A wholesome, colorful, and comforting plate featuring juicy pan-seared chicken, creamy mashed potatoes, and a crisp garden salad. Whether you’re craving something warm and filling or looking to balance indulgence with freshness, this herbed chicken dinner brings it all to the table. The herbed chicken is juicy and golden, the mashed potatoes are creamy and smooth, and the rainbow salad adds a burst of crunch and color.
Why this herbed chicken recipe works
- Balanced and satisfying: The rich and tender chicken breast, creamy mashed potatoes, and crisp garden vegetables give you everything you want in one plate.
- Fresh & colorful: Bright bell peppers, peppery arugula, and juicy tomatoes not only taste amazing but make the plate vibrant.
- Quick & nourishing: This dish comes together in just 30 minutes, making it a great choice for lunch or dinner during busy weekdays.
Ingredients (for 1 serving)
For the Chicken & Mash:
- 1 boneless, skinless chicken breast (about 200g / 0.44 lbs): Light, lean protein that cooks quickly and absorbs flavor beautifully.
- ½ tsp salt: Enhances the chicken’s natural flavor.
- ¼ tsp pepper: Adds just the right hint of heat.
- 1 tsp olive oil: Helps sear the chicken to a golden, crispy exterior.
- 2 medium potatoes (around 300g / 0.66 lbs): The base of our creamy mash, full of comfort.
- 1 tbsp butter (15g): Adds smooth richness and flavor.
- 2–3 tbsp milk (30–45ml): Brings the potatoes to a silky, creamy texture.
For the Salad:
- ½ cucumber, sliced (100g): Refreshing and hydrating with a crisp bite.
- 5–6 cherry tomatoes or 1 medium tomato, chopped (80g): Sweet, juicy, and acidic to balance the meal.
- ½ red bell pepper, chopped (75g): Crunchy with a sweet undertone.
- ½ yellow bell pepper, chopped (75g): Adds a mellow sweetness and vibrant yellow color.
- ½ cup arugula (15g): Peppery greens that bring character to the salad.
- 1 tsp olive oil (5ml): A light and flavorful dressing base.
- ½ tsp lemon juice or balsamic vinegar (2.5ml): Adds brightness and a slight tang.
- Salt & pepper to taste: Enhances and balances the dressing flavors.
How to make this herbed chicken plate
- Boil & Mash Potatoes
- Add peeled and cubed potatoes to a pot of salted boiling water.
- Cook for about 12–15 minutes or until fork-tender.
- Drain and return to pot. Add butter and milk. Mash until smooth and creamy. Add salt to taste.
- Cook the Chicken
- Season the chicken breast with salt and pepper.
- In a skillet, heat olive oil over medium heat.
- Cook the chicken for 5–6 minutes on each side, or until golden brown and cooked through (internal temp: 165°F / 74°C).
- Prepare the Salad
- In a mixing bowl, combine cucumber, cherry tomatoes, red and yellow peppers, and arugula.
- Drizzle with olive oil and lemon juice or vinegar. Toss gently.
- Season with a pinch of salt and pepper.
- Assemble the Plate
- Slice the chicken and plate alongside a scoop of mashed potatoes and the fresh salad. Serve immediately.
Notes
- Want it dairy-free? Use plant-based milk and vegan butter in the mash.
- You can double or triple the recipe easily for more servings.
- Switch arugula with spinach or lettuce if you prefer a milder flavor.
Conclusion
This herbed chicken dinner is one of those meals that checks all the boxes: it’s quick, comforting, colorful, and full of flavor. Whether you’re treating yourself to a solo lunch or feeding a small crowd, this recipe delivers every single time. Give it a try — it’s a simple joy that brings a lot to the table.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Absolutely! If you’re more of a chicken thigh lover (I totally get it!), go for it. Just keep in mind they might take a bit longer to cook through. But the flavor? Totally worth it.
What can I substitute for arugula in the salad?
Great question! If arugula isn’t your thing or you don’t have it on hand, spinach or even a spring mix works beautifully. Just pick something fresh and colorful—it really brightens the plate.
Can I make the mashed potatoes dairy-free?
Of course! I’ve done this plenty of times. Swap the butter and milk with vegan butter and unsweetened almond or oat milk. It stays creamy and still tastes amazing.
How do I store leftovers?
If you somehow have leftovers (rare in my house!), just store everything in an airtight container in the fridge. It’ll stay good for 2–3 days. Reheat gently so the chicken stays juicy.
Can I prep this ahead for meal planning?
Totally! You can boil and mash the potatoes earlier in the day, pre-chop the salad veggies, and even cook the chicken ahead of time. Just assemble when you’re ready to eat!
Herbed Chicken Dinner
Ingredients
For the Chicken & Mash:
- 1 boneless skinless chicken breast (about 200g / 0.44 lbs): Light, lean protein that cooks quickly and absorbs flavor beautifully.
- ½ tsp salt: Enhances the chicken’s natural flavor.
- ¼ tsp pepper: Adds just the right hint of heat.
- 1 tsp olive oil: Helps sear the chicken to a golden crispy exterior.
- 2 medium potatoes around 300g / 0.66 lbs: The base of our creamy mash, full of comfort.
- 1 tbsp butter 15g: Adds smooth richness and flavor.
- 2 –3 tbsp milk 30–45ml: Brings the potatoes to a silky, creamy texture.
For the Salad:
- ½ cucumber sliced (100g): Refreshing and hydrating with a crisp bite.
- 5 –6 cherry tomatoes or 1 medium tomato chopped (80g): Sweet, juicy, and acidic to balance the meal.
- ½ red bell pepper chopped (75g): Crunchy with a sweet undertone.
- ½ yellow bell pepper chopped (75g): Adds a mellow sweetness and vibrant yellow color.
- ½ cup arugula 15g: Peppery greens that bring character to the salad.
- 1 tsp olive oil 5ml: A light and flavorful dressing base.
- ½ tsp lemon juice or balsamic vinegar 2.5ml: Adds brightness and a slight tang.
- Salt & pepper to taste: Enhances and balances the dressing flavors.
Instructions
- Boil & Mash Potatoes
- Add peeled and cubed potatoes to a pot of salted boiling water.
- Cook for about 12–15 minutes or until fork-tender.
- Drain and return to pot. Add butter and milk. Mash until smooth and creamy. Add salt to taste.
- Cook the Chicken
- Season the chicken breast with salt and pepper.
- In a skillet, heat olive oil over medium heat.
- Cook the chicken for 5–6 minutes on each side, or until golden brown and cooked through (internal temp: 165°F / 74°C).
- Prepare the Salad
- In a mixing bowl, combine cucumber, cherry tomatoes, red and yellow peppers, and arugula.
- Drizzle with olive oil and lemon juice or vinegar. Toss gently.
- Season with a pinch of salt and pepper.
- Assemble the Plate
- Slice the chicken and plate alongside a scoop of mashed potatoes and the fresh salad. Serve immediately.
Notes
