Marry Me Chicken Bites with Garlic Mashed Potatoes

Ingredients

• 14 oz chicken breasts (Cubed into large bite-sized pieces)
• 1 tbsp olive oil (For tossing with the chicken)
• 2 tsp paprika
• 2 tsp garlic powder
• 1 tsp seasoning salt
• 1 tsp Italian seasoning
• 1 tsp black pepper
• 0.25 cup white cooking wine (Optional)
• 2 tbsp butter
• 5 garlic (Minced)
• 1 tbsp neutral oil (The author used avocado oil; for cooking the chicken)
• 1 shallot (Minced)
• 0.25 cup sun-dried tomatoes (Chopped)
• 2 tbsp sun-dried tomato oil (From the jar of tomatoes; use 1 tablespoon with the chicken and 1 tablespoon with the shallot and tomatoes)
• 0.75 cup heavy cream (Half-and-half may be substituted; room temperature)
• 0.5 cup Parmesan cheese (Fresh, grated)
• fresh parsley or basil (Chopped, for garnish)
• 3 lb russet potatoes or Yukon Gold potatoes (For the mashed potatoes)
• 0.25 cup salted butter (Melted, for the mashed potatoes)
• 5 garlic (For the mashed potatoes)
• 0.75 cup milk or cream (For the mashed potatoes)
• salt and black pepper (To taste, for the mashed potatoes)

Steps

1. 1

   Cube the chicken breasts into large bite-sized pieces and pat them dry; this is important for browning.

2. 2

   Toss the chicken with the olive oil, 1 tablespoon of the sun-dried tomato oil, paprika, garlic powder, seasoning salt, Italian seasoning, and black pepper.

3. 3

   Prepare the mashed potatoes according to the listed ingredients, keeping them warm for plating. The source does not provide the cooking method or timing for the potatoes.

4. 4

   Heat the neutral oil in a large skillet over medium-high heat until hot.

5. 5

   Add the seasoned chicken cubes to the skillet and cook for about 3–5 minutes per side, until golden and sizzling.

6. 6

   Reduce the heat to medium-low. Add the butter and minced garlic, then gently sauté for 2–3 minutes, until fragrant.

7. 7

   Deglaze the same pan with the white cooking wine, if using, scraping up the garlicky browned bits from the bottom.

8. 8

   Add the minced shallot, chopped sun-dried tomatoes, and the remaining 1 tablespoon of sun-dried tomato oil. Cook for 3–4 minutes, stirring often, until caramelized.

9. 9

   Slowly pour in the room-temperature heavy cream or half-and-half. Stir and bring the sauce to a light simmer.

10. 10

    Add the grated Parmesan cheese and reduce the heat to low. Let the sauce thicken for 4–5 minutes.

11. 11

    To serve, place a generous bed of warm mashed potatoes, or rice, on each plate.

12. 12

    Place the chicken bites over the potatoes and ladle the creamy sun-dried tomato sauce over the top.

13. 13

    Finish with chopped fresh parsley or basil.

Notes

The source gives no detailed mashed-potato preparation method, including whether or how long to boil the potatoes. It also offers rice as an alternative serving base. White cooking wine is optional.

Nutrition per serving

• main
• comfort food
• skillet
• chicken
• creamy
• weeknight dinner
• potatoes