Pan-Seared Chicken Breast with Creamy Garlic Mash
Pan-Seared Chicken Breast with Creamy Garlic Mash
Ingredients
For the Pan-Seared Chicken Breast
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
For the Creamy Garlic Mash
- 2 pounds Russet potatoes, peeled and quartered
- 4 garlic cloves, minced
- 1/4 cup unsalted butter
- 1/2 cup heavy cream, warmed
- 1/4 cup milk, warmed (whole milk recommended)
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the potatoes for the mash: Peel and quarter the Russet potatoes. Place them in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of salt to the water.
⏱️ 5 min
- 2
Bring the potatoes to a boil over high heat, then reduce heat to medium-low and simmer until fork-tender, about 15-20 minutes. While potatoes are cooking, prepare the chicken.
⏱️ 20 min
- 3
Prepare the chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine garlic powder, onion powder, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.
⏱️ 5 min
- 4
Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts in the pan. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 2 min
- 5
Sear the chicken for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the pan and set aside on a plate, tented with foil, to rest.
⏱️ 14 min
- 6
Finish the mashed potatoes: Once potatoes are tender, drain them thoroughly. Return the drained potatoes to the hot pot over low heat for 1-2 minutes to dry out any excess moisture.
⏱️ 3 min - 7
Add the butter and minced garlic to the pot with the potatoes. Mash the potatoes until mostly smooth. Gradually add the warmed heavy cream and milk, continuing to mash until desired creamy consistency is reached. Season with 1 teaspoon salt and 1/4 teaspoon black pepper, or to taste.
⏱️ 5 min
- 8
Slice the rested chicken breasts against the grain, if desired. Serve the pan-seared chicken immediately alongside the creamy garlic mash. Garnish with fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Chicken Breast with Creamy Garlic Mash
For the Pan-Seared Chicken Breast
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
For the Creamy Garlic Mash
- 2 pounds Russet potatoes, peeled and quartered
- 4 garlic cloves, minced
- 1/4 cup unsalted butter
- 1/2 cup heavy cream, warmed
- 1/4 cup milk, warmed (whole milk recommended)
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the potatoes for the mash: Peel and quarter the Russet potatoes. Place them in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of salt to the water.
⏱️ 5 min - 2
Bring the potatoes to a boil over high heat, then reduce heat to medium-low and simmer until fork-tender, about 15-20 minutes. While potatoes are cooking, prepare the chicken.
⏱️ 20 min - 3
Prepare the chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine garlic powder, onion powder, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.
⏱️ 5 min - 4
Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts in the pan. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 2 min - 5
Sear the chicken for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the pan and set aside on a plate, tented with foil, to rest.
⏱️ 14 min - 6
Finish the mashed potatoes: Once potatoes are tender, drain them thoroughly. Return the drained potatoes to the hot pot over low heat for 1-2 minutes to dry out any excess moisture.
⏱️ 3 min - 7
Add the butter and minced garlic to the pot with the potatoes. Mash the potatoes until mostly smooth. Gradually add the warmed heavy cream and milk, continuing to mash until desired creamy consistency is reached. Season with 1 teaspoon salt and 1/4 teaspoon black pepper, or to taste.
⏱️ 5 min - 8
Slice the rested chicken breasts against the grain, if desired. Serve the pan-seared chicken immediately alongside the creamy garlic mash. Garnish with fresh chopped parsley.
⏱️ 1 min