Description
A warm, hearty, and soulful dish combining tender chicken, creamy mashed potatoes, savory gravy, and roasted vegetables—perfect for cozy nights in.
Ingredients
- 4 boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups diced potatoes
- 1/2 cup milk
- 2 tbsp butter
- 2 cups mixed vegetables (carrots, peas, corn)
- 2 cups chicken broth
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Season the chicken thighs with salt, pepper, garlic powder, onion powder, and thyme.
- Heat olive oil in a skillet over medium-high heat and sear chicken thighs for 3-4 minutes per side, until golden brown. Transfer to a baking dish.
- In the same skillet, sprinkle flour and stir for 1 minute to create a roux. Gradually whisk in chicken broth to form a smooth gravy. Pour over the chicken in the dish.
- Bake chicken in the oven for 25-30 minutes, until cooked through (internal temperature 165°F / 74°C).
- Meanwhile, boil diced potatoes in salted water until fork-tender, about 15 minutes. Drain, then mash with butter and milk until smooth and creamy. Season with salt and pepper to taste.
- Steam or sauté mixed vegetables until just tender, about 5-7 minutes.
- Serve chicken with creamy mashed potatoes, roasted vegetables, and ladle gravy over the top. Garnish with fresh parsley.
Notes
- You can substitute chicken thighs with chicken breasts, but reduce baking time to 20-25 minutes.
- For extra creaminess, add a splash of heavy cream to the mashed potatoes.
- Leftover gravy is great over biscuits or rice the next day.
- Feel free to swap vegetables based on season or preference—green beans or broccoli work well too.