TGI Fridays, but at home!
- 1 lb boneless skinless chicken breasts (about 2 large breasts, sliced lengthwise)
- 3 lbs red potatoes, cut into even-sized chunks
- 2 medium bell peppers, any color, sliced
- 1 medium sweet onion, sliced
- 4 tbsp salted butter, room temperature
- 1/2 C sour cream, room temperature
- 1/4 C heavy cream, warm
- 1 tbsp pureed garlic
- 1/2 C Colby jack
- 1/2 C Sharp cheddar
- 4 cloves garlic, minced
- 4 tbsp minced parsley
- 3 tbsp olive oil
- 2 1/2 tsp kosher salt, to taste
- 2 tsp all-purpose seasoning
- 1/2 tsp lemon juice
- At least an hour before you’re ready to start cooking, make your marinade: in a small container mix together the olive oil, all-purpose seasoning, lemon juice, minced garlic, and parsley. Whisk together, then add the chicken and work the marinade into the meat. Cover and refrigerate until you’re ready to start making dinner.
- Add your potatoes to a pot and cover with water. Salt the water generously. Place on a burner on high heat and cover loosely with a lid. Bring the water to a rolling boil, then reduce the heat to medium-high. Continue cooking the potatoes until just fork-tender, about 10-12 minutes, then drain. Return them to the pot – off the heat – and set it aside.
- Place a 10” cast-iron skillet over medium-high heat and let it preheat for two minutes. Add the chicken in a single layer and let sear undisturbed for 2-3 minutes. When the edges of each piece of chicken start to become opaque, go ahead and flip them. Add olive oil to the pan if you have issues with sticking. Continue cooking the chicken until cooked through, flipping once more. It will depend on the thickness of your chicken but should take around 8 more minutes or so.
- While the chicken is cooking go ahead and start building the mashed potatoes: add the sour cream, garlic puree, and butter to the potatoes and use a potato masher to mash it all together. Once you have a mash and not just a pile of broken potatoes, stir in the heavy cream with a silicone spatula or wooden spoon. Taste and adjust for salt, as needed, and crack in the black pepper. Check on the chicken. It should be done.
- Remove the chicken from the pan and set it aside. Reduce the heat to medium. Wipe the pan out so the surface is clean, then add a small drizzle of olive oil. Add the onion, a pinch of kosher salt, and cook for three minutes, stirring frequently. Next, add the peppers, and another fat pinch of salt. Stir the peppers and onions together, then leave them alone for a couple of minutes so they can char; return to the mashed potatoes.
- After you’ve stirred everything potato-related together, switch back to the potato masher. Work it through the potatoes a bit more so the mash is creamy and smooth for the most part, but with some nice lump action in there, too. Taste again, adjust as needed, then set them aside.
- Increase the heat under the peppers and onions to medium-high. Toss them around so they char evenly, just until the peppers are done to your liking. Remove and set aside. Make sure the surface of the pan is clean before you continue to the next step.
- If you have individual-sized cast-iron dishes, heat those bad boys up and you can follow the next steps four times, with individual-sized portions.
- Reduce the heat to medium-low and sprinkle the shredded cheese evenly over the surface of the cast-iron pan, covering the entire thing. Dollop two super large mounds of mashed potatoes into the pan on one side.
- Turn off the heat entirely, add the chicken breasts to the pan, and beside it a mound of grilled peppers. Make the plates directly from the skillet, buffet-style. Don’t forget to scoop up some cheese! Dassit.
- Prep Time: 15
- Cook Time: 45