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Pan-Fried Chicken with Mashed Potatoes

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Pan-Fried Chicken with Mashed Potatoes is a speedy nutrient-packed lunch recipe to keep the body and mind working efficiently through the afternoon.

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For me, lunch is an important meal as having breakfast because it provides all the nutrients we need to power throughout the day. Eating a nutrient-packed lunch will keep the body and mind working efficiently through the afternoon. Pan-Fried Chicken with Mashed Potatoes is a speedy lunch recipe that you can whip up in minutes. You can prepare the mashed potato and veggies on Sunday for the whole week portion so they are ready to go when you are. Meanwhile, pan-fried chicken can be easily cooked in no time.

How to Make Pan-Fried Chicken

This Pan Fried Chicken is easy and fast especially if you are short on time.  I usually cut the chicken breast fillets into thinner slices so that it can cook faster. Then I dredge the chicken by coating the chicken with flour mixture to absorb more flavor from the oil or butter and improve the texture as well as color from the coating.

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Tips for Making Mashed Potatoes

Mashed potatoes are super simple to make with just a few ingredients. As I have told you before, I love making mashed potatoes in bulk so that they are ready whenever I want throughout the week. You just need scoop the portion you need and warm it in the microwave.

1. Use the right potatoes

Use starchy potatoes, like Russets or Yukon Golds because these varieties have a lot of starch content. Therefore, they break down easily and absorb dairy better than the ones with low starch content.


2. Salt the potatoes

Potatoes absorb the water they are cooked in. Just like pasta, we need to begin the seasoning process when you cook the potatoes.

3. Start boiling potatoes with cold water

Potatoes should always be placed in cold salted water and brought to a boil, this helps them cook evenly. I quarter them so they boil faster. Generally, the cooking process only takes about 15 minutes, depending on how big they are.  They are done when they are tender all way through. Just pierce the potato with a fork or paring knife to check if they are ready.

4. Drain potatoes well

After they are cooked, I usually pour the cubed potatoes into a colander. I let them sit in there for a few minutes just to make sure I have drained them completely. Any remaining liquid will affect the whole consistency of the mashed potatoes.

5. Do not overmix

I usually mash my cook potatoes using a hand masher or big mortar and pestle. Do not over-mash or over-mix the potatoes or you will end up with gummy mashed potatoes as over-mixing will release more starch the more you work the potatoes.

6. Heat the dairy

Heat the milk and butter before adding to the mashed potatoes. Hot milk incorporates easily into the potatoes and keeps the mashed potatoes warm.

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pan fried chicken with mashed potatoes
5 from 1 vote

Pan-Fried Chicken with Mashed Potatoes

Pan-Fried Chicken with Mashed Potatoes is a speedy nutrient-packed lunch recipe to keep the body and mind working efficiently through the day.
Author: Jaja Bakes
Course: Main
Cuisine: American
Servings: 4
Tap or hover to scale!
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes

Ingredients

Mashed Potatoes

  • 2.2 lbs (1 kg) potatoes, peeled, cut into chunks
  • 2 tbsp butter
  • 1 cup (240 ml) milk
  • Salt and pepper, to taste

Pan Fried Chicken

  • 2 boneless and skinless chicken breasts
  • 1/2 cup (60 gr) all-purpose flour
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp butter or olive oil

Sauted Vegetables

  • 2 medium zucchini, diced into small chunks
  • 1 pint cherry tomatoes, halved
  • 2 tbsp butter or olive oil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Instructions

Mashed Potatoes

  • Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  • In a small saucepan heat butter and milk over low heat until butter is melted. Mash potatoes and slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

Pan-Fried Chicken

  • Using a sharp knife, cut the chicken breasts in half horizontally. You want to end up with 4, equally thin, chicken cutlets. Paper towel dry the chicken. In a large bowl, combine flour, salt, and black pepper until well combined.
  • Coat the chicken breasts in the flour mixture and set aside.
  • Heat 1 tablespoons of butter in a large skillet over medium-high heat. Once the skillet is hot, place flour 2 coated chicken breasts in the skillet and cook for 3 minutes on each side, until golden brown on both sides and cooked through. Remove chicken from pan and set aside. Repeat the step for second batch.

Sauteed Vegetables

  • Heat butter in a large skillet over medium-high heat. Add in garlic and saute until fragrant.
  • Add zucchini and saute 2 minutes. Add in tomatoes then season with salt and pepper to taste. Cook until zucchini is tender for about 3-5 minutes.

Assemble

  • Serve pan fried chicken with mash potatoes and sauteed vegetables.

Nutrition

Serving: 1serving | Calories: 545kcal | Carbohydrates: 67g | Protein: 23g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1442mg | Potassium: 1896mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1430IU | Vitamin C: 95mg | Calcium: 149mg | Iron: 4mg
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