Description
This recipe for Herb-Crusted Chicken with Sautéed Peppers & Mushrooms and Creamy Mashed Potatoes is a delicious and comforting meal that is perfect for a family dinner or special occasion.
Ingredients
Units
Scale
For the Herb-Crusted Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
For the Sautéed Peppers & Mushrooms
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 tablespoon olive oil
- 1 small garlic clove, minced
- Salt and black pepper, to taste
For the Creamy Mashed Potatoes
- 1 1/2 lbs (700 g) potatoes, peeled and cubed
- 1/4 cup unsalted butter
- 1/2 cup milk (or cream for extra richness)
- Salt and black pepper, to taste
Instructions
- Step 1: Prepare the Mashed Potatoes Boil potatoes in salted water until tender, about 15–20 minutes. Drain and return to pot. Mash with butter and milk until creamy. Season with salt and pepper. Keep warm.
- Step 2: Cook the Herb-Crusted Chicken Preheat oven to 400°F (200°C). Rub chicken breasts with olive oil, thyme, rosemary, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and sear chicken 2–3 minutes per side until golden. Transfer to oven and bake 10–12 minutes until cooked through.
- Step 3: Sauté the Peppers & Mushrooms In the same skillet, add olive oil, garlic, sliced peppers, and mushrooms. Sauté for 5–7 minutes until tender and slightly caramelized. Season with salt and pepper.
- Step 4: Assemble the Plate Serve the herb-crusted chicken alongside creamy mashed potatoes and sautéed peppers & mushrooms. Drizzle any pan juices over the chicken for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 42 g
