This refined yet comforting dish highlights the beauty of simple ingredients prepared with care. Juicy pan-grilled chicken breast, seasoned lightly and cooked to golden perfection, is paired with velvety mashed potatoes finished with melted butter. A crisp garden salad of arugula, cucumber, and ripe tomatoes adds freshness and balance to the plate. Ideal for weeknight dinners or elegant home plating, this recipe focuses on texture contrast, clean flavors, and professional techniques that elevate everyday cooking.
Ingredients (Serves 2)
For the Grilled Chicken
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp dried oregano or thyme
- Salt, to taste
- Freshly ground black pepper
For the Mashed Potatoes
- 3 medium potatoes, peeled and cubed
- 2 tbsp unsalted butter
- ¼ cup warm milk or cream
- Salt, to taste
- Chopped parsley, for garnish
For the Garden Salad
- 2 cups arugula or mixed greens
- ½ cup cherry tomatoes, halved
- ½ cucumber, sliced
- 1 tbsp olive oil
- 1 tsp lemon juice or vinegar
- Salt and black pepper, to taste
Method
1. Prepare the Chicken
Pat the chicken breasts dry and season evenly with salt, pepper, garlic powder, paprika, and dried herbs. Heat a heavy skillet or grill pan over medium heat and add olive oil. Once hot, place the chicken in the pan and cook for 5–6 minutes per side, turning once, until golden and cooked through. Internal temperature should reach 74°C (165°F). Remove from heat and rest for 5 minutes before slicing.
2. Make the Mashed Potatoes
Boil the potatoes in generously salted water for 15–18 minutes until tender. Drain thoroughly and return to the pot. Add butter and warm milk, then mash until smooth and creamy. Season with salt to taste. For plating, create a shallow well in the center and spoon in melted butter. Garnish with parsley.
3. Assemble the Salad
In a bowl, combine arugula, tomatoes, and cucumber. Drizzle with olive oil and lemon juice. Season lightly with salt and pepper, then toss gently just before serving to keep the greens fresh and crisp.
4. Plate the Dish
Place a generous scoop of mashed potatoes on one side of a warm plate. Arrange sliced chicken breast beside it. Finish with a portion of fresh salad, keeping colors distinct for a clean, professional presentation.
Chef’s Tips
- Resting the chicken is essential for retaining moisture and tenderness.
- Always season mashed potatoes while hot for better flavor absorption.
- Warm milk prevents gluey potatoes and ensures a silky texture.
- Use a dark plate to make light-colored foods visually striking.
- Dress salad at the last moment to preserve freshness and crunch.
Serving & Pairing
This dish pairs beautifully with sparkling water, a light white wine, or citrus-infused iced tea. It works well as a balanced lunch, elegant dinner, or plated meal for guests.
