Chicken Tartiflette

  • 10MINS
  • 45MINS
  • 488KCAL

This slimming friendly Chicken Tartiflette recipe has all the authentic flavours without the hefty calories and Points – perfect for chilly evenings!

Easy Peasy Chicken Tartiflette pinchofnom.com
4

NutritionPer Serving

  • Calories488
  • Carbs49g
  • Protein38g
  • Fat12g
  • Saturates6g
  • Sugars7g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

This slimming friendly Chicken Tartiflette has all of the authentic flavours without the hefty amount of calories and Points – perfect for a chilly evening!

Our Chicken Tartiflette recipe is inspired by the French dish traditionally served to skiers after a long day on the slopes.  A mix of baked cheese, potatoes, onion and bacon, this apres-ski dish is usually really high in fat and calories.

We’ve made a few changes to make a dish that has all of the delicious flavours that you’d expect but has the added benefit of being slimming friendly.

We added chicken, mushrooms and spinach to our Chicken Tartiflette to turn this dish into a full meal  – it’s like a big cheesy hug on a plate!

What diets is this Chicken Tartiflette suitable for?

This Chicken Tartiflette recipe can be made dairy free as long as you swap out the following ingredients for dairy free versions; 

  • Lighter spreadable cheese
  • Reduced fat mature cheddar
  • Quark

It can also be made gluten free by swapping out the following ingredients for gluten free alternatives;

  • Chicken stock cube

Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chicken Tartiflette recipe?

  • You need to count 11 Points per portion of this Chicken Tartiflette recipe if you’re on WW Green. 
  • You need to count 10 Points per portion of this Chicken Tartiflette recipe if you’re on WW Blue.
  • You need to count 6 Points per portion of this Chicken Tartiflette recipe if you’re on WW Purple.

Do you need any special ingredients to make Chicken Tartiflette?

Chicken Tartiflette is a pretty simple recipe to make and you only need a few kitchen basics!

This post contains affiliate links: what this means

You can make this Chicken Tartiflette by using just one pan, if you have one that’s suitable for hob and oven use. This cast iron frying pan would be spot on for the job, and you can pick one up on Amazon!

To make your cheese go further, a good grater is a fantastic investment. This Grater that is available on Amazon is an excellent choice.

How many calories are in this Chicken Tartiflette?

There are 488 calories per portion in this Chicken Tartiflette, which means it falls into our Weekly Indulgence category. 

You could easily cut the portion size in half, and serve it with an accompaniment to cut the amount of calories down!

This Chicken Tartiflette is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Instructions

Step 1

Preheat the oven to 220°C. Cut the potatoes into small cubes and put into a pan of water to boil on the hob. The potatoes will need to cook through but be careful not to over cook them, they still need to hold their shape well.

Step 2

Wash the leek and thinly slice. Include the whole leek, green and white parts. Slice the mushrooms. Trim any visible fat from the gammon or bacon and cut into pieces and cut the chicken into small chunks.

Step 3

Add the gammon, chicken, water, stock cube and mustard powder to the frying pan and spray with low calorie cooking spray. Also add 1 tsp of the garlic granules. Gently saute the meat until it has coloured and then add the leek and mushrooms.

Step 4

Once the leeks and mushrooms have softened add the spinach and stir until it is lightly wilted. Then take the pan off the heat and gently stir in the light mature cheese spread to create the cheese sauce.

Step 5

Make a well in the centre of the mixture and add the quark. Very gently stir working from the centre out until fully combined. It may sound odd, but this will prevent the quark from splitting! Season with salt and pepper to taste.
If you need to, now transfer the the mix into an oven proof dish. Grate the cheese and sprinkle half onto the top of the mix.

Step 6

Drain the potato cubes and arrange onto the top of the dish. Spray with low calorie cooking spray and sprinkle 1 tsp of garlic granules over the top.

Step 7

Place into the middle of the preheated oven for 15 minutes. Then sprinkle the other half of the grated cheese on top of the potatoes, and cook for a furrther 15 minutes. Remove from the oven and serve!

What could I serve with this Chicken Tartiflette?

We love this Chicken Tartiflette served with any of the following tasty accompaniments:

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How do you know when Chicken Tartiflette is cooked?

You should bake your Chicken Tartiflette in the oven for around 30 minutes (topping with cheese for the final 15 minutes), until the cheese is golden.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Chicken Tartiflette in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Chicken Tartiflette in the fridge for approximately 3 days or so. 

Can I freeze Chicken Tartiflette?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! 

How do I reheat Chicken Tartiflette?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

To get the best result after freezing, we recommend microwaving the Chicken Tartiflette and then transfer into an oven proof dish. Pop into a hot oven and the top will get nice and crispy again!

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Chicken Tartiflette

This slimming friendly Chicken Tartiflette recipe has all the authentic flavours without the hefty calories and Points - perfect for chilly evenings!
  • Prep Time
    10 MINS
  • Cook Time
    45 MINS
  • KCals 488
  • Carbs 49G
WW Points
  • 11 Green
  • 10 Blue
  • 6 Purple

Ingredients

  • 300 g chicken breasts
  • 110 g lighter spreadable cheese we used 'Seriously Strong Lighter Cheese Spread'
  • 80 g reduced fat mature cheddar
  • 60 g fresh spinach
  • 2 tsp garlic granules
  • 1 tsp mustard powder
  • 1 chicken stock cube
  • 200 ml water
  • 650 g potatoes washed, no need to peel
  • 100 g quark
  • 450 g mushrooms
  • 150 g leek or onion
  • 200 g smoked gammon steak or smoked bacon
  • low calorie cooking spray
  • sea salt to taste
  • freshly ground black pepper to taste

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

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Instructions

  1. Preheat the oven to 220°C. Cut the potatoes into small cubes and put into a pan of water to boil on the hob. The potatoes will need to cook through but be careful not to over cook them, they still need to hold their shape well.
  2. Wash the leek and thinly slice. Include the whole leek, green and white parts. Slice the mushrooms. Trim any visible fat from the gammon or bacon and cut into pieces and cut the chicken into small chunks.
  3. Add the gammon, chicken, water, stock cube and mustard powder to the frying pan and spray with low calorie cooking spray. Also add 1 tsp of the garlic granules. Gently saute the meat until it has coloured and then add the leek and mushrooms.
  4. Once the leeks and mushrooms have softened add the spinach and stir until it is lightly wilted. Then take the pan off the heat and gently stir in the light mature cheese spread to create the cheese sauce.
  5. Make a well in the centre of the mixture and add the quark. Very gently stir working from the centre out until fully combined. It may sound odd, but this will prevent the quark from splitting! Season with salt and pepper to taste.
  6. If you need to, now transfer the the mix into an oven proof dish. Grate the cheese and sprinkle half onto the top of the mix.
  7. Drain the potato cubes and arrange onto the top of the dish. Spray with low calorie cooking spray and sprinkle 1 tsp of garlic granules over the top.
  8. Place into the middle of the preheated oven for 15 minutes. Then sprinkle the other half of the grated cheese on top of the potatoes, and cook for a furrther 15 minutes. Remove from the oven and serve!

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23 comments

See what others have to say

EmmaMonday 16th September 2019

Do you have any ideas on what I could substitute bacon/gammon with, my husband doesn’t eat pork ????

Thank you, I’m gonna attempt it, would love another take

Awesome as always ????

Reply

    Emma TThursday 19th September 2019

    Hi Emma,

    You can just leave it out if it’s not to your taste – you might need a little extra seasoning and could replace with some extra chicken ????

    Reply

Rachel GreavesMonday 12th August 2019

Love this recipe but it always come out very watery, is there anything I can do to end up with less water or a thicker sauce please?

Reply

    Emma TMonday 23rd September 2019

    Hi Rachel,

    It sounds like the sauce might be splitting. Be sure to cook it very gently. You could always add a little cornflour to thicken the sauce (mix it with a bit of water before stirring into the sauce, and cook gently for a few minutes)

    Hope that helps!

    Reply

GemTuesday 6th August 2019

Absolutely gorgeous tasting meal. Mine was a bit runny, not sure if that’s right. But so so tasty. Thank u PON!

Reply

    Emma TMonday 23rd September 2019

    So glad you enjoyed it!

    Reply

Harriet FoxTuesday 23rd July 2019

Have just made this for myself and my husband…. he hasn’t stopped raving about it…. seriously scrummy! We added green beans for colour!
Thank you so much for the ideas! Will be serving this up at my next dinner party!!! Diet food???? You’d never know!

Reply

    Emma TWednesday 25th September 2019

    Ahhhh thanks, Harriet! So glad you enjoyed it! ????

    Reply

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