Herb-Crusted Chicken with Sautéed Peppers & Mushrooms + Creamy Mashed Potatoes
This is the kind of meal that feels comforting and complete. Juicy herb-coated chicken, colorful sautéed vegetables, and smooth, buttery mashed potatoes come together for a dinner that is simple but deeply satisfying. It works for a weeknight family meal, but it is also polished enough to serve guests.
The dried herbs create a fragrant crust on the chicken, the peppers and mushrooms add sweetness and earthiness, and the mashed potatoes provide a creamy base that ties everything together.
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 55–60 minutes
Yield: 4 servings
Ingredients
For the Herb-Crusted Chicken
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon garlic powder
Salt and black pepper, to taste
For the Sautéed Peppers & Mushrooms
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup mushrooms, sliced
1 tablespoon olive oil
1 garlic clove, minced
Salt and black pepper, to taste
For the Creamy Mashed Potatoes
2 lbs (900 g) potatoes, peeled and cubed
3 tablespoons butter
½ cup warm milk
Salt, to taste
Black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 15–20 minutes until fork-tender.
While the potatoes cook, pat the chicken breasts dry with paper towels.
In a small bowl, combine thyme, oregano, parsley, garlic powder, salt, and black pepper.
Rub the chicken with olive oil, then coat evenly with the herb mixture.
Heat a large skillet over medium heat. Add the chicken and cook for 6–7 minutes per side until golden and fully cooked (internal temperature 165°F). Remove and let rest.
In another skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds.
Add sliced peppers and mushrooms. Cook for 6–8 minutes until tender and lightly caramelized. Season with salt and pepper.
Drain the cooked potatoes and return them to the pot.
Add butter and warm milk. Mash until smooth and creamy. Season with salt and black pepper.
Slice the rested chicken and serve alongside sautéed vegetables and creamy mashed potatoes.
Tips
Use evenly sized chicken breasts for consistent cooking.
Pound thick chicken pieces slightly for even thickness.
Let chicken rest 5 minutes before slicing to retain juices.
Warm the milk before adding to potatoes for smoother texture.
Do not overmix potatoes to avoid a gluey texture.
Sauté vegetables over medium-high heat for better caramelization.
Use Yukon Gold potatoes for naturally creamy mash.
Taste and adjust seasoning at each step.
Add a splash of chicken broth to vegetables if pan becomes dry.
Garnish with fresh parsley for color before serving.
Variations
Add grated Parmesan to the mashed potatoes.
Use sweet potatoes instead of regular potatoes.
Add spinach to the sautéed vegetables.
Substitute chicken thighs for extra juiciness.
Add a squeeze of lemon over the chicken before serving.
Mix rosemary into the herb blend.
Add cream cheese to mashed potatoes for richness.
Include caramelized onions with the vegetables.
Top chicken with a light pan sauce made from broth and butter.
Add chili flakes for subtle heat.
Q&A
Can I bake the chicken instead of pan-cooking?
Yes, bake at 400°F for 20–25 minutes.
What potatoes are best for mashing?
Yukon Gold or Russet potatoes work well.
Can I make this ahead of time?
Yes, reheat gently before serving.
Why are my mashed potatoes gummy?
Overmixing or using a food processor can cause gumminess.
Can I add cream instead of milk?
Yes, for a richer mash.
How do I know when chicken is done?
Internal temperature should reach 165°F.
Can I freeze leftovers?
Chicken freezes well; mashed potatoes are best fresh.
What can I serve with this meal?
A simple green salad or roasted carrots pair nicely.
How do I keep vegetables from getting soggy?
Avoid overcrowding the pan.
Is this recipe gluten-free?
Yes, it contains no gluten ingredients.
Nutrition
(Approximate per serving)
Calories: 560
Protein: 45g
Carbohydrates: 45g
Fat: 22g
Fiber: 5g
Sodium: 420mg
Values may vary depending on ingredient brands and portion sizes.
Conclusion
Herb-Crusted Chicken with Sautéed Peppers and Mushrooms plus Creamy Mashed Potatoes is a balanced, comforting meal that feels both hearty and fresh. The fragrant herb coating adds depth to the tender chicken, while the vegetables bring sweetness and texture. Paired with smooth mashed potatoes, it is a dependable recipe you can return to again and again for a satisfying home-cooked dinner.