Chicken and Bacon over Creamy Cheesy Mashed Potatoes with Roasted Broccoli
A generous and comforting dish that combines tender shredded chicken with crispy bacon, served over a cloud of velvety cheesy mashed potatoes. Roasted broccoli adds a fresh touch and vibrant color, turning this quick meal into a true everyday feast.
🛒 Ingredients
4 servings
- 21 oz chicken breasts (2 to 3 pieces)
- 5 oz sliced bacon
- 1.75 lbs starchy potatoes (such as Russet or Yukon Gold)
- 3.5 oz shredded Emmental (or mozzarella or cheddar)
- 3 tbsp butter
- scant 1/2 cup heavy cream
- 2 heads of broccoli (about 14 oz)
- 2 tbsp soy sauce
- 3 cloves garlic
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 1/2 bunch fresh parsley or chopped chives
Watch the original video
Watch on TikTokDirections
- 1
Peel and cut the potatoes into equal-sized cubes. Cook them in a large pot of well-salted boiling water for 15 to 20 minutes, until tender when pierced with a knife.
- 2
Meanwhile, preheat the oven to 400°F (convection). Separate the broccoli into small florets, place them on a baking sheet, drizzle with olive oil, season with salt and pepper, and bake for 15 minutes until lightly golden and crispy on the edges.
- 3
Generously season the chicken breasts with salt, pepper, and one minced garlic clove. Heat a drizzle of olive oil in a large skillet over high heat and sear for 5 to 6 minutes on each side until golden brown. Set aside and let rest for 2 minutes, then shred the meat with a fork.
- 4
In the same hot skillet, sauté the bacon over medium heat until golden and slightly crispy. Add the remaining 2 minced garlic cloves and sauté for 30 seconds. Incorporate the shredded chicken, pour in the soy sauce, and mix well to coat. Let caramelize for 1 to 2 minutes over high heat.
- 5
Drain the potatoes thoroughly and mash them with the butter cut into pieces, the warm cream, and the shredded cheese. Work the mash with a fork or potato masher to obtain a creamy, homogeneous texture. Adjust seasoning with salt and pepper.
- 6
Generously plate the mashed potatoes in shallow bowls. Top with the chicken-bacon mixture, letting it spill over slightly. Add the roasted broccoli florets on the side, sprinkle with fresh chopped parsley or chives, and serve immediately.
💡 Chef's Tip
For an even silkier mash, heat the cream and butter together before incorporating them into the potatoes—the thermal shock reduces the risk of gummy potatoes. As for the chicken, never dice it: shredding with a fork creates a more tender texture and absorbs the soy sauce better.
