Creamy Herb Chicken with Mashed Potatoes & Garden Salad

Cook the Chicken:
Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.

Make the Creamy Herb Sauce:
In the same skillet, sauté garlic for 30 seconds until fragrant. Add chicken broth and let it simmer for 2 minutes. Stir in the heavy cream, Dijon mustard, lemon juice, and chopped herbs. Simmer the mixture until it thickens slightly.

Finish the Chicken in Sauce:
Return the chicken to the skillet, spoon the sauce over the top, and let it simmer for another 5 minutes so the flavors can combine and the chicken absorbs the sauce.

Prepare Mashed Potatoes:
Boil the cubed potatoes in salted water until fork-tender, about 15 minutes. Drain the potatoes and mash them with butter, milk, and salt. Whip until smooth and creamy. Garnish with chopped chives.

Assemble the Salad:
Toss the mixed greens, cherry tomatoes, cucumber, and red onion with your choice of dressing (olive oil and lemon juice or balsamic vinaigrette).

Serving and Storage Tips

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