Black Pepper Cream Chicken with Roasted Sprouts

Prep Time: 15 mins

Cook Time: 30 mins

Yields: 2 servings

Calories: ~600 per serving

Ingredients

Chicken:

2 chicken breasts

Salt and pepper

1 tbsp olive oil

Sauce:

1 tbsp

1 minced garlic clove

½ cup cream

½ tsp cracked black pepper

Salt

Optional: Parmesan for richness

Sprouts:

250g Brussels sprouts, halved

1 tbsp olive oil

Salt and pepper

Mash

400g potatoes

2 tbsp

¼ cup milk or cream

Salt

Method

Roast the veg: Heat oven to 200°C. Toss Brussels sprouts in oil and seasoning. Roast 20–25 minutes until caramelized.

Mash the potatoes: Boil potatoes until soft, drain, mash with butter and milk, and season well.

Cook chicken: Pan-sear seasoned chicken in oil, 6–7 minutes per side until fully cooked. Rest and slice.

Pepper cream sauce: In the same pan, cook garlic in butter. Add cream, black pepper, and salt. Simmer 2–3 minutes.

Plate it: Add mashed potatoes and sliced chicken, pour sauce over the top, and finish with roasted sprouts.

Tips

Add a squeeze of lemon to the sauce for brightness.

Pairs beautifully with green beans or roasted carrots too.

For extra indulgence, use garlic-infused mashed potatoes.