Ingredients
- Skinless chicken breasts
- Olive oil
- Garlic powder
- Smoked paprika
- Heavy cream
- Dijon mustard
- Fresh garlic (minced)
- Brussels sprouts
- Potatoes
- Salt & freshly ground black pepper
Instructions
- Rub chicken breasts with garlic powder, smoked paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and cook chicken for 6-7 minutes on each side until golden brown. Remove and rest.
- In the same skillet, melt butter, add minced garlic, and sauté until fragrant.
- Stir in heavy cream, Dijon mustard, and cracked black pepper; whisk until combined and simmer for 5-7 minutes until thickened.
- Preheat oven to 425°F (220°C), halve Brussels sprouts, toss with olive oil, salt, and pepper. Roast for 15-20 minutes until crispy.
- Prepare creamy mashed potatoes as desired.
- Assemble by layering mashed potatoes, sliced chicken drizzled with sauce, and roasted Brussels sprouts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet frying and roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 500g)
- Calories: 620
- Sugar: 4g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 155mg