This slimming friendly Chicken Tartiflette recipe has all the authentic flavours without the hefty calories and Points – perfect for chilly evenings!
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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
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 or triple check all of your ingredients if you’re cooking for people with allergies.
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!
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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!
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.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
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.
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.
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.
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.
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.
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.
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.
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:
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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This slimming friendly Chicken Tartiflette recipe has all the authentic flavours without the hefty calories and Points - perfect for chilly evenings!
- KCals 488
- Carbs 49G
- 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.
- 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.
- Spray a frying pan with low calorie cooking spray and add the gammon and chicken. Gently saute the meat until it has coloured. Pour in the water, stock cube, mustard powder and 1tsp of garlic granules then add the leek and mushrooms.
- 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.
- 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.
- 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.
- 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!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
We agreed with Slimming World to remove their trademarked terms from our website
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See what others have to say
Nic WTuesday 9th March 2021
Hi.. Could I make thos with leftover roast chicken? If so, at what point could I add the chicken?
SharonFriday 12th March 2021
Hi Nic, this should work well using leftover roast chicken. Remove any skin and cut the chicken into small pieces or thin shreds. Add it to the pan with the spinach in step 4 then proceed with the rest of the steps. Make sure that you cook for the full 30 minutes stated in step 7, so that the cooked leftover chicken reheats thoroughly and is piping hot.
If using leftover cooked chicken, you should only reheat it once, until piping hot, so this dish will need to be eaten straight away. You shouldn’t keep it and reheat again. Hope this helps, enjoy the recipe.
SueMonday 23rd November 2020
What can I put in place of mushrooms please?
HollyTuesday 24th November 2020
Hi Sue, you could try substituting the mushrooms for sliced peppers, green beans or courgette. Hope that helps!
KimberleyWednesday 19th August 2020
I want to try this but I can’t stand quark, what could I use instead? I tend to use skyr but I have no idea if it would work for this ?
SharonThursday 20th August 2020
Hi Kimberley, we haven’t tried this recipe with skyr, but it should work well. Thanks for getting in touch and hope you enjoy the Chicken Tartiflette.
Sash EastonFriday 12th June 2020
I absolutely love this recipe! So tasty and creamy it makes me feel like I’m eating something naughty!
SharonFriday 12th June 2020
Hi Sash, we’re so pleased to hear that you love this recipe, thanks for letting us know!
Linda ReillyMonday 4th May 2020
Love this. There are only two of us so, I make the full quantity of this and have half of it as per the recipe with the potato topping, and then have the other half with spaghetti another night. Highly recommended.
KayMonday 4th May 2020
Hi Linda, so so glad you enjoyed it!
BundinkiTuesday 4th February 2020
Hi I use smoked turkey bacon, lower in fat and great for those of us that don’t eat pork !
Steve CowderoyTuesday 12th May 2020
Hi Bundinki, thanks for getting in touch with us with your great tip.
MaggieTuesday 21st January 2020
Absolutely blooming delicious sauce is a bit runny but does not detract from taste.
Sharon FitzpatrickThursday 21st May 2020
Hi Maggie, we’re so pleased to hear that you thought this was delicious. You could always thicken the sauce with a little cornflour and water if you find it too runny for your taste.Thanks for letting us know how much you enjoyed this dish.
Johnny CullenThursday 16th January 2020
Looks nice, definitiely one for the colder weather we have at the moment.
Tartiflette isn’t a traditional dish, though you’d think it was, it was invented as part of a marketing campaign for reblochon cheese in the 1980’s!
Holly LevellTuesday 2nd June 2020
Hi Johnny, we hope you enjoyed the Chick Tartiflette. Thanks for that fact about this recipe very interesting to know!
Emma HWednesday 2nd October 2019
I always use lighter spreadable cheese (own brand stuff usually) always tastes lovely and it is my husbands favourite dish so have to make it at least once every 2 weeks! I get shredded ham hock and add that with the chicken. To make it less watery I just reduce the amount of stock I use by 50ml or so. Once the cheese melts it’s usually enough liquid in the pot. If you put too much in it always bubbles over the top of the dish when it’s in the oven! Thanks for this recipe PON – super lovely and great for the autumn nights ahead
Sharon FitzpatrickThursday 21st May 2020
Hi Emma, thanks for your lovely comment and feedback about the Chicken Tartiflette, we’re so pleased you enjoyed it.
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 ????
Emma TThursday 19th September 2019
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 ????
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?
Emma TMonday 23rd September 2019
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!
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!
Emma TMonday 23rd September 2019
So glad you enjoyed it!
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!
Emma TWednesday 25th September 2019
Ahhhh thanks, Harriet! So glad you enjoyed it! ????
KerryannSunday 21st July 2019
Can I ask will you be doing another recipe book with this and the new recipe as I have all your books so far ?? I think you are brilliant people x
Emma TWednesday 25th September 2019
All the details on our new cookbook can be found here:
TraceyFriday 19th July 2019
Is it possible to freeze this?
Sharon FitzpatrickWednesday 6th May 2020
Hi Tracey, yes, this recipe can be frozen. Freeze it as soon as it is cold enough, in a freezer proof container or bag with the date and what’s in the container or bag. Hope this helps and thanks for getting in touch.
maria landersThursday 11th July 2019
I am confused by adding 200ml water and fry light ? How does this saute the chicken and bacon ? Do I need to boil all the water away ?
HollyWednesday 1st July 2020
Hi Maria, I have tweaked this method slightly for step 3: Spray a frying pan with low calorie cooking spray and add the gammon and chicken. Gently saute the meat until it has coloured. Pour in the water, stock cube, mustard powder and 1tsp of garlic granules then add the leek and mushrooms. Hope that helps!
Sue WhittakerSunday 26th May 2019
Got the email this morning just had to make it
Will be a firm favourite it was delicious
I love your recipes
Got the book ordered the planner
Thank you ,
CateSaturday 25th May 2019
Glad you enjoyed it! The water content of the chicken and vegetables will vary, so adjust to what works best for you 🙂
AlisonWednesday 15th May 2019
Would Philadelphia work instead of quark or from age frais ?
CateSaturday 25th May 2019
Yes it would! 🙂
Janice JacksonTuesday 19th March 2019
This recipe is for four, can I reduce the ingredients by half, if I want to make it for two and still have the same calorie count. I don’t want to freeze it.
CateMonday 8th April 2019
Yes you can! If you scroll to the recipe card where it shows the servings, you can change the number from 4 to 2 and it will recalculate all the quantities for you. 🙂
Anne-Marie HodgkinsMonday 18th February 2019
I don’t like the taste of quark, what can I use instead please
SaraTuesday 5th February 2019
Hi there. I couldn’t find the seriously strong lighter so I got laughing cow will that be ok?
spenrexTuesday 29th January 2019
when do you add the water
Heather LindseySunday 6th January 2019
Just made this for tea.. OMG it’s gorgeous and does not taste like diet food !!! … it’s rich, and indulgent proper winter comfort food. Well done pinch of nom I salute you xxx
Clare MossWednesday 21st November 2018
Just made this and it’s incredible! Do you think it would be safe to freeze?
MaryWednesday 7th November 2018
Hi, is the spreadable cheese a cream cheese like Philadephia light? The recipe says stir in the mature cheese spread so wondering what they this is.
ChristineTuesday 6th November 2018
Hi – love your recipes they are so tasty. I can never get quark to work for me it always splits no matter what I do. Do you think fromage frais or something else would work for this dish? Thanks!
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