Herb Butter Chicken with Pan Gravy over Creamy Mashed Potatoes

Juicy herb butter chicken served over creamy mashed potatoes and finished with a silky pan gravy made with garlic, chicken broth, heavy cream, and Dijon mustard.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Main Course

Calories: 620

Ingredients Method Notes

Ingredients

2 large chicken breasts Or 4 boneless thighs

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

1 teaspoon garlic powder

2 tablespoons olive oil

3 tablespoons unsalted butter

3 cloves garlic Minced

1 teaspoon dried thyme

1 teaspoon dried parsley

4 large potatoes Peeled and chopped

3 tablespoons butter

½ cup milk or cream

salt To taste

½ cup Parmesan cheese Grated; optional for extra richness

1 cup chicken broth

½ cup heavy cream

1 teaspoon Dijon mustard

1 tablespoon flour or cornstarch For thickening

fresh parsley For garnish

Method

Boil the Potatoes

Place the chopped potatoes in salted water and boil for 12–15 minutes, until soft and easy to mash.

Make the Mashed Potatoes

Drain the potatoes, then combine them with the butter, milk or cream, salt, and optional Parmesan cheese. Mash until smooth and creamy, then keep warm.

Season the Chicken

Season the chicken evenly with salt, black pepper, paprika, and garlic powder.

Sear the Chicken

Heat the olive oil in a skillet over medium heat. Add the chicken and sear for approximately 4–5 minutes per side, until golden brown and cooked through. Remove the chicken and set it aside.

Prepare the Herb Butter

Melt the unsalted butter in the same skillet. Add the minced garlic, dried thyme, and dried parsley. Cook briefly, just until fragrant.

Make the Pan Gravy

Pour in the chicken broth and scrape the golden pieces from the bottom of the skillet. Stir in the heavy cream, Dijon mustard, and flour or cornstarch slurry. Simmer gently until the gravy thickens.

Finish the Chicken

Return the chicken to the skillet and spoon the gravy over the top. Simmer for another 2–3 minutes so the flavors blend together.

Plate and Serve

Spoon the creamy mashed potatoes onto each plate. Place the herb butter chicken on top, pour over the pan gravy, and garnish with fresh parsley.

Notes

Keep the mashed potatoes warm while preparing the chicken and gravy. Use the same skillet for the chicken and sauce so the browned pieces add flavor to the gravy. Add the flour or cornstarch slurry gradually and simmer gently until the desired thickness is reached.