Golden Pan-Seared Chicken Breast with Creamy Mashed Potatoes & Fresh Garden Salad
Golden Pan-Seared Chicken Breast with Creamy Mashed Potatoes & Fresh Garden Salad is a delightful dish that harmonizes comfort and flavor. This recipe features a succulent chicken breast, smooth mashed potatoes, and a refreshing garden salad, creating a vibrant plate perfect for any occasion. Whether you’re serving a busy family dinner or hosting friends, this quick-to-prepare meal is sure to impress with its rich flavors and inviting presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Dinner
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 boneless chicken breast
- 2 medium potatoes
- 1 tsp olive oil
- 1 tbsp butter
- 2–3 tbsp milk (or plant milk)
- 1 cup cucumber, sliced
- 1 cup cherry or plum tomatoes, halved
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup arugula
- 1 tsp lemon juice or vinegar
- Salt to taste
- Pepper to taste
- Garlic powder (optional)
- Squeeze of lemon (optional)
Instructions
- Season the chicken breast with salt, pepper, and optional garlic powder. Heat olive oil in a skillet over medium heat and cook the chicken for 5-6 minutes per side until golden brown and fully cooked (internal temperature of 165°F/75°C). Let it rest before slicing.
- Boil diced potatoes in salted water for 12-15 minutes until fork-tender. Drain and mash with butter and milk until creamy; season with salt to taste.
- In a mixing bowl, combine sliced cucumber, halved cherry tomatoes, chopped bell peppers, arugula, olive oil, lemon juice or vinegar, salt, and pepper; toss gently.
- Serve by placing sliced chicken next to a scoop of mashed potatoes and the fresh salad on the side.
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 3g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg