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Chicken and Mashed Potato Nests with Savory Chicken Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 21 reviews

This Chicken and Mashed Potatoes recipe offers a comforting blend of creamy, cheesy mashed potatoes with a savory chicken and vegetable filling. Served in individual nests, each portion perfectly balances protein, carbs, and vegetables, making it a satisfying and hearty American dish.

  • Total Time: 55 minutes
  • Yield: 6 nests

Ingredients

The Nests

  • 10 medium yellow potatoes
  • ⅓ cup grated parmigiano
  • 1 tablespoon milk
  • Salt and pepper, to taste

The Chicken

  • 3 tablespoons avocado oil
  • 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

Additional

  • Avocado oil, for greasing the baking dish

Instructions

  1. Preheat and Prepare: Preheat the oven to 425°F (220°C). Lightly grease a baking dish with avocado oil to prevent sticking.
  2. Cook Potatoes: Peel the potatoes and boil them in salted water until they are fork tender, approximately 15-20 minutes. Drain well and return to the pot.
  3. Mash Potatoes: Using a potato masher, mash the potatoes until smooth. Stir in the grated parmigiano, milk, salt, and pepper until well combined. Allow the mashed potatoes to cool slightly.
  4. Form Nests: Divide the mashed potatoes into 6 equal portions. Shape each portion into a ball and place them snugly in the prepared baking dish. Create an indent in the center of each ball using your hands or a spoon to form nests. Set aside.
  5. Cook Chicken Mixture: Heat avocado oil in a large sauté pan over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, stirring occasionally until lightly browned.
  6. Sauté Vegetables and Spices: Add diced onion, minced garlic, diced bell pepper, paprika, oregano, salt, and pepper to the pan. Cook for an additional 2-3 minutes, stirring occasionally, until vegetables soften and garlic aroma dissipates.
  7. Add Tomato Paste: Stir in the tomato paste to coat the chicken and vegetables evenly. Remove from heat.
  8. Fill Nests: Spoon the chicken and vegetable mixture into each mashed potato nest, filling the indents generously.
  9. Top and Bake: Sprinkle shredded mozzarella cheese on top of each filled nest. Bake in the preheated oven for 15-20 minutes until the cheese is melted, bubbly, and golden brown.
  10. Serve: Remove from the oven and let cool slightly before serving. Enjoy warm as a hearty and comforting meal.

Notes

  • You can substitute parmigiano with aged cheddar or gruyere for a different flavor profile.
  • For creamier mashed potatoes, add more milk or a knob of butter while mashing.
  • Use bell peppers of any color depending on your preference or what you have on hand.
  • Cook chicken fully to an internal temperature of 165°F (74°C) to ensure safety.
  • Leftover nests can be stored in the refrigerator for up to 3 days and reheated in the oven.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/chicken-and-mashed-potato-nests-with-savory-chicken-filling-recipe/