Tavuklu Patates Tavası (Turkish Chicken and Potato Casserole)
Table of Contents
If you’re looking for a cozy, one-pan Turkish dinner that’s packed with flavor and easy enough for a weeknight, this Tavuklu Patates Tavası (Turkish chicken and potato casserole) is exactly what you need. Tender chicken, soft potatoes, sweet peppers, and a rich tomato-paste sauce come together in one dish, finished off with a quick bake for that golden, oven-roasted flavor. It’s the kind of comforting, homestyle meal you’ll find on tables all across Turkey.
Why You’ll Love This Recipe
- One-pan simplicity – everything cooks together, which means fewer dishes and less cleanup.
- Budget-friendly ingredients – chicken, potatoes, and vegetables you probably already have on hand.
- Big, bold flavor – tomato paste, thyme, and red pepper flakes create a rich, slightly smoky sauce.
- Great for meal prep – it reheats beautifully, so it’s perfect for leftovers or make-ahead lunches.
- Naturally gluten-free – no need for substitutions or special ingredients.
Tools You’ll Need
- A large, deep pan or skillet (oven-safe if you want to skip the transfer step)
- A baking dish (if your pan isn’t oven-safe)
- A sharp knife and cutting board
- A wooden spoon or spatula for stirring
- Measuring spoons
Ingredients & Prep
Here’s everything you’ll need to make Tavuklu Patates Tavası:
- 500 grams chicken, diced
- 3 potatoes, chopped
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 tomatoes, chopped
- 2 red peppers, chopped
- 2 green peppers, chopped
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 tea glass of hot water (roughly ½ cup)
Prep tip: Dice the chicken and chop all your vegetables into similar-sized pieces before you start cooking. Since everything cooks together in one pan, uniform pieces mean everything finishes cooking at the same time.
How to Make Tavuklu Patates Tavası
- Layer the base. In a large pan, add the chopped potatoes, onions, and crushed garlic.
- Add the chicken and vegetables. Add the diced chicken to the pan, then stir in the chopped tomatoes, red peppers, and green peppers.
- Season everything. Add the tomato paste, salt, black pepper, thyme, and red pepper flakes. Mix well so the seasoning coats all the ingredients evenly.
- Simmer. Pour in the hot water and stir to combine. Cover the pan with a lid and cook over low heat for 25–30 minutes, or until the potatoes are tender and the chicken is cooked through.
- Transfer to a baking dish. Once the chicken and vegetables are cooked, move the mixture into a baking dish (skip this step if your pan is oven-safe).
- Bake. Place in a preheated oven at 180°C (350°F) for 15–20 minutes, until the chicken turns golden brown and the vegetables are fully cooked.
- Rest and serve. Remove from the oven and let it cool slightly before serving.
Serve hot, garnished with fresh parsley if desired.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: This dish freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in a covered pan over low heat, or microwave in short intervals, adding a splash of water if the sauce has thickened too much.
Similar Recipes
- Belen Tava Recipe: Slow-Baked Beef or Lamb Tray
- Easy English Cottage Pie Recipe
- Beef Stew with Potatoes (Hearty & Comforting Family Recipe)
- Juicy Roasted Chicken Recipe
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast? Yes. Boneless, skinless chicken thighs work great in this recipe and tend to stay juicier during the longer cooking time.
Can I make this dish spicier? Absolutely — add extra red pepper flakes, or stir in a spoonful of Turkish pepper paste (biber salçası) along with the tomato paste for more heat and depth.
Do I have to bake it, or can I just cook it on the stovetop? The stovetop simmer alone will fully cook the dish. The oven step is optional, but it adds a nice golden color and slightly deeper flavor, so it’s worth the extra 15–20 minutes if you have the time.
What can I serve with Tavuklu Patates Tavası? It’s a complete meal on its own, but crusty bread, a simple cucumber-tomato salad, or a side of rice all pair beautifully with it.
Can I add other vegetables? Yes — carrots, zucchini, or eggplant all work well if you’d like to bulk up the dish or use up what’s in your fridge.
Recipe
Tavuklu Patates Tavası (Turkish Chicken and Potato Casserole)
Ingredients
- 500 g chicken diced
- 3 potatoes chopped
- 1 large onion chopped
- 2 cloves garlic crushed
- 2 tomatoes chopped
- 2 red peppers chopped
- 2 green peppers chopped
- 1 tsp salt
- 2 tbsp olive oil
- 1 tsp black pepper
- 1 tsp thyme
- 1 tsp red pepper flakes
- 1 tbsp tomato paste
- 1 tea glass hot water ~120 ml
Instructions
- In a large pan, add the chopped potatoes, onion, and crushed garlic.
- Add the diced chicken. Stir in the chopped tomatoes, red peppers, and green peppers.
- Add the tomato paste, salt, black pepper, thyme, and red pepper flakes. Mix well to coat everything.
- Pour in the hot water and stir. Cover and cook over low heat for 25-30 minutes, until potatoes are tender and chicken is cooked through.
- Transfer the mixture to a baking dish (skip if your pan is oven-safe).
- Bake at 180°C (350°F) for 15-20 minutes, until the chicken is golden and vegetables are fully cooked.
- Remove from oven, let cool slightly, and garnish with fresh parsley before serving.