Mary Berry's chicken tartiflette traybake has been praised as "super easy" and can be on the table in under an hour, making it a strong option for busy weeknights. The entire dish is cooked in a single roasting tin, cutting down on washing up and preparation time.
One-pan dish praised by home cooks
The recipe, taken from Berry's Mary Makes it Easy cookbook, can be prepared up to two hours before it goes into the oven. It features chicken breasts wrapped in Parma ham, set over mushrooms and potatoes in a creamy Reblochon and white wine sauce.
Food website Happy Foodie described it as a "super easy chicken traybake featuring chicken breasts topped with Parma ham, mushrooms and potato in a creamy Reblochon and white wine sauce." Berry's own description notes it is "a take on the classic tartiflette, which is a dish of potato, bacon, onions and Reblochon cheese traditional in the Alps." She suggests using any smoked, cured ham, and swapping Reblochon for Brie or Camembert if needed.
What cooks are saying
Home cooks who have tried the dish have shared positive feedback. One said: "It's become a weekly staple. Recipe is as stated timewise. Love it!" Another wrote: "Adore this recipe. One of my regulars. Thanks, Mary x." A third commented: "My god, was this absolutely delicious. I am not the best of cooks, but this recipe was so easy, the flavour was perfect, and the chicken was moist and very tasty. Thank you ever so much, Mary Berry. I will be doing this recipe again and again."
Ingredients and method
The dish requires eight slices of Parma or Black Forest ham, two finely sliced onions, 500g of thickly sliced new potatoes, two tablespoons of olive oil, two finely grated garlic cloves, six small skinless boneless chicken breasts, 200g of button mushrooms, 200ml of white wine, 150ml of pouring double cream, 115g of Reblochon cheese with the rind removed and diced, one tablespoon of grainy mustard, the juice of half a lemon, one tablespoon of freshly chopped thyme, and two tablespoons of freshly chopped parsley.
To make it, heat the oven to 200C/180C Fan/Gas 6. Chop two slices of Parma ham into bite-sized chunks, then add them to a large roasting tin with the onions, potatoes, oil and garlic. Season with salt and pepper, toss together, and roast for about 25 minutes until the potatoes are almost cooked. Lay the remaining ham slices flat, place the chicken breasts on top, fold the ham around each one, and season well.
Remove the tin from the oven, stir in the mushrooms, wine, cream and cheese, then place the ham-wrapped chicken on top. Return to the oven for 20 to 22 minutes, until the chicken and vegetables are cooked through. Take the chicken out and rest it on a warmed plate. Stir the mustard, lemon juice and herbs into the tin, slice each breast into three portions, and serve the vegetables and sauce over the top, with green vegetables on the side.
