Go Back
chicken-mashed-potato-bowls-recipe

Chicken Mashed Potato Bowls

Tender seasoned chicken, creamy mashed potatoes, sweet corn, melted cheddar, and rich gravy layered into one hearty and satisfying comfort food bowl. Ready in 35 minutes.
Print Recipe Save to Pins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika smoked paprika recommended
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper or to taste
  • 2 tbsp olive oil
  • 4 cups mashed potatoes store-bought or homemade
  • 1 cup corn kernels canned or frozen
  • 1 cup shredded cheddar cheese freshly shredded recommended
  • 1 cup prepared gravy chicken or brown gravy
  • 2 tbsp fresh parsley chopped, for garnish, optional

Equipment

  • Large skillet
  • Medium mixing bowl
  • Small saucepan
  • Serving bowls
  • Meat thermometer

Method
 

  1. In a medium bowl, toss chicken pieces with garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 7 to 9 minutes, stirring occasionally, until golden brown and internal temperature reaches 165 degrees F. Set aside.
  3. Heat gravy in a small saucepan over low heat, stirring occasionally. Keep warm.
  4. Heat corn until warmed through. Drain canned corn first. Cook frozen corn according to package instructions.
  5. Reheat or prepare mashed potatoes until smooth and piping hot. Stir in a splash of warm milk if needed to restore creaminess.
  6. Spoon a generous scoop of mashed potatoes into the base of each serving bowl.
  7. Layer warm corn over the potatoes, then top with the cooked chicken pieces.
  8. Drizzle warm gravy over the top and sprinkle shredded cheddar cheese over everything.
  9. Garnish with chopped fresh parsley if desired and serve immediately.

Notes

Use rotisserie chicken for an even faster version. Keep gravy stored separately from potatoes to avoid sogginess. Leftovers keep in the fridge for up to 4 days in separate airtight containers.