Description
A comforting one-pan meal featuring juicy roasted chicken, creamy mashed potatoes, and rich gravy, perfect for sharing on a cozy evening.
Ingredients
- 4 boneless chicken thighs or breasts, trimmed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 tbsp olive oil
- 4 cups mashed potatoes (about 2 lbs russet potatoes)
- 1/3 cup milk or cream
- 4 tbsp butter
- 1 cup cooked mixed vegetables (peas, carrots, corn)
- 1/2 cup chicken broth
- 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
- Fresh parsley for garnish
Instructions
- Prep the chicken: Pat the chicken dry and season evenly with salt, pepper, smoked paprika, and garlic powder. Let rest on the counter for 10–15 minutes while you prepare the potatoes.
- Make creamy mashed potatoes: Peel and cube potatoes, then boil until fork-tender (about 15–20 minutes). Drain, add butter and milk, and mash until smooth. Reserve warm.
- Brown the chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden. Remove and set aside.
- Make a quick gravy: In the same skillet, lower heat to medium, pour in chicken broth, scraping browned bits from the bottom. If you want a thicker sauce, stir in the cornstarch slurry and simmer 1–2 minutes until glossy.
- Combine and bake: Place seared chicken back in the skillet or transfer to a baking dish. Spoon some gravy over each piece and bake at 375°F (190°C) for 12–18 minutes until internal temperature reaches 165°F (74°C).
- Assemble the bowls: Spoon mashed potatoes into bowls, top with a chicken piece, a generous ladle of gravy, and a handful of cooked vegetables. Garnish with fresh parsley and serve hot.
Notes
Use starchy potatoes for fluffiest mash. Let chicken rest before serving for juiciness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American