Description
Juicy garlic butter chicken bites drizzled with bright, herby chimichurri, all piled over velvety mashed potatoes for the perfect balance of comfort and freshness.
Ingredients
- Chicken breast or thighs: 1 1/2 pounds, cut into 1-inch bites
- Unsalted butter: 6 tablespoons, divided (4 tbsp for chicken, 2 tbsp for mash)
- Garlic cloves: 6, finely minced, divided
- Fresh parsley: 1 cup, finely chopped
- Fresh cilantro: 1/2 cup, finely chopped
- Red wine vinegar: 3 tablespoons
- Extra-virgin olive oil: 1/2 cup
- Red chili flakes: 1 teaspoon
- Kosher salt: 1 tablespoon for potato water, plus more to taste
- Black pepper: 1/2 teaspoon, plus more to taste
- Russet potatoes: 2 pounds, peeled and cut into chunks
- Heavy cream: 1/2 cup, warmed
- Whole milk: 1/4 cup, warmed
- Fresh chives: 2 tablespoons, finely chopped, for garnish
Instructions
- Bring a large pot of water to a boil, add 1 tablespoon kosher salt, then add potatoes and cook until fork tender, 12 to 15 minutes.
- While potatoes cook, make chimichurri by combining parsley, cilantro, 4 minced garlic cloves, red wine vinegar, olive oil, red chili flakes, 1/4 teaspoon salt, and a pinch of black pepper. Stir and set aside to meld.
- Pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat a large skillet over medium high, add 2 tablespoons butter, then add half the chicken in a single layer. Sear 3 to 4 minutes per side until golden and cooked through. Transfer to a plate and repeat with another 2 tablespoons butter and remaining chicken.
- Reduce heat to medium, add remaining 2 minced garlic cloves to the skillet and sauté 20 to 30 seconds until fragrant. Return all chicken to the pan and toss to coat in the garlicky butter. Remove from heat.
- Drain potatoes, return to the pot, and let steam dry 30 seconds. Add heavy cream, whole milk, and remaining 2 tablespoons butter, then mash until smooth and fluffy. Season to taste with salt and black pepper.
- Spoon mashed potatoes onto plates. Toss chicken with half of the chimichurri and pile over the mash.
- Drizzle with remaining chimichurri, sprinkle with chives, and serve hot.
Notes
- Note: Warm the cream and milk so the mash stays silky and hot.
- Chop herbs very finely for a balanced chimichurri that coats evenly.
- Work in batches when searing so the chicken browns instead of steams.
- Loosen thick mash with a splash of reserved potato water.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2 g
- Sodium: 560 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 145 mg
Keywords: garlic butter chicken, chimichurri, mashed potatoes, weeknight dinner, gluten free friendly