Pan-Seared Chicken with Creamy Garlic Sauce and Mashed Potatoes

Ingredients

• 2 boneless skinless chicken breasts (Halved lengthwise to make pieces of equal thickness)
• flaky sea salt (To taste)
• 1 tsp black pepper
• 3 tbsp all-purpose flour (For coating the chicken)
• 2 tbsp oil (For searing)
• 2 tbsp butter (For basting the chicken)
• 2 sprigs fresh thyme leaves (The source says 2 strands)
• 2 cloves fresh garlic (Sliced)
• 6 russet potatoes (Medium-sized)
• salt (For the potato cooking water and mashed potatoes, to taste)
• 5 tbsp butter (Softened; for the mashed potatoes)
• 0.5 cup whole milk (Warm)
• 1 tsp black pepper (For the mashed potatoes)
• 1 tbsp fresh garlic (Minced; for the sauce)
• 0.5 white onion (Finely diced)
• 1.5 cups unsweetened heavy whipping cream (For the sauce)
• salt (For the sauce, to taste)
• 1 tsp black pepper (For the sauce)
• 1 tsp smoked paprika powder (For the sauce)
• 0.5 tsp garlic powder (For the sauce)
• 0.5 cup Parmesan cheese (Freshly grated)

Steps

1. 1

   Pat the chicken breasts dry. Season them with flaky sea salt and black pepper, then coat both sides evenly with the all-purpose flour. Shake off the excess flour and set the chicken aside.

2. 2

   Heat the oil in a pan over medium heat until hot.

3. 3

   Add the coated chicken to the pan and sear for 5–6 minutes per side.

4. 4

   Add the butter, thyme, and sliced garlic to the pan. As the butter melts, baste the chicken by repeatedly pouring the melted butter mixture over it.

5. 5

   Continue cooking and basting until the chicken is crispy and golden and reaches an internal temperature of 165°F (74°C).

6. 6

   Remove the cooked chicken, thyme, and garlic from the pan.

7. 7

   Using the same pan and remaining oil, add the minced garlic and diced onion. Sauté for 1 minute, or until fragrant.

8. 8

   Add salt, black pepper, garlic powder, and smoked paprika. Mix to combine.

9. 9

   Add the heavy whipping cream and stir over medium-low heat.

10. 10

    Add the freshly grated Parmesan cheese. Continue cooking until the sauce thickens, then remove it from the heat and serve warm.

11. 11

    Place the russet potatoes in a saucepan, cover with salted water, and boil for 30–40 minutes, until tender.

12. 12

    Drain the potatoes and return them to the same pan. Let them sit for 10–15 minutes so excess moisture can evaporate.

13. 13

    When the potatoes have cooled slightly, peel them.

14. 14

    Mash the potatoes with a potato ricer for a smooth texture. For an even finer consistency, pass the mashed potatoes through a fine-mesh sieve.

15. 15

    Transfer the potatoes back to the saucepan. Add salt, black pepper, softened butter, and warm milk.

16. 16

    Place the saucepan over low heat and stir with a spatula until the butter has melted and everything is combined. Serve the mashed potatoes warm with the chicken and sauce.

Notes

The source does not specify the amount of water for boiling the potatoes or the exact cooking time for thickening the sauce. Use enough water to cover the potatoes, and cook the sauce until visibly thickened.

Nutrition per serving

• main
• chicken
• mashed potatoes
• pan-seared
• sauce
• comfort food
• high-protein