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A serving of Herb and Garlic Chicken Skillet with Mashed Potatoes, topped with a creamy sauce and fresh parsley.

Herb and Garlic Chicken Skillet with Mashed Potatoes

This Saucy Herb and Garlic Chicken Skillet with Mashed Potatoes is the ultimate comfort dinner with juicy seared chicken simmered in a rich garlic herb sauce. Served over creamy mashed potatoes, this hearty meal is perfect for busy weeknights or cozy weekends at home.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the mashed potatoes
  • 2 pounds Yukon gold potatoes peeled and cubed
  • 4 tablespoons butter
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the chicken skillet
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 small shallot finely diced
  • 1 tablespoon flour
  • 1 1/4 cups low sodium chicken broth
  • 1/2 cup milk
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped rosemary
  • 1 tablespoon chopped parsley plus more for garnish

Equipment

  • Large pot
  • Large skillet

Method
 

  1. Add the potatoes to a large pot and cover with cold water. Bring to a boil and cook for 15 to 18 minutes until fork tender.
  2. Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy. Cover to keep warm.
  3. Season the chicken thighs with salt, black pepper, garlic powder, and Italian seasoning.
  4. Heat olive oil in a large skillet over medium high heat. Add the chicken and cook for 5 to 6 minutes per side until golden brown and fully cooked. Transfer to a plate.
  5. Reduce heat to medium. Add shallot and cook for 2 minutes until softened. Stir in garlic and cook for 30 seconds.
  6. Sprinkle flour into the skillet and stir continuously for 1 minute.
  7. Slowly whisk in chicken broth and milk until smooth. Stir in thyme, rosemary, and parsley.
  8. Simmer the sauce for 4 to 5 minutes until slightly thickened.
  9. Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2 more minutes.
  10. Serve the chicken and sauce over warm mashed potatoes and garnish with extra parsley. Cook chicken to an internal temperature of 165°F before serving.

Notes

For extra flavor, let the chicken rest for a few minutes before serving so the juices stay tender and juicy.