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Garlic herb chicken with mashed potatoes and green beans on a white dinner plate with golden gravy

Garlic Herb Chicken with Mashed Potatoes & Green Beans

A cozy and classic dinner plate of pan-seared garlic herb chicken smothered in rich golden gravy, served alongside creamy mashed potatoes and perfectly steamed green beans.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon butter for chicken
  • 1 teaspoon garlic powder for chicken seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • salt and pepper to taste
  • 1 tablespoon fresh parsley chopped, for garnish
  • 1 tablespoon butter for gravy
  • 1 tablespoon all-purpose flour or gluten-free blend
  • 1 cup low-sodium chicken broth
  • 1/2 teaspoon garlic powder for gravy
  • 3 medium russet potatoes peeled and cubed
  • 2 tablespoons butter for mashed potatoes
  • 1/4 cup milk or dairy-free alternative
  • 2 cups green beans trimmed

Equipment

  • Large pot for boiling potatoes
  • Medium-large skillet for cooking chicken
  • Saucepan for steaming green beans
  • whisk
  • potato masher
  • meat thermometer

Method
 

  1. Prepare the Mashed Potatoes: Place cubed potatoes in a pot of salted water and bring to a boil. Cook for about 15 minutes or until fork-tender. Drain completely and mash with butter and milk. Season with salt and pepper to taste. Set aside and keep warm.
  2. Steam the Green Beans: Steam the green beans with a pinch of salt for 4-5 minutes until bright green and tender-crisp. Drain and set aside.
  3. Cook the Chicken: Season chicken breasts on both sides with garlic powder, onion powder, thyme, paprika, salt, and pepper. Heat olive oil and butter in a medium-large skillet over medium heat. Cook the chicken for 5-6 minutes per side, or until golden brown and fully cooked through (internal temperature 165°F/74°C). Remove from the skillet and let rest for 3-4 minutes.
  4. Make the Gravy: In the same skillet, melt 1 tablespoon of butter. Whisk in the flour and cook for 1 minute. Slowly whisk in the chicken broth and garlic powder. Let the gravy simmer for 2-3 minutes until thickened and coats the back of a spoon. Season with salt and pepper to taste.
  5. Assemble the Plate: Plate a portion of mashed potatoes and green beans. Place the cooked chicken breast on the plate and spoon the gravy generously over the chicken and potatoes. Garnish with chopped fresh parsley and serve warm.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Chicken temperature: Use a thermometer to ensure internal temperature reaches 165°F (74°C) to keep chicken juicy without overcooking. Best potatoes: Russet potatoes yield fluffy mashed potatoes, while Yukon Golds give a creamier texture. For thicker gravy: Add more flour during the roux step or simmer longer to reduce. Gluten-free option: Use gluten-free flour blend for the gravy.
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