Grilled Chicken Plate with Buttery Mashed Potatoes & Crisp Salad
A comforting, balanced plate combining smoky, juicy grilled chicken, ultra-creamy mashed potatoes, and a refreshing crunch from a fresh salad. Perfect for weeknights yet elegant enough for guests.
Total Time Overview
Component Prep Time Cook Time Total
Grilled Chicken 10 min 12–16 min ~25 min
Mashed Potatoes 10 min 20–25 min ~35 min
Crisp Salad 10 min — ~10 min
Overall Combined Meal Time — — 45–50 minutes
Ingredients
For the Grilled Chicken
4 boneless, skinless chicken breasts (about 6–7 oz each)
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
½ tsp dried thyme (optional)
1 tbsp lemon juice
For the Buttery Mashed Potatoes
2 lbs (about 4–5 medium) russet or Yukon Gold potatoes
4 tbsp (½ stick) unsalted butter
½ cup warm milk or half-and-half
½–1 tsp salt (to taste)
¼ tsp black pepper
Optional: 2 tbsp sour cream for extra creaminess
For the Crisp Salad
2 cups chopped romaine or mixed greens
1 cup cherry tomatoes, halved
½ cucumber, sliced
¼ red onion, thinly sliced
½ cup shredded carrots (optional)
Salad dressing of choice (ranch, vinaigrette, etc.)
Step-by-Step Instructions
1. Prep the Chicken (10 minutes)
Pat chicken dry with paper towels.
In a bowl, mix olive oil, salt, pepper, garlic powder, paprika, thyme, and lemon juice.
Coat chicken thoroughly and let it sit while preparing potatoes.
Quick marinade time: 10 minutes
For deeper flavor: Up to 2 hours in the fridge
2. Start the Mashed Potatoes (20–25 minutes cook time)
Peel the potatoes (or leave some skin for rustic style).
Cut into evenly sized chunks.
Place in a pot, cover with cold water, and add a pinch of salt.
Bring to a boil, then reduce heat and simmer 20–25 minutes, until fork-tender.
3. Grill the Chicken (12–16 minutes)
While the potatoes are boiling:
Heat a grill or grill pan over medium-high heat.
Grill chicken 5–7 minutes per side, depending on thickness.
Chicken is done when:
Internal temperature reaches 165°F (74°C)
Juices run clear
Rest chicken for 5 minutes before slicing so it stays juicy.
4. Finish the Mashed Potatoes (5 minutes)
Drain potatoes well.
Add olive oil, warm milk, salt, and pepper.
Mash to desired texture—smooth or textured.
Optional: Stir in sour cream for extra richness.
Taste and adjust salt/pepper.
5. Assemble the Crisp Salad (5–10 minutes)
Add greens, tomatoes, cucumber, onion, and carrots to a bowl.
Toss lightly just before serving.
Drizzle with dressing or serve the dressing on the side to keep salad crisp.
Plating
Scoop a generous portion of buttery mashed potatoes onto the plate.
Add sliced or whole grilled chicken breast beside it.
Serve a colorful mound of crisp salad.
Optional: Add a drizzle of lemon butter or parsley over the chicken.
Questions & Answers Section
Q: Can I use bone-in chicken instead of boneless?
Yes—just increase grill time to 30–35 minutes, turning every 5–7 minutes to avoid burning.
Q: What’s the best potato for the creamiest mashed potatoes?
Russet gives the fluffiest texture, while Yukon Gold gives an ultra-creamy, buttery flavor.
Q: Can this be made ahead?
Chicken: Yes, grill and reheat gently.
Mashed potatoes: Best fresh, but can be reheated with a splash of milk.
Salad: Prep ingredients ahead, but don’t dress until serving.
Q: How do I keep chicken from drying out?
Marinate briefly, don’t overcook, and always rest it for 5 minutes after grilling.
Q: What can I substitute for butter in the potatoes?
Olive oil or cream cheese both work well.