Some dinners just make you feel like a total kitchen rockstar, and this Insanely Good Creamy Pepper Chicken with Roasted Brussels & Mashed Potatoes is exactly that. Picture this: juicy, tender chicken bathed in a silky, peppery cream sauce, sitting alongside buttery mashed potatoes and caramelized roasted Brussels sprouts. It’s rich, cozy, and bursting with flavor in every single bite. The kind of meal that makes you want to close your eyes and just enjoy the moment. Trust me, this one is a showstopper without even trying too hard.

Why You’ll Love Insanely Good Creamy Pepper Chicken with Roasted Brussels & Mashed Potatoes

This recipe isn’t just about the ingredients—it’s about creating the kind of plate that feels like a restaurant-quality dinner right in your own home. The pepper cream sauce is bold yet balanced, the Brussels sprouts are roasted until sweet and nutty, and the mashed potatoes? Pure comfort. Plus, everything works together like a dream, making it the ultimate cozy dinner for both weeknights and special occasions.

Chef’s Pro Tips for Perfect Results

Want to nail this dish on your very first try? Here’s how:

• Crush your peppercorns fresh for the best, most fragrant flavor.
• Don’t skip resting the chicken before slicing—it keeps it juicy.
• Roast Brussels at high heat for that irresistible crispy edge.
• Make your mashed potatoes creamy by warming the milk and butter before adding them.

Ingredients

1. 2 large chicken breasts or 4 small ones

2. 2 tablespoons olive oil

3. 1 teaspoon salt

4. 1 teaspoon freshly cracked black pepper (plus extra for sauce)

5. 1 teaspoon paprika

6. 1 cup heavy cream

7. ½ cup chicken broth

8. 2 tablespoons butter

9. 1 tablespoon flour (for thickening)

10. 1 pound Brussels sprouts, trimmed and halved

11. 2 tablespoons olive oil (for Brussels)

12. 1 ½ pounds potatoes, peeled and chopped

13. ½ cup milk (warm)

14. 2 tablespoons butter (for mash)

Instructions

1. Preheat oven to 425°F (220°C).

2. Toss Brussels sprouts with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20–25 minutes, flipping halfway through.

3. Meanwhile, place potatoes in salted water and boil until tender (about 15 minutes). Drain, then mash with butter and warm milk until smooth. Set aside.

4. Season chicken with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high heat and sear chicken for 5–6 minutes per side, until golden and cooked through. Remove and keep warm.

5. In the same skillet, melt butter, stir in flour, and cook for 1 minute. Slowly whisk in chicken broth, then cream, and add a generous crack of black pepper. Simmer until thickened.

6. Return chicken to the sauce, spooning it over to coat well.

7. Serve chicken over mashed potatoes with roasted Brussels on the side, drizzling extra sauce over the top.

Texture & Flavor Secrets

The chicken is juicy and flavorful, wrapped in a creamy pepper sauce that’s rich without being heavy. The Brussels sprouts are nutty and caramelized, while the mashed potatoes are smooth and buttery—perfect for soaking up every drop of that sauce. The pepper gives it a kick that keeps you coming back for bite after bite.

How to Serve Insanely Good Creamy Pepper Chicken with Roasted Brussels & Mashed Potatoes

Serve everything on one big plate for a hearty, satisfying meal. Garnish with fresh parsley for color, and maybe an extra sprinkle of cracked pepper for drama. This dish also pairs beautifully with a crisp white wine or sparkling water with lemon.

Creative Leftover Transformations

Don’t let leftovers go to waste! You can:

• Slice the chicken and use it in a peppery cream pasta.
• Turn the Brussels sprouts into a warm salad with bacon and vinaigrette.
• Make a shepherd’s pie-style bake with the chicken, sauce, and mash.

Additional Tips

• If your sauce gets too thick, thin it out with a splash of broth or milk.
• For extra flavor, roast the Brussels with a drizzle of balsamic vinegar.
• Swap chicken for pork chops if you’re feeling adventurous.

Make It a Showstopper (Presentation Ideas)

Serve the chicken whole over the mashed potatoes with the Brussels fanned out along the side. Spoon sauce generously over the chicken, letting it drip into the potatoes. Finish with a fresh herb sprinkle and serve on a white plate to make those colors pop.

FAQ’s

1. Can I use chicken thighs instead?

Yes—thighs will be extra juicy and flavorful.

2. Can I make this ahead?

You can prepare the sauce and Brussels ahead, but cook the chicken fresh for best results.

3. What if I don’t have heavy cream?

Half-and-half works, but the sauce will be lighter.

4. Can I use frozen Brussels sprouts?

Yes, but thaw and pat dry before roasting to avoid sogginess.

5. How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days.

6. How do I reheat the sauce?

Gently on the stove over low heat with a splash of cream or broth.

7. Can I add mushrooms to the sauce?

Absolutely—sauté them after searing the chicken for extra depth.

8. Can I use red pepper instead of black pepper?

It will change the flavor profile, but yes.

9. Can I make the mash dairy-free?

Yes—use plant-based milk and vegan butter.

10. What’s the best side drink for this dish?

A crisp white wine like Sauvignon Blanc or a sparkling citrus water.

Conclusion

Insanely Good Creamy Pepper Chicken with Roasted Brussels & Mashed Potatoes is the kind of meal that feels special without being fussy. It’s hearty, flavorful, and full of comfort—perfect for when you want to treat yourself or impress someone without spending all day in the kitchen. Once you taste that peppery cream sauce with the buttery mash, you’ll be hooked.

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