Garlic-Infused Mashed Plantains with Pan-Seared Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy mashed green plantains infused with garlic and topped with golden pan-seared chicken thighs, finished with a hint of Parmesan. This puerto rican-inspired chicken ready in about 40 minutes pairs green plantains, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Puerto Rican cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place 4 chicken thighs, skin-side down, in the skillet and cook for 5 minutes until golden brown; flip and cook for 5 minutes until internal temperature reaches 165°F, then remove and set aside.
  2. Step 2: Add remaining 1 tablespoon olive oil to the skillet, then add 4 minced garlic cloves and sauté for 1 minute until fragrant. Add 4 peeled and sliced 1/2-inch-thick green plantain rounds and 1/2 cup chicken broth, cover, and simmer for 15 minutes until plantains are tender.
  3. Step 3: Remove lid, stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper, then mash plantains with a potato masher until smooth. Return chicken to skillet, top with 1/4 cup grated Parmesan, and cook for 2 minutes until cheese melts and chicken is warmed through.

Frequently asked questions

How long does Garlic-Infused Mashed Plantains with Pan-Seared Chicken take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garlic-Infused Mashed Plantains with Pan-Seared Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green plantains from drying out.

Can I substitute ingredients in Garlic-Infused Mashed Plantains with Pan-Seared Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garlic-Infused Mashed Plantains with Pan-Seared Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Garlic-Infused Mashed Plantains with Pan-Seared Chicken?

Puerto Rican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes