Grilled Chicken with Garlic Lemon Creamy Mushroom Sauce over Mashed Potatoes
Grilled Chicken with Garlic Lemon Creamy Mushroom Sauce over Mashed Potatoes
Ingredients
For the Chicken Marinade
- 2 1/2 pounds chicken breast, very thinly sliced
- 1/4 cup olive oil
- 2 1/2 teaspoons seasoned salt
- 1 pinch black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1/2 tablespoon onion powder
- 1/2 teaspoon dried oregano
For the Mashed Potatoes
- 2 pounds potatoes, peeled and chopped
- 1 stick butter
- 1 teaspoon salt, as needed, for boiling water and seasoning
- 1/2 cup heavy cream, or as needed, to desired consistency
For the Garlic Lemon Creamy Mushroom Sauce
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 5 garlic cloves, minced
- 1 1/2 tablespoons Better Than Bouillon roasted chicken base
- 6 ounces white mushrooms, sliced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 lemon, juiced
- 1/2 teaspoon salt, to taste
Optional
- 1 pound green beans, cooked
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine 1/4 cup olive oil, 2 1/2 teaspoons seasoned salt, a pinch of black pepper, 1 tablespoon garlic powder, 1 tablespoon paprika, 1/2 tablespoon onion powder, and 1/2 teaspoon dried oregano. Mix well.
⏱️ 5 min
- 2
Marinate the chicken: Add the 2 1/2 pounds of very thinly sliced chicken breast to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or while you prepare the mashed potatoes.
⏱️ 5 min
- 3
Start the mashed potatoes: Place the peeled and chopped potatoes in a large pot. Cover with cold water and add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 25 min
- 4
Finish the mashed potatoes: Drain the cooked potatoes thoroughly. Return them to the pot or transfer to a large bowl. Mash the potatoes using a potato masher or ricer until smooth. Add 1 stick of butter and stir until melted. Gradually add 1/2 cup heavy cream, or more as needed, stirring until the desired creamy consistency is achieved. Season with salt to taste. Set aside and keep warm.
⏱️ 10 min
- 5
Cook the chicken: Heat a large pan or grill pan over medium-high heat. Add 1 tablespoon of olive oil (not listed in ingredients, but needed for cooking). Once hot, place the marinated chicken breast pieces in the pan in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 15 min
- 6
Start the creamy mushroom sauce: Using the same pan (do not clean), melt 2 tablespoons of butter and add 2 tablespoons of olive oil over medium heat. Add the 1 small finely chopped onion and cook, stirring occasionally, for 3 minutes until softened.
⏱️ 3 min
- 7
Continue the sauce: Add the 5-6 minced garlic cloves to the pan and cook for an additional 30-60 seconds until fragrant, being careful not to burn the garlic. Stir in 1 1/2 tablespoons of Better Than Bouillon roasted chicken base and cook for 1 minute, stirring constantly.
⏱️ 2 min
- 8
Add mushrooms and liquids: Add the 6 ounces of sliced white mushrooms to the pan and sauté for 3-4 minutes until they have softened and released their liquid. Pour in 1/2 cup chicken broth, 1 cup heavy cream, and the juice of 1/2 lemon. Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 15 min
- 9
Season the sauce: Taste the creamy mushroom sauce and adjust salt as needed.
⏱️ 1 min
- 10
Assemble and serve: To assemble the dish, spoon a generous portion of mashed potatoes onto each plate. Slice the cooked chicken breast into desired portions and arrange it over the mashed potatoes. Ladle the warm creamy mushroom sauce generously over the chicken and mashed potatoes. Serve immediately, with cooked green beans on the side if desired.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Chicken with Garlic Lemon Creamy Mushroom Sauce over Mashed Potatoes
For the Chicken Marinade
- 2 1/2 pounds chicken breast, very thinly sliced
- 1/4 cup olive oil
- 2 1/2 teaspoons seasoned salt
- 1 pinch black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1/2 tablespoon onion powder
- 1/2 teaspoon dried oregano
For the Mashed Potatoes
- 2 pounds potatoes, peeled and chopped
- 1 stick butter
- 1 teaspoon salt, as needed, for boiling water and seasoning
- 1/2 cup heavy cream, or as needed, to desired consistency
For the Garlic Lemon Creamy Mushroom Sauce
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 5 garlic cloves, minced
- 1 1/2 tablespoons Better Than Bouillon roasted chicken base
- 6 ounces white mushrooms, sliced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 lemon, juiced
- 1/2 teaspoon salt, to taste
Optional
- 1 pound green beans, cooked
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine 1/4 cup olive oil, 2 1/2 teaspoons seasoned salt, a pinch of black pepper, 1 tablespoon garlic powder, 1 tablespoon paprika, 1/2 tablespoon onion powder, and 1/2 teaspoon dried oregano. Mix well.
⏱️ 5 min - 2
Marinate the chicken: Add the 2 1/2 pounds of very thinly sliced chicken breast to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or while you prepare the mashed potatoes.
⏱️ 5 min - 3
Start the mashed potatoes: Place the peeled and chopped potatoes in a large pot. Cover with cold water and add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 25 min - 4
Finish the mashed potatoes: Drain the cooked potatoes thoroughly. Return them to the pot or transfer to a large bowl. Mash the potatoes using a potato masher or ricer until smooth. Add 1 stick of butter and stir until melted. Gradually add 1/2 cup heavy cream, or more as needed, stirring until the desired creamy consistency is achieved. Season with salt to taste. Set aside and keep warm.
⏱️ 10 min - 5
Cook the chicken: Heat a large pan or grill pan over medium-high heat. Add 1 tablespoon of olive oil (not listed in ingredients, but needed for cooking). Once hot, place the marinated chicken breast pieces in the pan in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 15 min - 6
Start the creamy mushroom sauce: Using the same pan (do not clean), melt 2 tablespoons of butter and add 2 tablespoons of olive oil over medium heat. Add the 1 small finely chopped onion and cook, stirring occasionally, for 3 minutes until softened.
⏱️ 3 min - 7
Continue the sauce: Add the 5-6 minced garlic cloves to the pan and cook for an additional 30-60 seconds until fragrant, being careful not to burn the garlic. Stir in 1 1/2 tablespoons of Better Than Bouillon roasted chicken base and cook for 1 minute, stirring constantly.
⏱️ 2 min - 8
Add mushrooms and liquids: Add the 6 ounces of sliced white mushrooms to the pan and sauté for 3-4 minutes until they have softened and released their liquid. Pour in 1/2 cup chicken broth, 1 cup heavy cream, and the juice of 1/2 lemon. Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 15 min - 9
Season the sauce: Taste the creamy mushroom sauce and adjust salt as needed.
⏱️ 1 min - 10
Assemble and serve: To assemble the dish, spoon a generous portion of mashed potatoes onto each plate. Slice the cooked chicken breast into desired portions and arrange it over the mashed potatoes. Ladle the warm creamy mushroom sauce generously over the chicken and mashed potatoes. Serve immediately, with cooked green beans on the side if desired.
⏱️ 4 min