Herb Chicken with Pan Gravy and Creamy Mashed Potatoes

Herb Chicken with Pan Gravy and Creamy Mashed Potatoes

Golden herb-seasoned chicken simmered in savory pan gravy and served with creamy mashed potatoes, tender baby carrots, and sautéed cabbage.

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Prep Time 20

Cook Time 55

Total Time 1 15

Servings: 4

Course: Main Course

Calories: 600

Ingredients Method Notes

Ingredients

2 chicken leg quarters Bone-in

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

salt and black pepper To taste

1 tablespoon butter

1 small onion Sliced

2 cloves garlic Minced

1 cup chicken broth

1 tablespoon flour For thickening

3 medium russet potatoes Peeled and cubed

2 tablespoons butter

¼ cup milk Add more when needed

salt and black pepper To taste

1 cup baby carrots

1 cup green cabbage Chopped

1 tablespoon butter or olive oil For sautéing

½ onion Sliced

garlic powder To taste

salt and black pepper To taste

Method

Pat the chicken dry. Season it evenly with paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides. Remove it from the skillet and set it aside.
Melt 1 tablespoon of butter in the same skillet. Add the sliced onion and minced garlic. Sauté until softened, then sprinkle in the flour and stir well.
Gradually pour in the chicken broth while stirring until the gravy becomes smooth.
Return the chicken to the skillet. Cover and simmer for 30–35 minutes, or until the chicken is fully cooked and reaches 165°F (74°C).
Boil the peeled and cubed potatoes until fork-tender. Drain them thoroughly.
Combine the drained potatoes with 2 tablespoons of butter, ¼ cup of milk, salt, and black pepper. Mash until smooth and fluffy, adding more milk when needed.
Steam or boil the baby carrots until tender. In a separate skillet, sauté the sliced onion and chopped cabbage in butter or olive oil. Season with garlic powder, salt, and black pepper.
Place creamy mashed potatoes, carrots, and sautéed cabbage on each plate. Add the chicken and spoon the hot pan gravy generously over the chicken and potatoes.

Notes

Pat the chicken dry before seasoning for better browning. Add the chicken broth gradually so the gravy remains smooth. Confirm that the chicken reaches an internal temperature of 165°F (74°C). Add extra milk to the mashed potatoes only when needed to reach the desired texture.