Crispy Chicken & Mashed Potato Bowls
with Gravy, Charred Corn & Cheddar
- Milk
- Wheat
Any meal that has a bowl of decadent mashed potatoes as its base has got to be good. You’ll smother the creamy spuds with a velvety homemade gravy and a generous sprinkle of cheddar before nestling a crispy, panko coated chicken cutlet on top. Buttery charred sweet corn completes this homestyle bowl of comfort.
Ingredients
12 ounce
Potatoes
1 unit
Corn
2 clove
Garlic
3 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Chicken Cutlets
1 tablespoon
Fry Seasoning
1 tablespoon
Flour
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
½ cup
Cheddar Cheese
(Contains: Milk)
Not included in your delivery
Cooking Oil
4 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ¼ cup potato cooking liquid, then drain. Return potatoes to pot and keep covered until ready to mash in Step 5. • Drain corn, then pat dry with paper towels. Peel and mince or grate garlic.
• In a large bowl, whisk together one packet of sour cream and 2 TBSP water (two packets of sour cream and 4 TBSP water for 4 servings). • Place panko in shallow dish; season with a pinch of salt and pepper. • Pat chicken* dry with paper towels; slice lengthwise into 1-inch-thick strips (we got 3-4 strips per chicken cutlet). Season all over with Fry Seasoning, salt, and pepper.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add corn; season with salt and pepper. • Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. • Turn off heat; transfer to a plate and cover with foil to keep warm. Wipe out pan and let cool slightly.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for corn over medium heat. Add garlic and sprinkle with flour; stir to combine. Whisk in stock concentrate and ½ cup water (1 cup for 4). • Bring to a simmer and cook until thickened, 1-2 minutes. Season with salt and pepper. • Turn off heat; transfer gravy to a small bowl and cover with foil to keep warm. Wash and dry pan. TIP: Short on time? Use a second pan for the gravy while the corn cooks!
• To pot with potatoes, add remaining sour cream and 2 TBSP butter (4 TBSP for 4 servings); mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. • Keep covered off heat until ready to serve.
• Heat a ½-inch layer of oil in pan used for gravy over medium-high heat. • Meanwhile, add chicken to bowl with sour cream mixture; turn to evenly coat. Working one piece at a time, press chicken into seasoned panko until fully coated. TIP: For less mess, use tongs to dip and transfer. • Once oil is hot enough that a pinch of flour sizzles when added to the pan, add chicken and cook until golden brown and cooked through, 3-5 minutes per side. (TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly.) Transfer chicken to a paper-towel-lined plate.
• Divide chicken, corn, and mashed potatoes between shallow bowls in separate sections. • Top mashed potatoes with gravy and cheddar. (TIP: If gravy is too thick, stir in 1 TBSP hot water before serving; 2 TBSP for 4 servings.) Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy chicken and flavorful gravy, though some found it bland and wanted more seasoning 🍗
- Ease of prep: Several felt it was time-consuming with many steps, but others found it easy and worth the effort
- Suggestions: Consider air frying the chicken for easier cooking; add extra herbs or spices to boost flavor
- Portions: Some wanted more potatoes and gravy; others found it filling with generous servings
- Leftovers: Several mentioned it reheats well, making great leftovers for lunch the next day
Reviews from our home cooks
These were really good, but not easy prep. You have to make the corn, make the potatoes, make the gravy, and fry the chicken all at the same time. The chicken should be baked in the oven to free up time to do everything else. I would order them again, but I'd try baking instead.
Absolutely amazing comfort meal! Chicken is crispy and delicious. The gravy complimented the meal really well, but everything was so tasty that it really wasn't even necessary. This is a keeper!
KUDOS to the chef who put this dish together! Perfectly seasoned and perfect portion size (usually the potatoes, and vegetable portion is too small). Loved having a corn option and the charted corn was delicious! And, my last two deliveries have been as they should be. Ten stars!!!
The charred corn was not good. Should have stuck with just regular corn. Also the mashed potatoes and gravy were good but did not need cheese on them. It was enough flavors with the potatoes and gravy. The chicken was excellent.
For some reason it took me a long time to make this meal (over an hour and a half) but it was delicious. The mashed potatoes, corn and chicken all had a lot of flavor.
The meal is delicious but a little heavy. The potatoes and the chicken are rich and if the corn had been a fresh corn salsa instead I think it would have offered some relief to the palate.
Flavors of the chicken and potatoes were good. The corn isn't great coming from a can - would be better using frozen corn. The gravy wasn't great - probably should be made with milk instead of water.
Frying the corn made it delicious and the breading in the chicken was so good. We burned the chicken a tad and it was still very delicious.
Amazing! The charred corn really blew me away. The breading didn't always stick to the chicken, but it was still good.
This was delicious!! Would love to see this recipe again! Needs more potatoes, didn't make enough mashed potatoes for us.
