Crispy Herb-Crusted Chicken Fillet with Garlic Mashed Potatoes

1.Preheat your oven to 400°F (200°C).

2.In a large bowl, combine the breadcrumbs, grated Parmesan cheese, dried oregano, dried thyme, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to create the herb crust.

3.Take each chicken fillet and dip it into the breadcrumb mixture, pressing down to ensure the fillet is well-coated on both sides.

4.Place the coated chicken fillets on a baking sheet lined with parchment paper.

5.Bake the chicken fillets in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through (internal temperature should reach 165°F or 75°C).

6.While the chicken is baking, peel and chop the potatoes into even chunks. Place them in a pot of salted water and bring to a boil.

7.Cook the potatoes for about 15-20 minutes, or until they are fork-tender. Drain the potatoes and return them to the pot.

8.Add the milk, butter, minced garlic, and salt to the drained potatoes. Mash until smooth and creamy. Adjust seasoning to taste.

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

10.Serve the crispy herb-crusted chicken fillets alongside a generous scoop of garlic mashed potatoes, garnished with fresh parsley.