Description
Herb gravy chicken with mashed potatoes & glazed carrots is the cozy dinner that feels like a Sunday meal—but it’s totally weeknight doable. Tender chicken gets tucked into silky, lump-free herb gravy, served with creamy mashed potatoes and sweet, glossy glazed carrots.
Ingredients
4 boneless, skinless chicken breasts (1 1/2 to 2 lbs)
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)
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)
1 tablespoon Worcestershire sauce (optional)
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 gravy roux)
1/4 cup heavy cream (or half-and-half)
Optional: squeeze of lemon
2 lbs Yukon Gold potatoes, peeled (or half peeled) and cut into chunks
1 1/2 teaspoons kosher salt (for potato water)
4 tablespoons unsalted butter
1/2 cup warm milk (or half-and-half)
1/4 cup sour cream (optional)
Black pepper, to taste
1 lb baby carrots (or sliced carrots)
2 tablespoons unsalted butter
2 tablespoons honey (or brown sugar)
1/4 cup water (or orange juice)
1/4 teaspoon kosher salt
1 tablespoon chopped parsley (optional)
Instructions
1. Start the potatoes: Add potatoes to a pot, cover with cold water by 1 inch, add 1 1/2 tsp salt. Boil, then simmer 15–18 minutes until fork-tender. Drain well.
2. Cook the carrots: In a lidded skillet, add carrots, butter, honey, water (or orange juice), and salt. Simmer covered 8–10 minutes until tender. Uncover and simmer 2–4 minutes until glossy. Cover to keep warm.
3. Prep chicken: Pat chicken dry. Season with salt, pepper, and garlic powder. Lightly coat with 2 tbsp flour.
4. Brown chicken: Heat olive oil + 1 tbsp butter in a large skillet over medium-high. Cook chicken 4–6 minutes per side (to 165°F). Transfer to a plate.
5. Make gravy base: Lower heat to medium. Add remaining 2 tbsp butter. Sauté onion 3–4 minutes, scraping brown bits. Add garlic 30 seconds.
6. Make roux: Sprinkle in 2 tbsp flour. Stir constantly 1 minute (toasty paste).
7. Whisk in broth: Slowly add chicken broth while whisking (start with a splash to prevent lumps). Add Worcestershire (optional) and herbs. Simmer 3–5 minutes until thickened.
8. Finish gravy: Stir in cream. Taste and adjust salt/pepper. Optional: a small squeeze of lemon to brighten.
9. Mash potatoes: Return drained potatoes to warm pot 1 minute to steam off. Mash with butter, then add warm milk gradually. Stir in sour cream if using. Season to taste.
10. Combine: Return chicken (and juices) to gravy for 1–2 minutes to warm through. Serve with mashed potatoes and glazed carrots. Spoon extra gravy over everything.
Notes
Timing tip: Start the potatoes first, then carrots, then chicken/gravy—this keeps the kitchen calm.
Lump-free gravy trick: Whisk while adding broth slowly (splash first, then the rest).
Chicken stays juicy: Pat dry for browning, and use cutlets if breasts are thick so they cook evenly.
Make-ahead: Chop onions/herbs earlier; peel/chop potatoes and store submerged in water (up to 24 hours).
Storage: Chicken + gravy keeps 3–4 days refrigerated. Reheat gently with a splash of broth.
Nutrition values are estimates and will vary by brands and portion size.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: 🍽️ Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 18g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 150mg