Prep Time: 20 minutes
Cooking Time: 30 minutes
Servings: 4
Calories: ~640 kcal per serving
🛒 Ingredients
🍗 Garlic Herb Chicken
🍗 2 chicken breasts
🍄 2 cups sliced mushrooms
🫑 1/2 red bell pepper, sliced
🫑 1/2 yellow bell pepper, sliced
🧅 1 small onion, sliced
🧄 4 garlic cloves, minced
🌿 2 tbsp chopped parsley
🌟 Seasoning & Sauce
🫒 2 tbsp olive oil
🧈 1 tbsp butter
⚫ 1 tsp black pepper
🧂 1 tsp salt
🌶️ 1 tsp paprika
🌿 1 tsp dried thyme
🍗 1/2 cup chicken broth
🥔 Creamy Mashed Potatoes
🥔 5 medium potatoes, peeled and cubed
🧈 3 tbsp butter
🥛 1/2 cup warm milk
🧂 Salt to taste
👩🍳 Instructions
Bring a large pot of salted water to a boil. Add potatoes and cook for 15–18 minutes until fork tender.
Drain the potatoes and mash with butter, warm milk, and salt until creamy and fluffy. Cover to keep warm.
Season chicken breasts with paprika, thyme, salt, and black pepper.
Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden and the internal temperature reaches 165°F (74°C). Remove and rest for 5 minutes.
In the same skillet, melt butter and sauté onions, garlic, mushrooms, and bell peppers for 5–6 minutes until softened.
Pour in chicken broth and simmer for 2 minutes to create a light savory sauce.
Slice the chicken and place over the mushroom-pepper mixture. Spoon extra sauce over the top.
Serve hot alongside creamy mashed potatoes and garnish with parsley.
💡 Helpful Notes & Variations
Add a splash of cream to the skillet sauce for extra richness.
Yukon Gold potatoes create especially creamy mashed potatoes.
Swap mushrooms for zucchini or spinach if desired.
Delicious with roasted green beans on the side.
