Mashed Potato and Baked Chicken
Tender baked chicken served with peeled, smoothly mashed potatoes makes a soft, familiar dinner. The recipe uses only mild seasoning and keeps the potato skins out for a lower-fiber texture.
Nutrition Facts
Approximate Per Serving
- Calories: ~360 kcal
- Protein: ~32g
- Carbohydrates: ~38g
- Fat: ~8g
- Fiber: ~3g
- Sodium: varies by broth
Nutrition is an estimate and varies by ingredients, brands, and portion size.
Descriptions
Mashed potatoes and baked chicken are easy to prepare with ingredients many households already have. Peeling the potatoes and mashing them until smooth creates a softer side, while baking the chicken with a little liquid helps prevent dryness.
Keep butter and milk modest and adjust them based on tolerance. If you have been given specific fat, dairy, or sodium limits, follow those instructions instead.
Directions
Peel the potatoes completely, cut them into even chunks, and place them in a saucepan of water.
Boil until the potatoes are very tender and easily pierced with a fork, then drain well.
Mash the potatoes with milk and butter until smooth. Add a little warm broth if you want a softer consistency.
Place the chicken in a baking dish, brush lightly with olive oil, and add a few tablespoons of broth around it.
Bake at 375°F (190°C) until the chicken is fully cooked. Rest briefly, then slice or shred into small pieces.
Serve the tender chicken with a scoop of smooth mashed potatoes and a spoonful of broth for moisture.
Note's
- Peel potatoes fully when following a low-fiber plan.
- Skip fried onions, crispy toppings, and heavy gravy.
- For very soft texture, mash potatoes with extra warm broth.
- Keep chicken moist by baking it covered for part of the cooking time.
Serving Suggestions
This meal is complete on its own. If soft cooked vegetables are already part of your recovery plan, add a small serving of peeled, well-cooked carrots.
Storage and Reheating
Store chicken and mashed potatoes separately for up to 3 days. Reheat potatoes with a splash of milk or broth and reheat chicken covered so it does not dry out.
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Important Medical Note
This recipe is general food information, not medical treatment. Diverticulitis diets can change by stage. During an acute flare, a healthcare professional may recommend clear liquids for a short time and then a gradual return to low-fiber foods as symptoms improve. Follow your own clinician’s instructions and seek medical care for severe or worsening symptoms.
Read the full diverticulitis dinner guide for the broader meal-planning context.
Ingredients
1 1/2 lb peeled potatoes, cut into chunks
2 boneless, skinless chicken breasts
1/3 cup milk, if tolerated
1 tablespoon butter
1/3 cup low-sodium chicken broth
1 teaspoon olive oil
1/4 teaspoon salt, optional
Menu info
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 Minutes
- Servings: 4
Author
Start Every Morning with Delicious Recipes
