Guest Recipe: Jodi’s Creamy Tuscan Chicken Potato Bake

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The Potato Bake variation of the NEW Creamy Tuscan Chicken recipe in The Healthy Mix Dinners has taken Skinnymixers by storm!

To make this recipe you need the cookbook The Healthy Mix Dinners – this page is to help you change the Tray Bake variation of the recipe with rice, into a potato bake version.

With the rich Creamy Tuscan Chicken cooked on top of a tray of sliced potatoes to make a rich, delicious potato bake… what’s not to love!?

Jodi made everyone drool with her Creamy Tuscan Chicken Potato Bake, so we thought we would put all the information you need on the one page to achieve the same result!

You can adjust to your own personal preference but these are the changes to the Tray Bake variation that Jodi made:

1. Add sliced potato layer to metal dish – approx. 500 g unpeeled potatoes and sliced. You can also use a mix of sweet potato, pumpkin, cauliflower and potato.
2. Add layer of baby spinach on top of sliced potato
3. Use chicken thigh pieces – you can double the chicken if you like, double the sauce and use 700g potato
4. Season chicken with extra spice mix, brown and place on top of potato and spinach
5. Cook the sauce as per normal recipe – without the chicken and cheese. Add an additional 100 g milk of choice (or cream for chubbymixers) and still use 2 Tbsp cornflour. 
6. Pour sauce over chicken in dish
7. Sprinkle cheese on top
8. Bake for 1 hour covered with lid or foil
9. Bake for extra 10 min uncovered

Don’t forget to share your delicious Creamy Tuscan Chicken Potato Bake with our Skinnymixers Facebook group!