The aroma of garlic and herbs sizzling in butter has a way of making even the most chaotic Tuesday feel manageable. This Garlic Herb Chicken with Mashed Potatoes became my weeknight savior after one particularly rough evening when I had exactly 40 minutes before soccer practice and a kitchen full of hungry faces staring at me.
Table of Contents
Ingredients for Garlic Herb Chicken with Mashed Potatoes
Over the years, I’ve learned that having these basic ingredients on hand makes weeknight cooking so much easier. I keep russet potatoes in my pantry year-round because they create the fluffiest mashed potatoes, and the dried herbs in this recipe are workhorses that deliver consistent flavor every time. One thing I’ve discovered through trial and error: using both butter and olive oil to cook the chicken creates an incredible golden crust while keeping the meat juicy.
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter (I recommend real butter for the best flavor and browning)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme (thyme and chicken are a match made in heaven)
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Gravy:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour (or gluten-free blend if needed)
- 1 cup low-sodium chicken broth (I usually keep the boxed kind in my pantry)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Mashed Potatoes:
- 3 medium russet potatoes, peeled and cubed (my preference is russet for fluffy results, but Yukon Gold works for creamier texture)
- 2 tablespoons butter
- 1/4 cup milk (or your preferred dairy-free alternative)
- Salt and pepper, to taste
For the Green Beans:
- 2 cups green beans, trimmed (in my experience, fresh green beans give much better texture than frozen)
- Salt, to taste
Step-by-Step Instructions
I recommend starting with the potatoes since they take the longest, which means everything finishes around the same time and stays hot for serving.
Step 1: Place your cubed potatoes in a large pot and cover them with cold salted water by about an inch. Bring to a rolling boil over high heat, then reduce to medium-high and cook for 15 to 18 minutes. Test for doneness by piercing with a fork; it should slide through with zero resistance. Drain thoroughly and return the potatoes to the hot pot.
Step 2: While your potatoes are cooking, pat the chicken breasts completely dry with paper towels. This step matters because moisture prevents browning. Season both sides generously with garlic powder, onion powder, thyme, paprika, salt, and pepper. Press the seasonings gently into the meat so they stick.
Step 3: Heat olive oil and butter together in a large skillet over medium heat until the butter melts and begins to foam lightly. Carefully add the seasoned chicken breasts without crowding the pan. Cook undisturbed for 6 to 7 minutes until the bottom develops a deep golden-brown crust. Flip and cook the second side for another 6 to 7 minutes. Use a meat thermometer to verify the internal temperature reaches 165°F in the thickest part. Transfer to a plate and tent loosely with foil to keep warm while you make the gravy.
Step 4: About 5 minutes before your chicken finishes cooking, start the green beans. Fill a saucepan with about an inch of water, add a steamer basket, and bring to a simmer. Add the trimmed green beans with a generous pinch of salt and steam for 4 to 5 minutes until they turn bright green and become tender-crisp. Don’t let them go limp; they should still have some snap. Drain and set aside.
Step 5: Mash your drained potatoes with butter first (so it melts completely), then gradually mix in the milk until you reach your preferred consistency. Some people like them thick, others prefer them looser, so adjust the milk amount to your taste. Season generously with salt and pepper. Cover the pot and set aside.
Step 6: In the same skillet you used for the chicken (don’t wipe it clean; those browned bits are flavor gold), melt another tablespoon of butter over medium heat. Sprinkle in the flour and whisk continuously for about 1 minute until it forms a smooth paste and smells slightly nutty. This cooks out the raw flour taste. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Add the garlic powder and let the mixture simmer for 2 to 3 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Taste and adjust seasoning with salt and pepper.
Step 7: Arrange a generous scoop of mashed potatoes on each plate with a portion of green beans alongside. Place a chicken breast on the plate and spoon the warm gravy generously over the chicken and potatoes, letting it pool around the edges. Sprinkle with freshly chopped parsley for color and a hint of fresh flavor.
Perfect Sides to Round Out Your Plate
This classic comfort meal pairs beautifully with sides that add variety in texture and flavor without overwhelming the main components.
Warm Dinner Rolls: Soft, buttery rolls are ideal for soaking up every last drop of that savory gravy. They add a comforting bakery-fresh element that makes the meal feel extra special, and kids especially love using them to mop up their plates.
Hearty Cheddar Garlic Herb Potato Soup: If you’re a potato lover like me, this creamy soup makes a wonderful starter or side that doubles down on the garlic herb theme while adding extra richness to your meal.
Simple Garden Salad: A crisp salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette provides refreshing contrast to the rich, creamy main dish. It adds important vitamins and helps balance the heavier components.
Roasted Carrots: Honey-glazed roasted carrots bring natural sweetness that beautifully balances the savory garlic and herb flavors. Their vibrant orange color makes your plate even more visually appealing and adds extra nutrition.
Garlic Butter Steak Bites and Potatoes: For a heartier meal or when feeding a crowd, these garlic butter steak bites share similar flavors and pair wonderfully as an additional protein option.
Chicken with Mixed Vegetable Stir Fry: If you want to add more vegetables to your plate without making another full recipe, the techniques in this stir fry guide work perfectly for adding extra veggies to your dinner rotation.
Keeping It Fresh: Storage and Reheating
Store your leftover chicken, potatoes, and green beans in separate airtight containers in the refrigerator for up to 3 days. Keeping the components separate prevents everything from becoming mushy and makes reheating more successful. The gravy should also be stored separately in its own container.
When you’re ready to enjoy leftovers, microwave individual portions on medium power for 1 to 2 minutes, covered with a damp paper towel to retain moisture. For stovetop reheating, warm the chicken and gravy together in a skillet over low heat, adding a splash of chicken broth if the gravy has thickened too much overnight. The oven method works wonderfully when reheating larger portions: place everything in an oven-safe dish, cover with foil, and warm at 350°F for 10 to 15 minutes until heated through.
Pro tip from my kitchen: add a tablespoon of milk or cream when reheating mashed potatoes to restore their original creamy texture. The chicken also makes fantastic sandwiches the next day when sliced thin and served on crusty bread with extra gravy and maybe some melted cheese.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs work wonderfully and actually stay even more juicy. Adjust cooking time to about 7 to 8 minutes per side and ensure they reach 165°F internal temperature.
How do I make this recipe gluten-free?
Simply substitute the all-purpose flour in the gravy with your favorite gluten-free flour blend or use cornstarch. Use equal amounts and follow the same method for smooth, gluten-free gravy.
Can I prepare components ahead of time?
Yes. Season the chicken up to 4 hours ahead and refrigerate covered. Mashed potatoes can be made a day in advance and gently reheated with extra milk or butter. Make the gravy fresh for best flavor and texture.
Garlic Herb Chicken with Mashed Potatoes & Green Beans
Ingredients
Equipment
Method
- Place cubed potatoes in a pot of salted water and bring to a boil. Cook for 15 to 18 minutes or until fork-tender. Drain thoroughly and return to the hot pot. Mash with butter and milk until smooth and creamy. Season with salt and pepper to taste. Cover and set aside to keep warm.
- Pat chicken breasts completely dry with paper towels. Season both sides generously with garlic powder, onion powder, thyme, paprika, salt, and pepper, pressing seasonings into the meat.
- Heat olive oil and butter in a large skillet over medium heat until butter melts and foams. Add chicken breasts and cook undisturbed for 6 to 7 minutes until golden brown. Flip and cook another 6 to 7 minutes until internal temperature reaches 165°F. Transfer to a plate and tent with foil to keep warm.
- About 5 minutes before chicken finishes, fill a saucepan with 1 inch of water, add steamer basket, and bring to a simmer. Add trimmed green beans with salt and steam for 4 to 5 minutes until bright green and tender-crisp. Drain and set aside.
- In the same skillet used for chicken, melt 1 tablespoon butter over medium heat. Whisk in flour and cook for 1 minute until smooth and slightly nutty. Slowly whisk in chicken broth and garlic powder. Simmer for 2 to 3 minutes, stirring occasionally, until thickened to coat the back of a spoon. Season with salt and pepper to taste.
- Arrange mashed potatoes and green beans on each plate. Place chicken breast on the plate and spoon gravy generously over chicken and potatoes. Garnish with fresh parsley and serve warm.
Notes
