Description
This Garlic Parmesan Chicken & Steak Bake with Cheesy Loaded Mashed Potatoes is a hearty and comforting dish perfect for weekend dinners or feeding a crowd. Tender chunks of chicken and sirloin steak are tossed in a flavorful garlic Parmesan seasoning, baked to perfection, and optionally topped with melted mozzarella. Served alongside creamy Yukon gold mashed potatoes loaded with cheddar, bacon, and green onions, this meal is rich, satisfying, and packed with savory goodness.
Ingredients
Scale
For the Chicken & Steak Bake:
- 1 lb boneless, skinless chicken breasts, cut into chunks
- 1 lb sirloin steak, cut into chunks
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (for garnish)
- 1 cup shredded mozzarella (optional for topping)
For the Cheesy Loaded Mashed Potatoes:
- 2 lbs Yukon gold potatoes, peeled and cubed
- ½ cup sour cream
- ½ cup milk, warmed
- 4 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- 4 strips cooked bacon, crumbled
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Prepare the meat mixture: Preheat your oven to 400°F (200°C). In a large bowl, combine the chicken and steak chunks with olive oil, minced garlic, salt, black pepper, Italian seasoning, smoked paprika, and grated Parmesan cheese. Toss everything thoroughly to coat the meat evenly with the seasoning and cheese.
- Bake the meat: Transfer the coated chicken and steak pieces to a large baking dish or a rimmed sheet pan, spreading them out in a single layer. Bake in the preheated oven for 20–25 minutes until the chicken is fully cooked and the steak reaches your preferred doneness. For a cheesy finish, sprinkle shredded mozzarella on top during the last 5 minutes of baking. Remove from the oven and garnish with chopped fresh parsley.
- Cook the potatoes: While the meat bakes, place the peeled and cubed Yukon gold potatoes in a large pot. Cover with cold water and bring to a boil over high heat. Boil the potatoes for 15–20 minutes or until they are fork-tender and easily mashable. Drain well and return the potatoes back to the pot.
- Mash and load the potatoes: Mash the hot potatoes with sour cream, warmed milk, and unsalted butter until smooth and creamy. Stir in the shredded cheddar cheese, crumbled cooked bacon, and sliced green onions. Season the mixture with salt and pepper according to your taste preferences.
- Serve: Plate the garlic Parmesan chicken and steak bake alongside or over a generous serving of the cheesy loaded mashed potatoes. Spoon some of the delicious pan juices over the meat for extra flavor and enjoy your comforting meal.
Notes
- You can marinate the chicken and steak ahead of time for extra depth of flavor; letting them sit in the seasoning mixture for at least 30 minutes or overnight works well.
- Swap cheddar cheese with Monterey Jack or pepper jack for a different flavor profile in the mashed potatoes.
- Add chopped jalapeños into the mashed potatoes if you prefer a spicy kick.
- This recipe is great for a crowd—adjust quantities accordingly to feed more people.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or in the oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 3g
- Sodium: 580mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 175mg
