Creamy potatoes, tender chicken, smoked cured ham, and melted cheese come together in this comforting Mary Berry Chicken Tartiflette Recipe. Inspired by the classic French Alps dish, it combines hearty potatoes and onions with mushrooms, white wine, double cream, and a rich cheese topping of Reblochon, Brie, or Camembert.
This easy one-dish meal is designed for sharing and serves 6. As you work through the recipe, you’ll find the ingredients and equipment needed, the roasting and baking method, serving ideas, storage guidance, answers to common questions, and the available nutrition information.
Equipment
Equipments for Mary Berry Chicken Tartiflette:
You only need a few simple kitchen tools to prepare this Mary Berry Chicken Tartiflette Recipe. Each item helps make preparing, roasting, and serving this creamy chicken traybake easier while ensuring even cooking and great results.
- Large shallow roasting tin – Holds all the ingredients in a single layer for even roasting.
- Roasting tin – An alternative if a large shallow tin is not available.
- Chopping board – Provides a safe surface for preparing vegetables and chicken.
- Knife – Used for slicing potatoes, onions, mushrooms, and trimming the chicken.
- Oven – Roasts the dish until the chicken is cooked and the cheese is golden.
- Measuring jug – Measures the white wine and cream accurately.
- Grater – Useful for finely grating the garlic.
- Spoon – Helps stir and combine the ingredients during cooking.
- Warm plate – Keeps the cooked chicken warm while the sauce is finished.
Table of Contents
Ingredients
Ingredients for Mary Berry Chicken Tartiflette:
This Mary Berry Chicken Tartiflette Recipe uses simple, fresh ingredients to create a rich and comforting family meal. The combination of tender skinless boneless chicken breasts, creamy cheese, potatoes, mushrooms, and herbs delivers classic French-inspired flavour. You can use Reblochon cheese for an authentic finish or substitute it with Brie or Camembert if needed.
| Ingredient | Quantity |
| Skinless boneless chicken breasts | 6 |
| Parma ham or Black Forest ham | 12 slices |
| Onions | 2 large, thinly sliced |
| New potatoes | 1kg, thickly sliced |
| Olive oil | 2 tbsp |
| Garlic cloves | 2, finely grated |
| Button mushrooms | 250g, sliced |
| White wine | 150ml |
| Pouring double cream | 300ml |
| Reblochon cheese | 250g, rind removed and sliced |
| Brie | 250g (alternative) |
| Camembert | 250g (alternative) |
| Grainy mustard | 2 tsp |
| Lemon juice | 1 tsp |
| Freshly chopped thyme | 1 tbsp |
| Freshly chopped parsley | 2 tbsp |
| Salt | To taste |
| Freshly ground black pepper | To taste |
How to Make Mary Berry Chicken Tartiflette
- Preheat the oven to 200°C/180°C Fan/Gas 6. Lightly grease a large roasting tin if needed. Gather and prepare all the ingredients before you begin.
- Snip ham into smaller pieces if preferred. Add the thinly sliced onions, thickly sliced potatoes, finely grated garlic, olive oil, salt, and pepper to the roasting tin, then toss together until everything is evenly coated.
- Spread the vegetables into an even layer and roast for 25 minutes. The potatoes should begin to soften while the onions become lightly golden.
- Wrap chicken breasts with the ham slices. Place them on top of the roasted vegetables, then stir in mushrooms around the chicken.
- Add white wine and add cream evenly over the vegetables. Arrange the sliced Reblochon cheese on top, or use Brie or Camembert if preferred.
- Return to the oven and cook for 20–22 minutes until the chicken is fully cooked and the cheese is melted and bubbling. The potatoes should be tender when pierced with a fork.
- Remove the chicken and rest the chicken for a few minutes. Meanwhile, stir in mustard, add lemon juice, and add herbs to the creamy vegetables and gently mix.
- Carve chicken into thick slices. Spoon over vegetables and plenty of creamy sauce before you serve piping hot.
Expert Tips for Mary Berry Chicken Tartiflette
A few simple techniques can make this Mary Berry Chicken Tartiflette Recipe even better. I’ve found that paying attention to the potatoes, cheese, and resting time makes the biggest difference to the final texture and flavour.
- Choose smoked cured ham for a deeper, richer flavour that complements the creamy sauce.
- If you cannot find Reblochon, use Brie instead of Reblochon for a mild, creamy finish.
- You can also use Camembert instead of Reblochon for a similarly rich and gooey topping.
- Wrap each chicken breast with ham tightly so it stays moist while roasting.
- Always remove cheese rind before slicing if the recipe recommends it, helping the cheese melt more evenly.
- Roast the vegetables until you have nearly tender potatoes before adding the chicken so everything finishes cooking together.
- Let the meat rest and rest the chicken before carving to keep the juices inside.
- The first stage can be made up to 2 hours ahead, making it easier when cooking for guests.
- This recipe is not suitable for freezing, as the creamy sauce and cheese can lose their smooth texture after thawing.
Serving Suggestions
How to Serve Mary Berry Chicken Tartiflette:
This Mary Berry Chicken Tartiflette Recipe is best enjoyed serve piping hot as a comforting one-dish meal. The creamy vegetables and sauce pair perfectly with simple sides, making it an excellent choice for a relaxed family dinner. This recipe serves 6 and is ideal for sharing.
- Carve each chicken breast into three before serving for even portions.
- Serve with a lightly steamed green vegetable such as broccoli, green beans, or asparagus.
- Enjoy with warm crusty bread to soak up the creamy sauce.
- Pair with a crisp dry white wine or sparkling water with lemon.
- Finish the meal with a light fruit dessert or classic lemon sorbet.
- Garnish with freshly chopped parsley or thyme for extra freshness.
- Perfect for weekend family meals, casual dinner parties, or holiday gatherings.
- Serve alongside a fresh green salad for a balanced hearty meal.
Storage
How to store Mary Berry Chicken Tartiflette:
Room Temperature
- Leave the dish out for no longer than 2 hours before refrigerating.
- If serving later, it can be made up to 2 hours ahead before the final baking stage.
Refrigerator
- Store leftovers in an airtight container for up to 3 days.
- You can prepare vegetables ahead and refrigerate them before assembling the dish.
- Reheat gently in the oven at 180°C or in the microwave until thoroughly hot.
Freezer
- This recipe is not suitable for freezing because the creamy sauce and cheese may separate after thawing.
- For the best flavour and texture, enjoy it fresh or refrigerated.
FAQs
Q: Can I use Brie instead of Reblochon?
Yes. Brie melts beautifully and creates a creamy topping with a mild flavour. It is one of the best alternatives if Reblochon is unavailable.
Q: Can I use Camembert instead of Reblochon?
Yes, Camembert works well in this recipe. It has a richer flavour but still gives the dish a delicious creamy finish.
Q: Can I prepare it ahead?
Yes. You can prepare the vegetable mixture and assemble the dish several hours in advance. Finish the final baking just before serving for the best results.
Q: Can I freeze Chicken Tartiflette?
No. This recipe is not suitable for freezing because the cream and cheese can become grainy after thawing. Freshly cooked leftovers will have the best texture.
Q: What ham can I use?
Parma ham and Black Forest ham are both excellent choices. Any good-quality smoked cured ham with a similar texture can also work.
Q: How do I know the chicken is cooked?
The chicken should reach an internal temperature of 75°C. The juices should run clear, and there should be no pink meat in the centre.
Q: What vegetables should I serve with it?
Steamed broccoli, green beans, asparagus, or peas all balance the rich creamy sauce. A simple green salad also makes a refreshing side dish.
Q: How many people does it serve?
This recipe serves 6 generous portions. It is ideal for family meals or casual gatherings with friends.
Nutrition
This nutrition information is an approximate estimate based on the ingredients used in this recipe, including double cream, cheese, olive oil, and chicken breasts. Actual values may vary depending on the brands and portion sizes you use.
| Nutrient | Amount Per Serving |
| Calories | ~690 kcal |
| Protein | ~44 g |
| Carbohydrates | ~24 g |
| Sugars | ~5 g |
| Fat | ~46 g |
| Saturated Fat | ~22 g |
| Fibre | ~3 g |
| Salt | ~2.0 g |