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One pan swiss chicken with creamy potato - chicken thighs stufffed with ham & cheese on a bed of sliced potato & creamy sauce

One Pan Swiss Chicken with Creamy Potato

Go retro with my One Pan Swiss Chicken with Creamy Potato - chicken thighs stuffed with ham & cheese on a bed of sliced potato with a garlic, mustard & cream sauce
Course Main, Main Course
Cuisine Australian, Modern Australian
Total Time 1 hour 10 minutes
Servings 4
Calories 622kcal


  • 4 chicken thighs about 800 - 850g/1.8 pounds trimmed
  • 100 g shaved leg ham
  • 100 g swiss cheese (see notes)
  • 600 g chats/baby/new potatoes sliced (see notes)
  • ¼ cup dry white wine
  • 2 garlic cloves crushed/minced
  • 1 tablespoon french mustard
  • 300 ml light thickened cream
  • Kitchen twine/kitchen string or toothpicks


  • Pre heat oven to 200c fan forced.
  • Place potato slices in a low sided (see notes) baking dish, pour over wine, cover tightly with foil and bake for 15 mins.
  • In a small bowl, combine mustard, garlic and 2-3 tablespoon cream and mix until smooth.
  • Add garlic and mustard mixture to remaining cream, mixing to combine.
  • Remove potato from oven, pour cream mixture evenly over potato slices and bake uncovered for a further 10 mins.
  • Meanwhile, pound out the thicker parts of the thighs to even them out and place them smooth side down on a clean work surface. Divide cheese and ham evenly among thighs, then bring up each end and tie around the middle with kitchen string or secure with toothpicks (see notes).
  • Remove potato from oven & place chicken parcels on top of potato slices. Carefully tilt the baking dish to one corner, then spoon 2 -3 teaspoon of cream mixture over each parcel.
  • Bake uncovered for 35 mins, basting again with cream mixture half-way through, until chicken is cooked and potato is tender.
  • Serve immediately.


I use swiss cheese by the block in this recipe, then cut into batons. I find this makes it easy to then roll up the thighs.
When you slice your chat/baby potatoes you want to make the slices about 2mm thick or between ⅛ & 1/16 inch thick. This is important because if the slices are too thick the potato won't cook in time.
The baking dish I used is 22 x 28 x 3 cm or 9" x 11.25" x 1.25". For that surface area, sides any lower will not accommodate the amount of cream mixture.
You could use kitchen string or toothpicks to secure the rolls, either would work fine. I would use 2 toothpicks per roll if you are going that way.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*


Calories: 622kcal