When I return home from an extended vacation, one of the first things I like to do is head to the grocery store, stock up, and prepare several home cooked meals over the course of the next few days. I’m sick of eating out and so is my waistline.

I found this Chicken in a Pot recipe because I was searching for something simple and healthy … and I had chicken in the freezer that needed to be used. Sound familiar?

This one is very easy. I took my big Le Creuset pot and added some olive oil. I then coated three large chicken breasts in some panko bread crumbs (that’s what I had on hand) and fried them on medium heat for three minutes per side. This is just enough time to get each side golden brown. Next, add the broth/tomato paste liquid mixture and sliced mushrooms, cover, and cook on low for 20 minutes.

While this was going on, I peeled and diced 4 large potatoes and boiled them with a heavy hand of salt for 10 minutes. Drain the potatoes, add 2 tablespoons of butter, a pinch of salt, and about 1 cup of 2% milk. Mix potatoes with a hand mixer until thoroughly whipped.

Back to the chicken.

After 20 minutes, remove chicken from the pot and crank the stove up to high. Boil for 4 minutes (uncovered), add the chicken back to the pot, coat, and turn off heat. Let sit for about 5 minutes.

Add the mashed potatoes to a plate and top with the chicken and mushroom sauce.

Will this recipe rock the foundation of your house with its awesomeness? Not likely. But it is a simple, no fuss, no dirty kitchen, weekday recipe that even makes a decent amount of leftovers, depending on how many potatoes and chicken breasts you use.

You can even add something like diced zucchini to the pot to make it even healthier. As a frame of reference, if you’ve ever enjoyed chicken cacciatore, this recipe is going to be very similar to that dish.