If you’re craving a dish that feels like a warm hug on a plate, this Creamy Black Pepper Chicken Bowl with Crispy Brussels & Mashed Potatoes Recipe is calling your name. Imagine tender, juicy chicken breasts smothered in a luxuriously creamy black pepper sauce, balanced perfectly by crispy roasted Brussels sprouts and velvety mashed potatoes all coming together in one bowl. It’s comfort food elevated to a whole new level, combining rich flavors and textures that will have you coming back for seconds – and maybe even thirds!
Ingredients You’ll Need
The magic of this Creamy Black Pepper Chicken Bowl with Crispy Brussels & Mashed Potatoes Recipe lies in its simple, staple ingredients, each playing a key role in building layers of flavor, texture, and color. From the vibrant green of the Brussels sprouts to the smooth decadence of heavy cream, every component is essential for that perfect balance.
- Skinless chicken breasts: Opt for boneless and skinless for easy cooking and juicy results.
- Olive oil: Use this for searing chicken and roasting Brussels sprouts to golden perfection.
- Garlic powder: Adds subtle depth and warmth to the chicken seasoning.
- Smoked paprika: Brings a smoky, slightly sweet flavor that complements the peppery sauce beautifully.
- Heavy cream: The secret to that irresistibly silky black pepper sauce.
- Dijon mustard: Adds a gentle tang that cuts through the creaminess and balances the flavors.
- Fresh garlic (minced): Infuses the sauce with aromatic, savory notes.
- Brussels sprouts: Choose firm, bright green sprouts for roasting crisp and flavorful.
- Creamy mashed potatoes: The perfect canvas to soak up every bit of sauce and round out this hearty bowl.
How to Make Creamy Black Pepper Chicken Bowl with Crispy Brussels & Mashed Potatoes Recipe
Step 1: Season and Sear the Chicken
Begin by seasoning your chicken breasts liberally with garlic powder, smoked paprika, salt, and pepper. This adds an irresistible layer of flavor that sets the stage for the creamy sauce. Heat olive oil in a skillet over medium heat until shimmering, then add the chicken. Cook each side for 6 to 7 minutes until the chicken is gloriously golden brown and cooked through, locking in all those juicy flavors.
Step 2: Prepare the Creamy Black Pepper Sauce
While your chicken is cooking, start on the sauce. Melt a little butter in a separate pan and sauté the minced fresh garlic until it releases a mouthwatering aroma. Then, whisk in the heavy cream, Dijon mustard, and cracked black pepper. Let this simmer gently so it thickens into a rich, silky sauce that’s packed with a slightly spicy bite and a wonderful creaminess that ties the dish together beautifully.
Step 3: Roast the Brussels Sprouts
Halve the Brussels sprouts and toss them generously with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20 to 25 minutes. Aim for crispy edges with a tender inside—this texture contrast is what makes the Brussels sprouts shine in this dish.
Step 4: Assemble the Bowl
Now for the best part. Start by spooning a generous helping of creamy mashed potatoes into your bowl. Top this with beautifully sliced chicken breasts, then drizzle the luscious creamy black pepper sauce over everything. Finish by adding the crispy roasted Brussels sprouts on the side for a delightful crunch and slight bitterness that perfectly complements the richness.
How to Serve Creamy Black Pepper Chicken Bowl with Crispy Brussels & Mashed Potatoes Recipe
Garnishes
Fresh herbs like finely chopped parsley or chives lift the dish with a pop of green and a burst of freshness. A light sprinkle of extra cracked black pepper right before serving can enhance the bold flavors, while a little lemon zest adds a surprising zing that brightens every bite.
Side Dishes
This dish is pretty much a meal in itself, but if you want to jazz it up, a simple green salad with a tangy vinaigrette or a side of roasted root vegetables can add some variety and color to your plate without overpowering the main star – the Creamy Black Pepper Chicken Bowl with Crispy Brussels & Mashed Potatoes Recipe.
Creative Ways to Present
For a fun twist, serve everything layered in a deep mason jar for individual portions or arrange the components artistically on a large platter for sharing. You can also try swapping out mashed potatoes for cauliflower mash as a lighter option, or use sweet potatoes for a beautiful color and natural sweetness contrast.
Make Ahead and Storage
Storing Leftovers
Store leftover chicken, sauce, Brussels sprouts, and mashed potatoes separately in airtight containers to maintain their unique textures and flavors. They’ll keep well in the refrigerator for up to 3 days, avoiding any sogginess especially for the crispy Brussels.
Freezing
If you want to freeze meals to save time later, it’s best to freeze the chicken and sauce together, and the mashed potatoes separately. Brussels sprouts don’t freeze as well once roasted because they can become soggy, so it’s better to roast fresh when ready to serve.
Reheating
Reheat the chicken and sauce gently on the stovetop over low heat to keep the sauce creamy and avoid separating. Warm the mashed potatoes in the microwave or oven until hot throughout, and crisp up the Brussels sprouts on a baking sheet in a hot oven for a few minutes to restore their crunch.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and more forgiving, plus they pair wonderfully with the creamy black pepper sauce. Just adjust cooking time accordingly, as thighs may take a bit longer to cook through.
What can I substitute for heavy cream?
You can use half-and-half or whole milk mixed with a little butter for a lighter sauce, but keep in mind it won’t be quite as rich or thick. Coconut cream is a great dairy-free option and adds a subtle sweetness.
How do I make the Brussels sprouts extra crispy?
Make sure they’re spread out on the baking sheet with some space between each piece and roast at a high temperature (400°F/200°C). Tossing them halfway through helps ensure even browning and crispiness.
Is this recipe suitable for meal prep?
Definitely. The components hold up well when stored separately, and the sauce reheats beautifully. Just reheat everything before assembling to enjoy that fresh-from-the-kitchen taste all week long.
Can I add other vegetables to this bowl?
Yes! Roasted carrots, sautéed mushrooms, or steamed green beans would all be fantastic additions to add color, texture, and nutrition while complementing the creamy black pepper sauce.
Final Thoughts
This Creamy Black Pepper Chicken Bowl with Crispy Brussels & Mashed Potatoes Recipe is one of those meals that feels like a special occasion every time you make it, yet it’s surprisingly easy to pull together. Whether you’re cooking for a family dinner or craving cozy comfort food on a weeknight, it will fill your kitchen with inviting aromas and your heart with satisfaction. Give it a try, and you might just find your new favorite go-to recipe!
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Creamy Black Pepper Chicken Bowl with Crispy Brussels & Mashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Black Pepper Chicken Bowl features tender, pan-seared chicken breasts bathed in a luscious, creamy black pepper sauce, paired perfectly with crispy roasted Brussels sprouts and smooth, comforting mashed potatoes. A perfect balance of flavors and textures, this dish is hearty yet simple to prepare, making it an ideal weeknight dinner.
Ingredients
Chicken
- 4 skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Creamy Black Pepper Sauce
- 2 tablespoons butter
- 3 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon cracked black pepper, plus more to taste
Vegetables
- 1 pound Brussels sprouts, halved
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Side
- 4 servings creamy mashed potatoes
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with garlic powder, smoked paprika, salt, and freshly ground black pepper.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Remove from skillet and let rest.
- Sauté Garlic: In a separate pan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes, being careful not to burn it.
- Make Creamy Sauce: Whisk the heavy cream, Dijon mustard, and cracked black pepper into the garlic butter. Reduce the heat to low and simmer until the sauce thickens slightly, around 3-5 minutes. Adjust seasoning with salt and pepper as needed.
- Roast Brussels Sprouts: Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, turning halfway through, until crispy and browned on the edges.
- Assemble the Bowl: Spoon the creamy mashed potatoes into bowls. Slice the rested chicken breasts and place them on top. Drizzle generously with the creamy black pepper sauce and arrange the roasted Brussels sprouts on the side. Serve immediately.
Notes
- For extra heat, add a pinch of cayenne pepper to the creamy sauce.
- Use Yukon Gold or Russet potatoes for creamy mashed potatoes.
- Make sure to not overcrowd the Brussels sprouts on the baking sheet to ensure they roast crisp and caramelize well.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.
- Chicken breasts can be substituted with thighs if preferred, adjust cooking time accordingly.
