herb gravy chicken with mashed potatoes & glazed carrots: Easy 3-Par

Herb gravy chicken with mashed potatoes & glazed carrots is the kind of dinner that makes the whole house feel calmer. The first time I made herb gravy chicken with mashed potatoes and glazed carrots, it was a Sunday where everyone was hungry at the exact same time (you know the one), and I needed something cozy without turning my kitchen into a disaster zone.

What I remember most is the vibe: butter and herbs in the air, gravy doing that glossy little simmer, and people magically “just happening” to be in the kitchen when the potatoes were being mashed. It looked like I tried really hard.

I did not try that hard. That’s the point.

If you’ve ever felt intimidated by gravy-from-scratch, worried you’ll dry out chicken, or felt like side dishes are a juggling act you didn’t sign up for, you’re in good company. This recipe is a full, comforting plate—tender chicken in silky herb gravy, creamy mashed potatoes, and sweet glazed carrots—with a clear plan so you’re not scrambling.

You’ll get exact ingredients, step-by-step timing, the little tricks that prevent lumpy gravy, plus make-ahead tips for the nights you need dinner to feel like a lifeboat.

Table of Contents

Table of Contents

Quick Overview – Herb Gravy Chicken with Mashed Potatoes & Glazed Carrots

• Prep Time: 15 minutes
• Cook / Chill Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty: Beginner-friendly

Why You’ll Love This Herb Gravy Chicken with Mashed Potatoes & Glazed Carrots

• It’s a complete comfort food dinner—protein, two sides, and gravy—without needing three separate recipes taped to your cabinet.
• Herb gravy chicken with mashed potatoes & glazed carrots feels “Sunday special,” but it’s absolutely weeknight doable.
• The gravy is silky and lump-free, and I’ll walk you through it like I’m standing next to you with a whisk.
• Mashed potatoes turn extra creamy (without being fussy), and the carrots get that glossy, sweet-and-buttery glaze that makes people actually eat vegetables voluntarily.
• Flexible herbs: use what you’ve got—fresh or dried—without the recipe falling apart.

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Ingredients for Herb Gravy Chicken with Mashed Potatoes & Glazed Carrots

For the Herb Gravy Chicken:

• 4 boneless, skinless chicken breasts (about 1 1/2 to 2 lbs total)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons all-purpose flour (for light dredging and better browning)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 2 cups chicken broth (low-sodium is easiest to control)
• 1 tablespoon Worcestershire sauce (optional, but it adds that “why is this so good?” depth)
• 1 teaspoon chopped fresh rosemary (or 1/3 teaspoon dried)
• 1 teaspoon chopped fresh thyme (or 1/3 teaspoon dried)
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
• 2 tablespoons all-purpose flour (for the gravy roux)
• 1/4 cup heavy cream (or half-and-half)
• Optional: a squeeze of lemon at the end (brightens everything)

For the Mashed Potatoes:

• 2 lbs Yukon Gold potatoes, peeled (or half peeled) and cut into 1 1/2-inch chunks
• 1 1/2 teaspoons kosher salt (for the potato water)
• 4 tablespoons unsalted butter
• 1/2 cup warm milk (or half-and-half)
• 1/4 cup sour cream (optional, but very cozy)
• Black pepper, to taste

For the Glazed Carrots:

• 1 lb baby carrots (or sliced regular carrots)
• 2 tablespoons unsalted butter
• 2 tablespoons honey (or brown sugar)
• 1/4 cup water (or orange juice for a sweeter glaze)
• 1/4 teaspoon kosher salt
• 1 tablespoon chopped parsley (optional)

Ingredient Substitutions & Variations – Herb Gravy Chicken with Mashed Potatoes & Glazed Carrots

Here’s the thing about this dinner: it’s forgiving. You can swap a few things and still land on a cozy, “everybody’s happy” plate.

Chicken options:

• Chicken thighs instead of breasts: use boneless, skinless thighs for extra juiciness. They’re hard to overcook.
• Cutlets: if your breasts are huge, slice them in half horizontally. Faster cook, less stress.
• Rotisserie chicken shortcut: you can make the herb gravy and pour it over warmed shredded chicken, but you’ll miss those brown pan bits (still tasty, though).

Herbs:

• Fresh herbs are lovely, but dried work great. Use about 1/3 the amount if you’re swapping dried for fresh.
• No rosemary? Use Italian seasoning, or just double the thyme and parsley.
• Want it extra herby? Stir in more parsley at the end like you mean it.

Gravy tweaks:

• No cream? Use half-and-half, whole milk, or skip it entirely for a classic brown gravy vibe.
• Gluten-free: swap the flour for a 1:1 gluten-free blend. (If you’ve got one you like, it usually behaves.)
• Deeper flavor: add a splash of white wine after the onions soften, and let it bubble down for a minute.

Potato swaps:

• Russets make fluffier mashed potatoes. Yukon Golds make creamier, richer ones. Both are good—just different personalities.
• Dairy-free: use olive oil or vegan butter and warm unsweetened oat milk. Season well.

Carrot ideas:

• Add a pinch of cinnamon or a tiny pinch of cayenne for sweet-heat.
• Toss in orange zest if you’re using orange juice. It smells like you’ve got your life together.

If you want more chicken timing help, I also have Mississippi Mud chicken Recipe.

How to Make Herb Gravy Chicken with Mashed Potatoes & Glazed Carrots

I’m going to write this in the order that keeps your kitchen chill: potatoes first (they can hang out), then carrots, then chicken and gravy while everything finishes.

1. Start the potatoes

Put the potato chunks in a large pot and cover with cold water by about an inch. Add 1 1/2 teaspoons salt.

Bring to a boil, then reduce to a steady simmer for 15–18 minutes, until a fork slides in easily. Drain well.

While that’s happening, set your butter, milk, and sour cream out so they’re not ice-cold when you mash.

2. Cook the carrots (quick stovetop glaze)

Add carrots, butter, honey, water (or orange juice), and salt to a skillet with a lid.

Bring to a simmer, cover, and cook 8–10 minutes until tender. Uncover and simmer 2–4 more minutes so the liquid reduces into a glossy glaze that clings. Sprinkle parsley if you want.

Turn off the heat and keep them covered so they stay warm.

3. Prep and brown the chicken

Pat chicken dry with paper towels. Season with salt, pepper, and garlic powder.

Sprinkle 2 tablespoons flour over the chicken and rub it around lightly. You’re not making a thick coating—just a thin layer to help browning and give the gravy a tiny head start later.

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 4–6 minutes per side, depending on thickness, until golden and cooked through (165°F in the thickest part). Transfer to a plate.

4. Build the herb gravy in the same pan

Lower heat to medium. Add the remaining 2 tablespoons butter.

Add onion and cook 3–4 minutes, scraping up the brown bits as it softens. Add garlic and cook 30 seconds (don’t let it burn—been there, regretted that).

Sprinkle in the 2 tablespoons flour for the roux. Stir constantly for 1 minute. It should look like a thick paste and smell a little toasty, not raw.

Slowly pour in the chicken broth while whisking. Do it gradually at first—this is the anti-lump move. Add Worcestershire (if using), then rosemary, thyme, and parsley.

Simmer 3–5 minutes until the gravy thickens enough to coat a spoon. Stir in cream.

Taste and adjust salt and pepper. If it tastes a little flat, a tiny squeeze of lemon wakes it up.

5. Finish the mashed potatoes

Return drained potatoes to the warm pot. Let them sit 1 minute so steam escapes (this helps them not get watery).

Mash with butter, then add warm milk a little at a time. Stir in sour cream if using. Season with pepper and a pinch more salt if needed.

6. Put it all together

Add chicken back into the gravy (and any juices on the plate—don’t waste those). Spoon gravy over the top and let it warm 1–2 minutes.

Serve with a generous scoop of mashed potatoes and a pile of glazed carrots.

This is the fun part: ladle extra gravy over the potatoes. Nobody’s mad about it.

Pro Tips & Common Mistakes – Herb gravy chicken with mashed potatoes & glazed carrots

• Don’t skip patting the chicken dry. Moisture is the enemy of browning, and browning is the friend of flavor.
• Thin chicken cooks more evenly. If your breasts are thick on one end, pound them lightly or slice into cutlets. Less “dry edge, raw middle” drama.
• For lump-free gravy, whisk while you pour. Start with a small splash of broth, whisk smooth, then add the rest. If you dump it all in at once, you’re basically inviting lumps to dinner.
• If your gravy gets too thick, add broth a splash at a time. If it’s too thin, simmer a few extra minutes. This is fixable.
• Season in layers. A little salt on the chicken, salt in the potato water, then final seasoning in gravy. Everything tastes more “complete” that way.
• Don’t over-stir the mashed potatoes. Mash and stir just until creamy. If you beat them like they owe you money, they can turn gluey.
• Keep carrots covered after glazing. They stay warm and glossy instead of drying out.

For general potato technique (because they’ve tested everything under the sun), Bon Appétit’s mashed potato tips are worth a peek.

Storage, Make-Ahead & Freezing – Herb gravy chicken with mashed potatoes & glazed carrots

Herb gravy chicken with mashed potatoes & glazed carrots stores surprisingly well, which is great because leftovers feel like a little gift from past-you.

– Fridge: Store chicken and gravy together in an airtight container for up to 3–4 days. Store mashed potatoes and carrots separately if you can (they reheat better that way).

– Reheat: Warm chicken and gravy gently on the stove over medium-low, adding a splash of broth if the gravy thickened in the fridge. Microwave works too—just do it in shorter bursts and stir.

– Mashed potatoes fix: If they’re stiff the next day, stir in a splash of warm milk and a little butter while reheating.

– Freezing: The chicken in gravy freezes pretty well for up to 2 months. Mashed potatoes can freeze (texture varies), and glazed carrots are best fresh but can be frozen if you don’t mind them a bit softer after thawing.

Make-ahead moves (my favorites):
– Peel and chop potatoes up to 24 hours ahead; keep submerged in cold water in the fridge.
– Make the carrots glaze base (butter + honey + water) and keep it ready to go.
– Chop onions and herbs earlier in the day so dinner feels like assembly, not a project.

Serving Suggestions – Herb Gravy Chicken with Mashed Potatoes & Glazed Carrots

This Herb Gravy Chicken with Mashed Potatoes & Glazed Carrots is already a full situation, but if you want to round it out (or you’ve got extra hungry people), here are easy add-ons.

• A simple green salad with a tangy vinaigrette (it balances the gravy beautifully).
• Warm dinner rolls for gravy mopping. This is not optional in my house.
• Steamed green beans with a little butter and salt—fast, clean, classic.
• Cranberry sauce on the side if you want a holiday-ish vibe.

And if you’re serving herb gravy chicken with mashed potatoes & glazed carrots for company, here’s a tiny hosting trick: put the chicken and gravy in one big serving dish, then make a little mashed-potato “well” on a platter for extra gravy to pool. People will think you planned it.

For carrots, if you want to compare glaze styles, Food Network has a classic glazed carrots approach that’s very similar to this one.

FAQs about Herb Gravy Chicken with Mashed Potatoes & Glazed Carrots

Final Thoughts – Herb Gravy Chicken with Mashed Potatoes & Glazed Carrots

If you want a dinner that tastes like you’ve been cooking all day—but you also want to sit down and actually enjoy your evening—this is the one I keep coming back to. Herb gravy chicken with mashed potatoes and glazed carrots hits that cozy, comforting sweet spot where everyone’s quiet for the first few bites, because they’re too busy eating.

And honestly, that’s my favorite review.

Make it this week, make it on a Sunday, make it when you’re craving something warm and steady. Enjoy this herb gravy chicken with mashed potatoes & glazed carrots with your family tonight, and don’t forget the extra gravy.