Pan-Seared Chicken Thighs with Mashed Potatoes, Herb Gravy & Roasted Carrots

Pan-Seared Chicken Thighs with Mashed Potatoes, Herb Gravy & Roasted Carrots

🥘 Recipe Description

This comforting, restaurant-style meal features crispy pan-seared chicken thighs, creamy mashed potatoes, savory herb gravy, and sweet roasted carrots. It’s a balanced dish combining protein, hearty carbohydrates, and vegetables—perfect for family dinners, special occasions, or meal prep. The chicken is juicy inside with golden skin, while the gravy ties everything together with rich, herbaceous flavor.

⏱️ Time & Servings

• Prep Time: 20 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour 5 minutes

• Servings: 4 servings

📝 Ingredients

For the Pan-Seared Chicken Thighs

• 4 bone-in, skin-on chicken thighs

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• ½ tsp garlic powder

• 1 tbsp olive oil

• 1 tbsp butter

For the Mashed Potatoes

• 2 lbs potatoes (Yukon Gold or Russet), peeled and cubed

• ½ cup whole milk (warm)

• 3 tbsp butter

• Salt, to taste

• Black pepper, to taste

For the Herb Gravy

• 2 tbsp chicken drippings (from the pan)

• 2 tbsp all-purpose flour

• 1½ cups chicken broth (warm)

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 tsp fresh rosemary, finely chopped

• Salt and pepper, to taste

For the Roasted Carrots

• 1 lb carrots, peeled and sliced

• 1 tbsp olive oil

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp dried thyme or rosemary (optional)

👩‍🍳 Instructions

1. Roast the Carrots

1. Preheat oven to 400°F (200°C).

2. Toss carrots with olive oil, salt, pepper, and herbs.

3. Spread on a baking sheet and roast for 25–30 minutes, turning once, until tender and caramelized.

2. Cook the Chicken Thighs

1. Pat chicken dry and season with salt, pepper, paprika, and garlic powder.

2. Heat olive oil in a large skillet over medium-high heat.

3. Place chicken skin-side down and sear 6–8 minutes until crispy.

4. Flip, add butter, and cook another 10–12 minutes until internal temp reaches 165°F (74°C).

5. Remove chicken and rest. Keep drippings in the pan.

3. Make the Mashed Potatoes

1. Boil potatoes in salted water for 15–20 minutes until fork-tender.

2. Drain and mash with butter and warm milk.

3. Season with salt and pepper until creamy and smooth.

4. Prepare the Herb Gravy

1. Add flour to the chicken drippings and whisk for 1 minute.

2. Slowly add chicken broth, whisking constantly.

3. Stir in herbs, salt, and pepper.

4. Simmer 3–5 minutes until thickened.

🍽️ Serving Suggestions

• Plate mashed potatoes first

• Top with chicken thighs

• Spoon herb gravy generously over chicken and potatoes

• Serve roasted carrots on the side

💡 Chef’s Notes & Tips

• Crispier skin: Always start chicken skin-side down in a hot pan and don’t move it too early.

• Extra creamy mash: Use Yukon Gold potatoes and warm milk.

• Flavor boost: Add a splash of cream or white wine to the gravy.

• Make ahead: Mashed potatoes and carrots can be prepared in advance and reheated gently.

🧮 Nutritional Information (Per Serving – Approximate)

• Calories: 620 kcal

• Protein: 35 g

• Carbohydrates: 42 g

• Fat: 34 g

• Fiber: 6 g

• Sodium: 720 mg

🌱 Health Benefits

• Chicken thighs: High-quality protein, iron, and zinc for muscle and immunity

• Potatoes: Excellent source of potassium and energy-providing carbs

• Carrots: Rich in beta-carotene for eye and skin health

• Herbs: Contain antioxidants and anti-inflammatory compounds

❓ Frequently Asked Questions (Q&A)

Q: Can I use boneless chicken thighs?
A: Yes, but reduce cooking time by about 5–7 minutes.

Q: Can I make this gluten-free?
A: Substitute flour in the gravy with cornstarch or gluten-free flour.

Q: What can I use instead of carrots?
A: Roasted green beans, Brussels sprouts, or parsnips work well.

Q: Can I store leftovers?
A: Yes, refrigerate in airtight containers for up to 3 days.

Q: Is this recipe good for meal prep?
A: Absolutely—store components separately for best texture.