Chicken with Gravy, Mashed Potatoes, and Green Beans

How to make Chicken with Gravy, Mashed Potatoes, and Green Beans

Step 1: Preheat oven to 400°F (200°C). Pat chicken dry and season with garlic powder, paprika, salt, and pepper. Heat oil in a skillet and sear chicken on both sides until browned. Transfer to the oven and bake for 25–30 minutes or until cooked through.

Step 2: In the same skillet, melt butter and sauté onions until soft. Stir in flour to make a roux, cook for 1–2 minutes, then gradually whisk in chicken broth. Simmer until thickened. Season with salt and pepper. Set aside.

Step 3: Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain, then mash with butter and milk until creamy. Season with salt to taste.

Step 4: Blanch or steam green beans until just tender, about 4–5 minutes. Drain and sauté briefly in olive oil or butter. Season with salt and pepper.

Step 5: Plate the mashed potatoes with chicken on top, pour over the gravy, and add green beans on the side. Serve hot.

Recipe Variations and Possible Substitutions

• Use boneless chicken breasts or thighs if preferred.
• Try garlic mashed potatoes or add cheese for extra richness.
• Add a splash of white wine to the gravy for deeper flavor.
• Use frozen green beans if fresh are unavailable.

Storage and Reheating Tips

Refrigerate leftovers in separate containers for up to 3 days. Reheat chicken and gravy in a covered skillet over medium-low heat. Mashed potatoes can be microwaved with a splash of milk. Green beans are best reheated quickly in a skillet to maintain texture.