Chicken breast with mashed potatoes
Sometimes, when I don't have much time, I make pan-fried chicken breast with mashed potatoes and some pickled carrots for a quick meal. I've tested this combination several times, and it works every time. You don't need complicated ingredients, and everything finishes quite quickly, especially if you organize yourself a bit from the start. It seems suitable for lunch when I want something simple and filling without wasting too much time.
Quick Info
Total Time: approximately 35 minutes
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 2
Difficulty: easy
Recipe Type: quick lunch
Ingredients
2 pieces of chicken breast
1 medium potato
20 g butter
50 ml milk
salt
pepper
1 pickled carrot
a little dried parsley
Preparation Method
1. Peel the potato and wash it well. Cut it into 8 pieces so it cooks faster.
2. Place the potato in cold water with a pinch of salt. Check occasionally with a fork. When it goes in easily, it's done (about 20 minutes, depending on size).
3. Meanwhile, cut the chicken breast if necessary. Do not add spices or oil at the beginning.
4. Heat the pan (or Dry Cooker, if you have one). Put the chicken breast to fry for 3-4 minutes on each side. Don't leave it too long, so it doesn't dry out.
5. Remove the meat from the pan and only now add salt and pepper to taste.
6. Grate the pickled carrot on a small grater.
7. When the potato is cooked, drain the water and mash it while it's hot. Add the butter and mix well, then gradually add the warm milk until you have a soft texture. Taste for salt.
8. For plating, first place the grated carrot on the plate, then the mashed potatoes (you can use a piping bag or a spoon, whichever you have handy). The chicken breast goes on top or beside, according to preference. Sprinkle a little dried parsley at the end.
Why I make this recipe often
Because it's quick, you don't need many ingredients, and it doesn't create a big mess in the kitchen. It works for one or two people without leaving too much leftover. The pickled carrot adds a bit of freshness to an otherwise quite simple dish.
Tips and Variations
Tips
Use starchy potatoes for a fluffier mash.
Do not add cold butter to the mash; add it while the potatoes are still hot.
The chicken breast is seasoned with salt and pepper at the end, after removing it from the pan, as is in the original recipe.
Substitutions
You can use turkey fillets instead of chicken, but the cooking time may vary slightly.
The pickled carrot can be replaced with any kind of pickles, according to taste.
Variations
Add a pinch of garlic or some fresh herbs to the mash if you want something different.
If you want a richer taste, you can add a splash of cream to the mash.
Serving Ideas
Layer the mash with a piping bag or spoon over the pickled carrot, then place the chicken on top. It goes well with a simple green salad on the side, if you have one.
Frequently Asked Questions
Can I use another type of meat instead of chicken breast?
Yes, you can use turkey fillets or even boneless chicken thighs, but adjust the cooking time based on the thickness of the meat.
Can the mash be made in advance and reheated?
Mashed potatoes are good reheated, but they're tastier fresh. However, if you want to make it ahead, add a little milk when reheating to restore a creamy consistency.
What can I use instead of pickled carrots?
Any pickles you prefer – bell peppers, pickled cucumbers, or even finely chopped sauerkraut, depending on what you have on hand.
Nutritional Values (estimated)
One serving (out of the two produced) has about 300-350 kcal. Approximate breakdown: protein 35 g (from chicken breast), carbohydrates 25 g (from potato and carrot), fats 10-12 g (from butter and milk). Calories may vary depending on how much butter you use or the type of milk.
Storage and Reheating
Pan-fried chicken breast isn't as good after sitting in the fridge, but if there's any left, you can consume it the next day, quickly reheated in the pan or microwave. Mashed potatoes keep for 1-2 days in the fridge, but they need to be mixed with a bit of milk when reheating to avoid being too dense. The pickled carrot will last in the fridge for several days anyway. The recipe isn't designed for long-term storage, but it holds up reasonably well for a day or two.
The potato is peeled, washed, cut into 8 pieces, and boiled. It is cooked when a fork goes in easily. Once cooked, it is mashed and mixed with butter and milk. The meat is grilled in a dry cooker for 3-4 minutes on each side. When grilled, it is removed from the pan, seasoned with salt and pepper. The pickled carrot is grated on a fine grater. The plate is assembled: the grated carrot is topped with the potato puree. Enjoy your meal! The puree was piped with a pastry bag, but it can also be placed using a ring or any desired shape.
Ingredients: 2 pieces of chicken breast, 1 medium potato, 20 g of butter, 50 ml of milk, salt, pepper, 1 pickled carrot, a little dried parsley
