This parma ham, chicken and creamy potato traybake is rich, comforting and packed with flavour. Tender chicken, creamy potatoes and crispy parma ham all cook together in one dish for an easy family dinner with minimal washing up.
The original recipe is an Asda one that appeared in the HomeStyle magazine. I've adapted it for 4 people instead of 6. It's easily increased to feed more, or decreased if you want to feed 2 for date night! Alternatively enjoy it as a laid back Sunday lunch, or impress guests if you're entertaining.
Tips
- Optional variations:
- Cheese chicken traybake - add a slice of mozzarella cheese on the top of each chicken breast before wrapping the parma ham around.
- Spinach and parmesan version - add grated parmesan to the stock, mustard and crème fraiche mixture and scatter baby spinach leaves over the potatoes at step 4.
- Mushroom cream sauce version - add sliced or quartered chestnut mushrooms at the same time as the spring onions (step 3).
- This parma ham, chicken and creamy potato traybake recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - you can prepare it ahead and bake when needed.
Yes - streaky bacon is a good alternative.
Yes - however, creamy sauces may slightly change texture.
Yes - they stay especially juicy and flavourful.
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How to make this Parma Ham, Chicken and Creamy Potato Traybake
Ingredients
- 650g baby potatoes, halved or quartered, if large and left whole if very small
- salt and pepper
- 2.5 tbsp extra virgin olive oil
- 4 chicken breasts (weighing approx. 150g to 200g each)
- 4 slices parma ham
- 8 spring onions, trimmed, halved lengthways into long strips
- half a chicken stock cube or pot
- 230ml just boiled water
- 2 tsp Dijon mustard
- 1 tsp wholegrain mustard
- 135ml half fat crème fraiche
- 8g flat leaf parsley, roughly chopped
- a third of a lemon, juice only
Instructions
- Preheat the oven to 220C/200C fan/gas mark 7. Add the potatoes to a large baking tray, season, toss with 1.25 tbsp of the extra virgin olive oil and spread in an even layer. Roast for 15 minutes.
- Meanwhile, season the chicken breasts and wrap each breast with a slice of parma ham - do this on the diagonal with the ends of the slice tucked under the bottom of each chicken breast.
- Spread the spring onions over the part-roasted potatoes and place the chicken on top. Drizzle with the remaining 1.25tbsp of extra virgin olive oil and roast for 20 minutes, until the chicken is golden, crisp and cooked through.
- Meanwhile, combine the half stock cube or pot in a jug of the just boiled water. Whisk in both mustards, the crème fraiche and most of the parsley. Remove the tray from the oven and pour this mixture over the vegetables, avoiding the chicken. Roast for 5 minutes until the sauce is just bubbling.
- Squeeze over the lemon juice and scatter with the remaining chopped parsley. Serve with your choice of vegetable side dishes.
Serving suggestions
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Parma Ham, Chicken and Creamy Potato Traybake
Equipment
Ingredients
- 650 g (1.4 lb) baby potatoes halved or quartered, if large and left whole if very small
- salt and pepper
- 2.5 tbsp extra virgin olive oil
- 4 chicken breasts (weighing approx. 150g to 200g each)
- 4 slices parma ham
- 8 spring onions trimmed, halved lengthways into long strips
- half a chicken stock cube or pot
- 230 ml (1 cup) just boiled water
- 2 tsp Dijon mustard
- 1 tsp wholegrain mustard
- 135 ml (4.8 oz) half fat crème fraiche
- 8 g (0.3 oz) flat leaf parsley roughly chopped
- a third of a lemon juice only
Instructions
- Preheat the oven to 220C/200C fan/gas mark 7. Add the potatoes to a large baking tray, season, toss with 1.25 tbsp of the extra virgin olive oil and spread in an even layer. Roast for 15 minutes.
- Meanwhile, season the chicken breasts and wrap each breast with a slice of parma ham - do this on the diagonal with the ends of the slice tucked under the bottom of each chicken breast.
- Spread the spring onions over the part-roasted potatoes and place the chicken on top. Drizzle with the remaining 1.25 tbsp of extra virgin olive oil and roast for 20 minutes, until the chicken is golden, crisp and cooked through.
- Meanwhile, combine the half stock cube or pot in a jug of the just boiled water. Whisk in both mustards, the crème fraiche and most of the parsley. Remove the tray from the oven and pour this mixture over the vegetables, avoiding the chicken. Roast for 5 minutes until the sauce is just bubbling.
- Squeeze over the lemon juice and scatter with the remaining chopped parsley. Serve with your choice of vegetable side dishes.
Notes
- Cheese chicken traybake - add a slice of mozzarella cheese on the top of each chicken breast before wrapping the parma ham around.
- Spinach and parmesan version - add grated parmesan to the stock, mustard and crème fraiche mixture and scatter baby spinach leaves over the potatoes at step 4.
- Mushroom cream sauce version - add sliced or quartered chestnut mushrooms at the same time as the spring onions (step 3).
- This parma ham, chicken and creamy potato traybake recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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