This is my Lady Godivas Dauphinoise recipe, it combines two of my favourite comfort dishes; lady godivas chicken (a family recipe) and dauphinoise potatoes. If I've had a rough day, this is my go-to. It's like a hug in a bowl, I really hope you enjoy it.
This is a brilliant cream of chicken soup recipe. It's super creamy, full of flavour, and great served as is. No need for any sides!
If you're looking for more creamy recipes, then check out my cheesy baked chicken with cream of chicken soup recipe, chicken gorgonzola, or Nixon's chicken recipe!
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Why I Love This Recipe (and why you will too!)
Comforting: this is the ultimate comfort food. We're combining two dishes that in themselves are fantastic comfort dishes. It's creamy, soft, with a slight bite from the broccoli, and it's topped with baked cheese.
Simple: you'll need two pans for this lady Godivas dauphinoise; one for the lady Godiva element of the dish and one to make the dauphinoise element of the dish. There are no difficult techniques or cooking steps to this dish, it's just very easy.
Leftovers: I love the leftovers from this dish. It makes 4-6 portions and so when Henry and I make it, we then always save 2-4 portions for the next day or freeze them!
Ingredients and Substitutions
Cream: we're using single or light cream for the dauphinoise potatoes. A lot of recipes call for double or full fat cream but I don't think it's necessary as the dish is quite rich already. But you go for whatever you fancy!
Garlic: we're grating fresh garlic cloves into the dauphinoise sauce for extra flavour. If you don't have fresh garlic, you can use garlic granules or powder...I'd recommend using ½ tsp.
Paprika: this is to add a subtle spice element to our dauphinoise. You can't taste the paprika, it just acts as a seasoning. If you don't have paprika, you could use cayenne.
Potatoes: maris piper or Yukon are great for this recipe.
Chicken: I'm using boneless and skinless chicken thighs. You can totally use chicken breast if you like, I just think chicken thighs are more flavourful and juicy!
Curry powder: this is just a generic mild Indian curry powder. If you don't have that available, then I'd recommend using a combination of ground cumin, ground paprika, and garam masala.
Broccoli: this adds freshness and a slight bite. If you don't like broccoli or you're looking for a different green vegetable, you could use peas or courgettes/zuchhinis.
Cream of chicken soup: if you want to make your own cream of chicken soup from scratch, go for it. But I just use Campbells cream of chicken soup.
Mayonnaise: this adds flavour and extra creaminess to our dish. You could alternatively use creme fraiche.
Parmesan cheese: we're topping our comforting dish with parmesan cheese. You could alternatively use cheddar cheese or pecorino if you'd like!
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Step by Step Instructions with Photos
Step 1: Place a large pan on medium heat and add in the cream, grated garlic, paprika, and big pinch of salt and grind of black pepper. Stir to combine, then add in the sliced potato. Bring to a gentle boil, then reduce the heat and leave to simmer for 15 minutes, stirring occasionally to avoid the base from catching. After 15 minutes, turn the heat off.
Step 2: In a large oven-proof pan, drizzle with vegetable oil, then add in the chicken with 1 teaspoon curry powder and a pinch of salt. Fry for 5-10 minutes to sear the chicken.
Step 3: Next up, add in the broccoli and cook for another 5 minutes, stirring frequently.
Step 4: Preheat the oven to 190c fan / 410 F. Once your broccoli has softened slightly, add in the cream of chicken soup, mayonnaise, 1 teaspoon curry powder, season with salt and pepper. Stir to combine and then flatten the surface.
Step 5: Transfer the dauphinoise potatoes to your chicken dish and spread it out across the top of the chicken in an even layer. Grate the parmesan cheese over the potatoes, then bake in the oven for 20-30 minutes until golden and bubbling.
Step 6: Once the lady Godivas dauphinoise is golden, remove from the oven, serve up and enjoy!
What To Do with Leftovers
Storage: Once the cream of chicken soup dish has cooled, transfer into airtight containers or Tupperware and store in the fridge for up to 3 days.
Freezing: Once again, leave to cool, then place in airtight containers (don't forget to label with date and contents) and store in the freezer for up to 3 months. When you're ready to eat, leave in the fridge to thaw/defrost overnight before reheating.
Reheating: Leave the lid ajar and place in the microwave for a few minutes until piping hot.
FAQs
I love serving this dish as is, but serving with a side salad, bean salad or peas would be great.
You can, but the flavour will differ (obviously!!). Swap out the parmesan for a veggie version, substitute the chicken with portobello mushrooms (chopped) or extra firm tofu seasoned with paprika. Finally, swap out the cream of chicken soup with cream of mushroom soup!
For sure. Some of my go-tos are green peas, chopped courgette/zucchini, or kale.
More Recipes You Might Enjoy!
If you tried this Lady Godivas Dauphinoise or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Lady Godivas Dauphinoise
Ingredients
For the dauphinoise
- 600 ml single cream
- 3 garlic cloves minced
- ½ teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 4 large potatoes maris piper or Yukon, sliced into thin discs
For the lady godiva
- 500 g chicken thigh sliced into bitesize pieces
- 2 teaspoon curry powder
- 1 broccoli chopped into bitesized pieces
- 600 g cream of chicken soup
- 3 tablespoon mayonnaise
For garnish
- 50 g parmesan grated
Instructions
- Place a large pan on medium heat and add in the cream, grated garlic, paprika, and big pinch of salt and grind of black pepper. Stir to combine, then add in the sliced potato. Bring to a gentle boil, then reduce the heat and leave to simmer for 15 minutes, stirring occasionally to avoid the base from catching. After 15 minutes, turn the heat off.
- Meanwhile, in a large oven-proof pan, drizzle with vegetable oil, then add in the chicken with 1 teaspoon of curry powder and a pinch of sea salt. Fry for 5-10 minutes to sear the chicken.
- Next up, add in the broccoli and cook for another 5 minutes, stirring frequently.
- Preheat the oven to 190c fan / 410 F. Once your broccoli has softened slightly, add in the cream of chicken soup, mayonnaise, 1 teaspoon curry powder, season with salt and pepper. Stir to combine and then flatten the surface.
- Transfer the dauphinoise potatoes to your chicken dish and spread it out across the top of the chicken in an even layer. Grate the parmesan cheese over the potatoes, then bake in the oven for 20-30 minutes until golden and bubbling.
- Once the lady Godivas dauphinoise is golden, remove from the oven, serve up and enjoy!
Zahra
Made it today. It was delicious thank you 😊
Emily Roz
So glad you loved it, Zahra <3