Crispy Chicken Traybake
By Lisa Faulkner
Published on 17 February 2023
This Crispy Chicken Traybake was created by MasterChef winner Lisa Faulkner using freezer favourites for a speedy and wallet-friendly family dinner. Simply roast any combination of veg you have in the freezer, and top with chicken tossed in puffed rice cereal for a lovely crunchy coating. Make sure you use full-fat crème fraîche in this recipe, as lower-fat varieties can split when heated. Looking for more traybake recipes? Look no further.Time and servings
50 minsTotal time
4Servings
15 minsPrep time
35 minsCooking time
Ingredients
- 100 g of puffed rice cereal
- 500 g of mini chicken breast fillets
- 4 tbsp of mayonnaise
- 300 g of baby potatoes, halved or quartered
- 170 g of frozen sweetcorn
- 400 g of frozen broccoli florets
- 300 g of frozen sliced leeks
- 100 ml of chicken stock
- 150 g of full-fat crème fraîche
- 1 tbsp of dijon mustard
- 1 handful of flat-leaf parsley, leaves picked and roughly chopped
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. In a large bowl, lightly crush the puffed rice using your hands.Step 2
Put the chicken and mayo in a shallow dish and toss to coat, then season well.Step 3
Working in batches, tip the chicken into the puffed rice bowl and turn to coat. Set aside.Step 4
Put the potatoes and the frozen sweetcorn, broccoli and leeks in a large baking dish. Bake in the oven for 10 mins, or until the veg begins to soften.Step 5
Meanwhile, make a sauce by whisking the stock, crème fraîche and mustard in a jug; season.Step 6
Remove the veg from the oven, tip the dish to drain any excess water, then pour over the sauce. Top with the chicken and return to the oven for 25 mins, or until the chicken is golden and crisp.Step 7
To serve, divide the veg and chicken between plates and spoon over the sauce from the bottom of the baking dish. Scatter over the parsley and dig in!