For the Garlic Parmesan Chicken & Steak Bake:

2 boneless, skinless chicken breasts

2 steaks (ribeye, sirloin, or preferred cut)

2 tbsp olive oil

4 cloves garlic, minced

1/4 cup grated parmesan cheese

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

For the Cheesy Loaded Mashed Potatoes:

4 large russet potatoes, peeled and cubed

1/2 cup milk

1/4 cup butter

1 cup shredded cheddar cheese

1/2 cup sour cream

1/4 cup green onions, chopped

Salt and pepper to taste

Preheat oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Season the chicken breasts and steaks with salt, pepper, oregano, and basil.
Sear chicken and steaks for 3-4 minutes per side until golden brown. Remove from heat and set aside.
In a large pot, bring salted water to a boil. Add cubed potatoes and cook for 10-12 minutes until fork-tender.
Drain potatoes and return to the pot. Add butter, milk, sour cream, salt, and pepper. Mash until smooth.
Stir in shredded cheddar cheese and green onions until well combined.
Transfer seared chicken and steaks to a baking dish. Spread mashed potatoes over the top. Sprinkle extra cheese if desired.
Bake for 15-20 minutes until the chicken and steak are fully cooked and the potatoes are bubbly.
Remove from oven and serve hot, garnished with additional green onions.

Protein Swap: Use pork chops or turkey cutlets instead.

Cheese Options: Try mozzarella or extra parmesan for a cheesier dish.

Spice It Up: Add red pepper flakes or hot sauce for a kick.

Low-Carb Option: Substitute mashed cauliflower for a lighter version.