Crunchy Garlic Chicken & Potato Bake

Crunchy Garlic Chicken & Potato Bake
3.96 from 24 votes
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Servings (editable): 4
Author: Katie @ The Daily Menu


  • 2 tbsp Oil
  • 500 g Chicken Breast
  • Salt/Pepper
  • 3/4 c Cornflakes
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Chicken Stock Powder
  • 1 tsp Dried Parsley
  • 250 g Green Beans

Potato Bake

  • 4 Potatoes
  • 1 Onion
  • 2 Garlic Cloves
  • 1 c Milk
  • 1/3 c Mayonnaise
  • 1 tbsp Flour
  • 2 tsp Chicken Stock Powder
  • 1 tsp Wholegrain Mustard
  • 1 tsp Dried Thyme
  • 1 c Cheese


  • Preheat the oven to 180°C

Potato Bake

  • Peel and dice the potatoes into cubes, slice the onion and crush the garlic cloves. Add to a large oven proof dish, season with salt and pepper
  • Add the milk, mayonnaise, flour, chicken stock powder, wholegrain mustard and dried thyme to a bowl and stir to combine
  • Grate the cheese and add to the milk mixture, stir to combine
  • Pour the milk mixture over the potatoes in the casserole dish, cover with tin foil or a lid and bake in the oven for 60-90 minutes (cook time will depend on the size of the potatoes); remove the lid for the last 10 minutes of cook time to brown up the top

Crunchy Chicken

  • Slice the chicken into strips; season with salt and pepper
  • Crush the cornflakes and add to a bowl with the chicken stock powder, garlic powder, onion powder and dried parsley
  • Add the oil to a large frying pan
  • Coat the chicken strips in the cornflake mixture and cook in the frying pan for 15 minutes or golden brown. Turn occasionally (you may have to cook the chicken in batches)
  • Steam the green beans in a small saucepan of water for 8-10 minutes
  • Serve


You can also par boil the potatoes to speed up cook time. Just dice the potatoes and boil in a saucepan of water for 15 minutes, drain the water and add to the casserole dish. Then add the remaining potato bake ingredients and bake in the oven