Lemon-Herb Crusted Chicken with Creamy Mashed Potatoes and Roasted Baby Carrots

Name: Lemon-Herb Crusted Chicken with Creamy Mashed Potatoes and Roasted Baby Carrots
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 chicken breasts (large, boneless, skinless, halved horizontally); 0.5 cup panko breadcrumbs; 1 tablespoon lemon zest (fresh); 1 tablespoon fresh parsley (chopped); 1 teaspoon dried thyme; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 2 tablespoon olive oil; 1 pound baby carrots; 1.5 pound russet potatoes (peeled and quartered); 0.25 cup milk; 2 tablespoon butter

Pan-fried chicken breasts coated in a zesty lemon-herb crust, served alongside smooth, creamy mashed potatoes and naturally sweet roasted baby carrots for a balanced and delicious quick meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $2.56/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

2 chicken breasts (large, boneless, skinless, halved horizontally)
0.5 cup panko breadcrumbs
1 tablespoon lemon zest (fresh)
1 tablespoon fresh parsley (chopped)
1 teaspoon dried thyme
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
2 tablespoon olive oil
1 pound baby carrots
1.5 pound russet potatoes (peeled and quartered)
0.25 cup milk
2 tablespoon butter

Instructions

Preheat oven to 400°F. On a baking sheet, toss the baby carrots with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt, and a pinch of black pepper. Roast for 20-25 minutes, or until tender-crisp.
Place peeled and quartered russet potatoes in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
While potatoes boil, in a shallow dish, combine panko breadcrumbs, lemon zest, fresh parsley, dried thyme, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Press chicken breasts into the mixture to coat both sides.
Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Cook chicken for 5-7 minutes per side, or until golden brown and cooked through (internal temperature 165°F).
Drain cooked potatoes. Return them to the hot saucepan. Add milk, butter, and remaining 1/4 teaspoon kosher salt, and remaining 1/8 teaspoon black pepper. Mash until smooth and creamy.
Serve the lemon-herb crusted chicken with creamy mashed potatoes and roasted baby carrots.

Notes

To ensure crispy chicken, make sure the skillet is hot enough before adding the chicken and avoid overcrowding the pan.

Nutrition (per serving)

Calories: 590
Protein: 42.1 g
Carbohydrates: 65.3 g
Fat: 18.5 g
Fiber: 7.5 g
Sodium: 780 mg
Saturated Fat: 6.8 g
Sugar: 7.8 g
Cholesterol: 120 mg