The combination of chicken, veggies, and creamy béchamel is so delicious. The whole family is going to enjoy this traybake. So, make an extra batch for the freezer.
What is Bechamel Sauce?
Bechamel is basically a savory custard. It is made with milk, flour, olive oil (or butter), and cook until it is thickened. Then, cheese is added. Parmesan or Kefalograviera is the most common however, I oftentimes add shredded Gouda or Gruyere cheese and it’s delicious every time.
Béchamel adds a creamy richness to dishes like pastitsio and moussaka. It is the ultimate white sauce and it goes great in this recipe.
Ingredients needed to make Chicken Bechamel
- chicken: in this recipe, I used boneless skinless chicken breast meat simply because that is what I had on hand. Feel free to use boneless skinless chicken thighs instead or even leftover roasted chicken or turkey. If using leftover cooked chicken, skip the browning and just add it to the pan as soon as the potatoes are cooked.
- the veggies: I love the combination of potatoes, onions, and bell peppers. However, use your favorites. Zucchini, mushrooms, eggplant, cauliflower, and even green peas all go well in this dish.
- feta & kalamata olives add so much depth of flavor. Always buy the feta as a block and crumble it yourself. The already crumbled feta that is sold in stores is overly salty.
- Bechamel Sauce: as mentioned above this is basically a savory custard that is made with milk, flour, oil, and cheese.
Make-Ahead Tips
This dish freezes well. It keeps fresh in the freezer for up to 2 months. Just assemble everything together and do not bake it. Instead, allow it to come to room temperature then place it in the freezer until the Béchamel sets. Wrap the pan in plastic wrap and then with foil and store it in the freezer. Thaw it a day ahead overnight in the refrigerator and then remove the plastic and foil.
Bake until golden as per the recipe’s instructions. Enjoy!
I hope that you give this recipe a try and that you and your loved ones enjoy every bite! Let me know how you liked it in the comments section down below and I will be back here soon with another delicious recipe worth sharing. Kali Orexi! -Dimitra
Chicken & Bechamel Tray Bake
The combination of chicken, veggies, and creamy béchamel is so delicious. The whole family is going to enjoy this traybake. So, make an extra batch for the freezer.
Ingredients
- 2 bell peppers, diced
- 1 medium onion, finely chopped
- 3-4 tablespoons olive oil
- 4-6 oz feta cheese, crumbled
- 8-10 Kalamata olives, roughly chopped
- Optional veggies: diced Zucchini, thinly sliced mushrooms, diced eggplant
- A handful of shredded mozzarella cheese
- For the chicken:
- 3-4 tablespoons olive oil
- 2 boneless skinless chicken breasts, diced
- ½ teaspoon of salt or less
- ¼ teaspoon of ground black pepper
- ½ teaspoon ground cumin
- For the Potatoes:
- 2-3 potatoes, peeled and cut into half-inch slices
- 3-4 tablespoons olive oil
- Salt and Black pepper, to taste
- ½ teaspoon ground cumin
- 1 teaspoon dried crushed oregano
- For the Bechamel Sauce:
- 1/3-1/2 cup olive oil or melted butter
- ½ cup all-purpose flour
- 2 garlic cloves, grated
- 4 cups whole milk
- Salt and black pepper to taste
- ¼ teaspoon ground nutmeg
- 1 cup shredded Parmesan, Gouda, or Gruyere cheese
Instructions
Preheat the oven to 450 °F, 230 °C.
Place the potatoes in a baking tray and drizzle the olive oil on top. Season with the remaining seasonings and toss. Bake on the center rack for 20-25 minutes or until fork-tender.
Place a large skillet over medium-high heat and add 3-4 tablespoons of oil. Add the chicken to the skillet and cook for 3-4 minutes until browned. The chicken should still be raw in the center. Overcooking breast meat causes it to dry out.
Transfer the chicken to a plate and add the onions to the skillet with some more olive oil if needed. Also, add the bell peppers. Season with a quarter teaspoon of salt. Cook over medium heat until soft and golden. About 8 minutes.
Add the chicken, onions, and bell peppers to the pan with the potatoes.
Add the crumbled feta and olives. Toss everything together. Set aside and make the Bechamel sauce.
For the Bechamel:
Place a medium saucepan over medium heat. Add olive oil and flour to the pot and cook until toasted. About 2-3 minutes.
Add the garlic and warm through for a few seconds.
Slowly add the milk whisking constantly until the mixture is smooth.
Bring the mixture to a boil while whisking. Remove from the heat and add the parmesan cheese. Taste and adjust seasoning if needed.
Pour the bechamel sauce over the chicken and veggies. Top with mozzarella and bake at 400 °F, 200 °C. for 30-40 minutes.
The dish is ready when the bechamel sauce is golden.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Make-Ahead Freezer Instructions: Assemble the dish and top with bechamel sauce. Allow to cool to room temperature and set in the freezer until the cream sets and freezes. Wrap the tray in plastic and then with foil. Label the tray and when ready, thaw the tray in the refrigerator overnight. Remove the plastic and foil and bake until the bechamel is golden.
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This recipe is wonderfully delicious! Made it for my family and they loved it.
It tastes great the next day too. Bravo Dimitra!