There’s something incredibly comforting about a warm bowl filled with fluffy mashed potatoes, tender chicken, and vibrant veggies. Creamy Roasted Garlic Mashed Potato Bowls (with Chicken) bring together rich, velvety potatoes infused with the mellow sweetness of roasted garlic, paired with juicy shredded chicken, and topped with bright green broccoli and a sprinkle of Parmesan cheese. This recipe is the ultimate weeknight dinner that feels special enough for guests but easy enough for any day of the week. Let’s dive into what makes this dish a family favorite and how you can bring it to your table with minimal fuss.
Why I Love This Recipe
This recipe strikes the perfect balance between indulgence and simplicity. The roasted garlic adds a deep, caramelized flavor to the mashed potatoes, transforming an everyday side into the star of the meal. Using large russet potatoes ensures a creamy texture without being gluey. Plus, the shredded chicken is seasoned subtly with garlic and onion powder, tying the whole bowl together in a harmonious blend of flavors. It’s a one-bowl meal that’s satisfying, nutritious, and can be customized easily. Whether you’re cooking for busy weeknights or meal prepping for the week, these bowls hit all the marks for comfort and convenience.
Shopping List
- 4 large russet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 head of garlic
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- Salt and pepper to taste
- 1 pound chicken breast
- 1 cup chicken broth
- 1 cup broccoli florets, steamed
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Toolbox for This Recipe
- Large pot – for boiling potatoes
- Baking sheet – for roasting garlic
- Medium saucepan or skillet – for cooking chicken
- Masher or hand mixer – to mash potatoes
- Mixing bowl – for combining ingredients
- Steamer basket or microwave-safe bowl – for steaming broccoli
- Knife and cutting board – for prepping veggies and chicken
Creamy Roasted Garlic Mashed Potato Bowls (with Chicken): From Prep to Plate
Step 1: Roast the Garlic
Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with a little olive oil, wrap it in foil, and roast for about 30-35 minutes until soft and caramelized. Once cooled, squeeze the roasted garlic cloves out and set aside.
Step 2: Prepare the Potatoes
Place the peeled and cubed russet potatoes into a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 15-20 minutes until potatoes are fork-tender. Drain well.
Step 3: Cook and Shred the Chicken
While the potatoes cook, heat olive oil in a skillet over medium heat. Season the chicken breasts with garlic powder, onion powder, salt, and pepper. Add the chicken to the pan and cook for 5-7 minutes on each side or until fully cooked through. Transfer to a plate and shred with two forks.
Step 4: Mash the Potatoes
Return the drained potatoes to the pot or a mixing bowl. Add the roasted garlic, butter, and heavy cream. Mash until smooth and creamy, adding salt and pepper to taste. For an extra smooth texture, use a hand mixer on low speed.
Step 5: Combine Chicken and Broth
In the skillet used for cooking chicken, pour in the chicken broth and bring to a simmer. Add the shredded chicken back to the pan, allowing it to soak up the broth for 3-5 minutes. This keeps the chicken tender and juicy.
Step 6: Steam the Broccoli
Steam the broccoli florets until bright green and tender but still crisp, about 4-5 minutes. You can do this on the stovetop with a steamer basket or microwave covered with a damp paper towel for 2-3 minutes.
Step 7: Assemble the Bowls
Spoon a generous amount of creamy roasted garlic mashed potatoes into each bowl. Top with the shredded chicken and drizzle some of the broth for extra moisture. Add steamed broccoli on the side and sprinkle Parmesan cheese over the top. Serve immediately while warm.
Adaptations for Special Diets
- For a lighter version, substitute heavy cream with coconut milk or almond milk, and use olive oil instead of butter.
- Use turkey breast instead of chicken for a different lean protein option.
- Swap Parmesan for a dairy-free cheese to make it suitable for those with lactose intolerance.
- Include roasted vegetables like carrots or bell peppers for added nutrients and flavor variety.
- To make it gluten-free, ensure your chicken broth is certified gluten-free.
Learn from These Mistakes
- Don’t overboil the potatoes; they should be tender but not falling apart to avoid a watery mash.
- Make sure to roast the garlic long enough; under-roasted garlic lacks the sweet, mellow flavor that defines the dish.
- Avoid skipping the chicken broth step—it keeps the chicken moist and adds depth to the bowl.
- Be cautious with salt—taste as you go to avoid over-seasoning, especially since Parmesan adds salty notes.
Storage Pro Tips
This dish stores beautifully for meal prep or leftovers. Place the mashed potatoes, chicken, and broccoli in separate airtight containers to maintain freshness. Refrigerate for up to 3 days. When reheating, gently warm the potatoes with a splash of milk or broth to restore creaminess. The chicken can be reheated in a skillet with a little broth to keep it juicy, and broccoli is best enjoyed fresh but can be microwaved briefly.
Common Qs About Creamy Roasted Garlic Mashed Potato Bowls (with Chicken)
Can I use frozen chicken for this recipe?
Yes, frozen chicken breasts can be used as long as they are fully thawed before cooking. Adjust the cooking time accordingly to ensure the chicken is cooked through.
What can I substitute for heavy cream?
You can use full-fat coconut milk, cashew cream, or any plant-based milk for a lighter or dairy-free alternative. Keep in mind this may slightly change the flavor and texture of the mashed potatoes.
Is it okay to use pre-minced garlic instead of roasting a whole head?
While you can use pre-minced garlic, roasting a whole head of garlic brings a richer, sweeter flavor to the dish that pre-minced garlic can’t replicate. If you’re short on time, add pre-minced garlic to the cooking chicken for a quick flavor boost.
Can I make this recipe vegetarian?
Absolutely! Simply omit the chicken and replace the chicken broth with vegetable broth. You can add extra steamed vegetables or plant-based protein like sautéed mushrooms or tofu to keep it hearty.
Ready, Set, Cook
Now that you have all the ingredients and know the step-by-step process, it’s time to get cooking. Remember, the secret to these Creamy Roasted Garlic Mashed Potato Bowls (with Chicken) lies in the slow roasting of garlic and the tender shredding of the chicken. Take your time with each step, and don’t be afraid to tweak seasonings to your preference. This bowl is all about comfort, warmth, and satisfying flavors that bring everyone back for seconds. Serve it up with a simple side salad or some crusty bread for a meal that feels like a warm hug on a plate.
From the creamy mashed potatoes to the savory shredded chicken and fresh broccoli, this dish is a crowd-pleaser that’s sure to become a staple in your recipe box. So gather your ingredients, preheat that oven, and prepare for a dinner that’s both delicious and nourishing. Your taste buds will thank you!
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Creamy Roasted Garlic Mashed Potato Bowls (with Chicken)
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with a little olive oil, wrap it in foil, and roast for about 30-35 minutes until soft and caramelized. Once cooled, squeeze the roasted garlic cloves out and set aside.
- Place the peeled and cubed russet potatoes into a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 15-20 minutes until potatoes are fork-tender. Drain well.
- While the potatoes cook, heat olive oil in a skillet over medium heat. Season the chicken breasts with garlic powder, onion powder, salt, and pepper. Add the chicken to the pan and cook for 5-7 minutes on each side or until fully cooked through. Transfer to a plate and shred with two forks.
- Return the drained potatoes to the pot or a mixing bowl. Add the roasted garlic, butter, and heavy cream. Mash until smooth and creamy, adding salt and pepper to taste. For an extra smooth texture, use a hand mixer on low speed.
- In the skillet used for cooking chicken, pour in the chicken broth and bring to a simmer. Add the shredded chicken back to the pan, allowing it to soak up the broth for 3-5 minutes. This keeps the chicken tender and juicy.
- Steam the broccoli florets until bright green and tender but still crisp, about 4-5 minutes. You can do this on the stovetop with a steamer basket or microwave covered with a damp paper towel for 2-3 minutes.
- Spoon a generous amount of creamy roasted garlic mashed potatoes into each bowl. Top with the shredded chicken and drizzle some of the broth for extra moisture. Add steamed broccoli on the side and sprinkle Parmesan cheese over the top. Serve immediately while warm.
Notes
- To keep chicken moist, always soak shredded chicken in broth before serving.
- For a smoother mash, use a hand mixer instead of a traditional masher.
- Store mashed potatoes, chicken, and broccoli separately to maintain freshness when meal prepping.
- Substitute heavy cream with coconut or almond milk for a lighter or dairy-free version.
- Roasting garlic enhances sweetness—do not skip this step for best flavor.
