Description
Chicken Mashed Potato Bowls combine juicy, oven-baked seasoned chicken breasts with creamy mashed potatoes and warm corn, all topped with melted cheddar cheese and sour cream. This comforting, hearty dish is perfect for satisfying family dinners and easy to prepare in under an hour.
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
- Salt and pepper to taste
- 1/2 cup sour cream (optional for mixing)
Additional Toppings
- 1 cup shredded cheddar cheese
- 1 cup corn (canned or frozen)
- 1/2 cup sour cream (for topping)
- Chopped green onions for garnish
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the chicken.
- Prepare the chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Rub this seasoning mixture evenly over the chicken breasts.
- Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the seasoned chicken breasts in the skillet and sear for 4-5 minutes on each side until golden brown to lock in flavor.
- Bake the chicken: Transfer the skillet with chicken to the preheated oven. Bake for 20-25 minutes or until the internal temperature reaches 165°F (75°C) to ensure doneness. Remove and let the chicken rest for 5 minutes before slicing.
- Prepare the potatoes: Peel and cut russet potatoes into evenly sized chunks. Place them into a large pot, cover with cold water, add a pinch of salt, and bring to a boil over high heat. Reduce heat to medium and simmer for 15-20 minutes until potatoes are fork-tender.
- Mash the potatoes: Drain the cooked potatoes and return them to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste, and mix in sour cream if desired for extra creaminess.
- Heat the corn: If using frozen corn, cook according to package instructions. If canned, drain and rinse the corn. Warm it in a small saucepan over medium heat, seasoning with salt and pepper.
- Assemble the bowls: Spoon a generous portion of mashed potatoes into each serving bowl. Top with sliced chicken breasts, add a scoop of warmed corn on the side, and sprinkle shredded cheddar cheese over the top. Optionally, microwave briefly to melt the cheese.
- Garnish and serve: Add a dollop of sour cream on top and garnish with chopped green onions before serving. Enjoy your comforting chicken mashed potato bowls fresh and warm.
Notes
- Use an instant-read thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (75°C).
- For extra flavor, you can add herbs such as thyme or rosemary to the seasoning mix.
- Adjust milk quantity in mashed potatoes to achieve your preferred creaminess.
- Microwaving the assembled bowls with cheese for 15-20 seconds helps melt the cheese evenly.
- You can substitute cheddar cheese with any cheese of your choice like mozzarella or Monterey Jack.
- Leftover chicken and mashed potatoes can be refrigerated for up to 3 days and reheated before serving.
