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
Scale
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.
