Pan-Fried Chicken and Mashed Potatoes

Tender chicken breasts pan-fried to a golden crisp, served alongside creamy mashed potatoes and vibrant green peas for a comforting and satisfying weeknight meal.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4.5
• Cuisine: American
• Difficulty: Easy
• Cost: $1.99/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• comfort food
• quick

Ingredients

• 1 pound chicken breast (boneless, skinless, halved horizontally)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 2.5 ounce instant mashed potato flakes
• 1.75 cup water or milk
• 2 tablespoon butter
• 10 ounce frozen peas

Instructions

1. Pat chicken cutlets dry with paper towels. Season both sides with 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken cutlets and cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature 165°F). Remove chicken from skillet and set aside.
3. While chicken cooks, prepare instant mashed potatoes according to package directions, using 1 3/4 cups water or milk and 2 tablespoons butter. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cover to keep warm.
4. In a small saucepan, boil or microwave frozen peas according to package instructions until tender-crisp. Drain any excess water.
5. Serve the pan-fried chicken cutlets with the mashed potatoes and peas.

Notes

Leftovers store well in an airtight container for up to 3 days. Chicken can be reheated gently in a skillet or microwave.

Nutrition (per serving)

• Calories: 385
• Protein: 37 g
• Carbohydrates: 26.5 g
• Fat: 14.5 g
• Fiber: 4.5 g
• Sodium: 760 mg
• Saturated Fat: 5.5 g
• Sugar: 3 g
• Cholesterol: 100 mg