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–+ servings
Colorful garden salad with cherry tomatoes and peppers

Herbed Chicken Dinner

A wholesome, colorful, and comforting plate featuring juicy pan-seared chicken, creamy mashed potatoes, and a crisp garden salad.
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Course: Main Course
Cuisine: American
Keyword: herbed chicken dinner
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 1

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

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.