Pepper & Mushroom Gravy and Creamy Mashed Potatoes
Indulge in this restaurant-quality pan-seared chicken breast smothered in a rich pepper and mushroom gravy and served with buttery creamy mashed potatoes. Perfect for a comfort food dinner, this easy chicken recipe is packed with flavor and ready in under an hour.
Prep Time: 20 mins
Cook Time: 30 mins
Servings: 4
Calories per Serving: ~520 kcal
Ingredients:
For the Chicken & Mushroom Gravy
4 boneless, skinless chicken breasts (about 600g)
2 tbsp olive oil
Salt & freshly ground black pepper, to taste
1 onion, thinly sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
200g fresh mushrooms, sliced
2 garlic cloves, minced
1 tbsp all-purpose flour
250ml chicken stock (low sodium)
1 tsp dried thyme
For the Creamy Mashed Potatoes
800g potatoes, peeled and cubed
50g unsalted butter
100ml whole milk
Salt & pepper, to taste
Instructions:
1. Boil potatoes in salted water until fork-tender.
Drain well, then mash with butter and warm milk until smooth and creamy.
Season with salt and pepper to taste. Keep warm.
2. Pat chicken breasts dry and season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken on both sides until golden brown and cooked through (about 6–8 minutes per side). Remove from pan and set aside.
3. In the same skillet, sauté onions, red and yellow peppers, and mushrooms until softened.
Add minced garlic and cook for 30 seconds.
Sprinkle with flour, stir well, and cook for 1 minute.
Slowly pour in chicken stock, stirring to avoid lumps.
Add thyme and simmer until thickened (about 5 minutes).
4. Return chicken to the skillet, coating it in the gravy.
Serve hot with creamy mashed potatoes on the side.
Notes & Variations:
For extra richness, stir a splash of cream into the mushroom gravy.
Swap mashed potatoes for buttered egg noodles or fluffy rice.
Garnish with fresh parsley for a pop of color.
Pan-Seared Chicken Breast, Mushroom Gravy Recipe, Creamy Mashed Potatoes
