Potato Gratin with Chicken

Name: Potato Gratin with Chicken
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 800g Potatoes; 3 Onions; 2 tblsp Olive Oil; 100ml Chicken Stock; 1 pot Creme Fraiche; Topping Parmesan; 4 Chicken Breasts; 4 Bacon; Topping Spinach; Topping Peas

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Chicken recipe with Italian flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 47 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 42 min total

800g Potatoes
3 Onions
2 tblsp Olive Oil
100ml Chicken Stock
1 pot Creme Fraiche
Topping Parmesan
4 Chicken Breasts
4 Bacon
Topping Spinach
Topping Peas

Step-by-step instructions

minute potato gratin with chicken and bacon greens: a gratin always seems more effort and more indulgent than ordinary boiled or roasts, but it doesn't have to take 45mins, it's nice for a change and you can control the calorie content by going with full fat to low fat creme fraiche. (It's always tastes better full fat though obviously!) to serve 4: use 800g of potatoes, finely slice and boil in a pan for about 5-8 mins till firmish, not soft.
Finely slice 3 onions and place in an oven dish with 2 tblsp of olive oil and 100ml of chicken stock.
Cook till the onions are soft then drain the potatoes and pour onto the onions.
Season and spoon over cream or creme fraiche till all is covered but not swimming.
Grate Parmesan over the top then finish under the grill till nicely golden. serve with chicken and bacon, peas and spinach.

Why this works on a weeknight

Potato Gratin with Chicken lands at about 42 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sheet-Pan Dinners collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Potato Gratin with Chicken actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍳 Sheet-Pan Dinners Chicken Italian