One-Dish Chicken, Potato & Vegetable Bake

This One-Dish Chicken, Potato & Vegetable Bake is the ultimate comfort food that brings together tender chicken filets coated in a creamy egg–mayonnaise batter, crispy herb-roasted potatoes, and a savory sauté of zucchini, mushrooms, and onions. Inspired by Mediterranean flavors and the simplicity of home-style cooking, it delivers protein, starch, and veggies in every satisfying bite. Perfect for weeknight dinners or casual gatherings, this bake requires minimal hands-on time yet yields impressive flavor, texture, and visual appeal—all from a single pan.

Cooking Time

• Preparation: 25 minutes (marinating, chopping, tossing)

• Assembly: 10 minutes

• Baking: 25 minutes

• Total Active Time: 35 minutes

• Total Elapsed Time: 1 hour

Ingredients

For the Chicken (yields 2 filets, serves 4):

• 3–4 large eggs

• 40 g (3 Tbsp) mayonnaise

• 2 Tbsp finely chopped fresh parsley

• 70 g (½ cup) all-purpose flour

• 2 chicken filets (total 400 g), pounded to even thickness

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 tsp dried oregano

For the Potatoes:

• 4–5 medium potatoes (about 700 g), peeled and diced into 2 cm cubes

• Salt and black pepper, to taste

• 1 tsp dried rosemary

• ½ tsp garlic powder

• ½ tsp sweet paprika

• 2 Tbsp olive oil

For the Vegetables:

• 1 medium zucchini, sliced into 5 mm rounds

• Salt, to taste

• 1 Tbsp olive oil

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 100 g button mushrooms, sliced

• Salt, to taste

Step-by-Step Cooking Directions

1. Marinate the Chicken
   In a medium bowl, whisk together eggs, mayonnaise, and parsley. Gradually sift in the flour, whisking until a smooth, thick batter forms. Season chicken filets with salt, pepper, and oregano; let rest 10 minutes to absorb flavors.

2. Season the Potatoes
   In a large bowl, combine the diced potatoes with salt, pepper, rosemary, garlic powder, paprika, and 2 Tbsp olive oil. Toss thoroughly to coat. Let sit 7–10 minutes, giving the seasonings time to permeate.

3. Prepare the Zucchini
   Arrange zucchini slices on a tray, sprinkle lightly with salt, and let stand 7–10 minutes to draw out moisture. Pat dry and then toss with 1 Tbsp olive oil.

4. Sauté Onions & Mushrooms
   Heat a drizzle of oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in garlic and cook 1 minute until fragrant. Add mushrooms, cooking 4–5 minutes until tender and lightly browned. Season with salt and set aside.

5. Assemble the Bake
   Preheat your oven to 190 °C (375 °F). Grease a 20×30 cm (8×12″) baking dish with oil. Spread the seasoned potatoes in an even layer, followed by the zucchini slices. Top with the onion–mushroom mixture. Dip each chicken filet into the batter, ensuring full coverage, and arrange over the vegetables.

6. Bake Until Golden
   Bake in the preheated oven for 25 minutes, or until the chicken is cooked through (internal temperature of 74 °C/165 °F) and nicely golden. If the vegetables need more tenderness, tent loosely with foil and bake an additional 5 minutes.

7. Garnish & Serve
   Remove from oven, let rest 5 minutes. Garnish with chopped fresh parsley and serve warm straight from the dish.

Nutritional Information

(Per serving; serves 4)

• Calories: 520 kcal

• Protein: 35 g

• Carbohydrates: 35 g

• Dietary Fiber: 5 g

• Sugars: 5 g

• Total Fat: 25 g

• Saturated Fat: 6 g

• Sodium: 550 mg

The Origins and Popularity of the Recipe

Layered bakes—combining meat, starch, and vegetables—have roots in various European peasant traditions such as French gratins and Italian casseroles. The practice of coating meat in batters enriched with mayonnaise is influenced by Japanese “katsu” techniques, where moisture-retaining coatings prevent dryness. This fusion creates a family-friendly one-dish meal admired globally for its simplicity, flavor, and minimal cleanup. Social media food bloggers and home cooks have embraced its versatility, making it a staple for casual dinners and potlucks.

Reasons Why You’ll Love the Recipe

• Complete Meal in One Dish: Protein, veggies, and carbs perfectly balanced.

• Flavor Layers: Herb-roasted potatoes, savory mushrooms, and juicy chicken marry beautifully.

• Creamy-Coated Chicken: The egg–mayo batter locks in moisture for succulent results.

• Textural Contrast: Crisp on the edges, tender in the center—every bite is satisfying.

• Kid-Friendly: Mild seasonings and familiar ingredients appeal to all palates.

Health Benefits

Chicken filets supply high-quality lean protein. Potatoes contribute complex carbohydrates, potassium, and fiber. Zucchini and mushrooms provide vitamins, minerals, and antioxidants. Olive oil offers heart-healthy monounsaturated fats. Minimal frying and a balanced ratio of ingredients support a nutritious meal.

Serving Suggestions

• Light Side Salad: Arugula with lemon vinaigrette to cut through richness.

• Crusty Bread: A warm baguette or garlic toast for mopping up juices.

• Wine Pairing: A medium-bodied Chardonnay or a light Pinot Noir complements the herbs.

Common Mistakes to Avoid

• Skipping Zucchini Drain: Excess moisture leads to a soggy middle—always salt and drain.

• Uneven Potato Sizes: Aim for uniform cubes to ensure even cooking.

• Underseasoning Layers: Season potatoes, vegetables, and chicken individually for depth.

• Overcrowding the Dish: Leave space so heat circulates for crispy edges.

Pairing Recommendations

• Beer: A crisp pilsner or Belgian-style wheat beer refreshes the palate.

• Non-Alcoholic: Sparkling water with a twist of lime or iced green tea balances flavors.

Cooking Tips

• Prep Ahead: Marinate chicken and toss potatoes the night before for a quicker assembly.

• Crispier Finish: Broil for the last 2–3 minutes to deepen browning on the chicken.

• Flavor Boost: Add a splash of white wine or lemon juice to the sauté for brightness.

Similar Recipes to Try

• Greek Lemon-Oregano Chicken & Potatoes

• Vegetable Moussaka

• Creamy Mushroom & Spinach Lasagna

• Sheet Pan Garlic Butter Chicken & Veggies

• Spanish Tortilla (Potato & Egg Frittata)

Variations to Try

• Spicy Kick: Mix in chopped jalapeños or red pepper flakes to the batter.

• Cheesy Twist: Sprinkle shredded mozzarella or feta between the layers.

• Herb Swap: Replace oregano and rosemary with thyme and sage for an autumnal feel.

• Mediterranean Style: Include olives, artichoke hearts, and sun-dried tomatoes for extra tang.

• Vegan Version: Use firm tofu steaks coated in aquafaba–flour batter; substitute vegan mayo and omit cheese.

Ingredient Spotlight

Egg–Mayonnaise Batter: Mayonnaise’s fat content and egg proteins form a protective barrier, keeping chicken succulent and flavored throughout baking, while the flour provides just enough structure for a delicate crust.

Conclusion

This One-Dish Chicken, Potato & Vegetable Bake redefines the idea of a family dinner—effortless, flavorful, and nutritious. Each layer contributes its unique character: crispy herb-roasted potatoes, vibrant sautéed zucchini and mushrooms, and tender, batter-coated chicken. With its minimal cleanup and universal appeal, it’s destined to become a weekly staple in your kitchen rotation.

FAQ

1. Can I use sweet potatoes instead of regular potatoes?
   Yes—swap in sweet potatoes; adjust roasting time as needed since they may cook faster.

2. How far ahead can I prep this dish?
   You can marinate the chicken and season the potatoes up to 24 hours in advance; store separately refrigerated.

3. Is this dish gluten-free?
   Use a gluten-free flour blend for the batter to adapt it for gluten-sensitive diners.

4. What if I don’t have mayonnaise?
   Substitute Greek yogurt thinned with a little olive oil for similar moisture and tang.

5. Can I make this spicy?
   Add ½ tsp chili powder or red pepper flakes to the potato seasoning or batter.

6. How do I ensure the chicken cooks evenly?
   Pound filets to uniform thickness and bake in the center of the dish for consistent heat.

7. Can I grill instead of bake?
   Grill chicken separately on medium heat and roast vegetables on a sheet pan in the oven.

8. What other vegetables work well?
   Bell peppers, eggplant, or cherry tomatoes can be layered with the zucchini.

9. How do I reheat leftovers?
   Warm individual portions in a 180 °C oven for 8–10 minutes to restore crispiness.

10. Can I freeze leftovers?
    Freeze baked portions in airtight containers for up to 2 months; thaw overnight and reheat in the oven.