Mediterranean Stuffed Chicken Traybake
⏱ 10 min prep · 🍳 20 min · 🍽 4
Pre-stuffed chicken breast fillets — the kind you'll find in the deli case or fresh meat aisle, already packed with pancetta and herb butter — do the hard work before you even open the packet. Pull them straight from the fridge into a hot oven, no trimming, no seasoning, no piping bag required.
Baby potatoes go in alongside, sharing the same oven for about 20 minutes so there's no second pot to scrub. While the chicken finishes, broccoli and vine tomatoes get a quick blanch on the side, then a fast toss in olive oil, vinegar and basil right before serving.
Fridge to table in about 30 minutes, one tray and one pot dirtied — the rest of the kitchen stays exactly as you left it.
Ingredients
- 2.000 stk Stange kyllingbryst med pancetta og kryddersmør
- 600.000 g Småpoteter
- 3.000 ss Olivenolje
- 1.000 pakke Cherrytomater på gren
- 0.500 bunt Basilikum
- 1.000 ts Eplesidereddik
- 1.000 stk Brokkoli
- klype Salt og pepper
Instructions
Forvarm ovnen til 200°C (varmluft).
Del poteter i store biter. Kok i saltet vann til de er møre. Sil av og legg i ildfast form. Drypp over olivenolje, salt og pepper.
Stek kylling og poteter midt i ovnen i 20 minutter til gjennomstekte.
Del brokkoli i buketter, skrell og hakk stilkene. Kok i lettsaltet vann til møre. Skyll i kaldt vann for å bevare fargen.
Del cherrytomater i to. Bland med brokkoli. Grovhakk basilikumblader.
Pisk 3 ss olivenolje og eddik. Vend grønnsaker i dressingen med basilikum. Smak til med salt og pepper. Server ved siden av kylling og poteter.
This is the one for the night the crisper drawer needs clearing before the weekend shop — broccoli stems and a forgotten carton of vine tomatoes turn into something that tastes far better than a random-veg dinner. Put the vegetables in their own bowl on the table instead of plating everyone's dinner for them; kids serve themselves, and you skip the negotiation over what's touching what. The chicken arrives pre-seasoned and pre-salted from the counter, so there's nothing to taste and adjust mid-cook — the only variable you're actually managing is time in the oven. It's the kind of dinner you can start the second you walk in the door and still have on the table before anyone's asking twice how long.
FAQ
What if I can't find pre-stuffed chicken breast fillets at my store?
Cut a pocket into a plain chicken breast, tuck in a little cheese, chopped pancetta, and a spoonful of butter mashed with garlic, then close it with a toothpick or two. The bake time stays roughly the same, but check with a meat thermometer — 165°F (74°C) at the thickest point — since a homemade filling rarely sits as evenly as the packaged version.
Can I get the broccoli salad ready ahead of time in the fridge?
Blanch the broccoli and slice the tomatoes in the morning, but keep them separate from the dressing until just before serving. Basil and vinegar turn the salad watery after a few hours, so toss everything together the moment the chicken comes out of the oven. The potatoes are more forgiving — cook them fully, then leave them covered in the fridge all day until you're ready to reheat.
How long do leftovers keep, and what's the best way to reheat them?
Chicken and potatoes keep for 2-3 days in an airtight container in the fridge. Reheat them in a 350°F (180°C) oven for 10-15 minutes — the microwave turns the chicken skin rubbery and the potatoes soft and sad. The salad isn't built for storage, so eat it the same day or skip the dressing on any leftovers you're saving.
My kid won't eat anything with pancetta or herb butter in it — what do I serve instead?
Roast a plain, unseasoned chicken breast alongside the stuffed ones at the same temperature and roughly the same time. Serve the potatoes and a bowl of undressed cherry tomatoes on the side so your kid can build their own plate without touching the rest of the tray. It's one extra piece of chicken in the oven, not a separate meal.
Can I swap the potatoes or broccoli for something else?
Sweet potato wedges take about 25 minutes in the oven, five minutes more than baby potatoes, so slide them in a little before the chicken. Broccoli can be swapped for green beans or sugar snap peas — both hold up to the same short blanch. Vine tomatoes are mostly there for looks; loose cherry tomatoes from a punnet work identically in the dressing.
Can I double this recipe for a crowd?
Roast two trays of stuffed chicken breasts at once, but budget a few extra minutes since a fuller oven runs slightly cooler. Doubling the potatoes needs more room in the pan, not more time — spread them in a single layer or use two trays. The salad scales exactly as you'd expect: double the broccoli, double the tomatoes, double the dressing.