Go Back
- 4 chicken thighs, skin-on and bone-in - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - 2 cups chicken broth - 1 cup heavy cream - 4 large russet potatoes, peeled and cubed - ½ cup butter - ½ cup milk - Salt and pepper to taste In this recipe, we focus on rich flavors and a cozy feel. The chicken thighs bring juicy goodness to the plate. They are skin-on and bone-in for the best taste. The seasoning mix combines flour, garlic powder, onion powder, paprika, salt, and pepper. This blend will create a crispy crust. For the gravy, I use chicken broth and heavy cream. This combo gives the dish a creamy texture. The broth adds depth, while the cream makes it rich. The mashed potatoes are simple and classic. I pick large russet potatoes for their fluffiness. After boiling and mashing them, I add butter and milk. This makes the potatoes creamy and smooth. A touch of salt and pepper adds flavor. Every ingredient plays a key role in making this meal delightful. Start by mixing the flour and seasoning. In a shallow dish, combine 1 cup of all-purpose flour with 1 teaspoon each of garlic powder, onion powder, and paprika. Add salt and pepper to taste. This mix gives the chicken a tasty coating. Next, dredge the chicken thighs in the flour mixture. Make sure each thigh is fully coated. This step adds flavor and helps create a crispy skin when cooked. Now, prepare your skillet. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the chicken thighs skin side down. Cook for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set it aside. It’s time to make the gravy. In the same skillet, reduce the heat to medium. Add 2 cups of chicken broth, scraping the bottom to deglaze the skillet. This adds depth to your gravy. Allow the broth to simmer for 3-4 minutes. Stir in 1 cup of heavy cream. Let it simmer until it thickens slightly, about 5 minutes. This creamy blend brings out the rich flavors. While the chicken cooks, let’s prepare the mashed potatoes. Bring a pot of salted water to a boil. Add 4 large cubed russet potatoes. Cook until fork-tender, which takes about 15-20 minutes. Once cooked, drain the potatoes and return them to the pot. Add ½ cup of butter, ½ cup of milk, and salt and pepper to taste. Mash until creamy and smooth. To serve, grab a large plate. Spoon a generous amount of mashed potatoes in the center. Top with a crispy chicken thigh and ladle creamy gravy over the top. For a fresh touch, sprinkle with chopped parsley. This adds color and a hint of flavor, making your dish look as good as it tastes. To make your chicken crispy, start by drying it well. Use paper towels to remove excess moisture. Next, coat the chicken thighs in the seasoned flour mix. This helps create that nice crunch. When cooking, keep the heat medium-high. This will give you golden skin. The ideal internal temperature for chicken is 165°F. Use a meat thermometer to check. This ensures your chicken is safe to eat and juicy inside. Herbs and spices can make your gravy sing! Try adding thyme or rosemary for depth. A pinch of cayenne pepper can add a fun kick, too. If your gravy is too thick, add more chicken broth until you reach the right consistency. For a richer flavor, add a bit more heavy cream. Stir well and taste, adjusting the seasoning as you go. For creamier mashed potatoes, add more butter or milk. This will give them a smooth texture. If you want to jazz them up, try adding roasted garlic. It adds a lovely flavor. Cheese is another great option for flavor. Sharp cheddar or cream cheese can make your mash extra special. Just mix it in while mashing for a cheesy delight. {{image_2}} You can use different cuts of chicken for this dish. Chicken breasts work well if you want leaner meat. They cook faster than thighs, so adjust your cooking time. Drumsticks add flavor and are fun to eat. Just remember, bone-in pieces add more taste to the gravy. For a healthier option, try skinless chicken. It cuts down on fat while keeping the dish tasty. You can also make the mashed potatoes lighter. Use low-fat milk instead of cream. This helps reduce calories while keeping them creamy. Spice up your dish by adding different flavors. Try herbs like thyme or rosemary in the gravy. You can also add a pinch of cayenne for heat. For the mashed potatoes, garlic or cheese can bring new life. Experiment with flavors to make each meal unique. To store leftovers, let the chicken and mashed potatoes cool. Place them in airtight containers. Store them in the fridge for up to three days. Label the containers with the date. This way, you can keep track of freshness. You can freeze the chicken and mashed potatoes. First, let them cool completely. Wrap the chicken tightly in plastic wrap. Place it in a freezer bag. For mashed potatoes, use an airtight container. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. For the best taste, reheat the chicken in the oven. Preheat it to 350°F. Place the chicken in a baking dish, cover it with foil, and heat for about 20 minutes. For the mashed potatoes, microwave them in short intervals. Add a splash of milk to keep them creamy. Stir frequently to avoid hot spots. Enjoy your meal just like fresh! Yes, you can use boneless chicken. However, the texture will change. Boneless chicken cooks faster, so reduce the cooking time by about 5-10 minutes. Skin-on thighs give great flavor and crispness. If you choose boneless, you may miss that nice, crunchy skin. Golden Chicken and Gravy pairs well with many sides. Consider serving it with: - Steamed green beans - Roasted carrots - Simple garden salad - Buttery corn on the cob These sides add color and balance to your meal. If your gravy is too thin, don’t worry! You can easily thicken it. Here are two methods: - Cornstarch Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into your gravy while it simmers. - Flour Paste: Mix equal parts flour and water to create a paste. Add this to your gravy and whisk well. Let it simmer until it thickens. Absolutely! You can prepare the chicken and gravy a day in advance. Store them in the fridge. When you’re ready to eat, reheat them on the stove over low heat. Stir often to avoid burning. Mashed potatoes can also be made ahead. Just keep them covered. Add a splash of milk while reheating to keep them creamy. This recipe for Golden Chicken and Gravy, paired with creamy mashed potatoes, is simple and satisfying. We covered key ingredients, from juicy chicken thighs to rich gravy and fluffy mashed potatoes. I shared step-by-step instructions to make cooking easy. As you try this dish, remember to personalize it with your favorite twists. Enjoy the warmth this meal brings, and don’t hesitate to experiment with flavors. Happy cooking!

Golden Chicken and Gravy with Mash

Discover the mouthwatering Golden Chicken & Gravy Delight recipe that's sure to impress your family! This comforting dish features crispy chicken thighs smothered in a rich gravy, served alongside creamy mashed potatoes. Perfect for any occasion, this recipe is easy to follow and packed with flavor. Click through to explore the full recipe and step-by-step instructions to create this delicious meal tonight! #ChickenRecipe #ComfortFood #DinnerIdeas #HomeCooking
Print Recipe Pin Recipe

Ingredients
  

4 chicken thighs, skin-on and bone-in

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

2 cups chicken broth

1 cup heavy cream

2 tablespoons fresh parsley, chopped (for garnish)

For the Mashed Potatoes:

4 large russet potatoes, peeled and cubed

½ cup butter

½ cup milk

Salt and pepper to taste

Instructions
 

Prepare the Chicken: In a shallow dish, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. Dredge each chicken thigh in the flour mixture ensuring they are fully coated.

    Cook the Chicken: In a large skillet over medium-high heat, add olive oil. Once hot, carefully place the chicken thighs skin side down. Cook for about 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.

      Make the Gravy: In the same skillet, reduce heat to medium and add the chicken broth, scraping up any brown bits from the bottom. Allow the broth to simmer for about 3-4 minutes. Stir in the heavy cream and let it simmer until it thickens slightly, about 5 minutes.

        Return the Chicken: Add the chicken thighs back to the skillet, cover, and simmer for 20-25 minutes on low heat, until the chicken is cooked through (internal temperature of 165°F). Adjust seasoning if necessary.

          Prepare the Mashed Potatoes: While the chicken cooks, bring a pot of salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 15-20 minutes. Drain and return them to the pot. Add butter, milk, salt, and pepper. Mash until creamy and smooth.

            Serve: On a large plate, spoon a generous amount of mashed potatoes. Top with a crispy chicken thigh and ladle the creamy gravy over the top. Sprinkle with fresh parsley for garnish.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4