Name: Chicken and Mashed Potato Casserole with Fresh Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 2 pounds (900 g) russet potatoes, peeled and cut into 1-inch chunks; 4 tablespoons unsalted butter, divided; 1/2 cup whole milk, warmed; 3 garlic cloves, minced, divided; 1 1/2 teaspoons salt, divided, plus more to taste; 1/2 teaspoon black pepper, divided; 4 boneless, skinless chicken thighs (about 1 1/2 pounds); 2 teaspoons smoked paprika; 1 teaspoon sweet paprika; 2 tablespoons olive oil; 1 large yellow onion, thinly sliced; 2 red bell peppers, thinly sliced; 1/2 cup low-sodium chicken broth; 2 tablespoons chopped fresh parsley (optional)

Chicken and Mashed Potato Casserole with Fresh Salad

A cozy, satisfying dinner inspired by the classic combination of paprika chicken and creamy mashed potatoes. Here, the chicken is seared with smoked paprika and finished with sweet peppers and onions, while the potatoes get a generous hit of garlic and butter. It's comfort food with a little extra warmth and depth.

Inspired by Essen Recipes

May 17, 2026

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Method

6 steps

Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of the salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15 minutes.
While the potatoes cook, pat the chicken thighs dry and season both sides with the smoked paprika, sweet paprika, 1/4 teaspoon of the black pepper, and a pinch of salt.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through (165°F internal), about 5–6 minutes per side. Transfer to a plate and cover loosely with foil.
In the same skillet, add the onion and bell peppers. Cook over medium heat, scraping up browned bits, until softened and lightly golden, about 6–8 minutes. Add half the minced garlic and cook 30 seconds more. Pour in the chicken broth and simmer for 2 minutes, then return the chicken to the skillet to keep warm.
Drain the potatoes and return them to the pot. Add the butter, warmed milk, remaining garlic, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Mash until smooth and creamy, adjusting seasoning to taste.
Divide the mashed potatoes among plates. Top with the chicken and pepper mixture, spooning some of the pan juices over. Garnish with parsley, if desired.

Recipe notes

Helpful tips

For extra richness, stir a tablespoon of sour cream into the mashed potatoes.
If you prefer a thicker sauce, mash a few pieces of the cooked pepper and onion into the pan juices.

Equipment

Large pot
Large skillet
Potato masher
Knife and cutting board
Measuring cups and spoons
Instant-read thermometer (optional)

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Additional tips

Chicken should reach an internal temperature of 165°F (74°C). Use caution when draining hot potatoes.

Chicken and Mashed Potato Casserole with Fresh Salad

Ingredients

Adjust servings