Middle Eastern Chicken Potato Bake is wonderfully creamy and cheesy! This meal is easy to make with tender potatoes, juicy chicken breast, plenty of vegetables, warm spices and the most delicious béchamel sauce. A great family dinner that you will want to make again and again!
Cook Potatoes: Preheat oven to 400ºF. Place sliced potatoes in a 9-inch casserole dish. Drizzle with oil and season with salt & pepper. Rub or brush oil all over the potatoes and bake for 20 minutes.
Cook Chicken: While the potatoes are baking, heat a large heavy duty pan over medium-high heat. Add 1 Tablespoon oil and diced onion. Cook onion for 2-3 minutes or until softened and lightly golden on the edges. Stir in the garlic and sauté for 30 seconds then add the chicken and sauté for 3-4 minutes. Add the bell pepper, tomato, cilantro, tomato paste, and spices and cook down for 3-4 minutes. Turn off heat and set aside.
Make Sauce: To a medium sauce pan over medium-high heat, add the butter and garlic. Cook garlic for 30 seconds to 1 minute or until fragrant. Whisk in the flour and down for 1 minute or until golden. Whisk in the milk, ½ cup at a time until smooth and creamy and sauce has thickened, about 2-3 minutes. Season with salt & pepper to taste.
Assemble: Remove potatoes from the oven and layer the chicken mixture on top of the potatoes. Pour the béchamel sauce on top of the chicken and sprinkle with a generous layer of shredded mozzarella cheese.
Return to the oven and bake for another 20 minutes or until the cheese is browned and mixture is bubbly. Slice and serve immediately.