This recipe isn’t just another chicken and potato dish – it’s a family favorite with a secret twist! Tender, juicy chicken breast nestled in a bed of creamy mashed potatoes is a classic comfort food combination. But this recipe takes it up a notch with the addition of roasted vegetables for a burst of flavor and a beautiful presentation.
Remember those nights when dinner plans went up in smoke (literally, maybe)? You planned a fancy roast chicken, but the oven decided to take a vacation halfway through. Or you envisioned a gourmet stir-fry, only to realize you forgot to buy the key ingredient. Let’s be honest, these culinary catastrophes happen to the best of us.
In my case, disaster struck one Tuesday evening. My fridge was embarrassingly bare, thanks to a busy week and a forgotten grocery run. My stomach, however, was not cooperating with the empty shelves. Just as panic started to set in, a memory surfaced – a dish my grandma used to make that transformed the simplest ingredients into a comforting, hearty meal.
This chicken and potato bake wasn’t just any casserole. It was pure magic on a plate. Tender chicken nestled in creamy mashed potatoes, with pops of flavor from roasted vegetables and a cheesy, golden finish. Plus, the best part? It required minimal effort, making it a lifesaver on those chaotic weeknights.
Tonight, I decided to recreate grandma’s masterpiece. With a deep breath and a determined spirit, I gathered what little I had and embarked on a culinary adventure. Here’s the recipe, complete with grandma’s secret touch, that turned my disaster of a dinner plan into a delicious and unforgettable meal.
Ingredients
For the Mashed Potatoes:
- 4-5 Potatoes
- Water
- 150 ml Cream
- Salt
- Butter
For the Chicken and Vegetables:
- 3 Chicken Breasts
- 1 Onion, chopped
- Oil
- 1 Red Pepper, chopped
- 4 Tomatoes, chopped
- Salt
- Pepper
- Cheese, shredded
- Fresh Parsley, chopped (for garnish)
Instructions
Make the Mashed Potatoes:
- Peel and cut the potatoes into cubes.
- In a large pot, bring water to a boil and add the potatoes.
- Season with salt and cook until the potatoes are tender (about 15-20 minutes). Drain the water.
- While the potatoes are cooking, heat butter in a separate pan.
- Add the cream and heat it through (don’t let it boil).
- In a large bowl, mash the cooked potatoes with the hot cream mixture until smooth. Season with additional salt to taste. Set aside.
Prepare the Chicken and Vegetables:
- Heat oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Season the chicken breasts with salt and pepper.
- Add the chicken to the pan with the onions and cook until golden brown on both sides.
Assemble the Bake:
- Preheat your oven to 200°C (392°F).
- Spread the mashed potatoes in an even layer on the bottom of a baking dish.
- Top the mashed potatoes with the cooked chicken breasts.
- Around the chicken, scatter the chopped red pepper and tomatoes.
Bake and Finish:
- Sprinkle the entire dish with shredded cheese.
- Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Tips
- For a richer flavor, use chicken thighs instead of breasts.
- You can substitute other vegetables for the red pepper and tomatoes, such as broccoli, zucchini, or mushrooms.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe is sure to become a new favorite in your household. It’s simple, delicious, and perfect for any occasion. So ditch the takeout menus and give this grandma-approved dish a try!
