Description
Pan-Seared Chicken Breast with Mashed Potatoes
Ingredients
For the Chicken:
2 large boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp smoked paprika
Salt and black pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, smashed
1/2 cup chicken broth
For the Mashed Potatoes:
2 lbs potatoes, peeled and cubed
1/2 cup whole milk or heavy cream
4 tbsp unsalted butter
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
1. Prepare the Mashed Potatoes:
Boil the potatoes in salted water for 15-20 minutes, or until fork-tender.
Drain and mash the potatoes. Stir in milk, butter, salt, and black pepper until smooth and creamy. Set aside.
2. Cook the Chicken:
Pat the chicken breasts dry with paper towels. Season both sides with garlic powder, smoked paprika, salt, and black pepper.
Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, until golden brown.
Reduce the heat to medium, add butter and smashed garlic to the pan. Spoon the melted butter over the chicken for 1-2 minutes.
Pour in chicken broth and let the chicken simmer for 2-3 minutes until the internal temperature reaches 165°F (75°C).
3. Serve:
Plate the mashed potatoes and top with the chicken breasts. Drizzle with pan sauce and garnish with fresh parsley.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Calories: ~450 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Start by peeling and cubing your potatoes, then place them in a pot of cold, salted water. Bring to a boil and cook until fork-tender. While they cook, pat the chicken breasts completely dry—this is crucial for a good sear. Season generously. Heat olive oil in a heavy skillet until it shimmers. Carefully add the chicken; it should sizzle immediately. Do not move it for 4-5 minutes to develop a golden crust. Flip and sear the other side. Only then add butter, garlic, and baste. Finally, deglaze the pan with broth to create a simple pan sauce.
Serving Suggestions
This classic dish pairs beautifully with a variety of sides. For a pop of color and nutrition, serve with steamed green beans, roasted asparagus, or a simple arugula salad with a lemon vinaigrette. The creamy mashed potatoes are the perfect vehicle for the rich pan sauce, so ensure you spoon plenty over both the chicken and potatoes. For a more elegant presentation, use a ring mold to plate the mashed potatoes and lean the sliced chicken breast against it.
How-to Summary
To summarize: 1) Boil and mash potatoes with dairy and butter. 2) Dry and season chicken breasts thoroughly. 3) Sear chicken in hot oil until golden on both sides. 4) Add butter and garlic to the pan and baste. 5) Deglaze with broth and simmer until chicken is cooked through. 6) Serve chicken over potatoes with pan sauce and fresh parsley.
Frequently Asked Questions
Can I use chicken thighs instead? Yes, boneless, skinless thighs work well. Adjust cooking time as they may cook faster and remain juicy.
How can I make the mashed potatoes ahead of time? Prepare them, place in a heatproof bowl, and cover with a lid or plastic wrap. Reheat gently over a double boiler or in the microwave with a splash of extra milk.
My chicken is always dry. What am I doing wrong? The most common cause is overcooking. Use a meat thermometer and remove the chicken from the pan as soon as it hits 165°F (75°C). Let it rest for 5 minutes before slicing.
What can I substitute for chicken broth? Vegetable broth or dry white wine are excellent substitutes. For wine, let it simmer for an extra minute to cook off the alcohol.
How do I get a thicker pan sauce? After removing the chicken, let the broth simmer for an extra 2-3 minutes to reduce. You can also stir in a teaspoon of cold butter at the end to create a richer, glossier sauce.
Common Mistakes to Avoid
- Not drying the chicken before seasoning, which prevents proper browning.
- Moving the chicken too soon in the pan; let the sear form undisturbed.
- Adding butter at the start with the oil; it will burn. Add it later for basting.
- Over-mashing the potatoes, which can make them gluey. Mash until just smooth.
- Slicing the chicken immediately after cooking, which lets the juices escape. Always let it rest.
Conclusion
This Pan-Seared Chicken Breast with Mashed Potatoes is a timeless, satisfying meal that proves simple ingredients can create extraordinary flavor. Mastering the technique of searing and basting ensures juicy, flavorful chicken every time, while the creamy potatoes and quick pan sauce elevate it to comfort food perfection. It’s a reliable, elegant recipe perfect for any weeknight or special occasion. With the tips and techniques outlined above, you’re equipped to avoid common pitfalls and execute this classic dish flawlessly.