One Pot Chicken Salisbury Steak is a delicious and lean version of your childhood favorite! Made with moist ground chicken, delicious carrots, and flavorful mashed potatoes- this will be your family’s favorite dinner!
I grew up on Salisbury Steak in multiple forms. From eating it at Old Orchard elementary school in toledo to the easy to make frozen meals after a long day of work, to my moms homemade Salisbury Steak I would have to say that this is one of the main dishes that defined my childhood. My mom was an immigrant from Lebanon in the late 70s and she learned how to make many of the popular American dishes that every other family on the block made. Now that I have a family of my own, I really love making my childhood favorite dishes like Salisbury Steak for dinner. It’s a wholesome meal and one pot. Who wouldn’t love that?
It’s impossible not to.
As much as I love it, I sometimes find the dish to be really heavy and not great when I’m trying to watch what my waistline. So I’ve been working on this recipe for Chicken Salisbury Steak, using the same elements for the traditional dish but using ground chicken as the main protein. Fewer calories and just as delicious! It’s a win-win!
Of course the recipe had to be adapted a bit since chicken can quickly become dry and flavorless. Whenever I use ground chicken to make kafta, I add yogurt to keep it moist. It’s an old trick I’ve been using since seeing Martha Stewart add yogurt to a Chicken Tandoori years ago. And you know what? It works every time so I figured it’ll work this time and I was right. The Chicken Salisbury Steak was extremely moist and flavorful!
After browning the chicken patties, set them aside while you make the rest of the dish. Just add the patties and all that delicious juice that filled the bottom of the plate to the pot for the last 15 minutes. I promise- use the yogurt and do not over cook the patties and you’ll have deliciously juice Chicken Salisbury Steak
While beef Salisbury Steak commonly has mushrooms and potatoes, I was inspired by chicken noodle soup to develop the dishes additional flavors. IMHO chicken noodle soup needs to have carrots- celery is optional but carrots is a must. So I switched out the mushrooms for carrots- which added not only a sweetness to the dish but also a pop of bright color!
This is also the first time that I boiled the potatoes with the Chicken Salisbury Steak and may I just pat myself on the back for this genius idea. I’m sure I’m not the first food blogger to tell you to do this- but I hope you’ll listen to me.
Just do it.
Then mash them up separately with a bit of butter and milk. That’s all you’ll need for the most delicious mashed potatoes ever. From this point forward I’ll be boiling my potatoes with the broth for Beef Salisbury Steak, Beef Stew and every other dish I can think of!
I know you’re whole family is going to love this dish as much as mine did! Leave a comment after you make it and let me know just how much you loved it!
Yields Serves 6
Chicken Salisbury Steak is a delicious and healthy version of your childhood favorite! It's guaranteed to be a family favorite!
20 minPrep Time
40 minCook Time
1 hrTotal Time
- 2 pounds (1 kg) Ground Chicken
- 2 Eggs
- 1/2 cup Yogurt
- 1 Onion, quartered
- Salt and Pepper to taste
- 1/2 cup Parsley
- 4 tablespoons Vegetable Oil, divided
- 2 Carrots
- 1 large Onion, cut in half then cut into thin strips
- 1/2 cup Cold Water
- 8 cups Chicken Broth
- 5 large Potatoes, peeled and quartered
- 1 cup Milk
- 2 tablespoons Butter
- Salt and Pepper to taste
- 4 tabslepoons Cornstarch + 4 tablespoons Water
- In a food processor, process one onion and parsley with salt and pepper. Squeeze out all of the moisture.
- Mix with the eggs, ground chicken, yogurt, salt and pepper
- Form equal-sizes oval patties (a measuring cup is useful to keep the sizes close). I made 14 large parties. Refrigerate for 30 minutes
- Peel, and half the carrots. Cut them into thin half circles.
- In a large Dutch Oven or skillet, heat 2 tablespoons of vegetable oil until it's really hot.
- Working in batches, brown the chicken patties for about 2 minutes per side.
- Remove from pan and set aside. Keep warm.
- Add 1 more tablespoon of oil and sauté the onions and carrots, scrapping the bottom of the pan to pick up all the browned bits.
- Turn heat to high and pour in 1/2 cup cold water, constantly scrapping the bottom of the pan. Boil until liquid evaporates by half.
- Add the chicken broth and carefully arrange the potatoes in the liquid. Cover and boil for 15 minutes.
- Arrange the chicken and juices around the potatoes. Replace the lid and continue simmering 15 more minutes.
- Remove the potatoes. In a medium sized pot, mash the potatoes with the milk, butter and salt and pepper.
- Whisk together the cornstarch and water. Stir into the Chicken Salisbury Steak and bring to a simmer for the gravy to thicken.
- Serve the Chicken Salisbury Steak on top of the warm Mashed Potatoes and top with gravy.