Instructions
Step 1. Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
Step 2. Cook the potatoes for 15–20 minutes or until fork-tender.
Step 3. Drain the potatoes and return them to the pot.
Step 4. Add the butter, milk, heavy cream, salt, and black pepper. Mash until smooth and creamy. Cover and keep warm.
Step 5. Season the chicken breasts with paprika, garlic powder, salt, and black pepper.
Step 6. Heat the olive oil in a large skillet over medium-high heat.
Step 7. Cook the chicken breasts for 5–7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
Step 8. Remove the chicken from the skillet and set aside.
Step 9. Reduce the heat to medium and add the butter to the skillet.
Step 10. Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 11. Add the lemon juice and stir to combine.
Step 12. Return the chicken to the skillet and spoon the garlic butter sauce over the top.
Step 13. Sprinkle with fresh parsley and remove from the heat.
Step 14. In a bowl, combine the cucumbers, carrots, onion, olive oil, lemon juice, salt, black pepper, and parsley.
Step 15. Toss the salad until evenly coated.
Step 16. Serve the garlic butter chicken alongside the creamy mashed potatoes and cucumber carrot salad. Spoon extra garlic butter sauce over the chicken before serving.
Storage and Reheating Tips
Store leftover chicken, mashed potatoes, and salad separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken gently in a skillet or microwave until warmed through.
Add a splash of milk when reheating mashed potatoes to restore their creamy texture.
The cucumber carrot salad is best enjoyed fresh but can be stored for up to 2 days.
Do not freeze the salad, as the vegetables may lose their crisp texture after thawing.
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