Instructions
step 1 Season chicken breasts with thyme, oregano, garlic powder, onion powder, smoked paprika, salt, and black pepper.
step 2 Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4–5 minutes on each side until golden brown and cooked through. Remove and set aside.
step 3 In the same skillet, add butter. Sauté onions, bell peppers, and mushrooms for 5–7 minutes until tender.
step 4 Add garlic and cook for an additional minute until fragrant.
step 5 Pour in chicken broth and stir to deglaze the pan, simmer for 2–3 minutes.
step 6 Return chicken to the skillet and let it warm through for 2–3 minutes. Garnish with chopped parsley.
step 7 Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, about 15 minutes.
step 8 Drain the potatoes and return them to the pot. Add butter, warm milk, sour cream, salt, and pepper.
step 9 Mash until smooth and creamy. Adjust seasoning as needed.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat chicken and vegetables in a skillet over medium heat with a splash of broth or water to keep them moist. Mashed potatoes can be reheated in the microwave or stovetop with a bit of milk to restore creaminess.
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