Instructions:
step 1 Season chicken breasts with salt, pepper, garlic powder, and onion powder.
step 2 Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes on each side, or until golden and cooked through.
step 3 Add butter and chicken broth to the skillet. Let simmer for 2-3 minutes, spooning the pan sauce over the chicken. Remove from heat and keep warm.
step 4 Meanwhile, boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to the pot.
step 5 Add butter and milk to the potatoes. Mash until smooth and creamy, adding more milk if needed. Season with salt and pepper to taste.
step 6 In a separate skillet, heat olive oil over medium heat. Add sliced onions, peppers, and mushrooms. Cook for 6-8 minutes, stirring occasionally, until vegetables are soft and slightly caramelized. Add garlic and cook for 1 more minute. Season with salt and pepper.
step 7 Serve pan-seared chicken with a generous scoop of mashed potatoes and sautéed vegetables on the side. Spoon extra pan sauce over the chicken and garnish with chopped parsley.
Storage and Reheating Tips:
Store chicken, mashed potatoes, and vegetables in separate airtight containers in the refrigerator for up to 4 days. Reheat chicken in a skillet with a splash of broth, and microwave or gently warm mashed potatoes and vegetables, adding a little milk or butter if needed to restore texture.
Continue on the next page