Description
Enjoy a comforting meal with these Chicken Mashed Potato Bowls, featuring juicy baked chicken over creamy mashed potatoes, topped with sweet corn, melted cheddar cheese, and fresh green onions. Perfect for any day of the week!
Ingredients
Scale
- 2 large chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 large russet potatoes
- 1/2 cup milk (or more for desired creaminess)
- 4 tablespoons butter
- 1 cup shredded cheddar cheese
- 1 cup corn (canned or frozen)
- 1/2 cup green onions, chopped (for garnish)
- 1/2 cup sour cream (optional, for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken breasts dry with paper towels.
- In a small bowl, mix garlic powder, onion powder, paprika, salt, and pepper.
- Rub olive oil over the chicken breasts and sprinkle the seasoning mix on both sides.
- Place the chicken on a parchment-lined baking sheet.
- Bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C). Let rest for 5 minutes before slicing.
- Peel and cut the russet potatoes into 1-2 inch chunks.
- Place potatoes in a large pot, cover with cold water, and add a pinch of salt.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
- Drain the potatoes and return them to the pot.
- Add butter and milk, then mash until creamy. Season with salt and pepper, and stir in half of the cheddar cheese.
- If using frozen corn, cook according to package instructions. If using canned corn, drain and rinse.
- Heat corn in a small saucepan over medium heat for 5-7 minutes, seasoning with salt and pepper.
- Spoon mashed potatoes into bowls.
- Slice the baked chicken and place on top of the potatoes.
- Add a scoop of warmed corn on the side.
- Sprinkle remaining cheddar cheese over the chicken and corn.
- Garnish with chopped green onions and add sour cream if desired.
Notes
- For extra creaminess in the mashed potatoes, adjust the amount of milk to your preference.
- This recipe is great for meal prep; store leftovers in airtight containers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes