Go Back

Chicken and Garlic Gravy with Cheesy Mashed Potatoes

Tender seared chicken topped with rich garlic gravy served over creamy cheddar mashed potatoes for a complete comfort food dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts or thighs
  • Salt and black pepper to taste
  • 1 tbsp olive oil for searing
  • 6 cloves garlic minced
  • 4 tbsp butter divided (2 tbsp for gravy, 2 tbsp for potatoes)
  • 2 tbsp all-purpose flour
  • 1.5 cups chicken broth
  • 0.25 cup heavy cream optional
  • 2 lbs Yukon Gold potatoes peeled and cubed
  • 0.5 cup milk
  • 1 cup shredded cheddar cheese
  • 1 tbsp fresh parsley or chives chopped for garnish

Equipment

  • large skillet
  • large pot
  • Potato masher
  • whisk

Method
 

  1. Peel and cube potatoes into 1-inch pieces. Place in large pot, cover with cold water by 1 inch, and add salt. Bring to boil over high heat, then reduce to simmer. Cook 12-15 minutes until completely tender when pierced with fork.
  2. While potatoes cook, season chicken breasts generously with salt and black pepper on both sides. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add chicken and cook undisturbed 6-7 minutes on first side until golden brown. Flip and cook 6-7 minutes more until internal temperature reaches 165°F. Remove to plate and tent with foil.
  3. Reduce skillet heat to medium. Add 2 tablespoons butter and let melt. Add minced garlic and stir constantly for 1 minute until fragrant but not browned.
  4. Sprinkle flour over garlic and butter, stirring to create a paste. Cook 1-2 minutes, stirring constantly, until lightly golden and nutty-smelling.
  5. Slowly pour in chicken broth while whisking constantly to prevent lumps. Scrape up browned bits from bottom of pan. Simmer 3-4 minutes until gravy thickens enough to coat back of spoon. Stir in heavy cream if using. Season with salt and pepper to taste.
  6. Drain potatoes well and return to pot. Add 2 tablespoons butter and ½ cup milk. Mash until smooth, then fold in shredded cheddar cheese until melted and creamy. Season with salt and pepper.
  7. Spoon cheesy mashed potatoes onto plates. Top with chicken (sliced or whole) and ladle hot garlic gravy over everything. Garnish with fresh chopped parsley or chives.

Notes

Storage: Store chicken with gravy and mashed potatoes separately in airtight containers in refrigerator for up to 3 days. Reheat potatoes with splash of milk. Reheat chicken and gravy together in skillet over medium-low heat with splash of broth if needed.
Tips: Pound chicken to even thickness for uniform cooking. Warm milk and butter before adding to potatoes for smoother texture. Don't overwork potatoes when mashing to avoid gluey texture.
Variations: Add 8 oz sliced mushrooms to gravy for mushroom garlic version. Use chicken thighs for juicier, more flavorful meat (add 2-3 minutes cook time). Try Gruyère or smoked gouda instead of cheddar in potatoes.
Lighter Option: Replace half the butter and milk in potatoes with Greek yogurt. Skip heavy cream in gravy.