Description

Indulge in the ultimate comfort food with this Creamy Black Pepper Chicken Bowl. Tender chicken smothered in a rich, peppery sauce, paired with fluffy mashed potatoes and a crispy Brussels sprouts topping – this dish is a true delight for the senses.

Ingredients

Scale

2 boneless chicken breasts
1 teaspoon garlic powder
1 tablespoon olive oil
1 small onion, finely diced
3 garlic cloves, minced
1 tablespoon black peppercorns
1 teaspoon dried oregano
1 teaspoon dried parsley
2 tablespoon Worcestershire sauce
3/4 cup milk
1 tablespoon cream cheese
3 medium potatoes, peeled and cubed
2 tablespoon butter
1/4 cup milk
8 ounce Brussels sprouts, halved
1 tablespoon olive oil

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Instructions

Toss the halved Brussels sprouts with olive oil, salt, and black pepper. Roast or air fry at 400°F for 18 to 22 minutes until crispy and caramelized.
Cook the potatoes in salted boiling water until fork-tender, then drain and mash with butter, milk, and salt until smooth.
Season the chicken with salt, black pepper, and garlic powder. Heat the olive oil in a skillet over medium heat and cook the chicken for 5 to 6 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, cook the onion and garlic until softened. Add the crushed black peppercorns, oregano, parsley, and Worcestershire sauce. Stir in the milk and cream cheese, then simmer until slightly thickened.
Return the chicken to the skillet and coat it in the sauce.
Spoon the mash into bowls, top with the creamy black pepper chicken, and add the crispy Brussels sprouts on the side or over the top.

Notes

This Creamy Black Pepper Chicken Bowl is a great option for meal prep. You can cook the chicken, sauce, and sides in advance and store them in airtight containers in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 5g
Sodium: 800mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 40g
Cholesterol: 100mg