30 Min Easy recipe Marry Me Chicken with Creamy Mashed Potatoes

Ingredients

Ingredient notes & substitutions

Chicken breasts:

Pound them to an even thickness before marinating so they cook through at the same rate and stay juicy.

Soy sauce in the marinade:

It's an unexpected but genius touch here, adding savory depth and helping the spices cling to the chicken — don't skip it.

Sun-dried tomatoes:

Oil-packed ones give the best flavor and texture; just pat off excess oil before slicing so the sauce doesn't turn greasy.

Double cream:

This is heavy cream (US) — its high fat content keeps the sauce from splitting when it simmers with the tomato paste.

Tomato paste:

Cook it briefly with the onion and garlic before adding cream to mellow its sharpness and deepen the color of the sauce.

Potatoes:

Starchy potatoes like Russets mash up fluffiest, while Yukon Golds give a naturally buttery flavor and creamier texture.

Method

1. 1

   Marinate the chicken with paprika, garlic powder, coriander, mixed seasoning, soy sauce, and olive oil for at least 2 hours.

2. 2

   Sear the chicken in butter and oil until golden, then set aside.

3. 3

   In the same pan, cook the onion and garlic. Stir in tomato paste, sun-dried tomatoes, and double cream, then return the chicken and simmer until cooked through.

4. 4

   Boil and mash the potatoes with butter, cream, milk, salt, and pepper until smooth.

5. 5

   Sauté the broccoli in butter and garlic until tender. Serve the creamy chicken over mashed potatoes with the broccoli on the side.

Variations to try

• Stir in a handful of grated Parmesan at the end of step 3 for an even richer, cheesier sauce.
• Swap the broccoli for green beans or asparagus sautéed the same way in butter and garlic.
• Use chicken thighs instead of breasts for extra juiciness — just add a few minutes to the simmer time in step 3.
• For a lighter version, swap half the double cream for chicken broth and finish with a splash of cream at the very end.

Storage & make-ahead

Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days; keep the mashed potatoes and broccoli in separate containers so everything reheats evenly. Reheat the chicken gently on the stovetop over low heat with a splash of cream or milk to loosen the sauce back up. The cream sauce doesn't freeze well since it can separate on thawing, so this dish is best made fresh or eaten within a few days.

Frequently asked questions

Can I marinate the chicken for less than 2 hours?

Yes, even 20-30 minutes will add flavor if you're short on time, though the full 2 hours (or overnight) gives the deepest flavor and juiciest texture.

My sauce looks a little thin — how do I thicken it?

Let it simmer uncovered for a few extra minutes to reduce, or stir in a small spoonful of the sun-dried tomato oil along with a pinch more tomato paste.

Can I use a different cut of chicken?

Boneless thighs work great and stay extra juicy; just sear them a bit longer since they're a bit thicker than breasts.

What can I use instead of double cream?

US heavy cream is the direct substitute; half-and-half will work in a pinch but will give a slightly thinner, less rich sauce.