Creamy Bruschetta Chicken with Garlic Mashed Potatoes

1.Peel and chop the potatoes into even chunks and place them in a large pot. Cover with water and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.

2.While the potatoes are cooking, preheat your oven to 375°F (190°C).

3.In a large skillet over medium heat, add a tablespoon of oil. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes on each side until golden brown and cooked through. Remove from heat and set aside.

4.In the same skillet, add the jar of bruschetta and stir to combine with the chicken drippings. Let it simmer for about 2-3 minutes to heat through.

5.Spread the Boursin cheese evenly over the top of each chicken breast, then pour the bruschetta mixture over the chicken. Transfer the skillet to the preheated oven and bake for 10-15 minutes until the cheese is melted and bubbly.

6.While the chicken is baking, drain the cooked potatoes and return them to the pot. Add the butter, minced garlic, and milk. Mash until smooth and creamy. Season with salt and pepper to taste.

7.Once the chicken is done baking, remove it from the oven and let it rest for a few minutes before serving.

8.Serve the creamy bruschetta chicken alongside a generous scoop of garlic mashed potatoes.