Creamy Chicken and Mashed Potato Bake: A Comforting Oven Delight
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Elevate your weeknight dinner with this incredibly satisfying baked chicken dish. Tender chicken and vegetables are simmered in a savory sauce, then topped with a smooth, buttery mashed potato crust for a truly comforting meal.
Yumzy
Public Recipe
Ingredients
- â750 g Chicken breast
- â2 tablespoons Olive oil
- â1 medium Yellow onion
- â2 cloves Garlic cloves
- â1 medium Red bell pepper
- â1 medium Green bell pepper
- â1 tablespoon Tomato paste
- â1 cup Diced tomatoes
- â0.5 cup Chicken broth
- â1 teaspoon Dried oregano
- â1 teaspoon Smoked paprika
- â1.5 teaspoons Salt
- â0.5 teaspoon Black pepper
- â4 large Potatoes
- â3 tablespoons Butter
- â0.25 cup Milk
- â1.5 cups Shredded cheddar cheese
Instructions
Cut chicken breasts into bite-sized pieces. Dice the onion and bell peppers. Mince the garlic.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken and set aside.
Add onion and bell peppers to the skillet and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 1 minute. Return the chicken to the skillet. Add diced tomatoes, chicken broth, oregano, smoked paprika, salt, and black pepper. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until chicken is cooked through and sauce has slightly thickened.
While the chicken is simmering, peel and boil the potatoes until fork-tender. Drain well. Mash the potatoes with butter and milk until smooth. Season with salt and pepper.
Preheat oven to 375°F (190°C). Pour the chicken mixture into a baking dish. Spread the mashed potatoes evenly over the chicken mixture.
Sprinkle the shredded cheddar cheese over the mashed potatoes. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the topping is lightly golden.
Let rest for a few minutes before serving.
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