Seared Chicken Thighs with Garlic Mashed Potatoes and Sautéed Zucchini

Name: Seared Chicken Thighs with Garlic Mashed Potatoes and Sautéed Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: American
Ingredients: 2 pound chicken thighs (boneless, skinless); 2 pound red potatoes (diced into 1-inch cubes); 3 zucchinis (medium, sliced into half-moons); 2 tablespoon olive oil (extra virgin); 4 clove garlic (minced); 0.5 cup whole milk; 2 tablespoon unsalted butter; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1.25 teaspoon salt; 0.5 teaspoon black pepper (ground)

Crispy pan-seared boneless chicken thighs coated in garlic and herbs, served with fluffy mashed potatoes and tender summer zucchini.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 5
Cuisine: American
Difficulty: Easy
Cost: $3.38/serving

Dietary

Gluten-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar
Low-Calorie

Ingredients

2 pound chicken thighs (boneless, skinless)
2 pound red potatoes (diced into 1-inch cubes)
3 zucchinis (medium, sliced into half-moons)
2 tablespoon olive oil (extra virgin)
4 clove garlic (minced)
0.5 cup whole milk
2 tablespoon unsalted butter
1 teaspoon garlic powder
1 teaspoon dried oregano
1.25 teaspoon salt
0.5 teaspoon black pepper (ground)

Instructions

Place diced red potatoes in a medium pot, cover with water, and add 1/2 teaspoon of salt. Bring to a boil over high heat and cook for 12 minutes until fork-tender, then drain.
Return drained potatoes to the pot. Add whole milk, unsalted butter, half of the minced garlic, and 1/4 teaspoon of salt; mash until creamy and smooth.
Season chicken thighs on both sides with garlic powder, dried oregano, black pepper, and 1/4 teaspoon of salt.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 6 to 7 minutes per side until deeply golden and cooked to an internal temperature of 165°F. Remove chicken to rest on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil, remaining minced garlic, and sliced zucchini with the final 1/4 teaspoon of salt. Sauté for 4 minutes until tender-crisp.
Plate the seared chicken thighs with a generous scoop of garlic mashed potatoes and sautéed zucchini.

Notes

Leaving the skins on red potatoes saves prep time and adds great rustic texture to the mash.

Nutrition (per serving)

Calories: 477
Protein: 41.8 g
Carbohydrates: 39 g
Fat: 20.5 g
Fiber: 4.2 g
Sodium: 763 mg
Saturated Fat: 6.5 g
Sugar: 5.3 g
Cholesterol: 168 mg