By Amanda Spencer
Preheat the oven to 200°C (390°F).
Peel and thinly slice the potatoes. Spread them evenly in a baking dish.
Drizzle 1 tablespoon of olive oil over the potatoes and sprinkle with a pinch of salt and pepper. Toss to coat evenly.
Place the chicken breast between two sheets of plastic wrap and pound thinly using a meat mallet.
Season the chicken with salt, pepper, garlic powder, and onion powder.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chicken and sear on both sides until golden brown, about 3 minutes each side.
Remove the chicken from the skillet and place it on top of the potatoes in the baking dish.
In the same skillet, melt the butter over medium heat. Add the flour and stir constantly to form a roux, cooking for 1-2 minutes until lightly golden.
Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes.
Reduce the heat to low and stir in half of the grated cheddar cheese until melted and smooth.
Pour the cheese sauce over the chicken and potatoes in the baking dish, ensuring everything is covered evenly.
Top with the remaining grated cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.
Remove from the oven and let it rest for 5 minutes before serving.
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This Dinner Main Course recipe is ready in 45 minutes and features chicken breast, cheddar cheese, potatoes and other delicious ingredients. Contains 650 calories total.
Preheat the oven to 200°C (390°F).
Peel and thinly slice the potatoes. Spread them evenly in a baking dish.
Drizzle 1 tablespoon of olive oil over the potatoes and sprinkle with a pinch of salt and pepper. Toss to coat evenly.
Place the chicken breast between two sheets of plastic wrap and pound thinly using a meat mallet.
Season the chicken with salt, pepper, garlic powder, and onion powder.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chicken and sear on both sides until golden brown, about 3 minutes each side.
Remove the chicken from the skillet and place it on top of the potatoes in the baking dish.
In the same skillet, melt the butter over medium heat. Add the flour and stir constantly to form a roux, cooking for 1-2 minutes until lightly golden.
Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes.
Reduce the heat to low and stir in half of the grated cheddar cheese until melted and smooth.
Pour the cheese sauce over the chicken and potatoes in the baking dish, ensuring everything is covered evenly.
Top with the remaining grated cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.
Remove from the oven and let it rest for 5 minutes before serving.
Calories per Serving: 650
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