Creamy Mashed Potatoes & Sautéed Veggies Recipe
This Garlic Herb Chicken with Creamy Mashed Potatoes and Sautéed Veggies is a comforting and delicious meal perfect for any weeknight dinner. Juicy chicken breasts are seasoned with fragrant garlic, thyme, and oregano, then pan-seared to golden perfection. Paired with velvety mashed potatoes enriched with butter, milk, and cream, and a colorful medley of sautéed broccoli, carrots, and zucchini, this dish balances flavor and nutrition effortlessly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing, Boiling, Pan-searing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Garlic Herb Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
For the Creamy Mashed Potatoes:
- 2 pounds potatoes, peeled and cubed
- 3 tablespoons butter
- 1/2 cup milk
- 1/4 cup heavy cream
- Salt and black pepper to taste
For the Sautéed Veggies:
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup zucchini slices
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Season the Chicken: In a bowl, combine the chicken breasts with minced garlic, dried thyme, dried oregano, salt, and black pepper, ensuring each piece is evenly coated to infuse flavors.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook for 6 to 7 minutes per side, or until the chicken is golden brown and cooked through (internal temperature reaching 165°F/74°C). Remove from heat and set aside to rest.
- Prepare the Mashed Potatoes: While the chicken is cooking, bring a pot of salted water to a boil. Add the peeled and cubed potatoes and cook for about 15 minutes or until tender when pierced with a fork. Drain the water, then mash the potatoes with butter, milk, and heavy cream until smooth and creamy. Season with salt and black pepper to taste.
- Sauté the Vegetables: In another skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic, broccoli florets, sliced carrots, and zucchini slices. Sauté for 5 to 6 minutes until the vegetables are tender but still vibrant. Season with salt and black pepper.
- Plate and Serve: Serve each chicken breast alongside a generous scoop of creamy mashed potatoes and a portion of sautéed vegetables. Enjoy this well-balanced and flavorful meal warm.
Notes
- For extra flavor, marinate chicken in the garlic and herbs mixture for 30 minutes before cooking.
- You can substitute heavy cream with half-and-half for a lighter mashed potato version.
- Use Yukon Gold potatoes for creamier mashed potatoes.
- Feel free to swap the vegetables based on seasonal availability or preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
Nutrition
- Serving Size: 1 plate (approx. 1 chicken breast with 1/4 of mashed potatoes and vegetables)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: forty-five g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: Garlic Herb Chicken, Mashed Potatoes, Sautéed Vegetables, Easy Dinner, Weeknight Meal, Healthy Chicken Recipe