Herb-Rubbed Chicken with Sautéed Peppers & Creamy Potato Purée
Description
This dish combines tender chicken coated in a fragrant herb rub, colorful sautéed bell peppers, and silky potato purée. It’s a wholesome, restaurant-style meal that’s perfect for weeknight dinners or special occasions. The herbs add depth to the chicken, while the creamy potatoes and sweet peppers create a balanced, comforting plate.
Time Required
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Servings: 4
Ingredients
For the Herb-Rubbed Chicken
4 boneless, skinless chicken breasts (or thighs)
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried oregano
1 tsp garlic powder
½ tsp paprika
½ tsp salt
½ tsp black pepper
1 tbsp fresh lemon juice (optional)
For the Sautéed Peppers
2 large bell peppers (mixed colors), sliced
1 medium onion, sliced
2 tbsp olive oil or butter
2 cloves garlic, minced
Salt and black pepper to taste
½ tsp dried Italian herbs (optional)
For the Creamy Potato Purée
700 g (1.5 lb) potatoes (Yukon Gold or russet), peeled and cubed
4 tbsp olive oil
½ cup warm milk or cream
Salt to taste
¼ tsp white pepper or black pepper
Optional: 2 tbsp cream cheese or sour cream (extra creaminess)
Instructions
Step 1: Prepare the Potato Purée
Place peeled potatoes in a large pot and cover with salted water.
Bring to a boil and cook for 15–18 minutes until fork-tender.
Drain and return potatoes to the pot.
Mash until smooth.
Add warm milk, salt, and pepper.
Mix until creamy and smooth. Cover and keep warm.
Step 2: Season and Cook the Chicken
Pat chicken dry with paper towels.
Mix thyme, rosemary, oregano, garlic powder, paprika, salt, and pepper in a bowl.
Rub chicken with olive oil, then coat evenly with herb mixture.
Heat a skillet over medium heat.
Cook chicken for 6–7 minutes per side until golden and fully cooked (internal temp 75°C / 165°F).
Add lemon juice if desired and let rest for 5 minutes.
Step 3: Make the Sautéed Peppers
Heat olive oil or butter in a pan over medium heat.
Add onions and cook for 3–4 minutes until soft.
Add bell peppers and cook 5–7 minutes until tender but slightly crisp.
Stir in garlic, salt, pepper, and optional herbs. Cook 1 more minute.
Step 4: Assemble and Serve
Spoon creamy potato purée onto plates.
Place herb-rubbed chicken on top or beside.
Add sautéed peppers on the side.
Serve warm.
Frequently Asked Questions
1. Can I use fresh herbs instead of dried?
Yes. Use 3× the amount (e.g., 1 tsp dried = 1 tbsp fresh).
2. How do I make the chicken extra juicy?
Don’t overcook it.
Let it rest after cooking.
Use chicken thighs for more moisture.
3. Can I make this dish ahead of time?
Yes. Prepare components separately and refrigerate up to 3 days. Reheat gently.
4. What potatoes are best for purée?
Yukon Gold → creamy texture
Russet → extra fluffy
5. Can I make it dairy-free?
Yes. Use plant milk and dairy-free butter.
6. What other vegetables can I add?
Zucchini, mushrooms, green beans, or spinach work well.
Nutritional Information (Per Serving — Approximate)
Calories: 520 kcal
Protein: 38 g
Carbohydrates: 36 g
Fat: 25 g
Fiber: 5 g
Sodium: 480 mg
Sugar: 6 g