Emily Carter
Chicken and mashed potatoes are a classic combination, but what's the best type of chicken to serve with this side dish? There are several options, from baked chicken and peppers to chicken pot pie. For a quick and easy option, you can't go wrong with creamy Cajun chicken or chicken cutlets. If you're looking for something more indulgent, try chicken with a creamy Dijon sauce or chicken smothered in a rich gravy. Chicken breasts or thighs are popular choices, but you can also use drumsticks or chicken tenders for a more casual meal.
| Characteristics | Values |
|---|---|
| Chicken | Boneless, skinless chicken breasts or thighs |
| Mash | Russet potatoes, microwaved or instant |
| Sauce | Cream, dijon mustard, chicken stock, parmesan cheese |
| Vegetables | Peppers, peas, steamed vegetables (green beans, corn, carrots) |
| Other ingredients | Salt, pepper, paprika, garlic, butter, flour, wine |
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What You'll Learn
Chicken breasts with creamy Dijon mustard sauce
Chicken and mashed potatoes are a classic combination, and there are several chicken recipes that go well with mashed potatoes. Some examples include chicken pot pie, chicken and gravy, hunters chicken, and chicken with creamy dijon mustard sauce.
Ingredients:
- Chicken breasts
- Olive oil
- Salt and pepper
- Garlic
- White wine
- Cream
- Dijon mustard
- Lemon juice (optional)
- Fresh parsley (optional)
Instructions:
Heat a large skillet over medium-high heat and add olive oil. Season both sides of the chicken breasts with salt and pepper. Place the chicken in the skillet and cook for about 4 to 5 minutes on each side until cooked through. Transfer the cooked chicken to a plate.
In the same skillet, heat another tablespoon of olive oil over medium heat. Add minced garlic to the skillet and cook for about a minute until fragrant, stirring occasionally. Pour in the white wine and bring it to a simmer.
Next, add the cream, Dijon mustard, and a squeeze of lemon juice to the skillet. Simmer the mixture, stirring occasionally, until the sauce thickens, which should take around 2 to 3 minutes. Taste the sauce and adjust the seasoning with salt and pepper if needed.
Return the chicken breasts to the skillet and coat them generously with the creamy Dijon mustard sauce. Divide the chicken among plates, and spoon extra sauce over the chicken. You can garnish with freshly chopped parsley for added freshness.
Tips and Variations:
- This recipe is very versatile when it comes to mustard. You can experiment with different types of mustard like grainy Dijon, tarragon, herbes de Provence, or whole-grain mustard. If you're not a big fan of mustard, start with a smaller amount and adjust to your taste.
- For a deeper flavor, add a splash of white wine to the pan before adding the cream, mustard, and other ingredients.
- To make the dish more flavorful, you can add dried thyme or even replace the thyme with tarragon.
- If you prefer your chicken breasts to be of even thickness, you can pound them to an even 1-inch thickness before cooking.
- For a low-carb option, serve the chicken with cauliflower mashed potatoes or garlic mashed potatoes.
- If you're serving this dish to kids or someone who doesn't like spicy food, you can omit the pepper and use a milder variety of mustard.
This chicken recipe is sure to impress and can be paired with a variety of sides, including mashed potatoes, rice, or roasted vegetables. Enjoy your homemade chicken dinner!
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Chicken pot pie
To make a chicken pot pie, you'll start by preparing the pie crust. You can make your own using a combination of butter and shortening for a flaky and tender crust, or you can use store-bought puff pastry to save time. The crust will need to chill for at least 2 hours before rolling out, so it's a good idea to make it in advance.
While the crust is chilling, you can prepare the filling. Start by cooking the chicken, which can be uncooked boneless, skinless breasts or thighs, or you can use leftover cooked chicken. If using uncooked chicken, season it with salt and pepper and simmer in a large saucepan with just enough water to cover until it's barely cooked through. Remove the chicken from the pot, allow it to cool, then chop it into bite-sized pieces.
Next, you'll make the gravy for the filling. In a separate pan, cook onions, celery, and carrots in butter until soft. Add flour, salt and pepper, and thyme to thicken the sauce and build flavour. You can also add garlic at this stage if desired. Slowly add chicken broth and half-and-half (or milk), stirring until the sauce thickens. Finally, stir in the chopped chicken and your choice of vegetables. Frozen peas are a great option, but you can also add sliced mushrooms, diced potatoes, or your favourite root vegetables.
Once your filling is ready, it's time to assemble the pie. Roll out your pie crust dough and line a pie dish, allowing the excess to hang over the edges. Pour in the filling, then cover with a top crust. Prick a few holes in the top crust to allow steam to escape, then brush with an egg wash. Bake at 400°F for 30 minutes, or until the crust is golden brown.
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Cajun chicken
Creamy Cajun chicken is a delicious and quick option to serve with mashed potatoes. The dish is easy to make and can be prepared in 30 minutes.
To make this recipe, you will need boneless and skinless chicken breasts cut into cutlets. Season the chicken cutlets on both sides with salt, black pepper, and Cajun seasoning, reserving about a teaspoon of the mix for later. In a separate bowl, add flour and a pinch of Cajun seasoning and mix. Cutlets should be coated in flour before being pan-fried.
For the sauce, pour cooking cream into the pan and add the rest of the Cajun seasoning. Stir to combine and reduce the heat to simmer for a minute. Check for seasoning and adjust accordingly. Return the chicken to the creamy sauce and continue to simmer for 3-5 minutes or until the chicken is cooked through. You can spoon the sauce over the chicken if you desire.
Serve the creamy Cajun chicken with mashed potatoes for a satisfying meal. You can also serve it with rice or pasta. This dish is sure to be a favorite among family and friends and will surely tantalize your taste buds.
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Chicken with peppers
Ingredients
- 4 pounds of boneless skinless chicken thighs, trimmed of any large pieces of fat
- 4 large bell peppers (a mix of red and green)
- 4 cloves of garlic
- 1 can of plum tomatoes or high-quality crushed tomatoes
- Olive oil
- Salt and pepper
- Fresh basil or parsley
- Optional: cherry pepper slices, Calabrian chili paste, olives
Instructions
- Slice the bell peppers and garlic cloves.
- Drain the canned tomatoes in a colander and pat them dry.
- Season the chicken thighs liberally with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook until browned and cooked through. The internal temperature of the chicken should reach 165°F.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced garlic and cook until fragrant, about 1 minute.
- Add the sliced bell peppers and cook until softened.
- Optional: add asparagus, spinach, or other vegetables of your choice.
- Return the chicken to the skillet and stir to combine with the peppers and garlic.
- Pour in a dry white wine (such as Sauvignon Blanc) or low-sodium chicken stock.
- Simmer until the liquid reduces and the chicken is coated with the soft peppers and tomatoes.
- Taste test and adjust seasoning with salt and pepper as needed.
- Turn off the heat and add fresh basil or parsley.
Serve this flavorful chicken and pepper dish with mashed potatoes for a complete meal. Enjoy!
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Chicken with gravy
Chicken and Gravy Options:
- Baked Chicken and Peppers: This one-pan dish is packed with flavour and nutrition. Simply bake tender chicken and vibrant peppers in a Dutch oven or skillet, and the gravy sauce will form from the chicken juices. This dish is not only tasty but also easy to prepare and clean up.
- Creamy Chicken: Create a creamy chicken dish by cooking chicken breasts or thighs in a decadent sauce made with chicken stock, cream, and Parmesan cheese. Season the chicken generously and sear it before making the sauce in the same pan to absorb all the flavours.
- Hunters Chicken: This British pub classic is a delicious and budget-friendly option. Wrap chicken breasts in bacon, top them with BBQ sauce and melting cheese, and serve them with mashed potatoes for a hearty meal.
- Chicken with Creamy Dijon Sauce: For a tangy twist, make a creamy Dijon mustard sauce to smother your chicken. This sauce pairs perfectly with mashed potatoes, and you can adjust the amount of mustard to suit your taste.
Tips for Mashed Potatoes:
- Use russet potatoes for pretty white, starchy mashed potatoes.
- Microwave potatoes for a quicker option: pierce them, cook for about 5 minutes, then cut, scoop out the flesh, and add milk and butter.
- For a richer flavour, use low-sodium chicken broth instead of water when making your mashed potatoes.
- Add a secret weapon like mayonnaise to make your mashed potatoes extra tasty and help breading stick if you're making crunchy chicken.
Side Dish Suggestions:
- Steamed vegetables: Green beans, corn, and carrots are excellent choices to add fibre and nutrition to your meal.
- Salad: Try a cucumber and cherry tomato salad with olive oil and lemon juice.
- Bread: Serve your chicken and mashed potatoes with crusty bread to soak up all that delicious gravy.
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Frequently asked questions
Here are some chicken recipes that go well with mashed potatoes:
- Creamy Chicken
- Chicken Breasts with Dijon Mustard Cream Sauce
- Hunters Chicken
- Chicken Pot Pie
- Chicken and Peppers
- Chicken Thighs or Breasts seasoned with salt, paprika, garlic, and pepper
- Creamy Cajun Chicken
Russet potatoes are a good option for mashed potatoes to go with chicken as they are pretty white and starchy. However, you can use any type of potato you prefer.
Making chicken with mashed potatoes can take anywhere from 30 minutes to an hour, depending on the recipe and cooking method. Some recipes, such as those using instant or frozen mashed potatoes, can be prepared in under 30 minutes.
