Description
Chicken Mashed Potato Bowls combine tender, oven-baked seasoned chicken breasts with creamy mashed potatoes, cheesy corn, and fresh green onion garnish for a comforting and family-friendly dinner.
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
Corn and Toppings
- 1 cup corn (canned or frozen)
- 1 cup shredded cheddar cheese
- Chopped green onions for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
- Prepare Chicken: Pat the chicken breasts dry with paper towels to ensure even seasoning and browning.
- Season Chicken: In a small bowl, mix garlic powder, onion powder, paprika, salt, and pepper, then rub the seasoning mixture all over the chicken breasts.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown to lock flavors and create a crust.
- Bake Chicken: Transfer the skillet to the preheated oven and bake for 20-25 minutes until internal temperature reaches 165°F (75°C) ensuring it is cooked through.
- Rest Chicken: Remove the skillet from the oven and let the chicken rest for 5 minutes before slicing to retain juices.
- Prepare Potatoes: Peel and cut potatoes into evenly sized chunks for uniform cooking.
- Boil Potatoes: Place potato chunks in a large pot, cover with cold water, add a pinch of salt, bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until fork-tender.
- Mash Potatoes: Drain the potatoes and return them to the pot. Add butter and milk, then mash until desired consistency is reached. Season with salt and pepper, and mix in sour cream for extra creaminess.
- Prepare Corn: If using frozen corn, cook according to package instructions; if canned, drain and rinse, then heat in a saucepan over medium heat adding salt and pepper.
- Assemble Bowls: Spoon mashed potatoes into each bowl.
- Slice Chicken and Add: Slice the rested chicken breasts and place on top of potatoes.
- Add Corn: Place a scoop of warmed corn beside the chicken.
- Top with Cheese: Sprinkle shredded cheddar cheese over the chicken and potatoes; optionally microwave briefly to melt the cheese.
- Garnish and Serve: Add a dollop of sour cream and garnish with chopped green onions before serving.
Notes
- Use fresh or frozen corn depending on availability; adjust cooking accordingly.
- Sour cream can be mixed into the mashed potatoes or added as a topping for extra creaminess.
- Microwaving with cheese is optional but enhances flavor and texture.
- Resting the chicken after baking helps keep it juicy.
- Adjust seasoning salt and pepper to taste during different steps.
