why make this recipe
Herb Gravy Chicken with Mashed Potatoes and Glazed Carrots is a delicious and comforting meal perfect for any occasion. This recipe combines tender chicken, smooth mashed potatoes, and sweet glazed carrots, all topped with rich herb gravy. It’s not only satisfying but also easy to prepare. Whether you’re feeding your family or serving friends, this dish is sure to impress.
how to make Herb Gravy Chicken with Mashed Potatoes & Glazed Carrots
Ingredients:
- 2 boneless chicken breasts
- 1 tbsp olive oil
- Salt & black pepper
- 1/2 tsp garlic powder (optional)
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup chicken stock
- 1/4 cup heavy cream (optional for richness)
- 1 tsp chopped parsley or thyme
- 400g potatoes, peeled & cubed
- 2 tbsp butter
- 1/4 cup milk or cream
- 6-8 baby carrots (with or without tops)
- 1 tbsp butter or olive oil
- 1 tsp honey or maple syrup
- Pinch of salt & black pepper
Directions:
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Cook the potatoes: Boil cubed potatoes in salted water for 15–18 minutes until they are fork-tender. Drain them, mash with butter and milk, season with salt, and keep warm.
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Glaze the carrots: In a skillet, sauté the carrots in butter or oil over medium heat for 8–10 minutes. Add honey, salt, and pepper. Toss until the carrots are slightly caramelized and tender.
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Sear the chicken: Season the chicken with salt, pepper, and garlic powder. Sear in olive oil over medium-high heat for 6–7 minutes on each side until golden and cooked through (internal temperature should be 74°C/165°F). Let it rest before slicing.
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Make the gravy: In the same pan, melt butter. Whisk in flour and cook for 1 minute. Gradually pour in the chicken stock while whisking constantly. Add cream and herbs, then simmer for 3–4 minutes until thickened. Season to taste.
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Assemble: On plates, serve the mashed potatoes, sliced chicken, and glazed carrots. Spoon the gravy generously over the chicken and potatoes, then garnish with herbs.
how to serve Herb Gravy Chicken with Mashed Potatoes & Glazed Carrots
Serve this dish hot for the best flavor. Pair it with a salad or bread for a complete meal. It makes for a great family dinner or special occasion meal. Enjoy it with your favorite drink to enhance the experience.
how to store Herb Gravy Chicken with Mashed Potatoes & Glazed Carrots
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to three days. To reheat, place in the microwave or on the stove until heated through. You may need to add a little extra milk or water to the gravy to loosen it up.
tips to make Herb Gravy Chicken with Mashed Potatoes & Glazed Carrots
- Use fresh herbs for better flavor.
- Be careful not to overcook the chicken; it should be juicy and tender.
- You can mix in other vegetables with the carrots for added nutrition.
- Adjust the consistency of the mashed potatoes by adding more milk for a creamier texture.
variation
For a twist on this recipe, you can use different proteins like turkey or pork. You can also try adding spices such as rosemary or sage to the gravy. For a lighter version, substitute the heavy cream with Greek yogurt.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the mashed potatoes and glaze the carrots ahead of time. Store them in the refrigerator and reheat when ready to serve.
2. What can I serve with Herb Gravy Chicken?
This dish pairs well with a side salad or steamed green beans for a balanced meal.
3. Can I freeze the leftovers?
You can freeze the chicken and gravy but not the mashed potatoes, as they do not freeze well. Store in an airtight container for up to 3 months.
Enjoy making and sharing this delightful dish with your loved ones!
Herb Gravy Chicken with Mashed Potatoes and Glazed Carrots
Ingredients
Method
- Boil cubed potatoes in salted water for 15–18 minutes until they are fork-tender. Drain them, mash with butter and milk, season with salt, and keep warm.
- In a skillet, sauté the carrots in butter or oil over medium heat for 8–10 minutes. Add honey, salt, and pepper. Toss until the carrots are slightly caramelized and tender.
- Season the chicken with salt, pepper, and garlic powder. Sear in olive oil over medium-high heat for 6–7 minutes on each side until golden and cooked through (internal temperature should be 74°C/165°F). Let it rest before slicing.
- In the same pan, melt butter. Whisk in flour and cook for 1 minute. Gradually pour in the chicken stock while whisking constantly. Add cream and herbs, then simmer for 3–4 minutes until thickened. Season to taste.
- On plates, serve the mashed potatoes, sliced chicken, and glazed carrots. Spoon the gravy generously over the chicken and potatoes, then garnish with herbs.