Find the most interesting tried and tested chicken in pots with potatoes on the fascinating culinary resource website. Check out the options with mushrooms, prunes, various herbs, bell peppers and other vegetables. Diversify the taste of the dish with interesting spices and toppings. Feel free to explore new taste sensations!

To prepare this aromatic and satisfying dish, any part of the chicken carcass is suitable. But still, the best taste will be obtained if you use thighs or breast. It is advisable to choose fresh, chilled poultry when purchasing. And if you add mushrooms to the tandem of chicken and potatoes, then the dish will be simply doomed to success! Spices, sour cream, broth or cream will help add additional color to the dish. And the final accent can be a delicious cheese crust.

The five most commonly used ingredients in Instant Pot Chicken and Potato recipes are:

Interesting recipe:
1. Cut the chicken meat into arbitrary small pieces.
2. Place in a deep container. Add salt, curry, pepper mixture and crushed garlic. Mix.
3. Set aside for marinating.
4. Fry the chopped onion until transparent.
5. Add sliced ​​mushrooms and bell peppers to it.
6. Stir and continue simmering for about 5 minutes with the lid closed.
7. Cut the potatoes into small, neat cubes.
8. Coarsely grate the cheese.
9. Place marinated chicken on the bottom of the pot.
10. Then a layer of fried onions, mushrooms and peppers.
11. Grease the layer with a spoon of sour cream.
12. Place potato cubes. Add a little salt.
13. Pour in hot broth.
14. Generously sprinkle with chopped fresh herbs and grated cheese.
15. Cook in the oven for half an hour at 200° with lids on.
16. Check the potatoes for doneness.
17. Remove the lids and let stand for another 7-10 minutes until the cheese crust forms a golden brown.

Five of the fastest chicken recipes in pots with potatoes:

Helpful Tips:
. The pots should be filled so that there is about 2 centimeters of free space at the top.
. For variety, you can add tomatoes, zucchini, green beans or other vegetables to your taste.

Chicken navels and liver in pots

Chicken navels and liver in pots in the photo

Ingredients

• 250 g chicken navels
• 250 g chicken liver
• 1 carrot
• 1 onion
• 100 g cheese
• 5 potatoes
• mayonnaise
• garlic
• vegetable oil
• ground black pepper

Cooking method

STEP #1
STEP #2

STEP #3
STEP #4

STEP #5
STEP #6

Wash the navels well and cut into small pieces. Cut the liver into cubes. Fry in oil over medium heat for 7 minutes, stirring. Wash and peel the carrots, grate them. Peel the onion and chop finely. Add onions and carrots to the liver and navels. Salt and add pepper. Fry for another 10 minutes, stirring occasionally.

Place the sauteed mixture with navels and liver into the pots. Wash and peel the potatoes, cut into cubes, put in pots and add salt. Add Mayo. Grate the cheese and pour into the pots. Cook at 180°C for 1 hour. When serving, sprinkle with chopped garlic.

Baked wings

Baked wings in pots in the photo

Ingredients

• 3 chicken wings
• 3 potatoes
• 1 onion
• 2 cloves garlic
• 3 tbsp. l. sour cream
• vegetable oil
• greenery
• ground black pepper

Cooking method

Wash and dry the wings. Rub with salt and pepper. Fry in oil until golden brown on both sides. Pour the remaining oil into the pots.

Wash and peel the potatoes. Cut into cubes and place in pots. Peel the onion and cut into thin half rings, add salt and pepper.

Place sour cream and wings on top. Place the dish with chicken wings in pots in the oven, heat it to 200 °C. Cook for 1 hour 20 minutes. Preheat the oven to 180°C. Cook for 30 minutes.

Liver appetizer

Ingredients

• 500 g chicken liver
• 2 onions
• 3 tbsp. l. vegetable oil
• 200 ml sour cream
• 2 tbsp. l. water
• 200 g hard cheese
• 1.5 tbsp. l. flour
• greenery
• ground black pepper

Cooking method

Peel the onion and chop finely. Fry over medium heat for 3 minutes. Wash the liver and add to the onion. Cook for another 10 minutes. Mix sour cream with water, add salt, pepper and put on fire. Add flour and after 2 minutes remove from heat.

Place the liver in pots and pour in sour cream sauce. Grate the cheese and sprinkle the contents of the pots. Cook this chicken liver dish in pots in the oven at 180ᵒC for 40 minutes. Serve sprinkled with herbs.

Chicken stomachs

Ingredients

• 600 g chicken gizzards
• 4 cloves garlic
• 1 bay leaf
• 4 black peppercorns
• 1 carrot
• 1 onion
• 5 potatoes
• vegetable oil
• ground black pepper

Cooking method

Place the stomachs in pots, add salt and pepper. Peel and chop the garlic, add to the stomachs along with the bay leaf. Fill half the pots with water. Cook for 1.5 hours at 150 °C.

Wash and peel the carrots, grate them on a coarse grater. Peel the onion and cut into half rings. Wash and peel the potatoes, cut into slices. Place carrots, onions and potatoes in a pot, add salt and the remaining water. Cook at 180°C for 40 minutes.

Potatoes with chicken and mushrooms in sauce

Potatoes in pots with chicken and mushrooms in the photo

Ingredients

• 400 g chicken fillet
• 250 g potatoes
• 250 g wild mushrooms
• 100 g cheese
• 50 ml sour cream
• 2 onions
• 2 cloves garlic
• 80 g flour
• 150 ml water
• vegetable oil
• greenery
• ground black pepper

Cooking method

To prepare delicious potatoes in pots with chicken and mushrooms, rinse the fillet well and cut into small pieces. Salt the flour and add pepper. Dip the meat in flour and fry in oil over medium heat on both sides until crusty. Peel and finely chop the onion, fry until soft.

Wash and peel the mushrooms well, cut into thin slices, and fry in oil over medium heat for 10 minutes. Wash and peel the potatoes, then cut into cubes and place in pots. Place meat and mushrooms on potatoes.

Grate the cheese and mix with sour cream. Peel and chop the garlic. Wash the greens and chop finely. Add garlic, herbs and pepper to the cheese, stir. Pour the resulting sauce into pots. Preheat the oven to 220°C. Cook for 1 hour.

Pots "Quick"

Pots "Quick" in the photo

Ingredients

• 10 potatoes
• 1 carrot
• 200 g mushrooms
• 2 onions
• 150 g pumpkin pulp
• 300 g chicken fillet
• 400 ml sour cream
• 1 tbsp. l. mayonnaise
• 1 tbsp. l. ketchup
• 3 tsp. mustard
• vegetable oil
• ground black pepper

Cooking method

Wash and peel the potatoes. Cut into small cubes, salt and sprinkle with pepper. Peel the onion, chop finely and fry in a frying pan over medium heat until transparent. Wash and peel the carrots, grate them and add to the onions. Fry, stirring for another 5 minutes.

Wash and peel the mushrooms, cut into thin slices and add to the sauté. Cook for another 7 minutes. Cut the pumpkin into small cubes and place in a frying pan. Cook for 3 minutes and remove from heat.

Wash the fillet and cut into small pieces, salt and sprinkle with pepper. Mix mayonnaise with mustard and ketchup. Place potatoes, sour cream, meat, sauté into pots and pour sauce over them. Cook chicken with mushrooms in pots in the oven for 30 minutes at 200°C.

Buckwheat with chicken hearts

Chicken hearts and liver with buckwheat in pots in the photo

Ingredients

• 400 g chicken hearts
• 150 g buckwheat
• 1 onion
• 150 g celery
• 5 pieces. champignons
• 1/2 bell pepper
• 2 cloves garlic
• greenery
• ground black pepper
• vegetable oil

Cooking method

To prepare chicken hearts with buckwheat in a pot according to this recipe, the offal must be washed well and boiled in salted water. Wash the celery and cut into strips, fry in oil over medium heat for 7 minutes.

Wash and peel the champignons, and then cut into slices. Peel the onion and cut into thin half rings. Wash the pepper and remove seeds and stems, cut into cubes, peel and chop the garlic. Add mushrooms, onions, peppers and garlic to the celery.

Salt and add black pepper. Simmer for 10 minutes. Wash the river and put it in pots. Place the hearts and stewed vegetables with mushrooms on the buckwheat, pour in the broth (from the hearts). Wash the greens, chop them finely and add them to the pots.

Preheat the oven to 180°C. Cook buckwheat with chicken hearts in pots for 30 minutes.

Buckwheat with chicken liver and vegetables

Buckwheat with chicken liver and vegetables in the photo

Ingredients

• 500 g chicken liver
• 300 g buckwheat
• 1 onion
• 1 carrot
• 1 zucchini
• 1 bell pepper
• 2 cloves garlic
• 1 tbsp. l. wine vinegar
• 2 tomatoes
• 1/2 cup water
• vegetable oil
• ground black pepper
• greenery

Cooking method

Wash the liver, salt and add ground black pepper. Fry in oil over medium heat for 5 minutes. Wash the buckwheat and fry in a dry frying pan over high heat, stirring constantly, for 7 minutes. Wash and peel the carrots, cut into strips. Fry in oil over medium heat for up to 5 minutes.

Peel the zucchini and cut into cubes. Add to carrots and fry for another 2 minutes. Peel the garlic and chop finely. Peel the onion and cut into half rings. Wash the pepper and remove seeds and stalks, add onion, garlic and pepper to the carrots. Fry for 4 minutes, add wine vinegar, salt and pepper.

Place liver, buckwheat and vegetables in pots. Wash the greens, chop finely and add to pots. Wash the tomatoes, cut out the stem and peel. Finely chop and place in pots, add salt and water so that the water covers the food, put in the oven. Cook buckwheat with chicken liver in a pot at 190 °C for 30 minutes.

Draniki in a pot with chicken and mushrooms in the photo

Ingredients

• 1.5 kg potatoes
• 300 g mushrooms
• 300 g chicken fillet
• 300 ml sour cream
• 3 bulbs
• 2 tbsp. l. flour
• vegetable oil
• ground black pepper

Cooking method

To prepare this dish in a pot with chicken and mushrooms, wash the fillet and cut into small pieces and fry in oil over medium heat for 7 minutes. Wash and peel the mushrooms, cut into strips and add to the meat.

Peel the onion and chop finely. Fry everything until the onion is golden brown, add salt and pepper. Wash and peel the potatoes, grate them on a fine grater. Mix potatoes with egg and flour. Salt and add pepper.

Stir, form pancakes and place them in a frying pan. Fry on both sides until golden brown. Place potato pancakes and sautéed potatoes in layers in pots, grease each layer with sour cream. Cook pancakes in a pot with chicken and mushrooms at 180°C for 30 minutes.

Chicken fillet with potatoes and butter

Chicken fillet with potatoes and butter in the photo

Ingredients

• 8 potatoes
• 400 g butter
• 500 g chicken fillet
• 150 g lard
• 2 onions
• 1/2 cup boiling water
• 50 g butter
• ground black pepper

Cooking method

Before baking the chicken in a pot in the oven, cut the lard into slices and heat over medium heat. Peel the onion and cut into half rings. Place the onion in the melted lard. Fry until the onion is transparent. Wash the butter, cut into thin slices and add to the onion. Add butter and salt. Cook over medium heat for 7 minutes.

Cut the chicken fillet into small pieces and add to the mushrooms. Cook for another 5 minutes, stirring occasionally. Wash and peel the potatoes, cut into slices.

Place potatoes in pots, salt and sprinkle with pepper. Then add onions, mushrooms and chicken. Pour boiling water over it. Place the pots with chicken and potatoes in the oven and cook at 180°C for 1 hour.

Pots "Inspiration"

Pots “Inspiration” in the photo

Ingredients

• 800 g chicken fillet
• 500 ml tomato juice
• 2 onions
• 1 carrot
• 7 potatoes
• 3 tomatoes
• 2 bell peppers
• 12 bunches of dill
• 100 g processed cheese
• ground black pepper

Cooking method

Before cooking chicken in a pot in the oven, wash the fillet, sprinkle with pepper and salt. Peel the onion, cut into half rings and add to the meat. Stir and cover with a lid and place in the refrigerator for 20 minutes.

Wash and peel the potatoes, cut into cubes. Wash and peel the carrots, grate them on a coarse grater. Wash the tomatoes and cut into half rings. Wash the peppers, remove seeds and stems, cut into strips.

Place potatoes in pots, pour tomato juice, salt and pepper. Next, add carrots, meat and onions and pour juice over again. Then add the tomatoes and peppers and pour over the juice.

Cut the cheese into cubes and place in pots. Wash the greens and chop finely. Place in pots. Cook at 180°C for 50 minutes.

Country-style potatoes with chicken

Ingredients

• 1 chicken leg
• 1 carrot
• 1 onion
• 4 potatoes
• ground black pepper

Cooking method

For this one pot chicken recipe, you need to rinse the leg and remove the skin and bones. Cut the meat into small pieces. Wash and peel the potatoes, cut into slices. Peel the onion and cut into half rings.

Wash and peel the carrots, and then cut into strips. Mix everything and add salt. Place everything in pots and cook at 170°C for 1 hour.

Chicken with fried potatoes

Ingredients

• 500 g chicken fillet
• 4 potatoes
• 200 g mixed vegetables (frozen)
• 3 tbsp. l. sour cream
• ground black pepper

Cooking method

Before cooking chicken in a pot, cut the fillet into small pieces. Fry in oil over medium heat for 10 minutes, stirring constantly. Wash and peel the potatoes, cut into cubes. Fry in the same oil as the chicken over medium heat until golden brown. Add salt.

Rinse the vegetable mixture and fry over medium heat for 10 minutes, stirring occasionally. Grind the vegetables in a blender. Place chicken meat in pots and add salt. Pour over vegetable puree and add potatoes. Grease everything with sour cream. Cook at 220°C for 30 minutes.

Pilaf with chicken in a pot in the photo

Ingredients

• 1 chicken leg
• 1 carrot
• 1 onion
• 100 g rice
• vegetable oil
• ground black pepper

Cooking method

Wash the leg, remove the skin, separate from the bones and cut into small pieces, salt and sprinkle with pepper. To prepare pilaf with chicken in a pot in the oven, fry the leg in oil over medium heat for 10 minutes, stirring. Wash and peel the carrots, grate and add to the meat.

Peel and finely chop the onion, add to the carrots and meat. Fry until the onion is golden brown. Place meat with sauté into pots. Rinse the rice with cold water and pour into pots. Fill the pots with water until the water covers the rice. Add salt.

Chicken with rice

Chicken with rice in the photo

Ingredients

• 400 g chicken fillet
• 200 g rice
• 2 onions
• soy sauce
• lemon juice
• ground red hot pepper

Cooking method

Cut the fillet into small pieces. Peel the onion and chop finely. Mix the fillet with onion and add soy sauce, lemon juice and pepper. Add salt and leave in a cool place for 2 hours. Rinse the rice with cold water.

Pour rice into pots, place chicken with onions and marinade, add water. Cook rice with chicken in a pot in the oven at 220°C for 30 minutes. Pots should only be placed in the middle of the oven. They should not touch the oven walls.

Chicken with rice in milk

Chicken with rice in milk in the photo

Ingredients

• 300 g chicken fillet
• 150 g rice
• 3 tbsp. l. vegetable oil
• 500 ml milk
• dill
• ground red pepper
• barberry
• Bay leaf

Cooking method

Rinse the rice well and dry in a dry frying pan. Add oil, pepper and barberry. Mix well and fry over medium heat for 5 minutes, stirring constantly. Cut the fillet into small cubes and add to the rice. Cook for another 7 minutes, stirring.

Place fried rice and chicken into pots. Salt and pour milk. Cook at 160°C for 15 minutes. When serving, sprinkle with dill.

Chicken Moscow style

Chicken Moscow style in the photo

Ingredients

• 300 g chicken fillet
• 300 g champignons
• 2 tbsp. l. vegetable oil
• 2 onions
• 2 tbsp. l. breadcrumbs
• 1 egg
• 150 g hard cheese
• 2 tsp. lemon juice
• 1 tbsp. l. water
• ground black pepper

Cooking method

Chicken fillet for cooking in a pot in the oven should be cut into small pieces, salt and sprinkle with pepper, put in pots and add water. Peel the onion and cut into rings. Grate the cheese. Beat the egg and mix with cheese. Wash and peel the mushrooms, cut into slices, sprinkle with lemon juice and salt. Simmer in oil for 15 minutes over medium heat.

Place in pots and sprinkle with breadcrumbs. Next add the onion, salt and pepper. Pour in the egg-cheese mixture. Cook at 200°C for 40 minutes.

Pot “Delicious”

Pot “Delicious” in the photo

Ingredients

• 9 potatoes
• 1 egg
• 2 tbsp. l. flour
• 600 g chicken fillet
• 500 g champignons
• 2 onions
• 200 g sour cream
• 100 ml water
• greenery
• vegetable oil
• ground black pepper

Cooking method

Wash and peel the potatoes. Grate on a fine grater and mix with the egg. Stir, salt and add flour. Mix well and fry in oil on both sides over medium heat until golden brown. Wash and beat the chicken fillet, and then cut into small pieces. Salt and sprinkle with pepper. Fry in oil over medium heat.

Peel the onion and cut into half rings. Wash and peel the mushrooms, cut into strips. Fry the onions and mushrooms in oil over medium heat until the onions are golden brown. Place potato pancakes in pots and add a little sour cream. Then place mushrooms, onions, sour cream on top, chicken meat and sour cream again. To fill with water.

Preheat the oven to 170°C. Cook for 1 hour. When serving chicken with champignons in pots, sprinkle with herbs.

Vegetables with breast and cheese

Vegetables with breast and feta cheese in the photo

Ingredients

• 500 g chicken breast
• 2 onions
• 2 carrots
• 2 zucchini
• 2 bell peppers
• 2 tomatoes
• 20 g butter
• 5 tbsp. l. sour cream
• 150 g cheese
• 1/2 bunch of parsley
• 3 eggs
• 150 g hard cheese
• 3 tbsp. l. vegetable oil,
• greenery
• ground black pepper

Cooking method

To cook chicken with vegetables in a pot according to this recipe, the onion needs to be peeled and cut into half rings, fry in oil over medium heat until transparent. Wash and peel the carrots, cut into half circles. Add carrots to onions. Cut the breast into small pieces and place in a sauté pan. Cook for 10 minutes, stirring occasionally.

Wash and cut the zucchini into cubes and place on the breast. Wash the peppers, remove seeds and cores, cut into thin slices. Add to the breast and mix well. Wash and cut the tomatoes into cubes, add to the vegetables and breast, add salt and pepper, add butter. Mix well again and simmer for 20 minutes over medium heat, stirring occasionally.

Grate the cheese and mix with sour cream, rinse the greens and chop finely. Grate hard cheese. Arrange the vegetables in pots and pour in sour cream and cheese sauce. Sprinkle with herbs and break an egg into each pot. Sprinkle with cheese. Cook vegetables with chicken in a pot in the oven at 180°C for 20 minutes.

Chicken with cabbage in sour cream and soy sauce

Chicken with cabbage in sour cream and soy sauce in the photo

Ingredients

• 700 g chicken fillet,
• 1 head of cabbage
• 1 bell pepper
• 3 carrots
• 2 tomatoes
• 1 onion
• 1 glass of water
• 3 tbsp. l. soy sauce
• 5 tbsp. l. sour cream
• 5 potatoes
• green onions
• vegetable oil
• ground black pepper

Cooking method

Cut the chicken fillet into small pieces. Shred the cabbage. Wash the carrots, peel them and grate them. Wash the tomatoes and cut into cubes. Wash the bell pepper, remove seeds and stems, cut into strips. Wash and peel the potatoes, cut into slices. Peel the onion and cut into half rings.

Place chicken, cabbage, carrots, tomatoes, peppers and potatoes in pots. Mix soy sauce with sour cream, pour this mixture into pots and add 5 tbsp. l. water. Cook at 180°C for 1 hour. Serve with green onions.

Pumpkin with chicken in pots in the photo

Ingredients

• 300 g pumpkin pulp
• 1 carrot
• 1 onion
• 200 g millet
• 500 g chicken fillet
• butter
• vegetable oil
• ground black pepper

Cooking method

Rinse the millet. Wash the chicken fillet and cut into small pieces, fry in butter until golden brown, place in pots. Peel the onion and chop finely. Wash and peel the carrots, cut into cubes, fry in the same oil where the meat was fried until golden brown. Place in pots.

Then add millet. Cut the pumpkin into cubes and fry in oil over high heat for 10 minutes, stirring constantly. Place everything in pots, add salt and pepper, and add water. Cook pumpkin with chicken in pots according to this recipe for 30 minutes at 220 °C.

Millet porridge with chicken

Millet porridge with chicken in the photo

Ingredients

• 300 g chicken
• 1 cup millet
• 30 g butter,
• 2 glasses of water
• vegetable oil
• ground black pepper

Cooking method

Cut the chicken into portions and fry in oil over high heat for 5 minutes. Place in pots, add water, salt and add pepper and half the butter. Cook for 10 minutes over medium heat.

Wash the millet well and pour it into pots. Cook at 170°C for 50 minutes. Serve millet with chicken in a pot with butter.

Noodles in pots with chicken in the photo

Ingredients

• 1.5 kg chicken
• 2 onions
• 0.5 l chicken broth
• 3 tbsp. l. vegetable oil
• 2 carrots
• 50 g parsley
• ground black pepper

For the noodles:

• 2 cups of flour
• 2 eggs
• 50 g butter
• 1 tsp. baking powder
• 5 tbsp. l. cold water
• 1 yolk

Cooking method

Beat an egg (1 pc.) and mix with water (2 tbsp.). Add salt and mix, add flour (1 cup) and knead the dough, cover with a towel and leave for 40 minutes. Roll out and cut into thin strips. Place on a dry surface and leave until the noodles are dry.

Mix a pinch of salt with water (3 tablespoons), add an egg and butter. Mix well, or better yet, beat with a blender. Add flour and knead the dough. Cover with a towel and leave for 40 minutes.

Wash the chicken, remove the meat from bones and skin. Cut into portions, fry in oil until golden brown. Divide into pots. Peel the onion and cut into half rings, wash and peel the carrots, then cut into strips. Fry the carrots and onions in oil until the onions are golden brown. Bring the broth to a boil.

Wash the parsley and chop finely. Place noodles and parsley in pots, add salt and pepper. Pour in broth. Cut the dough, roll it out into flat cakes and cover the pots with them, brush with yolk. Preheat the oven to 180°C. Cook chicken noodles in a pot for 30 minutes.

Chicken pie in a pot in the photo

Ingredients

• 100 g butter
• 1 onion
• 7 potatoes
• 5 pieces. carrots
• 300 g mushrooms
• 100 ml cognac
• 6 tbsp. l. flour
• 2 cups chicken broth
• 1 glass of milk
• 1 chicken
• 1 cup peas (frozen)
• 1 layer of puff pastry
• 1 egg
• parsley
• thyme
• sage
• ground black pepper

Cooking method

Defrost and rinse the peas. Peel the onion and cut into half rings. Wash the potatoes, peel and cut into slices. Wash the carrots and cut into strips. Fry onions, potatoes and carrots in butter. Fry for 10 minutes over medium heat, stirring. Add flour and stir, pour broth and milk over everything. Cook for another 15 minutes.

Wash the chicken and separate the meat from the bones and skin. Add the meat to the broth and saute along with cognac. Mix well. Add peas, thyme, sage and parsley. Salt, add pepper and stir. Place everything into pots. Cut the dough and cover the pots with it. Make a small hole in the middle and brush the dough with egg yolk.

Preheat the oven to 220°C. Bake the chicken pot pie for 20 minutes.

Roast chicken breast in a pot with potatoes is a traditional option that can be cooked on weekdays and holidays. The dish is served directly in clay or ceramic containers. It is usually complemented with sliced ​​meat or cheese, vegetable salad, sandwiches and much more. If we are talking about an ordinary family dinner, then there is no need to put any additional dishes on the table, since the roast turns out to be very satisfying and tasty.

If you remember the times when your grandmother cooked a similar dish in a real country stove, in a good old clay pot, then this step-by-step recipe for chicken breast in a pot with potatoes will be a real find for your home cookbook. Let's start exploring!

Classic recipe

So, we bring to your attention a couple of proven and very popular options among experienced housewives. This will be a classic recipe and a version with a simple, but very thoughtful and easy-to-prepare marinade for chicken breast. Let's start with the traditional recipe.

List of required ingredients

The products listed below are designed to prepare two standard containers with a volume of 0.5 to 0.65 liters. You can always supplement the recipe for cooking chicken breast in pots with potatoes with your favorite spices, aromatic herbs or herbs. But in the classic version the following set:

Cooking chicken breast in a pot with potatoes

The creative process is quite simple. Chicken fillet must be removed from films and skins, if any. Cut the meat into small portion cubes. In a frying pan with a little oil, fry the chicken fillet until crust appears. Sprinkle with spices, salt and mix. Transfer the fried meat into a 0.5-0.6 liter ceramic pot. Peel the potato tubers and cut them into the same cubes as chicken fillet. Add the vegetable to the meat. You can mix the ingredients, or you can arrange the products in layers in a pot.

Peel the carrots and onions, chop and fry. The carrots should become a little softer and the onions should become translucent. We transfer these vegetables to a baking container. In a small plate, mix sour cream, minced garlic, a pinch of salt and finely chopped parsley. Transfer the resulting mass into a container. If necessary, add a little water to the pot with potatoes and chicken breast. It is important that the liquid practically covers all the ingredients. Place the pots in the oven for 65 minutes.

Unusual dish option

Many housewives complain that when choosing the classic recipe for chicken breast in pots with potatoes, they get rather dry meat. Most often this happens if you do not add water to the sour cream filling. We suggest trying another recipe, which is based on pre-marinating chicken meat. It will take a little more time to cook, but the dish will taste more juicy and aromatic.

What products will you need?

In this recipe, the ingredients are for three full pots, the volume of which does not exceed 0.7 liters. As in the first version of preparing the dish, the housewife can always supplement the recipe with her favorite spices or add more herbs. Main cast:

How to cook a dish

The first thing that makes this One Pot Chicken Breast with Potatoes recipe delicious is marinating the meat. This process is quite simple. The chicken breast must be washed and rid of veins and skin. Cut the meat into portions. Place in a dry frying pan. We do not add any oil or fat. Place the specified amount of mayonnaise into the meat, add a pinch of salt, turmeric, ground red pepper, cumin, a little cinnamon, coriander, ground black pepper and ground cloves. Gently mix the ingredients. Leave to marinate directly in the frying pan for 40 minutes.

After the specified time has passed, place the frying pan on low heat and simmer the meat under a closed lid for 15 minutes. Add sour cream, close the lid again and cook for another 5 minutes. In another frying pan, in a small amount of sunflower oil, cook the chopped onions until half cooked. As soon as it starts to become transparent, add grated carrots, a mixture of ground peppers, allspice and a little salt. Cover the pan with a lid and simmer the vegetables for 7 minutes.

Peel the potatoes, cut the tubers into small portions. Place potato cubes on the bottom of the pots. Top with delicious pieces of marinated chicken breast. Leave the liquid contents of the pan in place for now, without adding it to the baking container. Place onions and carrots on top of the breast.

We wash the sweet bell pepper, remove the seeds and membranes, and cut into very small cubes. If you don’t have bell peppers on hand, you can always replace them with pickled or fresh tomatoes. Add vegetables to the mayonnaise that remains in the pan. We also put the indicated number of spoons of tomato sauce there. Mix the resulting filling. Place in pots with chicken breast and potatoes. A recipe with a photo will help novice housewives cope with the task. If necessary, you can add a little water or a few tablespoons of liquid sour cream. Place the pots in an oven preheated to 200 degrees. We note the time - 70 minutes.

To make the chicken breast in a pot with potatoes more satisfying and flavorful, it is recommended to add more vegetables. Not only bell peppers are great for this dish, but also fresh zucchini, eggplants, and tomatoes from the garden.

Don't skimp on the greens. Fresh parsley, dill or basil have never harmed a single dish of meat or vegetables.

Instead of regular water, you can use chicken or beef broth. They will add juiciness, satiety and additional flavor to the dish. Just do not pour the liquid to the very edges, it will certainly spill out when the boiling process begins.

If you want the dish to cook faster, then spend a little time and first fry the carrots and onions and boil the potatoes until half cooked. Tomatoes, bell peppers or zucchini do not need to be fried; they will be completely cooked in the oven.

After cooking, place the hot pot on a trivet or towel. If you place the cookware on a cold or damp surface, cracks may appear on the bottom.

Of course, chicken and potatoes can be cooked in a saucepan, frying pan, baked on a baking sheet or in foil. It will be very tasty. But only in a pot does the chicken turn out juicy and the potatoes soft, and they don’t boil over and turn into puree.

Cooking in pots will also be appreciated by those who are worried about the extra calories that appear as a result of frying or sautéing foods with the addition of various fats. By the way, these oils are safely deposited in the form of additional centimeters on the waist and hips. And not everyone is recommended to eat excessively fatty foods.

In such cases, a ceramic or clay pot comes to the rescue. It is in it that the dish turns out to be less calorie, but at the same time juicy, aromatic, and the broth is rich.

Cooking secrets

• The chicken should be fresh, without any foreign smell. The not very pleasant smell of chicken meat when frying in a frying pan can be overcome by a large amount of spices and a golden brown crust. In a pot, the chicken retains its natural smell, which is transferred to other products, in particular potatoes.
• Delicious chicken with potatoes in a pot is obtained if it is stewed with a lot of onions.
• You should not put a lot of carrots in the pot with chicken and potatoes, as they will add excessive sweetness to the meat. Unless this is provided for in the original recipe.
• In dishes with potatoes, you need to pour a sufficient amount of liquid, since potatoes do not have their own juice and without broth they can turn out half-baked.
• If the chicken is fatty, do not add oil. It is advisable to put a small piece of butter or ghee in a pot of lean meat. This will improve the taste of the entire dish.
• If the chicken is lean, you can pre-fry the potatoes and onions in a frying pan and then place them in pots.
• The finished dish is served directly in the pot, so you need to calculate the amount of food in such a way that there is enough for all eaters. The volume of the pots themselves is also taken into account.

How to use potties correctly

• If the pot is new, it should be washed with soap and then soaked in cold water for 1 hour.
• Before each use, soak the ceramic pot for 15 minutes to allow the pores to absorb moisture. This has a positive effect on the quality of the dish.
• The pot filled with food is placed only in a cold oven. If you put it in a heated oven, the temperature change may cause it to crack.
• If you need to add liquid during the cooking process, it must be heated, otherwise the pot may also crack. For the same reason, when removing it from the oven, do not place it on a cold surface. Wooden trivets or cutting boards work well for this purpose.
• The lid of the pot can be replaced with a rolled out piece of dough. The end result is a delicious flatbread. You can also cover its neck with a small piece of foil.

Below is a description of several recipes for chicken with potatoes in a pot that can be cooked in the oven at home.

Chicken with potatoes in a pot with carrots

Ingredients:

• chicken meat – 400 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 5 pcs.;
• vegetable oil – 1 tbsp. l.;
• garlic – 3 cloves;
• salt - to taste;
• ground black pepper - to taste.

Video recipe for the occasion:

Cooking method

• Cut the meat into small pieces. Fry lightly in oil.
• Add finely chopped onion and grated carrots on a medium grater. Stir and cook for 5 minutes.
• Cut the potatoes into cubes and place in two pots.
• Cover it with meat mixed with onions and carrots.
• Add chopped garlic, salt and pepper. Pour half a glass of water.
• Place in a cold oven. Set the temperature to 180-200° and cook the chicken and potatoes for 50-60 minutes.
• Sprinkle with dill or parsley and serve.

Chicken with potatoes in a pot with mushrooms

Ingredients:

• chicken fillet – 400 g;
• potatoes – 4 pcs.;
• carrots – 1 pc.;
• garlic – 3 cloves;
• fresh mushrooms – 150 g;
• tomato juice – 200 ml;
• sour cream – 100 g;
• vegetable oil – 2 tbsp. l.;
• salt - to taste;
• paprika – 1 tsp.

Cooking method

• Cut the meat into small pieces.
• Wash the mushrooms and cut into slices.
• Heat oil in a frying pan and fry the meat and mushrooms until light golden brown.
• Cut the potatoes and carrots into not very small cubes.
• Take two pots. First, place the meat and mushrooms. Place potatoes and carrots on top.
• Mix sour cream, tomato juice, chopped garlic, salt and paprika.
• Pour this sauce over the chicken and potatoes.
• Place in a cold oven. Turn it on 180-200° and cook for 45-50 minutes.

Chicken with potatoes in a pot with cream

Ingredients:

• chicken fillet – 300 g;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• cream – 200 ml;
• butter – 50 g;
• processed cheese – 80 g;
• salt - to taste;
• cumin or fennel seeds - to taste.

Cooking method

• Cut the chicken fillet into pieces.
• Cut the potatoes into wedges or cubes.
• Grind the onion, cream, cheese and salt in a blender until smooth. Add cumin and stir.
• Take two pots. Place a piece of butter on the bottom. Then distribute the potatoes and chicken equally.
• Pour over cream sauce.
• Place the pots in a cold oven and set the temperature to 200°. Cook for 45-50 minutes.

Chicken with potatoes in a pot with sour cream

Ingredients:

• chicken fillet – 300 g;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• sour cream – 3-4 tbsp. l.;
• garlic – 2 cloves;
• salt - to taste;
• bay leaf – 2 pcs.;
• peppercorns – 6 pcs.;
• chopped dill - 1 tbsp. l.

Cooking method

• Cut the potatoes into medium-sized cubes. Place in pots.
• Cut the onion into half rings or strips. Cover the potatoes with it.
• Place chicken fillet on top.
• Add salt, pepper, bay leaf.
• In a bowl, mix sour cream, garlic crushed through a culinary press and chopped dill. Pour this mixture over the chicken and potatoes. Add some water.
• Place in a cold oven. Set the temperature to 190-200° and cook for 45-50 minutes.

Chicken with potatoes in a pot (diet dish)

Ingredients:

• chicken fillet – 300 g;
• potatoes – 4 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• salt - to taste;
• chopped dill - to taste;
• water.

Cooking method

• Cut the potatoes into cubes, chop the onion, and cut the carrots into thin slices.
• Cut the chicken fillet into pieces and place in pots.
• Sprinkle the meat with onions.
• Place potatoes and carrots on the onion.
• Add salt and dill. Pour in enough water to fill the pot 2/3 of the way up.
• Place the pots in a cold oven. Set the temperature to 190-200° and cook for 50 minutes.

Chicken with potatoes in a pot with eggplants

Ingredients:

• chicken fillet – 300 g;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• small eggplant – 1 pc.;
• salt - to taste;
• garlic – 3 cloves;
• black pepper - to taste;
• vegetable oil – 4 tbsp. l.

Cooking method

• Cut the eggplant into cubes, add salt and leave for 20 minutes. Then drain the released liquid into the sink. This way you will remove possible bitterness from the eggplants.
• Cut the potatoes into cubes and put them in pots.
• Cut the chicken fillet into medium-sized pieces and lightly fry in oil (take 2 tablespoons). Place on top of potatoes.
• Pour the remaining oil into the frying pan and saute the finely chopped onion along with the carrots and eggplants grated on a medium grater. Place everything in pots.
• Place the spices and pour in enough water to fill half the pot.
• Place in a cold oven, set the temperature to 180-200° and cook for 50 minutes.

Note to the hostess

• The cooking time for chicken with potatoes in all recipes is approximate. It all depends on the type of potato. Therefore, before serving the dish, try a slice of potato. If it breaks easily, the dish is ready.
• In any of these recipes, you can change the spices to taste. As a result, each time you will get a new dish.
• To improve the taste of meat, it can first be marinated in a mixture of spices, vinegar or even wine.

In the oven - this is an ideal dish for a festive table. However, such a dinner can be made not only for the arrival of long-awaited guests, but also for your family. After all, there is nothing complicated in its preparation.

Chicken in a pot in the oven: a step-by-step culinary recipe for a delicious dish

If you don’t want to spend a lot of time fiddling with ingredients, we suggest using the recipe below. To implement it you will not need a lot of time and products.

So, in a pot in the oven requires the use of the following components:

• large carrot - 1 pc.;
• chicken drumsticks or thighs - 3-5 pcs.;
• large potatoes - 4 pcs.;
• tomato paste - large spoon;

Processing dark poultry meat

To ensure that chicken in a pot in the oven turns out tasty and tender, we recommend purchasing drumsticks and thighs exclusively from broiler birds. After all, if you buy soup, your dish will not be very tasty, since the meat will remain tough and stringy.

Thus, the thawed parts of the carcass must be thoroughly washed and then cut into large pieces. In this case, it is advisable to chop the bones with a knife.

Preparing vegetables

Chicken in a pot in the oven can be prepared using various products. However, we decided to use a standard set, which consists of potato tubers, carrots and onions. They need to be washed and started chopping. Potatoes need to be chopped into cubes, onions into half rings, and carrots into thin circles.

Shaping the dish

Before forming such a dish, you should prepare suitable dishes. We decided to use a large one in which we plan to bake the entire dish. If you only have small dishes, you can use that too. However, before this, all previously processed ingredients must be divided into portions.

So, after the clay pot is well washed and dried, you need to pour deodorized oil into it, and then lay out the pieces of poultry. Having seasoned them with pepper (peas), broken bay leaves, salt and tomato paste, the meat must be thoroughly mixed and distributed on the bottom. After this, place the potatoes, onions and carrots in a large bowl. They need to be sprinkled with salt and chopped fresh herbs.

After mixing the vegetables, they need to be placed on top of the chicken meat, and then filled with regular filtered water.

Heat treatment of lunch

The recipe we are considering does not bake in the oven for very long. To do this, the filled pottery must be closed with a lid and placed in a heated cabinet. This dish should be cooked for about 70 minutes at a temperature of 220 degrees. After this time, all vegetables should become soft and form a small amount of aromatic and rich broth.

Serve a delicious and satisfying poultry dish for lunch

As you can see, chicken in a pot bakes quite quickly in the oven. After all the ingredients are prepared, the pottery can be safely removed. Next, the contents of the pot need to be distributed into deep plates and presented to the household as a hearty and flavorful dish. Additionally, it should be served with homemade marinades or pickles, as well as fresh vegetable salad with herbs and sour cream. Bon appetit!

Delicious chicken in a pot: recipes with detailed descriptions

If you want to make a more satisfying and rich dish, then in addition to the above ingredients, you should put other products in the pot. We'll tell you which ones a little further.

So, we need:

• large carrot - 1 pc.;
• breasts of young broiler chicken (chicken can be used) - about 500 g;
• bay leaf - a few leaves;
• large potatoes - 4 pcs.;
• non-bitter onions - 2 small heads;
• deodorized oil - 15 ml;
• champignons (only fresh ones must be taken) - 200 g;
• medium-sized sea salt, black pepper in the form of peas - use at discretion;
• ripe tomatoes - 3 medium pcs.;
• any greens - a small bunch;
• mayonnaise + sour cream - 2 large spoons each;
• hard cheese - approximately 115 g;
• filtered water - 2/3 cup.

Preparing White Poultry

Different recipes for chicken in a pot require the use of different parts of the carcass. For example, breasts are well suited for the presented option. However, they must belong to a young bird, or better yet a chicken. Only in this case you will get the most tender and tasty dish.

So, the chicken breasts should be thoroughly rinsed and then cut into not very large pieces. In this case, the bones and skin also need to be chopped. They will make lunch more rich and flavorful.

Vegetable processing

Before you begin to formulate the presented dish, you need to thoroughly wash the carrots, potatoes and tomatoes. The first and third ingredients need to be cut into thin circles, and the second should be chopped into cubes. As for the onion, it should be chopped into half rings. You also need to separately grate the solid dairy product on a large grater, chop all the greens and cut the fresh champignons along the legs.

The process of forming a dish in a pot

As in the previous recipe, this method of preparing a hearty lunch requires the use of a large clay pot (with a lid). You need to pour deodorized oil into it, and then lay out the chicken breasts and champignons. These ingredients should be seasoned with broken bay leaves, peppercorns and salt.

After the described steps, you need to put carrots, potatoes and onions in a separate bowl. They must be seasoned with salt and fresh herbs, and then placed on the meat with mushrooms.

At the end, the entire formed dish should be covered in an even layer with slices of fresh tomatoes. In turn, they must be generously lubricated with a mixture of mayonnaise and sour cream. In the future, you need to sprinkle lunch with grated cheese and pour a little filtered water into it. At this point, the formation of a hearty lunch in a pot is considered complete.

Bake the dish in the oven

After forming the dinner with chicken and mushrooms, it must be closed and placed in a hot oven. In this state, the meat dish should be baked at a temperature of 220 degrees for 75 minutes. The specified time should be enough for the chicken breasts, mushrooms and vegetables to become completely soft. If desired, you can pierce them with a fork or knife and make sure they are ready.

Properly serve a delicious dish in a pot for lunch

Having made such a dish in the oven, using a large one, you will definitely hear gratitude from your household. After all, the presented lunch turns out to be so satisfying and tasty that no one can refuse it.

After baking all the components, the earthenware needs to be removed from the oven, and its contents must be distributed among plates. It is advisable to serve a ready-made lunch of chicken, mushrooms and vegetables along with bread and homemade canned or fresh salad. Bon appetit!