Jamie Oliver Chicken In Baked Bread Sauce

If you’re craving comfort food with a twist, the Jamie Oliver Chicken In Baked Bread Sauce is a must-try. This dish wraps tender, juicy chicken thighs in a rich, creamy bread sauce spiked with English mustard and warming spices. What really surprised me was how easy it all came together using just a handful of kitchen staples. The golden, crispy crust is the perfect contrast to the creamy base. (inspired by Jamie Oliver)

Ingredients Needed

For the Sauce:

• 1 onion
• 600ml / 2½ cups whole milk
• 2 teaspoons English mustard
• 4 small bay leaves
• 2 large free-range eggs
• ½ a nutmeg, finely grated
• 2 cloves, finely grated

For the Bread Base:

• 300g / 10½ oz white bread

For the Chicken:

• 4 large free-range chicken thighs (skin-on, bone-in)
• Olive oil
• 2 rashers smoked streaky bacon
• Sea salt & black pepper

How To Make Jamie Oliver Chicken In Baked Bread Sauce

1. Prep the Oven: Start by preheating your oven to 180°C/350°F/gas 4. While that’s heating, you can get going on the sauce.
2. Make the Bread Sauce Base: Peel, halve, and finely slice the onion, then toss it into a 25cm x 30cm roasting tray. Add the milk, mustard, bay leaves, eggs, nutmeg, cloves, and season well with salt and black pepper.
3. Tear the Bread: Slice the crusts off the bread and set them aside. Tear the soft part into chunks and drop them straight into the tray. Use your hands to mix and squish everything together into a thick, rich base. Dunk the crusts into the mix and arrange them around the edge of the tray.
4. Add the Chicken: Rub your chicken thighs with olive oil, salt, and black pepper. Nestle them skin-side up into the bread mixture. Halve the bacon rashers and tuck them between the thighs.
5. Bake to Golden Perfection: Roast in the preheated oven for about 50 minutes, or until the chicken is golden and fully cooked. If the bacon isn’t crispy enough, stick the tray under the grill for a couple of minutes to finish it off.

Why I Love This Recipe

I made this on a chilly Sunday, and it was exactly the kind of cozy, one-tray magic I needed. My family loved the contrast between the creamy bread sauce and the crispy chicken skin. It’s clever because it transforms basic ingredients into something really special and a little bit different.

Recipe Tips

• Use stale bread for better texture—it holds its shape in the sauce.
• No English mustard? Dijon will do in a pinch, just with a milder kick.
• Nestle the chicken well into the sauce so the juices flavor the base.
• Crisp the bacon at the end under a grill if needed.
• Vegetarian version? Swap the chicken for roasted cauliflower steaks.

How To Store This Jamie Oliver Chicken In Baked Bread Sauce

• At Room Temperature:
  Cool slightly, but don’t leave it out for more than 2 hours.
• In the Fridge:
  Let it cool completely, then store in an airtight container for up to 3 days.
• In the Freezer:
  The milk sauce doesn’t freeze well, but if needed, freeze in individual portions and reheat gently.
• Reheating:
  Preheat oven to 180°C/350°F, place in an oven-safe dish, cover with foil and bake for 15–20 minutes. Uncover for the last 5 minutes to crisp the top.

FREQUENTLY ASKED QUESTIONS

• Can I use boneless chicken thighs?
  Totally! Just reduce the cooking time a bit.
• What kind of bread works best?
  White bread is classic, but sourdough or wholemeal can add a rustic touch.
• Is the mustard overpowering?
  Not at all. It adds warmth and depth, not heat.
• Can I make it ahead?
  Yes! Assemble it earlier in the day and bake it when ready.
• Vegetarian swap ideas?
  Cauliflower steaks or thick-cut mushrooms work beautifully.

Nutrition Facts

Serving Size: 1 serving (serves 4)

• Calories: 691
• Total Fat: 32.7g
• Saturated Fat: 10.9g
• Total Carbohydrate: 59.1g
• Dietary Fiber: 4.1g
• Sugars: 14.6g
• Protein: 40.6g

Try More Jamie Oliver Recipes:

• Jamie Oliver Sichuan Pepper Beef Brisket
• Jamie Oliver Georgia Roast Chicken Recipe
• Jamie Oliver Blackened Fish Tacos
• Jamie Oliver Chicken & Mushroom Bake