Juicy Grilled Chicken Mashed Potato Bowls – Better Than Takeout
Juicy Grilled Chicken Mashed Potato Bowls – Better Than Takeout! After making this recipe dozens of times, I’ve perfected the crispy chicken and creamy mashed potatoes that make this easy dinner a family favorite. The trick I discovered is using a combination of high heat and a bit of oil to get that perfect crispy skin. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Honey Peach Cream Cheese Cupcakes and Creamy Sundried Tomato Gnocchi.
Why This Juicy Grilled Chicken Mashed Potato Bowls – Better Than Takeout Is Pure Comfort
- Crispy, juicy chicken that's better than takeout
- Creamy mashed potatoes made from scratch
- Rich, homemade gravy that's easy to make
- A satisfying, hearty meal that's perfect for busy weeknights
What You'll Need for Juicy Grilled Chicken Mashed Potato Bowls – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 boneless, skinless chicken breasts
- 4 medium potatoes
- 1 cup chicken broth
- 1/2 cup milk
- 2 tbsp butter
- Salt and pepper, to taste
- Salt and pepper
- Garlic powder
- Paprika
- Chicken broth
- Milk
- Butter
- Optional: Fresh parsley, chopped
- Optional: Crumbled bacon
- Optional: Shredded cheese
📝 Ingredient Notes
- Chicken breasts: Thin chicken breasts cook faster and more evenly.
- Potatoes: Yukon Gold or red potatoes work best for mashed potatoes.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect crispy chicken. → See on Amazon
- Immersion blender — Easy, smooth mashed potatoes in one pot. → See on Amazon
How to Make Juicy Grilled Chicken Mashed Potato Bowls – Better Than Takeout
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Season the chicken breasts with salt, pepper, garlic powder, and paprika. Heat a cast iron skillet over high heat, add a bit of oil, and sear the chicken for 2-3 minutes on each side. Transfer the skillet to the oven and bake for 15-20 minutes, until the chicken is cooked through.
- Step 3: While the chicken is cooking, peel and dice the potatoes. Boil them in salted water until tender. Drain and mash with milk, butter, salt, and pepper.
- Step 4: Make the gravy by deglazing the skillet with chicken broth, scraping up any browned bits. Simmer until the broth reduces by half. Stir in a bit of cornstarch mixed with water to thicken.
- Step 5: Serve the chicken and mashed potatoes in bowls, topped with gravy and your choice of toppings.
Cook's Tips for Perfect Juicy Grilled Chicken Mashed Potato Bowls – Better Than Takeout
- Pro tip: Use a meat thermometer to ensure the chicken is cooked to 165°F (74°C).
- Common mistake and fix: If your chicken is sticking to the skillet, it's not hot enough. Heat the skillet over high heat until the oil is shimmering before adding the chicken.
- Pro tip: For extra creamy mashed potatoes, use a potato ricer or an immersion blender.
- Pro tip: To make the gravy richer, use the fat from the skillet to start the roux.
Storing & Reheating Juicy Grilled Chicken Mashed Potato Bowls – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The chicken and mashed potatoes can be made ahead of time and reheated before serving.
Freezing Juicy Grilled Chicken Mashed Potato Bowls – Better Than Takeout
Freeze cooked chicken and mashed potatoes separately for up to 2 months. Thaw and reheat in the oven or microwave.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, until warmed through. Microwave: Reheat in the microwave for 2-3 minutes, until warmed through. Add a bit of milk to the mashed potatoes to keep them from drying out.
Recipe Notes
- Chef tip: For extra flavor, marinate the chicken in buttermilk and hot sauce before cooking.
- Best substitution: Substitute the chicken breasts for chicken thighs for even more flavor.
- Make-ahead: The chicken and mashed potatoes can be made ahead of time and reheated before serving.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd.
- Troubleshooting: If your mashed potatoes are too thick, add more milk until they reach your desired consistency.
Want to level up this recipe?
Meat thermometer — Ensures perfectly cooked, juicy chicken every time. → Check price on Amazon
Juicy Grilled Chicken Mashed Potato Bowls – Better Than Takeout
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 4 medium potatoes
- 1 cup chicken broth
- 1/2 cup milk
- 2 tbsp butter
- Salt and pepper, to taste
Seasonings
- Salt and pepper
- Garlic powder
- Paprika
- Chicken broth
- Milk
- Butter
Optional Toppings
- Fresh parsley, chopped
- Crumbled bacon
- Shredded cheese
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Season the chicken breasts with salt, pepper, garlic powder, and paprika. Heat a cast iron skillet over high heat, add a bit of oil, and sear the chicken for 2-3 minutes on each side. Transfer the skillet to the oven and bake for 15-20 minutes, until the chicken is cooked through.
- Step 3: While the chicken is cooking, peel and dice the potatoes. Boil them in salted water until tender. Drain and mash with milk, butter, salt, and pepper.
- Step 4: Make the gravy by deglazing the skillet with chicken broth, scraping up any browned bits. Simmer until the broth reduces by half. Stir in a bit of cornstarch mixed with water to thicken.
- Step 5: Serve the chicken and mashed potatoes in bowls, topped with gravy and your choice of toppings.
Notes
- Chef tip: For extra flavor, marinate the chicken in buttermilk and hot sauce before cooking.
- Best substitution: Substitute the chicken breasts for chicken thighs for even more flavor.
- Make-ahead: The chicken and mashed potatoes can be made ahead of time and reheated before serving.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd.
- Troubleshooting: If your mashed potatoes are too thick, add more milk until they reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken and mashed potatoes separately for up to 2 months. Thaw and reheat in the oven or microwave.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, until warmed through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, until warmed through. Add a bit of milk to the mashed potatoes to keep them from drying out.
- Make ahead: The chicken and mashed potatoes can be made ahead of time and reheated before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 15g
- Carbs: 45g
- Fiber: 4g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 100mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Juicy Grilled Chicken Mashed Potato Bowls – Better Than Takeout FAQs
Yes, both the chicken and mashed potatoes can be made ahead of time and reheated before serving.
If your chicken is sticking to the skillet, it's not hot enough. Heat the skillet over high heat until the oil is shimmering before adding the chicken.
Stir in a bit of cornstarch mixed with water to thicken the gravy. Simmer until the gravy reaches your desired thickness.
Yes, you can use frozen chicken breasts. Thaw them in the refrigerator overnight before cooking.
If your mashed potatoes are lumpy, use a potato ricer or an immersion blender to make them smooth.
A Warm Final Note
I can’t wait for you to try Juicy Grilled Chicken Mashed Potato Bowls – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
