Absolutely! A Grilled Chicken & Mash Plate is a classic, comforting meal—juicy grilled chicken paired with creamy mashed potatoes, and optional sides or gravy. Here’s a complete recipe:
Grilled Chicken & Mashed Potato Plate
Ingredients (Serves 2–4):
For the grilled chicken:
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2–4 boneless, skinless chicken breasts (or thighs)
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2 tbsp olive oil
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1 tsp garlic powder
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1 tsp smoked paprika (or regular paprika)
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1/2 tsp dried thyme or rosemary
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Salt and pepper, to taste
For the mashed potatoes:
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2 lbs (900 g) potatoes, peeled and cubed
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4 tbsp butter
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1/2 cup milk or cream (warm)
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Salt and pepper, to taste
Optional sides/toppings:
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Steamed or roasted vegetables (green beans, carrots, broccoli)
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Chicken gravy or pan sauce
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Fresh parsley, for garnish
Instructions:
1. Prepare mashed potatoes:
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Boil potatoes in salted water until fork-tender (15–20 minutes).
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Drain, return to the pot, and mash with butter and warm milk until smooth and creamy.
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Season with salt and pepper. Keep warm.
2. Prepare chicken:
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Pat chicken dry and rub with olive oil.
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Season with garlic powder, paprika, thyme, salt, and pepper.
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Preheat grill or grill pan over medium-high heat.
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Grill chicken 6–8 minutes per side (depending on thickness), until internal temperature reaches 165°F (74°C).
3. Assemble the plate:
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Serve grilled chicken over or beside a generous scoop of mashed potatoes.
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Add steamed or roasted vegetables on the side.
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Optional: drizzle chicken gravy or pan sauce over the chicken and potatoes.
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Garnish with fresh parsley for color.
💡 Tips for Success:
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Let grilled chicken rest 5 minutes after cooking to keep it juicy.
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For extra flavor in mashed potatoes, fold in roasted garlic or cream cheese.
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If using thick chicken breasts, pound them to even thickness for uniform grilling.
I can also give a “restaurant-style, loaded grilled chicken & mash plate” version with cheesy mashed potatoes, garlic butter chicken, and pan-seared vegetables—it’s indulgent but still simple to make.