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Garlic herb chicken with mashed potatoes and green beans on white plate with 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 10 minutes
Cook Time 30 minutes
Total Time 40 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 cooking chicken
  • 1 teaspoon garlic powder
  • 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
  • Skillet for cooking chicken
  • Saucepan for steaming green beans
  • Whisk
  • Potato masher
  • Meat thermometer

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Use a meat thermometer to ensure chicken reaches 165°F for juicy results. Russet potatoes yield fluffy mashed potatoes, while Yukon Golds give a creamier texture. For thicker gravy, add more flour or simmer longer. Store leftovers separately in airtight containers for up to 3 days.