Description
This Chicken and Mashed Potatoes recipe offers a comforting and delicious meal, featuring creamy, cheesy mashed potatoes shaped into nests filled with a savory and flavorful chicken and vegetable mixture. Perfect as a wholesome main course, this dish balances protein, carbs, and vegetables in every serving.
Ingredients
The Nests
- 10 medium yellow potatoes
- ⅓ cup grated parmigiano
- 1 tablespoon milk
- Salt and pepper, to taste
The Chicken Filling
- 3 tablespoons avocado oil, divided
- 3 boneless, skinless chicken breasts, cut into bite-size pieces
- 1 onion, finely diced
- 3 cloves garlic, minced
- ½ bell pepper, diced
- ¼ teaspoon paprika
- ½ teaspoon dry oregano
- Salt and pepper, to taste
- 1 tablespoon tomato paste
- ½ cup shredded mozzarella cheese
For Greasing
- Avocado oil, for greasing the baking dish
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Lightly grease a baking dish with avocado oil to prevent sticking and to help with browning during baking.
- Cook and Mash Potatoes: Peel the potatoes and boil them in salted water until they are fork tender, about 15-20 minutes. Drain the potatoes thoroughly and return them to the pot. Mash the potatoes using a potato masher and then incorporate the grated parmigiano, milk, salt, and pepper. Stir well to combine the ingredients into a creamy mash.
- Shape Potato Nests: Allow the mashed potatoes to cool slightly until they are comfortable to handle. Divide the mash into 6 equal portions and shape each into a ball. Place these mashed potato balls snugly in the greased baking dish. Using your hands or a spoon, create an indent in the center of each ball to form a nest to hold the chicken filling.
- Cook Chicken and Vegetables: Heat 3 tablespoons of avocado oil in a large sauté pan over medium-high heat. Add the chopped chicken pieces and cook for 4-5 minutes, stirring occasionally, until they are lightly browned. Add the diced onion, minced garlic, diced bell pepper, paprika, oregano, salt, and pepper. Continue cooking for another 2-3 minutes until the vegetables soften and the garlic aroma is fragrant.
- Add Tomato Paste: Stir in the tomato paste into the chicken and vegetable mixture, combining it thoroughly. Remove the pan from heat once the tomato paste is fully incorporated.
- Assemble and Bake: Fill the mashed potato nests in the baking dish with the hot chicken mixture. Top each nest generously with shredded mozzarella cheese. Place the dish in the preheated oven and bake for 15-20 minutes, or until the cheese has melted and is golden brown on top.
Notes
- Make sure to drain potatoes well to avoid watery mashed potatoes.
- You can substitute parmigiano with another hard cheese like Pecorino Romano if desired.
- For extra flavor, add fresh herbs like chopped parsley or thyme to the chicken mixture.
- Use avocado oil or any neutral oil to prevent overpowering flavors.
- The nests can be made ahead of time and refrigerated before baking, just add an extra few minutes to the baking time if chilled.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
