Lemon Garlic Chicken with Creamy Mashed Potatoes – a quick, rich, zesty dinner hero with velvety sauce and comforting mash.

Scale

2 boneless, skinless chicken breasts

Salt & freshly cracked black pepper

1 tsp garlic powder

1 tbsp olive oil

2 tbsp butter

4 garlic cloves, minced

¾ cup chicken broth

½ cup heavy cream

2 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp Italian seasoning

¼ cup grated Parmesan cheese

2 tbsp chopped fresh parsley

¼ cup panko breadcrumbs (toasted in a little butter)

4 large russet potatoes, peeled & cubed

½ cup whole milk or cream

3 tbsp butter

Salt, to taste

Black pepper, to taste

1 tsp garlic powder (optional)

Fresh lemon slices (for garnish)

Chopped parsley (for garnish)

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1. Season chicken with salt, pepper, and garlic powder.

2. Sear chicken in olive oil until golden, then set aside.

3. Melt butter in pan, sauté garlic, then add broth, lemon, cream, zest, Parmesan, and seasoning.

4. Return chicken to pan and simmer 10–12 mins. Toast panko separately.

5. Boil potatoes until tender, mash with butter, milk, and seasoning.

6. Plate mashed potatoes, add chicken, spoon sauce on top.

7. Garnish with parsley, lemon slices, and panko crumbs.

Use thighs instead of breasts for juicier results.

Try mashed cauliflower for a low-carb option.

Reheat leftovers gently with extra splash of milk or broth.