A golden pan seared chicken breast with fluffy light mashed potatoes has to be one of my most loved family meals. Mash is a wonderful side all on its own. This is because it really is super versatile and you can mix up the flavour with ease. For example a touch of cheese and some cooked down onions and oh my days, Yummy beyond belief! For this chicken and mash recipe first landed on my Instagram. It’s all a well loved picture earning and impressive 1 k likes. So not only does it taste great it must look pretty epic too! we eat with our eyes too right!
Jump to Recipe
For this recipe as it is pretty simple we are going to look into a the choices of potatoes for mash and ways to jazz your mash up. Getting a golden seared chicken breast and some spices to think about. After that we are talking gravy and sides! It’s really going to be a yummy read. Of course the printable recipe is available at the end too! I know how you guys like printing!
Mashed potatoes, The partner to the chicken breast
When Chicken and mashed potatoes is on the cards one of the first things to consider is the choice of potato. I have talked a bit in depth about the potatoes in general during the fish and chips recipe. In fact I also talk a little bit about potatoes in the chips recipe. However this is about mash so I thought I would go out and find which potatoes we should be using when creating a yummy mash.
To make mash potato it really is a simple affair, Either add the potatoes to salted cold water and bring to the boil. Cook until tender and easily pierced with a knife. From here drain the potatoes. Wipe clean the pan used to boil the potatoes then add 1/2 a cup of milk and 2 tbsp of butter. Add some salt pepper and parsley and heat until the butter is melted into the milk. Place the potatoes back in a mash until creamy.
Choose higher starch potatoes (like Russets or Yukon golds) for the fluffiest, smoothest, and most flavor-packed mash. Waxy potatoes (such as red or white varieties) require more mashing to become creamy.
Golden Pan Seared Chicken and Mashed Potatoes
For a golden pan seared chicken breast we are going to be cutting the chicken into a giant pretty butterfly shape. Of course from there we will move onto the seasoning. To Butterfly a chicken breast follow these steps:
Step one: Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.
Step two: Open out the breast so that it resembles a butterfly.
Step three: Cover with cling film and pummel with a rolling pin to create an even thickness. You can now marinate or cook straight away.
For the seasoning for this chicken breast you will need the following: Salt & Pepper. Dried Thyme. Paprika, and finally a sprinkle of garlic powder. Simply lay out the chicken breasts and sprinkle over with those herbs and spices.
Choosing the sides to go with this dish is pretty easy. For my usual dinner recipe I like to add some broccoli as it works really well. You could use Peas, Beans or indeed some delicious sweet corn. When it comes to coating the chicken you can use a lush chicken or onion gravy, what about a curry sauce? So many options.
The Printable Chicken and Mashed Potatoes Recipe
Chicken and Mashed Potatoes
- 750g White Potatoes Peeled and Cubed
- 1/2 Cup Milk
- 2 tbsp Butter
- 2 tbsp Dried Parsley
- Salt And Pepper
- 1/2 tsp Garlic powder
- 4 Chicken Breasts Butterflied
- 1 tbsp Olive Oil
- Salt & Pepper
- 1 tsp Dried Thyme
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1 Broccoli Cut and Trimmed
- First Fill a large pot with cold water and salt well, Add the potatoes and bring to the boil. Cook for around 15 mins until tender when poked with a knife.
- Meanwhile butterfly the chicken and coat with the salt, pepper, thyme, garlic and paprika across both sides. Heat up a tbsp of oil in a large frying pan and fry the chicken breasts until cooked through.
- Add the Broccoli to a pan of salted boiling water and cook for 4-5 mins until tender.
- Once the potatoes are cooked through drain and wipe clean the pan. Add the milk, butter, salt pepper and parsley to the pan and place on the heat. Melt the butter into the milk then add the potatoes and mash well. Check for seasoning.
- Arrange the mash, Chicken and broccoli on a plate and serve.