Description
Chicken Mashed Potato Bowls combine tender oven-baked seasoned chicken breasts with creamy mashed potatoes, topped with warm corn, shredded cheddar, and sour cream for a comforting, family-friendly dinner. This wholesome dish balances protein, starch, and veggies, perfect for a cozy meal any night of the week.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Mashed Potatoes
- 4 large russet potatoes
- 1/2 cup milk (or more for desired creaminess)
- 4 tablespoons butter
- 1/2 cup sour cream (optional for creaminess)
- Salt and pepper to taste
Toppings
- 1 cup shredded cheddar cheese
- 1 cup corn (canned or frozen)
- Chopped green onions for garnish
- Dollop of sour cream (optional)
Instructions
- Preheat and prepare chicken: Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels.
- Season chicken: Combine garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Rub this seasoning mixture evenly all over the chicken breasts.
- Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear each chicken breast for 4-5 minutes per side until golden brown.
- Bake chicken: Transfer the skillet to the preheated oven. Bake the chicken for 20-25 minutes until the internal temperature reaches 165°F (75°C).
- Rest and slice chicken: Remove chicken from the oven and allow it to rest for 5 minutes before slicing into strips.
- Cook potatoes: Peel and cut russet potatoes into even chunks. Place in a large pot and cover with cold water, adding a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
- Mash potatoes: Drain potatoes well and return to the pot. Add butter and milk, mashing until creamy. Season with salt and pepper and stir in sour cream if desired for added creaminess.
- Prepare corn: If using frozen corn, cook according to package instructions. If canned, drain and rinse the corn. Warm corn in a small saucepan over medium heat, seasoning with salt and pepper.
- Assemble bowls: Spoon a generous portion of mashed potatoes into each bowl. Top with sliced chicken breasts, a scoop of warm corn, and sprinkle shredded cheddar cheese on top.
- Melt cheese and garnish: Optionally microwave bowls for a few seconds to melt the cheese. Finish with a dollop of sour cream and garnish with chopped green onions before serving.
Notes
- You can substitute milk with cream or a plant-based milk for dietary preferences.
- For extra flavor, add chives or crispy bacon bits as garnish.
- If you don’t have an oven-safe skillet, sear chicken in a regular pan and transfer the chicken to a baking dish for the oven step.
- For a lower-fat option, reduce butter or use a light sour cream.
- Use fresh corn kernels for a sweeter, fresher topping.
