Tummy Hug is £9 on our menu and the description is short for a reason: cheesy mash with creamy chicken or rich beef. There is nothing clever about it. It is just two very good things in the same bowl, and it is one of the dishes people come back for on a cold week. This is the creamy chicken version, made at home in about 35 minutes.
The mash is cheddar and cream cheese folded into Maris Pipers, so it behaves more like a sauce than a side. On top goes chicken thigh browned hard in smoked paprika and garlic, then finished in a cream, stock and parmesan sauce that thickens to the point where it coats the back of a spoon. Red onion, coriander and a pinch of chilli flakes over the top stop it becoming heavy.
One pan for the chicken, one for the potatoes. If you can make mash, you can make this.
Why this recipe works
- Chicken thigh, not breast. Thigh has enough fat to stay juicy through browning and simmering, and it costs less. Breast dries out in the time it takes the sauce to thicken.
- The chicken is browned and removed. Taking it out before building the sauce means it browns properly instead of stewing, and the fond left in the pan is what gives the sauce its depth.
- Tomato purée cooked out for a minute. That minute turns it from sharp and tinny into something savoury and slightly sweet, and it gives the sauce colour.
- Parmesan in the sauce. Thirty grams adds salt, savouriness and a little body without making it taste cheesy on top of already cheesy mash.
- Red onion, coriander and chilli on top. This is the part people skip and it is the part that makes the bowl work. Something raw and sharp against all that cream is what stops you putting your spoon down halfway.
Ingredient notes
Chicken thighs. Boneless and skinless, cut into pieces roughly the size of a walnut. Anything smaller will overcook. Thigh is more forgiving than breast in a cream sauce, which matters if you are cooking and talking at the same time.
Smoked paprika. Sweet smoked, not hot smoked, unless you want heat. It gives the chicken a deep red-brown colour and a faint barbecue note that plain paprika will not.
Double cream. One hundred and fifty millilitres. Double cream is stable and will not split when it simmers, which is why it is worth using here rather than single cream or crème fraîche.
Parmesan. Finely grated, stirred in off a hard boil so it melts smoothly. If you are avoiding animal rennet, use a vegetarian hard cheese instead — the flavour is slightly milder but it does the same job.
Maris Piper potatoes. Floury, reliable and cheap. One kilogram sounds like a lot for two bowls, and it is, because this is a main course built on mash rather than a portion of mash beside something else.
Coriander. If you are one of the people to whom coriander tastes of soap, use flat-leaf parsley and a squeeze of lime instead. The point is freshness, not coriander specifically.
Substitutions and variations
Rich beef instead of chicken. This is the other Tummy Hug option. Use 500g of beef mince, brown it hard, then build the same sauce with beef stock and a teaspoon of Worcestershire sauce. Skip the parmesan and use a little more cheddar.
Add a fried egg. A soft-yolked fried egg on top is a genuine upgrade and costs £1 as a power-up in the restaurant for the same reason.
Make it spicier. Half a teaspoon of chilli flakes in with the paprika, and more scattered over the top. Or a spoonful of chilli oil, which is very good against the cream.
Lighter version. Swap the double cream for 150ml of whole milk thickened with a teaspoon of cornflour slaked in cold water. It will not be as rich, and you must keep the heat low, but it works.
Turn it into a bake. Spoon the creamy chicken into an ovenproof dish, top with the cheesy mash, scatter over 40g more cheddar and grill for five minutes until browned. Same ingredients, different dish, and it feeds four more comfortably.
Step-by-step guidance
The full method is in the recipe card below. Three moments matter more than the rest.
Browning the chicken. Get the pan properly hot, add the oil, then lay the pieces out in a single layer with space between them. Do not touch them for the first two minutes. You are looking for a deep golden-brown crust on at least one side — four to five minutes in total. If the pan is crowded the chicken releases water and boils instead, and you lose all the colour. Cook it in two batches if your pan is small. Lift it out onto a plate while you build the sauce; it will finish cooking later.
Building the sauce. Turn the heat down before the onion goes in, or the fond on the bottom of the pan will burn. Once the stock is in, scrape the base of the pan properly — all the flavour is stuck to it. Let it bubble for two minutes to reduce slightly, then add the cream, Dijon and parmesan and drop the heat right down. Return the chicken with any juices from the plate. Simmer gently for five to six minutes. You will know it is ready when a spoon dragged through the sauce leaves a clean line for a second before it closes over.
The mash. Drain the potatoes and let them steam dry in the colander for two minutes — this is what stops the mash going watery. Mash thoroughly before anything else goes in, then beat in warm milk, butter and cream cheese, and finally the cheddar. Season hard with salt and white pepper. Cheesy mash needs more salt than you expect because the potato absorbs it.
Professional tips
- Pat the chicken dry with kitchen paper before seasoning it. Dry meat browns, wet meat steams.
- Season the chicken with the spices at least five minutes before it hits the pan, ideally while the potatoes come to the boil.
- Warm the milk before it goes into the mash. Cold milk chills the potato and makes the texture heavy.
- Do not let the sauce boil hard once the cream and parmesan are in. A gentle simmer keeps it smooth.
- Slice the red onion as thinly as you can and rinse it under cold water for 30 seconds. It takes the harsh edge off without losing the crunch.
- Make a well in the mash so the sauce sits in it rather than sliding down the sides of the bowl.
Troubleshooting
| Problem | Likely cause | Solution | Prevention |
|---|---|---|---|
| Chicken has no colour | Pan overcrowded or not hot enough | Lift the chicken out, get the pan hot and return it briefly | Brown in a single layer, in two batches if needed |
| Sauce is thin and watery | Not reduced enough before the cream went in | Simmer for a few more minutes with the chicken removed | Reduce the stock for two minutes first, then add cream |
| Sauce split or looks grainy | Boiled too hard after the cream or parmesan went in | Off the heat, whisk in a tablespoon of cold cream | Keep it at a gentle simmer and add parmesan off the boil |
| Chicken is dry | Breast used instead of thigh, or simmered too long | Spoon extra sauce over it | Use thigh, and simmer for no more than six minutes |
| Mash is gluey | Over-mashed, or a blender was used | It cannot be rescued | Use a ricer or hand masher and stop when smooth |
| Whole bowl tastes flat | Under-seasoned mash | Season the mash again and add the raw onion and coriander | Salt the potato water well and taste the mash twice |
What to serve with it
Something green and plain. Buttered greens, broccoli or a lemony rocket salad all do the job of cutting the richness. If you want a starter, chicken bao buns are light enough not to spoil the main event, and crispy naga chilli sliced potatoes give you a bit of heat to balance the cream.
If you would rather have sausages on your mash, our sausage and cheesy mash with creamy onion gravy is the other bowl in the same family. There are more in our loaded potato and mash recipes.
Storage and reheating
Cool everything quickly and refrigerate within two hours, in line with standard UK food safety guidance.
The creamy chicken keeps in a covered container in the fridge for up to two days. Reheat it gently in a pan until piping hot, adding a splash of stock or milk if the sauce has tightened. Do not blast it in a microwave on full power — the sauce can split.
Cheesy mash keeps for up to two days. Reheat in a pan over a low heat with a splash of warm milk, stirring until piping hot and smooth again.
Freezing: the creamy chicken can be frozen for up to two months, although cream sauces sometimes need a good whisk when reheated. Cheesy mash freezes for up to a month and comes back slightly grainier — beat in extra butter and warm milk. Add the raw onion, coriander and chilli flakes fresh, never before freezing.
Frequently asked questions
Can I use chicken breast?
You can, but cut it slightly larger, brown it for three minutes rather than five and add it back to the sauce for only the last three minutes. Breast goes from cooked to dry very quickly in a hot sauce.
Can I make it ahead?
Both parts, up to a day ahead. Keep them in separate containers, reheat gently and assemble at the last minute with fresh onion and coriander on top.
Is it spicy?
No. The smoked paprika gives colour and depth rather than heat. The chilli flakes on top are optional and easy to leave off for children.
What can I use instead of double cream?
Crème fraîche works if you stir it in off the heat and do not let it boil. Whole milk thickened with a teaspoon of cornflour also works, though the sauce will be noticeably lighter.
How do I make this for four people?
Double everything. The sauce scales cleanly, but brown the chicken in two or three batches or you will lose the colour, and use your widest pan.
Does it work in a slow cooker?
Partly. Brown the chicken and soften the onion in a pan first, then transfer with the stock and cook on low for three hours. Stir the cream, Dijon and parmesan in at the very end, off the heat. Making the mash fresh is still the better route.
Can I make the mash without cream cheese?
Yes. Use an extra 25g of butter and a splash more warm milk. The mash will be slightly less glossy and a little more likely to stiffen as it cools, but it will still be very good.
PrintCreamy Chicken Cheesy Mash Bowl
- Total Time35 minutes
- Yield2 generous bowls 1x
Silky cheesy mash topped with a rich, creamy garlic chicken sauce, red onion and fresh coriander. A one-bowl hug of a dinner that takes 35 minutes.
Ingredients
For the cheesy mash
- 1kg Maris Piper potatoes, peeled and cut into chunks
- 75g salted butter
- 100ml whole milk, warmed
- 100g mature cheddar, grated
- 50g cream cheese
- Salt and white pepper
For the creamy chicken
- 500g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp tomato puree
- 200ml chicken stock
- 150ml double cream
- 1 tsp Dijon mustard
- 30g parmesan, finely grated
To finish
- 1/2 small red onion, very thinly sliced
- A handful of coriander leaves
- 2 spring onions, sliced
- A pinch of chilli flakes
Instructions
- Put the potatoes into cold salted water, bring to the boil and simmer for 15 to 18 minutes until completely tender.
- While they cook, toss the chicken with the smoked paprika, garlic powder, oregano and a good pinch of salt.
- Heat the olive oil in a large frying pan over a high heat. Brown the chicken in a single layer for 4 to 5 minutes, until it has real colour on it, then lift out onto a plate. Colour is flavour, so do not stir it too early.
- Turn the heat down, add the onion to the same pan and cook for 5 minutes until soft. Add the garlic and tomato puree and cook for another minute.
- Pour in the stock, scraping up everything stuck to the bottom of the pan, and let it bubble for 2 minutes.
- Stir in the cream, Dijon and parmesan, then return the chicken and any resting juices to the pan. Simmer gently for 5 to 6 minutes, until the sauce coats the back of a spoon and the chicken is cooked through.
- Drain the potatoes and let them steam dry in the colander for 2 minutes.
- Mash until smooth, then beat in the butter, warm milk, cream cheese and cheddar. Season well with salt and white pepper.
- Spoon the mash into two wide bowls and push a well into the centre with the back of a spoon.
- Ladle the creamy chicken into the well and finish with red onion, coriander, spring onions and a pinch of chilli flakes.
Notes
Thigh over breast. Chicken thigh stays juicy through browning and simmering and costs less. If you only have breast, cut it larger and add it back to the sauce for the last three minutes only.
The mistake to avoid. Crowding the pan when you brown the chicken. It releases water, boils instead of browning, and you lose the colour that gives the sauce its depth. Two batches if your pan is small.
How to tell the sauce is ready. Drag a spoon through it. If the line stays clean for a second before closing over, it is done.
Rich beef version. This is the other Tummy Hug option. Use 500g beef mince, brown it hard, then build the same sauce with beef stock and a teaspoon of Worcestershire sauce, leaving out the parmesan.
Make ahead. Both parts can be made a day in advance. Cool quickly, chill within two hours and reheat gently until piping hot, in line with standard UK food safety guidance. Add the raw red onion, coriander and chilli flakes fresh at the end.
Equipment. A large saucepan for the potatoes, a wide frying pan for the chicken and sauce, a potato ricer or hand masher, a box grater, and two deep bowls warmed before serving.
Allergens. This recipe contains milk and mustard. Stock cubes and liquid stocks often contain celery, and some contain wheat (gluten). Parmesan is made with animal rennet, so use a vegetarian hard cheese if that matters to you. Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.
This is a home recipe inspired by Tummy Hug at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.
Or come and be hugged properly
Tummy Hug is on our menu at 172 Biscot Road in Luton for £9, with creamy chicken or rich beef, and no potato peeling required. Order it for collection or delivery, or look through the full menu — the Mashed Up section has five more bowls in the same spirit.
If you make it at home, leave a rating on the recipe card and tell us whether you went chicken or beef.
More from our kitchen: for the sausage version, make our sausage and cheesy mash with creamy onion gravy. If you want more cheese in your life, try mac and cheese with crispy chicken tenders.
Newer From Our Kitchen
Our best cheesy mash guide covers the mash technique in full detail. If you would rather have the same creamy chicken over a crisp-skinned baked potato, that is our creamy garlic chicken loaded potato.