Description
This hearty Chicken Mashed Potato Bowl features tender sautéed chicken breasts served atop creamy garlic mashed Yukon gold potatoes, complemented by a flavorful pan sauce made from chicken broth deglazed in the skillet. Perfect for a comforting and balanced meal, this recipe combines simple ingredients with straightforward steps to deliver a satisfying dinner for four.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp extra virgin olive oil
- 2 tsp poultry seasoning
- Salt and pepper to taste
- 1 cup low-sodium chicken broth (divided)
Mash
- 4 medium Yukon gold potatoes (about 2 lbs)
- 4 cloves fresh garlic, minced
- 4 tbsp butter
- Salt and pepper to taste
To Serve
- Steamed vegetables or fresh herbs for garnish (optional)
Instructions
- Prepare the Potatoes: Peel and chop the Yukon gold potatoes into even pieces to ensure uniform cooking. Rinse them under cold water to remove excess starch, then place in a pot of salted water and boil until fork-tender, about 15-20 minutes.
- Sauté the Chicken: While the potatoes are cooking, heat the olive oil in a skillet over medium heat. Season the chicken breasts evenly with poultry seasoning, salt, and pepper. Add the chicken to the skillet and cook for 6-7 minutes on each side until golden brown and cooked through.
- Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Add the butter, minced garlic, and half a cup of the chicken broth. Mash together until smooth and creamy. Season with salt and pepper to taste.
- Make the Sauce: Using the same skillet where the chicken was cooked, pour in the remaining half cup of chicken broth to deglaze the pan. Scrape up any browned bits and simmer the liquid until it slightly thickens, creating a flavorful pan sauce.
- Assemble the Bowls: Scoop the creamy mashed potatoes into serving bowls. Slice the cooked chicken breasts and place them on top. Drizzle with the pan sauce and garnish with steamed vegetables or fresh herbs if desired. Serve hot and enjoy.
Notes
- For extra flavor, simmer the mashed potatoes with minced garlic in the butter before mashing.
- Chicken breasts can be pounded to even thickness for more uniform cooking.
- Use low-sodium chicken broth to control saltiness in the dish.
- Steamed green beans, peas, or roasted carrots make excellent vegetable garnishes.
- Leftover mashed potatoes and chicken can be stored in airtight containers in the refrigerator for up to 3 days.
