Ultimate Garlic Herb Chicken with Sautéed Veggies & Creamy Mashed Potatoes

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 2

Calories per serving: ~520 kcal

 Ingredients

For the Chicken:

2 boneless, skinless chicken breasts 

1 tbsp olive oil 

1/2 tsp garlic powder 

1/2 tsp paprika

Salt & pepper to taste

1 tbsp chopped fresh parsley 

For the Veggie Sauté:

1 tbsp butter 

1 small yellow onion, thinly sliced 

1 red bell pepper, sliced 

1 yellow bell pepper, sliced

1½ cups sliced mushrooms 

1 clove garlic, minced

Salt & pepper to taste

For the Mashed Potatoes:

2 large potatoes, peeled and cubed 

2 tbsp butter

1/4 cup milk (or more, as needed) 

Salt to taste

 Instructions

Cook the Potatoes: Place cubed potatoes in a pot, cover with salted water, and boil for 15–20 minutes until fork-tender.

Mash the Potatoes: Drain and mash with butter and milk until smooth. Season with salt and keep warm.

Season the Chicken: Rub chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.

Sear the Chicken: Heat a skillet over medium heat. Cook chicken for 5–6 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Set aside and cover to keep warm.

Sauté the Veggies: In the same pan, melt butter. Add onions, peppers, and mushrooms. Sauté for 7–10 minutes until tender and slightly caramelized. Stir in minced garlic and cook for 1 more minute.

Plate and Serve: Spoon mashed potatoes into bowls, top with sautéed vegetables, and place sliced chicken on top. Garnish with chopped parsley.

 Notes & Variations

Swap chicken breasts for thighs for juicier meat.

Add a splash of cream to the mashed potatoes for extra richness.

Vegan version: Use plant-based chicken and vegan butter/milk alternatives.