Chicken and Garlic Gravy with Cheesy Mashed Potatoes
A comforting dish of tender chicken smothered in rich garlic gravy served over creamy, cheesy mashed potatoes.
Ingredients
For the Chicken and Gravy
- 4 pieces boneless, skinless chicken breasts or thighs Juicier option is chicken thighs.
- Salt and black pepper, to taste Basic seasoning.
- 1 tablespoon olive oil For searing chicken.
- 3 tablespoons butter For roux and potatoes.
- 4 cloves garlic, minced Fresh garlic is best for flavor.
- 3 tablespoons all-purpose flour To thicken the gravy.
- 2 cups chicken broth Base for the gravy.
- ¼ cup heavy cream (optional) For richness in gravy.
For the Cheesy Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cubed Best for creamy texture.
- 3 tablespoons butter To mix with the potatoes.
- ½ cup milk Add more as needed for consistency.
- 1 cup shredded cheddar cheese For flavor and creaminess.
- Fresh parsley or chives, chopped For garnish.
Instructions
Preparation
- Season the chicken on both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown, about 6–7 minutes on each side, ensuring it reaches an internal temperature of 165°F. Remove and keep warm.
- In the same skillet, melt 3 tablespoons of butter and sauté minced garlic until fragrant.
Making the Gravy
- Add flour to the skillet and stir to form a roux, then gradually whisk in chicken broth, simmering until thickened.
- Stir in heavy cream if desired and season with salt and pepper.
Cooking the Potatoes
- Boil salted water and cook cubed Yukon Gold potatoes until fork-tender, about 12–15 minutes. Drain well.
- Mash potatoes with butter and milk, then fold in cheddar cheese. Season with salt and pepper.
Assembly
- Place seared chicken on a generous scoop of cheesy mashed potatoes and ladle garlic gravy over the top. Garnish with parsley or chives.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently.