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Creamy garlic herb chicken with mashed potatoes on a plate

Creamy Garlic Herb Chicken With Mashed Potatoes

A comforting dish featuring succulent chicken breasts coated with rich garlic and herb flavors, paired with velvety mashed potatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts Opt for fresh, good-quality chicken for best flavor.
  • 2 tbsp olive oil Can marinate chicken in olive oil and spices for deeper flavor.
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt Additional salt for potatoes and salad.
  • 1/2 tsp black pepper
  • 1 tbsp butter Add during grilling for flavor.
  • 2 tbsp fresh parsley, chopped Fresh herbs enhance flavor.
For the Mashed Potatoes
  • 2 lbs potatoes, peeled and cubed Cook until fork-tender.
  • 4 tbsp butter Use unsalted for better flavor control.
  • 1/2 cup milk Can substitute with coconut or almond milk for a dairy-free option.
For the Salad
  • 1 piece cucumber, sliced
  • 2 pieces carrots, cut into sticks Bright color indicates freshness.
  • 1 tbsp lemon juice Adds brightness to salad.
  • 1 piece lime, cut into wedges For serving.

Method
 

Preparation
  1. Rub the chicken breasts with olive oil, paprika, garlic powder, onion powder, salt, and pepper in a bowl, ensuring even coating.
  2. Boil the cubed potatoes in salted water for 15-20 minutes until fork-tender.
Cooking
  1. Grill the chicken over medium-high heat for 5-6 minutes on each side until golden brown and cooked through.
  2. Add butter and parsley during the final minute of cooking for added flavor.
Salad Preparation
  1. Toss cucumber and carrot sticks with lemon juice, salt, and pepper.
Serving
  1. Slice the cooked chicken breast and serve next to a scoop of creamy mashed potatoes.
  2. Add the cucumber and carrot salad, lime wedge, and drizzle garlic herb butter sauce over the chicken.

Notes

Store leftovers in airtight containers in the fridge for up to 3 days. For freezing, cool completely and store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.