Roast Chicken with Balsamic Bell Peppers and Mascarpone Mashed Potatoes

This is another recipe that’s been lost in the archives of the early days of Lisa’s Dinnertime Dish. I thought it was worth repeating with updated photos because it’s a meal that’s great for both weeknight family meals and for entertaining friends. Plus it tastes amazing and the peppers add such vibrant color to the dish.

The thing I love about this meal is that you can do all of your prep work ahead of time and then cook it up relatively quickly right before you’re ready to eat. You could even completely make the mashed potatoes ahead of time and then reheat them right before dinner. If you make this when you’re having some friends over, get your guests situated with a beverage and an appetizer and you can cook this up while still chatting with everyone.

I guarantee this one will be a hit. The mascarpone cheese makes the potatoes extra rich and creamy and by starting the chicken on the stove top and finishing it in the oven, it turns out perfectly juicy and flavorful every time!

Roast Chicken with Balsamic Bell Pepper and Mascarpone Mashed Potatoes

For the chicken:

3/4 tsp salt, divided
1/2 tsp black pepper, divided
1/4 tsp garlic powder
1/4 tsp dried oregano
4 – 6 oz boneless, skinless chicken breasts
3 tbsp olive oil, divided
cooking spray
2 red bell peppers, thinly sliced
1 green pepper, thinly sliced
1 large shallot, thinly sliced
1 1/2 tsp fresh rosemary, chopped
1 cup chicken stock
1 tbsp balsamic vinegar (I used a high quality 18 year balsamic)

For the potatoes:

1 1/2 to 2 lbs yukon gold potatoes, peeled and cubed
1/3 cup milk (I used 1%)
3 tbsp mascarpone cheese
1/2 tsp salt

Preheat oven to 450 degrees.

Cube potatoes and place them in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat and simmer for about 15 minutes until potatoes are tender.

Once potatoes are tender, drain and return to pan. Add milk, mascarpone and salt. Mash until potatoes are creamy. Cover and keep warm until chicken is ready.

While potatoes cook, prepare chicken. Slice peppers and onions and chop rosemary.

Mix together 1/2 tsp of the salt, 1/4 tsp of the pepper, the garlic powder and oregano. Brush chicken with a little bit of the olive oil and sprinkle the spice rub over the chicken.

Heat 2 tbsp or so of the olive oil in a large skillet over medium high heat. Add chicken and cook for 3 minutes or until browned. Turn chicken over and cook for 1 minute more. Transfer chicken to a baking sheet that’s been coated with cooking spray. Bake in the preheated oven for 10 minutes or until chicken is cooked through.

Meanwhile, heat another tbsp of olive oil in the skillet over medium heat. Add peppers, shallots and rosemary and saute for 3 minutes. Stir in broth, scraping pan to release browned bits. Reduce heat and simmer for 5 minutes. Increase heat to medium high heat and stir in vinegar and remaining salt and pepper. Cook for 3 minutes, stirring frequently.

Divide the potatoes between 4 plates. Top with chicken, peppers and some of the sauce. Serve immediately.

More Chicken Recipes I love

ENJOY!