Introduction

This comforting dish features tender chicken nestled under a rich garlic gravy, paired perfectly with creamy, cheesy mashed potatoes. It’s an easy-to-make meal that feels special enough for dinner any night of the week.

This dish is served in a white round bowl showing three clear layers: the bottom layer is a creamy white base, the middle layer is a smooth, bright orange cheese sauce spread evenly, and the top layer is scattered with small, crispy brown bacon bits along with chopped green onions, adding texture and color contrast. The bowl is placed on a white marbled surface, next to a blue and white striped cloth and some round pale yellow potato chips at the edges of the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts or thighs
6 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups chicken broth
¼ cup heavy cream (optional)
2 pounds Yukon Gold potatoes, peeled and cubed
½ cup milk
1 cup shredded cheddar cheese
Salt and pepper, to taste
1 tablespoon chopped fresh parsley or chives, for garnish

Instructions

Step 1: Season the chicken breasts or thighs with salt and pepper. In a skillet over medium-high heat, sear the chicken in a bit of oil until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and keep warm.
Step 2: Reduce the heat to medium. In the same skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant.
Step 3: Stir in the flour to make a roux. Cook for 1 to 2 minutes while stirring constantly to avoid lumps.
Step 4: Gradually whisk in the chicken broth, breaking up any lumps. Let the mixture simmer until it thickens. If using, stir in the heavy cream. Season the gravy with salt and pepper to taste.
Step 5: While making the gravy, boil the peeled and cubed potatoes in salted water for 12 to 15 minutes or until tender. Drain well.
Step 6: Mash the potatoes with butter, milk, and shredded cheddar cheese. Season with salt and pepper to taste.
Step 7: To serve, plate the cheesy mashed potatoes, top with sliced chicken, and pour the garlic gravy over the chicken. Garnish with chopped fresh parsley or chives.

Tips & Variations

Use Yukon Gold potatoes for a naturally creamy texture, but russets work well too.
Add a pinch of smoked paprika or cayenne to the gravy for a subtle smoky heat.
For extra richness, stir a little cream cheese into the mashed potatoes.
If you prefer, swap cheddar for Gruyère or mozzarella for different cheese flavors.
Make the gravy ahead and reheat gently, stirring occasionally to keep it smooth.

Storage

Store leftover chicken, gravy, and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat the gravy and chicken gently on the stove or in the microwave, stirring occasionally. Mash can be warmed in the microwave or on the stovetop with a splash of milk to loosen its texture.

How to Serve

A white plate holds a dish with two layers: the bottom layer is a pale yellow, creamy mashed potato spread smoothly across the plate, while the top layer is a light golden chicken and gravy mixture with visible shredded chicken pieces and small green herb sprigs scattered on top. In the background, a pan with more of the same chicken and gravy mixture is partially visible on a white marbled surface. A simple silver fork lies beside the plate, and a striped cloth napkin is partially shown in the corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to fully thaw the chicken before cooking to ensure even cooking and food safety.

What can I substitute for heavy cream in the gravy?

You can use half-and-half, whole milk, or omit it altogether. The gravy will be slightly less rich but still flavorful.

Chicken with Garlic Gravy and Cheesy Mashed Potatoes Recipe

Print Recipe

★★★★★

4.7 from 131 reviews

This comforting recipe features tender pan-seared chicken breasts or thighs served with a rich garlic gravy and creamy, cheesy mashed potatoes. The garlic-infused gravy is made from a buttery roux and chicken broth, enhanced with optional heavy cream for extra silkiness. The Yukon Gold potatoes are boiled and mashed with butter, milk, and sharp cheddar cheese, creating a velvety base that perfectly complements the savory chicken. Garnished with fresh parsley or chives, this dish is ideal for a satisfying weeknight dinner or a cozy meal any time.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken and Gravy

2 boneless skinless chicken breasts or thighs
6 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups chicken broth
¼ cup heavy cream (optional)
Salt and pepper, to taste

Cheesy Mashed Potatoes

2 pounds Yukon Gold potatoes, peeled and cubed
½ cup milk
1 cup shredded cheddar cheese
Salt and pepper, to taste

Garnish

1 tablespoon chopped fresh parsley or chives

Instructions

Season and Sear the Chicken: Season the chicken breasts or thighs with salt and pepper. Heat a bit of oil in a skillet over medium-high heat and sear the chicken until it develops a golden brown crust and is cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and keep it warm.
Sauté Garlic: Reduce the heat to medium. Using the same skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant and lightly golden, being careful not to burn it.
Make Roux: Stir in the all-purpose flour to the melted butter and garlic to form a roux. Cook, stirring constantly, for 1 to 2 minutes to eliminate the raw flour taste and avoid lumps.
Prepare Garlic Gravy: Gradually whisk in the chicken broth, stirring continuously to break up any lumps. Allow the mixture to simmer gently until it thickens to a smooth gravy consistency. If desired, stir in the heavy cream at this point to enrich the gravy. Season with salt and pepper to taste.
Boil Potatoes: While making the gravy, place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 12 to 15 minutes or until the potatoes are easily pierced with a fork. Drain thoroughly.
Mash Potatoes: Mash the drained potatoes with butter, milk, and shredded cheddar cheese until creamy and smooth. Season with salt and pepper to your preference.
Assemble and Serve: Plate a generous portion of the cheesy mashed potatoes, top with sliced or whole chicken breasts/thighs, and ladle the garlic gravy over the chicken. Garnish with chopped fresh parsley or chives for a pop of color and freshness.

Notes

For a lighter gravy, omit the heavy cream without sacrificing flavor.
Use Yukon Gold potatoes for their naturally buttery texture; russets can be substituted but may be less creamy.
To reduce sodium, use low-sodium chicken broth and adjust salt accordingly.
Leftover gravy can be stored in the refrigerator for up to 3 days and reheated gently.
For added flavor, consider adding a splash of white wine or a pinch of thyme to the gravy while simmering.

Keywords: chicken with garlic gravy, cheesy mashed potatoes, comfort food, easy chicken dinner, skillet chicken recipe, garlic gravy recipe