Go Back
Chicken Dinner for One
Print
Chicken & Dauphinoise Potatoes
15 mins
45 mins
1 hr
 
An indulgent dinner for one (but it's easily doubled for two). Who said eating alone needn't be special? It will take an hour to make but you're so worth it ;)
Servings: 1
: 529 kcal
Author: Just Jo
Ingredients
For the dauphinoise
  • 1 medium baking potato unpeeled and thinly sliced
  • 2 tbsp milk
  • 2 tbsp double cream
  • 1/2 tsp dijon mustard
  • 1 tsp fresh rosemary finely chopped
  • 2 cornichon finely diced
For the chicken
  • 1/2 courgette finely sliced
  • 5-6 cherry tomatoes halved
  • A small handful of green beans topped and tailed
  • 1 tsp finely chopped rosemary
  • 1 chicken breast
  • 2 tsp garlic butter*
  • Sea salt and black pepper to season
Instructions
  1. Start by preheating the oven to 200˚C and set the shelf so the meal will cook in the top third of the oven.
  2. Whisk all the ingredients apart from the potatoes together for the dauphinoise.
  3. Spray a ramekin (of about 250ml capacity) with oil or butter it and layer up half the potato. Pour over half the creamy mixture then top with the remaining potatoes and then carefully pour on the rest of the cream. Place in the oven and cook for 15 minutes.
  4. Meanwhile, spray a small oven tray with oil very lightly and arrange the green beans, courgettes and cherry tomatoes (the latter cut surface up) then sprinkle on most of the rosemary (save a little for the chicken). When the timer is up after the first 15 minutes, pop the veg in next to the potatoes (the potatoes need 45 minutes in total to cook through).
  5. Next, place a chicken breast on a chopping board and cover with clingfilm then bash until it is an even thickness (just less than a centimetre).
  6. When the timer goes, take the veg out and place the chicken on top. Sprinkle with the reserved rosemary and place the garlic butter on top, season well then return to the oven for a final 15 minutes. Check the chicken is cooked through and the potatoes have a crisp top but are cooked through (they should yield to the tip of a small sharp knife inserted into the centre).
  7. Transfer the chicken and vegetables to a plate then scoop the dauphinoise out with a spoon and serve.
Recipe Notes

* = you can buy garlic butter or you can make your own. It's worth making a big batch so you can freeze it, slicing off a bit as you need it. I mash 125g soft butter with 2 cloves of garlic, a fat pinch of salt and 2 tbsp chopped parsley together. Then form it into a sausage shape with some clingfilm and chill until solid, then freeze what you don't need.