Creamy Black Pepper Chicken with Mashed Potatoes

🍗 Creamy Black Pepper Chicken with Mashed Potatoes & Roasted Brussels Sprouts 🥔🌿

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2
Calories per Serving: ~600 kcal

🛒 Ingredients
For the Chicken:

🍗 2 boneless chicken breasts🧂 Salt & black pepper to taste🛢️ 1 tbsp olive oil

For the Sauce:

🧈 1 tbsp butter🧄 1 garlic clove, minced🥣 150ml (½ cup) heavy cream🌶️ ½ tsp freshly ground black pepper🧂 Salt to taste🧀 Optional: 1 tbsp grated Parmesan

For the Brussels Sprouts:🥦 250g Brussels sprouts, halved🛢️ 1 tbsp olive oil🧂 Salt & pepper

For the Mashed Potatoes:🥔 400g potatoes, peeled & diced🧈 2 tbsp butter🥛 60ml (¼ cup) milk or cream🧂 Salt to taste

👨‍🍳 Instructions

Roast the Brussels sprouts: Preheat oven to 200°C (400°F). Toss sprouts with olive oil, salt, and pepper. Roast on a tray, cut side down, for 20–25 mins until golden and crisp.

Boil potatoes: In salted water, boil diced potatoes for 15–20 minutes until fork-tender. Drain, mash with butter and milk, season to taste, and set aside.

Cook chicken: Season both sides of the chicken with salt and pepper. Sear in olive oil over medium heat for 6–7 mins per side until golden and cooked through (74°C internal). Let rest before slicing.

Make the sauce: In the same pan, melt butter and sauté garlic for 1 minute. Add cream, pepper, and salt. Simmer for 2–3 mins until slightly thickened. Stir in Parmesan if using.

Assemble: Slice chicken and plate over mashed potatoes. Add roasted sprouts and spoon sauce over the chicken. Serve warm.

🔄 Notes & Swaps

Try using cauliflower mash instead of potatoes for a low-carb version.

Add a touch of Dijon mustard to the sauce for extra zing.

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