Ultimate Smothered Chicken over Creamy Mashed Potatoes with Peppers & Mushrooms 
Prep time: 15 minutes
Cooking time: 35 minutes
Servings: 4
Calories: About 640 per serving
Ingredients
2 lb / 900 g Yukon gold potatoes, peeled and chopped
1½ tsp salt, divided, plus more for potato water
1½ lb / 680 g chicken breast tenders or boneless chicken pieces
1 tsp black pepper, divided
1 tsp smoked paprika
1 tsp garlic powder
2 tbsp olive oil, divided
4 tbsp butter, divided
½ cup warm milk or cream
1 medium yellow onion, sliced
8 oz / 225 g mushrooms, sliced
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ green bell pepper, sliced
2 garlic cloves, minced
½ cup chicken broth
2 tbsp chopped fresh parsley, plus extra for garnish
Instructions
Boil the potatoes. Place potatoes in salted water, bring to a boil, and cook for 15–20 minutes until very tender. Drain well and let them steam-dry for 1 minute.
Make the mash. Mash the potatoes with 2 tbsp butter, warm milk or cream, and ½ tsp salt until creamy but still fluffy. Cover and keep warm.
Season the chicken. Pat chicken dry and toss with ½ tsp salt, ½ tsp black pepper, smoked paprika, garlic powder, and 1 tbsp olive oil.
Sear the chicken. Heat a large skillet over medium-high heat and cook the chicken for 4–5 minutes per side, until browned and the center reaches 165°F / 74°C. Transfer to a plate.
Cook the vegetables. Add remaining olive oil and 1 tbsp butter to the skillet. Add onion, mushrooms, and bell peppers; cook for 7–9 minutes, stirring often, until softened and lightly browned.
Make it saucy. Stir in minced garlic for 30 seconds, then pour in chicken broth and scrape up the browned bits. Simmer for 2–3 minutes until glossy, then swirl in the remaining 1 tbsp butter.
Smother the chicken. Return the chicken to the skillet and spoon the peppers, onions, mushrooms, and pan sauce over the top. Simmer 2 minutes more, then sprinkle with parsley.
Serve. Spread mashed potatoes in a serving dish and pile the smothered chicken and vegetables on top. Finish with extra parsley and black pepper.
Helpful Notes & Variations
BBC Good Food’s creamy mash method supports boiling potatoes for about 15 minutes until tender, while Food Network’s grilled chicken guidance uses 165°F / 74°C and roughly 4–5 minutes per side for chicken breasts. Food Network’s pan-seared chicken guidance also supports browning chicken in a skillet and cooking to 165°F.