Smothered Chicken Mashed Potato Bowls
Indulge in these creamy smothered chicken bowls with mashed potatoes, perfect for a comforting, hearty meal.
Equipment
- 1 skillet large
- 1 pot for boiling potatoes
- 1 masher
Ingredients
Chicken and Gravy
- 2 lbs boneless skinless chicken breasts
- 1 cup all-purpose flour
- 2 cups chicken broth
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Mashed Potatoes
- 4 large russet potatoes peeled and cubed
- 1/2 cup unsalted butter
- 1 cup milk
- Salt to taste
Optional Toppings
- 1/2 cup shredded cheese
- 1/4 cup crispy bacon bits
- 2 tbsp chopped green onions
Instructions
Preparation
- Season the chicken breasts with salt, pepper, paprika, garlic powder, and onion powder. Coat each piece in flour, shaking off the excess.
- Heat a large skillet over medium heat and add a little oil. Cook the chicken until golden brown on both sides and fully cooked through. Remove from the skillet and set aside.
- In the same skillet, add a tablespoon of flour and cook for a minute. Gradually add chicken broth, whisking continuously until the mixture thickens into a gravy.
- Boil cubed potatoes in a pot until fork-tender. Drain and return to the pot.
- Add butter and milk to the potatoes and mash until smooth. Season with salt to taste.
Serving
- In each bowl, place a generous serving of mashed potatoes, top with sliced chicken, and pour over the gravy. Add optional toppings if desired.
Storage
- Refrigerate any leftovers in an airtight container for up to 3 days. Reheat thoroughly before serving.
Notes
Pro Tips: Use a mixture of butter and oil for browning the chicken to enhance flavor. Ingredient Substitutions: Substitute russet potatoes with Yukon Gold for a creamier texture. How to Serve: Pair with a side of green beans or carrots for a complete meal. Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the mashed potatoes ahead of time and reheat gently before serving.