Teriyaki Chicken with Mashed Potatoes and Roasted Veggies

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Whenever I’m looking for a dinner that brings warmth, balance, and flavor to the table, I turn to this Teriyaki Chicken with Mashed Potatoes and Roasted Veggies. There’s something deeply satisfying about the way the sweet, sticky glaze of the chicken marries the creaminess of the potatoes and the earthy crunch of perfectly roasted vegetables. It’s a trio that works so effortlessly together, yet each element holds its own.

I first made this dish on a chilly weeknight when I needed comfort food that didn’t feel too heavy. The kitchen filled with the scent of caramelized soy and garlic, and the roasted carrots and broccoli took on a depth that’s hard to beat. The chicken, seared then simmered in homemade teriyaki sauce, was tender and glossy. Pairing it with silky mashed potatoes was a small twist on the expected rice pairing, and it completely won me over.

Now it’s one of my most requested meals. Whether I’m cooking for my family or having friends over, this recipe never fails. It’s flexible enough for weeknights yet special enough for gatherings. And with sides like oven roasted root vegetables or even creamy garlic chicken breasts, it’s easy to mix and match depending on the mood or occasion.

Why You’ll Love This Teriyaki Chicken with Mashed Potatoes and Roasted Veggies

This meal is the ultimate in comfort and contrast. You get the rich umami of the teriyaki glaze, the fluffy comfort of mashed potatoes, and the crisp brightness of roasted veggies all on one plate. It satisfies different cravings in a single dish: savory, sweet, creamy, and crunchy.

It also brings a nutritious balance to your dinner table. You’re getting protein from the chicken, complex carbs from the potatoes, and fiber-packed nutrients from a variety of vegetables. Plus, it’s incredibly customizable based on whatever veggies or potatoes you have on hand.

Ingredients

Chicken thighs: Juicy and flavorful, chicken thighs are ideal for soaking up the bold teriyaki glaze without drying out.

Soy sauce: The base of the teriyaki sauce, it brings deep umami flavor and saltiness.

Brown sugar: Adds sweetness and helps caramelize the sauce into that signature sticky finish.

Garlic and ginger: Freshly minced, these aromatics add brightness and warmth to the sauce.

Cornstarch: Thickens the sauce, giving it that perfect glossy texture.

Mashed potatoes: Creamy and buttery, they balance the boldness of the chicken with mellow comfort.

Milk and butter: Essential for achieving silky, rich mashed potatoes.

Assorted vegetables (carrots, broccoli, bell peppers): Roasted to bring out natural sweetness and a touch of char.

Olive oil: Helps the vegetables crisp up during roasting.

Salt and pepper: Season everything to taste, highlighting the natural flavors of the dish.

How to Make Teriyaki Chicken with Mashed Potatoes and Roasted Veggies

Step 1: Make the Teriyaki Sauce

In a small saucepan over medium heat, combine soy sauce, brown sugar, garlic, and ginger. Stir and bring to a gentle boil. Mix cornstarch with a bit of water and whisk it into the sauce. Simmer until thickened, then set aside.

Step 2: Cook the Chicken

Season chicken thighs with salt and pepper. In a large skillet over medium-high heat, sear the chicken until golden on both sides. Pour in the teriyaki sauce, reduce heat, and let it simmer until the chicken is cooked through and coated in glaze.

Step 3: Boil and Mash the Potatoes

Peel and cube the potatoes, then boil them in salted water until fork-tender. Drain, then mash with butter and milk until smooth and creamy. Season to taste.

Step 4: Roast the Vegetables

Preheat the oven to 425°F (220°C). Toss chopped vegetables in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, turning once, until golden and crisp-tender.

Step 5: Assemble the Plate

Scoop a generous portion of mashed potatoes onto the plate. Top with glazed teriyaki chicken and arrange the roasted veggies on the side. Spoon extra sauce over the chicken if desired.

Recipe Variations and Possible Substitutions

If you’re looking to shake things up, swap the chicken thighs for chicken breasts or even tofu for a vegetarian spin. You can also change the base of the sauce with tamari or coconut aminos for a gluten-free version. Don’t have fresh ginger or garlic? Ground versions work in a pinch. Sweeten with honey or maple syrup if you’re out of brown sugar.

Mashed potatoes can be made with Yukon golds for extra creaminess, or cauliflower for a lower-carb option. The roasted veggies are wide open to customization—try Brussels sprouts, sweet potatoes, or zucchini depending on the season.

Serving and Pairing Suggestions

This dish is a full meal on its own, but if you want to add more, a fresh green salad with a sesame vinaigrette makes a light complement. For drinks, green tea or a light white wine like Riesling pairs beautifully with the sweet and savory profile.

If you want a bit of a twist, serve the chicken over rice or even noodles instead of potatoes. For special occasions, garnish with toasted sesame seeds and sliced green onions for added texture and flavor.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 4 days. The mashed potatoes and chicken reheat best in the microwave with a splash of water or milk to bring back moisture. The roasted veggies can be reheated in the oven or air fryer to regain their crisp texture.

You can also freeze the chicken and potatoes separately for up to 2 months. Thaw in the fridge overnight and reheat as above.

FAQs

Can I make Teriyaki Chicken with Mashed Potatoes and Roasted Veggies ahead of time?

Yes! You can prepare all the components in advance and store them separately. Reheat right before serving for the best texture and flavor.

What kind of vegetables work best for Teriyaki Chicken with Mashed Potatoes and Roasted Veggies?

I recommend sturdy vegetables like carrots, broccoli, and bell peppers, but you can use what you have. Just be sure to cut everything into similar sizes for even roasting.

Can I grill the chicken for this Teriyaki Chicken with Mashed Potatoes and Roasted Veggies recipe?

Absolutely. Grilling adds a delicious smoky flavor that complements the teriyaki sauce beautifully.

How can I make this Teriyaki Chicken with Mashed Potatoes and Roasted Veggies dairy-free?

Use a plant-based milk and butter alternative in the mashed potatoes, and you’re good to go. The rest of the recipe is naturally dairy-free.

Related Recipe You’ll Like

If you’re in the mood for another hearty, flavor-packed dish, try this Creamy Garlic Chicken Breasts. It’s just as comforting and satisfying, perfect for weeknight dinners or special occasions.

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