Chicken with Garlic Gravy and Cheesy Mashed Potatoes Recipe
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.
- 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
