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–+ servings
Brown bowl served with mashed potatoes, corn and chicken bites with gravy on top.

Mashed Potato Chicken Bowl Recipe

Creamy mashed potatoes, juicy seasoned chicken, and rich homemade gravy come together in this cozy Chicken Mashed Potato Bowl. Warm, filling, and deeply comforting, this is an easy all-in-one dinner that’s perfect for busy weeknights or chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 to 4 bowls (depends on how hungry you are!)
Calories: 875
Ingredients Method Nutrition Notes

Ingredients
  

For the mashed potatoes
  • 4 russet potatoes
  • 3 tbsp milk
  • 2 tbsp butter
  • 4 ounces cream cheese half a package
  • 1 garlic clove minced
  • ¾ cup shredded cheddar cheese
  • ¼ cup grated Parmesan cheese
  • 1 tsp salt
  • ⅛ tsp black pepper
For the chicken
  • 2 large chicken breasts
  • 1 tablespoon cornstarch
  • ½ tsp salt
  • ½ tsp cajun seasoning
  • ½ tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried parsley
  • ¼ tsp thyme
For the gravy
  • 2 tbsp butter
  • 1 shallot diced small
  • 2 cups chicken broth
  • Salt to taste depending on how salty your broth is.
  • ⅛ tsp pepper
  • ½ tsp dried thyme
  • 2 tbsp cornstarch mixed with 2-3 tbsp water before adding to gravy
  • Serve with corn or any other veggie you want

Method
 

  1. Boil the Potatoes: Peel the russet potatoes and cut them into large chunks. Add them to a pot of salted water and bring to a boil. Cook for 12–15 minutes, or until fork-tender.
  2. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and pat dry. Add them to a bowl and toss with the cornstarch, salt, Cajun seasoning, garlic powder, paprika, dried parsley, and thyme until evenly coated.
  3. Cook the Chicken: Lightly spray the air fryer with cooking oil. Place the chicken bites in the air fryer basket in an even layer without overcrowding the basket. Air fry at 390°F for 8–10 minutes, shaking halfway through.
  4. Mash the potatoes: Drain the potatoes and return them to the pot. Add the milk, butter, cream cheese, minced garlic, and salt and pepper. Mash until smooth and creamy. Add in the cheeses and stir well.
  5. Make the Gravy: Melt the butter in a saucepan over medium heat. Add the diced shallot and sauté for 2–3 minutes until softened. Stir in the chicken broth, salt, pepper, and dried thyme, and bring to a gentle simmer. Whisk together the cornstarch and water in a small bowl to make a slurry. Slowly pour the slurry into the simmering broth while whisking. Cook for 2–3 minutes more, until the gravy thickens.
  6. Cook the Veggies: Prepare corn or your preferred vegetables according to package directions or your favorite method.
  7. Assemble the Bowls: Add a big scoop of mashed potatoes to each bowl. Top with the chicken, spoon generous amounts of gravy over everything, and finish with corn or veggies of your choice. Serve immediately.

Nutrition

Serving: 1bowlCalories: 875kcalCarbohydrates: 67gProtein: 52gFat: 45gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 215mgSodium: 3286mgPotassium: 1951mgFiber: 5gSugar: 5gVitamin A: 1914IUVitamin C: 19mgCalcium: 398mgIron: 4mg

Notes

  • Salt the potato water well! This seasons the potatoes from the inside and makes a huge difference in flavor.
  • Don’t overcrowd the air fryer. Give the chicken space so it crisps instead of steaming.
  • Use whatever veggies you like best. I like to use frozen veggies like corn or mixed vegetables, but you can also steam some green beans or broccoli!
  • Mash while hot! Warm potatoes absorb dairy better, giving you smoother, creamier mashed potatoes.

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