Chicken Mashed Potato Bowls Recipe

Chicken mashed potato bowls are the ultimate comfort food, combining layers of creamy mashed potatoes, crispy chicken, savory gravy, and tender corn. This hearty dish is perfect for a cozy dinner, offering a satisfying blend of flavors and textures. Whether you’re cooking for a family meal or just craving something indulgent, these chicken mashed potato bowls will hit the spot.

Step-by-Step Cooking Instructions

Step 1: Prepare the Mashed Potatoes

1. Boil the Potatoes: Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15-20 minutes.
2. Mash the Potatoes: Drain the potatoes and return them to the pot. Add the butter, milk, and sour cream (if using), and mash until smooth and creamy. Season with salt and pepper to taste. If needed, add more milk to reach your desired consistency. Set aside.

Step 2: Cook the Chicken

1. Prepare the Breading Stations: Set up three shallow bowls—one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
2. Bread the Chicken: Dredge the chicken pieces first in the flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture. Ensure each piece is fully covered.
3. Fry the Chicken: Heat oil in a large skillet over medium-high heat. Once hot, add the breaded chicken pieces in batches, frying until golden brown and cooked through, about 3-4 minutes per side. Remove the chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.

Step 3: Make the Gravy

1. Create a Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until it turns golden brown.
2. Add the Broth: Gradually whisk in the chicken broth, ensuring no lumps form. Add the onion powder, garlic powder, thyme (if using), and season with salt and pepper.
3. Simmer: Bring the gravy to a simmer and cook for 5-7 minutes, stirring occasionally, until it thickens to your liking. Adjust seasoning as needed. Remove from heat and set aside.

Step 4: Prepare the Corn

1. Cook the Corn: In a small saucepan, melt the butter over medium heat. Add the corn and cook for 3-4 minutes, stirring occasionally, until heated through.
2. Season: Season the corn with salt and pepper to taste.

Step 5: Assemble the Bowls

1. Layer the Mashed Potatoes: Divide the mashed potatoes among serving bowls, creating a smooth base.
2. Add the Chicken: Top the mashed potatoes with a generous portion of the crispy chicken pieces.
3. Add the Corn: Spoon the cooked corn over the chicken.
4. Drizzle with Gravy: Pour a ladleful of gravy over the chicken and corn, ensuring everything is well-coated.
5. Optional Toppings: If desired, sprinkle shredded cheddar cheese over the top and garnish with chopped parsley.

Serving Suggestions

Pairing Ideas

• Steamed Vegetables: Serve these bowls with a side of steamed green beans or broccoli for a complete meal.
• Fresh Salad: A crisp, green salad with a light vinaigrette balances the richness of the bowls.
• Dinner Rolls: Soft, buttery dinner rolls are perfect for soaking up any extra gravy.

Variations to Try

• Buffalo Chicken Bowls: Toss the crispy chicken in buffalo sauce before adding it to the bowls for a spicy twist.
• BBQ Chicken Bowls: Substitute the gravy with your favorite barbecue sauce for a sweet and tangy flavor profile.
• Vegetarian Version: Replace the chicken with crispy tofu or roasted chickpeas, and use vegetable broth for the gravy.

Tips for Success

Perfecting the Mashed Potatoes

• Use the Right Potatoes: Russet potatoes are ideal for mashed potatoes due to their high starch content, which creates a fluffy texture.
• Avoid Over-Mixing: Mash the potatoes just until smooth; over-mixing can make them gluey.

Achieving Crispy Chicken

• Proper Oil Temperature: Ensure the oil is hot enough (around 350°F) before frying to achieve a crispy exterior without absorbing too much oil.
• Work in Batches: Avoid overcrowding the skillet when frying the chicken, as this can lower the oil temperature and result in soggy chicken.

Conclusion

Chicken mashed potato bowls are the epitome of comfort food, combining layers of rich, creamy, and savory ingredients that make each bite deeply satisfying. This dish is versatile, allowing you to customize it with different sauces, toppings, and sides to suit your taste. Whether you’re making these bowls for a weeknight dinner or serving them to guests, they’re sure to be a hit.

FAQs

Can I make these bowls ahead of time?

Yes, you can prepare the components ahead of time. Store the mashed potatoes, chicken, and gravy separately in the refrigerator. Reheat and assemble the bowls when ready to serve.

Can I bake the chicken instead of frying it?

Absolutely! To bake the chicken, place the breaded pieces on a parchment-lined baking sheet and bake at 400°F for 20-25 minutes, flipping halfway through.

What other vegetables can I add?

You can add steamed broccoli, sautéed mushrooms, or roasted carrots to these bowls for added nutrition and flavor.

Can I use instant mashed potatoes?

Yes, instant mashed potatoes can be used for convenience, though homemade will provide the best texture and flavor.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Yield: 4

Chicken Mashed Potato Bowls Recipe

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Chicken mashed potato bowls are the ultimate comfort food, combining layers of creamy mashed potatoes, crispy chicken, savory gravy, and tender corn. This hearty dish is perfect for a cozy dinner, offering a satisfying blend of flavors and textures. Whether you're cooking for a family meal or just craving something indulgent, these chicken mashed potato bowls will hit the spot.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• For the Mashed Potatoes:
• 4 large russet potatoes, peeled and diced
• 1/4 cup butter
• 1/2 cup milk or heavy cream
• Salt and pepper, to taste
• For the Chicken:
• 2 cups cooked and diced or shredded chicken (rotisserie chicken works well)
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs or panko
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• Vegetable oil, for frying
• For the Gravy:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• For the Toppings:
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup shredded cheddar cheese
• Chopped fresh parsley, for garnish (optional)

Instructions

1. Prepare the Mashed Potatoes:
   In a large pot, bring the diced potatoes to a boil in salted water. Cook until tender, about 15 minutes.
   Drain the potatoes and return them to the pot. Add the butter and milk (or cream), and mash until smooth and creamy.
   Season with salt and pepper to taste. Set aside and keep warm.
   
2. Prepare the Chicken:
   Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and pepper.
   Dredge each piece of chicken in the flour, dip in the egg, and coat with the breadcrumb mixture.
   Heat a skillet over medium heat with enough vegetable oil to cover the bottom. Fry the chicken pieces until golden and crispy on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
   
3. Make the Gravy:
   In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
   Gradually whisk in the chicken broth, stirring constantly to avoid lumps.
   Add the onion powder and season with salt and pepper. Cook until the gravy thickens, about 5 minutes. Keep warm.
   
4. Heat the Corn:
   Warm the corn kernels in a small saucepan or in the microwave until heated through.
   
5. Assemble the Bowls:
   Spoon a generous portion of mashed potatoes into each bowl.
   Top with fried chicken pieces, a handful of corn, and a sprinkle of shredded cheddar cheese.
   Drizzle the warm gravy over the top.
   
6. Serve:
   Garnish with chopped fresh parsley if desired, and serve hot.

Notes

Chicken: Rotisserie chicken is convenient and quick, but you can also use freshly cooked chicken breasts or thighs.

Mashed Potatoes: For creamier mashed potatoes, use heavy cream instead of milk and add more butter to taste.

Baking Option: Instead of frying, you can bake the breaded chicken in a 400°F (200°C) oven for 20-25 minutes until golden and crispy.

Gravy: The gravy can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit more broth if needed to thin it out.

Customizations: Add your favorite vegetables like peas or sautéed spinach to the bowls for more variety. You can also sprinkle bacon bits on top for extra flavor.