minutes). Drain and set aside.
- Shred the Chicken : While the potatoes cook, shred the leftover chicken into bite-sized pieces and set aside.
- Make the Lemon Thyme Sauce : In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, whisking constantly to form a roux. Gradually add the chicken stock, whisking to avoid lumps, and bring to a simmer until the sauce thickens. Reduce the heat to low and stir in the cream, lemon juice, lemon zest, thyme, Dijon mustard, garlic powder, and onion powder. Season with salt and pepper to taste. Let simmer for 2–3 minutes, then remove from heat.
- Assemble the Bake : In a baking dish, layer the cooked potatoes and shredded chicken. Pour the lemon thyme sauce over the top, ensuring everything is evenly coated. Sprinkle the cheddar cheese evenly over the dish.
- Bake and Serve : Bake in the preheated oven for 20–25 minutes, or until the top is golden and bubbling. Let cool for a few minutes before serving. Garnish with additional fresh thyme, if desired.