Skillet Chicken with Sautéed Peppers, Mushrooms & Creamy Mashed Potatoes
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories per serving: ~570 kcal
Ingredients
the Chicken & Veggies:
2 chicken breast fillets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
1 cup mushrooms, halved
2 tbsp olive oil
2 cloves garlic, minced
1 tsp smoked paprika
½ tsp dried oregano
Salt and black pepper to taste
Fresh parsley for garnish
For the Mashed Potatoes:
3 medium potatoes, peeled and chopped
2 tbsp
1/4 cup milk (or more as needed)
Salt to taste
Instructions
Boil potatoes in salted water for 15–18 minutes until fork-tender. Drain, mash with butter and milk until smooth. Season with salt and set aside.
Season chicken with paprika, oregano, salt, and pepper.
Heat 1 tbsp olive oil in a skillet over medium heat. Cook chicken for 5–6 minutes per side until golden and cooked through. Remove and keep warm.
In the same pan, add remaining oil. Sauté onions and garlic for 1–2 minutes.
Add mushrooms and bell peppers. Cook for 5–7 minutes until vegetables are softened and slightly caramelized.
Return chicken to the skillet, toss everything together to combine and heat through.
Serve hot with a generous portion of mashed potatoes. Garnish with chopped parsley.
Notes & Variations
Use chicken thighs for juicier meat.
Add a splash of balsamic vinegar to veggies for depth.
For creamier mash, substitute some milk with cream cheese.