Chicken Tartiflette

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Chicken Tartiflette is a variation on a famous French dish, Tartiflette. That dish is made with a particular cheese, reblochon. However any soft French cheese works as a great alternative. The basic Tartiflette doesn’t have chicken, just lots of potatoes, onions and cheese with some bacon.

I saw a recipe for Chicken Tartiflette, by Mary Berry, and thought I might enjoy it. However, for mine I decided on a few changes, using more cheese and more bacon.

What I particularly like about the recipe is that it makes a very tasty dish but is also very simple to make. After watching several videos for Tartiflette it seems that often the potatoes and onions are cooked in advance, on the stove top, before making the dish. However, in this recipe that isn’t necessary. Instead they are cooked in the oven for a while before adding everything else in to finish it all off.

It doesn’t take too long either, with less than 30 minutes of prep time and about an hour of cooking.

Chicken Tartiflette


There are quite a few ingredients in the dish so I will give some information about each.

Potatoes – I use new potatoes and cut them into 1/4 inch slices.

Onions – halved and sliced.

Bacon – I use two types, lardons to go in the dish and streaky bacon to wrap around chicken breasts.

Chicken – skinless breasts, though boned and skinless thigh will also work well.

Garlic – a couple of cloves, minced.

Olive Oil to lubricate during cooking.

White Wine – to provide a richness to the sauce.

Cream – double or heavy, for richness in the sauce.

Mustard – adds a piquancy to the sauce. I use Dijon, in keeping with a French dish.

Lemon Juice – also adds a piquancy to the sauce.

Cheese – Reblochon or another soft French cheese with a soft skin.

Herbs – Freshly chopped thyme and parsley, or herbs of choice.

Mushrooms – button or baby mushrooms, whole

Salt & Pepper – for seasoning, to taste.

Process for Chicken Tartiflette.

As mentioned the recipe is quite easy to make.

Just put the onions, potatoes, bacon lardons and garlic into a large, deep, baking pan and add the oil. Then stir everything around. Bake that in a preheated over (200C/180C Fan/400F) for about 25 minutes, until the potatoes are tender.

As that cooks wrap streaky bacon around the chicken breasts and set them aside.

Take the pan out of the oven and pour in the wine, cream, mustard and lemon juice and stir it around. Add in cubes of cheese along with some thyme and parsley and stir around. Then add the mushrooms as well. Season the sauce and stir.

Chicken Tartiflette

Place the chicken breasts on top of everything and place strips of cheese, skin side up between them.

Bake in the oven again, this time for about 25 to 35 minutes, until the chicken is cooked through. That will be when the breasts reach a temperature of 75C/165F.

Take the dish out of the oven and sprinkle over the remaining parsley before serving.

My Tartiflette

After an initial 25 minutes of cooking my potatoes were tender, but not fully cooked. That was good since they cook more later.

I then added all the other ingredients, as I mention above, and cooked for a further 35 minutes. At that point the chicken breasts were at temperature. So I took the pan out of the oven and added a sprinkling of parsley over the top. Then, for tasting, I took one breast and some of the lovely vegatables and sauce, along with some leeks and stringless green beans.

Chicken Tartiflette

The taste was wonderful. The cheese was fully melted into the sauce, the potatoes, onion and lardons along with the mushrooms were fully cooked too. The rich sauce complemented that lovely chicken wrapped in bacon. Altogether a wonderful dish.

Chicken Tartiflette – Video

Another lovely savoury dish is Beef Stroganoff – Quick & Easy.

Chicken Tartiflette

Recipe by GC(adapted from a Mary Berry recipe)Course: Stove top/SavouryCuisine: FrenchDifficulty: Medium


Prep time


Cooking time




  • 6 skinless chicken breasts

  • 12 rashers of streaky bacon

  • 130g(4 1/2 oz) bacon lardons

  • 600g(21 oz) new potatoes, sliced

  • 300g(10 1/2 oz) onions, sliced

  • 200g(7 oz) button mushrooms

  • 113g(4 oz) soft French cheese, cut into cubes, skin on

  • 150g(5 1/4 oz) soft French cheese, sliced horizontally and then cut into strips

  • 200ml(1/2 + 1/3 cup) white wine

  • 150ml(1/2 cup + 2 tbsp) double cream

  • 2 garlic cloves peeled and minced

  • 30ml(2 tbsp) olive oil

  • 2g(1 tbsp) freshly chopped thyme

  • 6g(2 tbsp) freshly chopped parsley

  • 15ml(1 tbsp) mustard

  • 15ml(1 tbsp) lemon juice

  • Salt and pepper to taste


  • Preheat the oven to 200C/180C Fan/400F.
  • In a large, deep, baking pan place the onions, lardons, garlic and potatoes and stir mix them together.
  • Place the pan into the oven and cook for 25 minutes, or until the potatoes are quite tender, but not fully cooked.
  • As that cooks wrap each chicken breast in two rashers of streaky bacon.
  • Remove the pan from the oven and pour in the wine, cream, mustard and lemon juice. Then give everything a good stir.
  • Add the cubes of cheese as well and sprinkle over the thyme and half of the parsley. Then stir everything again.
  • Put the mushroom in next and give it another stir.
  • Place the wrapped chicken breasts on the top and then put strips of cheese, skin side up, between them.
  • Put the pan back into the oven and cook for between 25 and 35 minutes, until the chicken has reached an internal temperature of 75C/165F, or you know it is fully cooked.
  • Take the pan out of the oven and sprinkle the remaining parsley over the top.

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