The Triple Kaylee Special
Experience the ultimate comfort meal with "The Triple Kaylee Special," a harmonious blend of crispy pan-fried chicken, creamy parmesan mashed potatoes, and savory roasted vegetables. This crowd-pleasing recipe is a symphony of textures and flavors, featuring chicken breasts perfectly breaded and golden, velvety Yukon Gold potatoes mashed with butter and heavy cream, and a medley of carrots, zucchini, and red bell peppers roasted to perfection. With simple pantry spices like paprika, garlic powder, and thyme elevating each component, this dish balances hearty and wholesome in every bite. Ideal for weeknight dinners or special family meals, this recipe comes together in just over an hour and serves three, making it an easy yet impressive option for any occasion. Whether you're searching for crispy chicken recipes, mashed potato sides, or vegetable-forward mains, this dish delivers it all!
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Recipe Information
Ingredients
- 3 pieces chicken breasts
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 4 tablespoons olive oil
- 5 medium Yukon Gold potatoes
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup parmesan cheese
- 3 medium carrots
- 2 medium zucchini
- 1 large red bell pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 sheet parchment paper
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Season the chicken breasts with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and the paprika.
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, dip in eggs, then coat with breadcrumbs.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook each chicken breast for 3-4 minutes per side, or until golden brown. Transfer to a plate and set aside.
Peel and chop the Yukon Gold potatoes into chunks. Boil in salted water for 15 minutes or until fork-tender. Drain the water and mash the potatoes with butter, heavy cream, and parmesan cheese. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Slice the carrots, zucchini, and red bell pepper into bite-sized pieces. Toss with 2 tablespoons of olive oil, garlic powder, dried thyme, and 0.5 teaspoon of salt.
Spread the vegetables on the prepared baking sheet and roast in the oven for 20 minutes, stirring halfway through.
To assemble, place a generous scoop of mashed potatoes on each plate, top with a crispy chicken breast, and finish with a helping of roasted vegetables.
Serve immediately and enjoy this comforting, flavor-packed dish!
Nutrition Facts
Calories |
1542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 34.9 g | 175% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 2049 mg | 89% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 14.0 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 459 mg | 35% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2363 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
