Description
Chicken Mashed Potato Bowls offer a hearty and comforting meal perfect for family dinners. This dish features juicy oven-baked seasoned chicken breasts served atop creamy mashed russet potatoes, complemented by sweet corn and melted cheddar cheese. Finished with a dollop of sour cream and fresh green onions, it’s an easy-to-make, satisfying bowl that everyone will love.
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
- Salt and pepper to taste
Toppings and Sides
- 1 cup shredded cheddar cheese
- 1 cup corn (canned or frozen)
- Chopped green onions for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
- Season Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine garlic powder, onion powder, paprika, salt, and pepper, then rub this seasoning mixture all over the chicken breasts thoroughly.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes on each side, until they develop a golden brown crust.
- Bake Chicken: Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the internal temperature of the chicken reaches 165°F (75°C).
- Rest Chicken: Remove the chicken from the oven and let it rest for 5 minutes before slicing to retain its juices.
- Cook Potatoes: Peel and cut the russet potatoes into evenly sized chunks. Place them in a large pot, cover with cold water, add a pinch of salt, then bring to a boil over high heat. Reduce heat to medium and simmer for 15-20 minutes until the potatoes are fork-tender.
- Mash Potatoes: Drain the potatoes and return them to the pot. Add butter and milk, and mash to your desired consistency. Season with salt and pepper. Mix in sour cream for extra creaminess if desired.
- Prepare Corn: If using frozen corn, cook according to package instructions. If canned, drain and rinse. Heat the corn in a small saucepan over medium heat until warmed through, seasoning with salt and pepper.
- Assemble Bowls: Spoon a generous portion of mashed potatoes into each bowl. Slice the rested chicken and place it on top of the mashed potatoes.
- Add Corn and Cheese: Add a scoop of warmed corn beside the chicken. Sprinkle shredded cheddar cheese over the chicken and potatoes, and optionally microwave for a few seconds to melt the cheese.
- Garnish and Serve: Top each bowl with a dollop of sour cream and garnish with chopped green onions before serving.
Notes
- Use an instant-read thermometer to ensure chicken is cooked safely and perfectly juiced at 165°F.
- Adjust milk quantity in mashed potatoes to achieve preferred creaminess.
- Optionally use heavy cream instead of milk for richer mashed potatoes.
- For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning mix.
- Make this dish ahead by preparing chicken and mashed potatoes separately, assembling just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
