🌿 Herb-Grilled Chicken with Sautéed Peppers, Mushrooms & Creamy Mashed Potatoes

🕒 Total Time

Prep: 20 minutes
Cook: 30 minutes
Total: ~50 minutes

🍽 Servings

Serves 2–4

🐔 Ingredients

For the Herb-Grilled Chicken

• 4 boneless, skinless chicken breasts (or thighs)

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 3 cloves garlic, minced

• 1 tsp dried Italian herbs (or a mix of thyme, basil, oregano, and rosemary)

• 1 tbsp fresh parsley, chopped

• ½ tsp paprika

• Salt & black pepper, to taste

For the Sautéed Peppers & Mushrooms

• 1 tbsp olive oil

• 1 tbsp butter

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 cup mushrooms, sliced (button or cremini)

• ½ onion, thinly sliced

• 1 clove garlic, minced

• Salt & pepper, to taste

• Optional: 1 tsp balsamic vinegar or soy sauce for depth

For the Creamy Mashed Potatoes

• 2 lbs (about 4 medium) russet or Yukon gold potatoes, peeled & cut into chunks

• 3 tbsp butter

• ½ cup warm milk or cream (adjust for desired consistency)

• 2 tbsp sour cream or cream cheese (optional, for extra creaminess)

• Salt & pepper, to taste

• Fresh chives or parsley, for garnish

👨‍🍳 Instructions

1. Marinate the Chicken

1. In a bowl, mix olive oil, lemon juice, garlic, herbs, parsley, paprika, salt, and pepper.

2. Coat chicken with the mixture and let it marinate for 15–30 minutes (or up to 2 hours in the fridge).

2. Make the Mashed Potatoes

1. Boil potatoes in salted water for 15–20 minutes, until fork-tender.

2. Drain well and mash while hot.

3. Add butter, warm milk (a little at a time), and sour cream/cream cheese if using.

4. Season with salt and pepper to taste.

5. Keep warm while preparing the rest.

3. Sauté the Peppers & Mushrooms

1. Heat olive oil and butter in a skillet over medium-high heat.

2. Add onion and garlic; sauté 1–2 minutes until fragrant.

3. Add bell peppers and mushrooms.

4. Cook for 5–7 minutes, stirring occasionally, until tender and slightly caramelized.

5. Season with salt, pepper, and a splash of balsamic vinegar or soy sauce (optional).

6. Set aside and keep warm.

4. Grill the Chicken

1. Heat a grill pan or outdoor grill over medium-high heat.

2. Lightly oil the grill.

3. Grill chicken for 5–6 minutes per side, or until golden and internal temperature reaches 165°F (74°C).

4. Rest for 3–5 minutes before slicing to keep it juicy.

5. Assemble & Serve

• Spoon a portion of mashed potatoes onto each plate.

• Top or plate alongside the grilled chicken.

• Add the sautéed peppers and mushrooms on the side or over the top.

• Garnish with fresh herbs or a drizzle of olive oil.

🍷 Serving Suggestions

• Pair with a light salad or steamed green beans.

• A crisp white wine (like Chardonnay or Sauvignon Blanc) complements the dish beautifully.

💬 Q&A Section

❓Q1: Can I use chicken thighs instead of breasts?

✅ A: Yes! Thighs are juicier and more forgiving. Adjust cooking time (about 6–7 minutes per side) since they’re thicker.

❓Q2: What if I don’t have a grill?

✅ A: You can use a grill pan, cast-iron skillet, or bake at 400°F (200°C) for 20–25 minutes. For extra flavor, finish with a quick pan-sear.

❓Q3: Can I make it dairy-free?

✅ A: Yes! Substitute butter with olive oil and use unsweetened plant-based milk (like oat or almond) for the mashed potatoes.

❓Q4: How can I make the chicken extra flavorful?

✅ A: Let it marinate longer (up to overnight), and baste it with the marinade while grilling.

❓Q5: Can I prepare this ahead?

✅ A: You can cook the mashed potatoes and sautéed veggies ahead of time. Reheat gently before serving. Grill chicken fresh for the best texture.

❓Q6: What’s the best potato for creamy mash?

✅ A: Yukon Gold gives a naturally buttery flavor, while Russet potatoes make it fluffier.