Chicken and Mashed Potatoes 🍗🥔—classic comfort food that’s hearty, simple, and satisfying. Here’s a full home-style approach.
Ingredients (Serves 4)
For the chicken:
- 4 boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil or butter
- Salt & pepper
- Optional: garlic powder, paprika, or Italian seasoning
For the mashed potatoes:
- 2 lbs potatoes (Yukon Gold or Russet)
- 4 tbsp butter
- ½ cup milk (more for creamier texture)
- Salt & pepper, to taste
- Optional: sour cream or cream cheese for extra richness
Optional gravy:
- Pan drippings or 2 tbsp butter + 2 tbsp flour + 1 cup chicken broth
Instructions
1. Prepare mashed potatoes
- Peel and cut potatoes into chunks.
- Boil in salted water until fork-tender (~15–20 minutes).
- Drain and return to pot.
- Mash with butter, milk, salt, and pepper (add sour cream if desired).
- Keep warm.
2. Cook chicken
- Season chicken with salt, pepper, and optional spices.
- Heat oil or butter in a skillet over medium-high heat.
- Cook chicken 5–7 minutes per side until golden and internal temp reaches 165°F (74°C).
- Remove chicken and let rest 3–5 minutes.
3. Make gravy (optional)
- Use pan drippings or melt 2 tbsp butter in the skillet.
- Whisk in 2 tbsp flour; cook 1–2 minutes.
- Gradually whisk in chicken broth until smooth.
- Simmer until thickened; season with salt and pepper.
4. Serve
- Plate chicken alongside mashed potatoes.
- Pour gravy over chicken and/or potatoes.
- Optional: garnish with chopped parsley.
Tips
- For extra flavor, add roasted garlic or herbs to mashed potatoes.
- Pan-searing chicken first then finishing in the oven ensures juiciness.
- Mashed potatoes can be made ahead and reheated with a splash of milk.
I can also give a one-pan chicken and mashed potato recipe, where everything cooks together for minimal cleanup.
Do you want that one-pan version?
