Season chicken breasts with garlic powder, paprika, salt, and pepper. Heat olive oil in a pan over medium-high heat and sear the chicken until golden brown and cooked through. Remove and set aside.
Sauté the Veggies:
In the same pan, sauté onion and garlic until fragrant. Add mushrooms and bell peppers and cook until tender. Pour in chicken broth and simmer for a few minutes to develop flavor. Add thyme if using.
Make the Mashed Potatoes:
Boil potatoes in salted water until soft. Drain and mash with butter, milk or cream, and salt & pepper until smooth and creamy.
Assemble the Dish:
Plate the mashed potatoes, top with the sautéed vegetables, and place the chicken on top. Garnish with chopped fresh parsley.
Notes & Variations
Swap chicken for turkey or tofu for a different protein option.
Add a splash of white wine to the vegetables for extra depth.
Substitute sweet potatoes for regular potatoes for a naturally sweeter mash.
