Creamy Black Pepper Chicken Bowl with Crispy Brussels & Mash Recipe

Introduction

Introducing the Creamy Black Pepper Chicken Bowl with Crispy Brussels & Mash, a delightful dish that combines tender chicken in a luscious peppery cream sauce with perfectly roasted Brussels sprouts and creamy mashed potatoes. This comforting meal is both satisfying and flavorful, ideal for weeknight dinners or special occasions.

Ingredients

• Skinless chicken breasts
• Olive oil
• Garlic powder
• Smoked paprika
• Salt & freshly ground black pepper
• Heavy cream
• Dijon mustard
• Fresh garlic (minced)
• Butter
• Brussels sprouts
• Creamy mashed potatoes

Instructions

1. Step 1: Rub the chicken breasts with garlic powder, smoked paprika, salt, and freshly ground black pepper. Heat olive oil in a non-stick skillet over medium heat, then add the seasoned chicken.
2. Step 2: Cook the chicken for 6–7 minutes on each side until golden brown and cooked through. Remove from heat and let it rest while preparing the sauce.
3. Step 3: In another saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Whisk in heavy cream, Dijon mustard, and cracked black pepper. Simmer until the sauce thickens.
4. Step 4: Preheat oven to 400°F (200°C). Halve the Brussels sprouts, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until crispy and caramelized.
5. Step 5: Assemble the bowl by placing a scoop of creamy mashed potatoes as the base, slicing the cooked chicken on top, drizzling with the black pepper sauce, and adding the roasted Brussels sprouts on the side.

Tips & Variations

• Use generous cracked black pepper in both the chicken seasoning and sauce for bold flavor.
• Ensure chicken is cooked just right—juicy inside and golden outside—using a meat thermometer if needed.
• Simmer the sauce long enough to achieve a rich, velvety texture without thinning it out.
• Add fresh herbs like chopped parsley or thyme before serving to brighten the dish.
• For a dairy-free version, substitute heavy cream with coconut cream and butter with olive oil.
• Prepare mashed potatoes ahead of time; they reheat well and save time when serving.
• Try substituting chicken with turkey or tofu for different protein options.

Storage

Store leftovers in an airtight container in the refrigerator and consume within 3–4 days for best quality. For longer storage, freeze in freezer-safe containers for up to 2 months. To reheat, warm in a 350°F (175°C) oven covered with foil for about 20 minutes, or heat gently in the microwave or on the stovetop, adding a splash of broth if needed to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other proteins?

Yes, you can substitute chicken with turkey or tofu to suit your dietary preference or add variety to the dish.

What can I serve with this bowl?

This dish pairs well with a fresh salad, crusty garlic bread, or steamed green beans to balance flavors and add texture.

Creamy Black Pepper Chicken Bowl with Crispy Brussels & Mash Recipe

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★★★★★

4.8 from 72 reviews

Creamy Black Pepper Chicken Bowl with Crispy Brussels & Mash combines tender, juicy chicken breasts cooked to golden perfection and coated in a rich, creamy black pepper sauce. This comforting main dish pairs flavorful roasted Brussels sprouts and smooth, fluffy mashed potatoes, delivering a harmonious balance of textures and flavors perfect for both weeknight dinners and special occasions.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main
• Method: Sautéing
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken

• 4 skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt to taste
• Freshly ground black pepper to taste

For the Sauce

• 1 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp cracked black pepper
• 2 cloves fresh garlic, minced
• 2 tbsp butter

For the Sides

• 1 lb Brussels sprouts, halved
• 3 tbsp olive oil
• Salt and pepper to taste
• 4 servings creamy mashed potatoes

Instructions

1. Prepare the Chicken: Rub the skinless chicken breasts evenly with garlic powder, smoked paprika, salt, and freshly ground black pepper. Heat olive oil in a non-stick skillet over medium heat, then add the seasoned chicken breasts to the pan.
2. Cook the Chicken: Sauté the chicken breasts for 6 to 7 minutes on each side until they turn golden brown and are cooked through. Remove them from the pan and let them rest while you prepare the sauce.
3. Make the Sauce: In a separate saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Whisk in the heavy cream, Dijon mustard, and cracked black pepper. Let the mixture simmer gently until it thickens to a velvety consistency, stirring frequently.
4. Roast the Brussels Sprouts: Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet. Roast for 20 to 25 minutes until they are crispy and caramelized, shaking the pan halfway through for even roasting.
5. Assemble Your Bowl: Place a generous scoop of creamy mashed potatoes in each serving bowl. Slice the rested chicken breasts and arrange them on top of the mash. Drizzle with the creamy black pepper sauce and add a side of roasted Brussels sprouts. Serve immediately and enjoy!

Notes

• For extra flavor, sprinkle fresh chopped parsley or thyme on top before serving.
• Use a meat thermometer to check chicken reaches 165°F (75°C) for safe consumption.
• To make the dish dairy-free, substitute heavy cream with coconut cream and replace butter with olive oil.
• Mashed potatoes can be made ahead of time and reheated when ready to serve.
• If you prefer crunchier Brussels sprouts, roast longer but watch to avoid burning.

Keywords: black pepper chicken, creamy chicken bowl, roasted Brussels sprouts, mashed potatoes, comfort food, easy dinner recipe, American cuisine