Chicken with Garlic Gravy and Cheesy Mashed Potatoes Recipe

Introduction

This comforting recipe features tender chicken served with a rich garlic gravy, paired perfectly with creamy cheesy mashed potatoes. It’s an easy, satisfying meal ideal for weeknights or a cozy weekend dinner.

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

1. Step 1: Season the chicken with salt and pepper. In a skillet over medium-high heat, sear the chicken in oil until golden brown and cooked through, reaching an internal temperature of 165°F. Remove from the skillet and keep warm.
2. Step 2: Reduce heat to medium. In the same skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant.
3. Step 3: Stir in the flour to create a roux. Cook for 1 to 2 minutes while stirring continuously to avoid lumps.
4. Step 4: Gradually whisk in the chicken broth, breaking up any lumps as you go. Let the gravy simmer until it thickens. Stir in the heavy cream if using, then season with salt and pepper to taste.
5. Step 5: Meanwhile, boil the peeled and cubed potatoes in salted water for 12 to 15 minutes, or until tender. Drain well.
6. Step 6: Mash the potatoes with butter, milk, and shredded cheddar cheese until smooth and creamy. Season with salt and pepper.
7. Step 7: Serve by plating the cheesy mashed potatoes, topping with sliced chicken, and pouring the garlic gravy over the top. Garnish with chopped fresh parsley or chives.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or dried herbs to the gravy.
• Use cream cheese instead of heavy cream in the gravy for a tangier taste.
• Swap Yukon Gold potatoes for Russets if you prefer a fluffier mash.
• To make this dish dairy-free, replace butter and milk with olive oil and a plant-based milk alternative, and omit the cheese.

Storage

Store leftover chicken, gravy, and mashed potatoes in airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of milk or broth to loosen the mashed potatoes and gravy if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work great and tend to stay juicier. Just adjust cooking time slightly if needed.

Is it necessary to add heavy cream to the gravy?

No, the heavy cream is optional but adds richness and smoothness. The gravy will still be delicious without it.

Chicken with Garlic Gravy and Cheesy Mashed Potatoes Recipe

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★★★★★

4.7 from 66 reviews

A comforting and hearty meal featuring tender seared chicken breasts served with a rich garlic gravy and creamy, cheesy mashed Yukon Gold potatoes. This dish combines the savory flavors of garlic and cheddar cheese for a satisfying dinner that’s easy to prepare on the stovetop.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Garlic 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
• 1 tablespoon chopped fresh parsley or chives, for garnish

Cheesy Mashed Potatoes

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

Instructions

1. Season and cook chicken: Season the chicken breasts or thighs generously with salt and pepper. Heat a skillet over medium-high heat with a bit of oil, then sear the chicken until golden brown on both sides and cooked through to an internal temperature of 165°F (74°C). Remove from skillet and keep warm.
2. Sauté garlic: Reduce the skillet heat to medium. Add butter and melt it, then add the minced garlic. Sauté the garlic for about 1 minute until fragrant but not browned.
3. Make a roux: Stir in the all-purpose flour to the melted butter and garlic mixture. Cook while stirring continuously for 1 to 2 minutes to eliminate the raw flour taste and to form a roux.
4. Prepare garlic gravy: Gradually whisk in the chicken broth, making sure to break up any lumps. Bring the mixture to a simmer and cook until it thickens to a gravy consistency. Stir in the heavy cream if using. Season with salt and pepper to taste.
5. Boil potatoes: In a large pot, add the peeled and cubed Yukon Gold potatoes to salted boiling water. Cook for 12 to 15 minutes or until the potatoes are fork-tender. Drain thoroughly.
6. Mash potatoes: Return the drained potatoes to the pot or a mixing bowl. Add butter, milk, and shredded cheddar cheese. Mash until smooth and creamy. Season with salt and pepper to taste.
7. Assemble and serve: Plate a generous portion of cheesy mashed potatoes. Slice the cooked chicken breasts and arrange on top. Pour the warm garlic gravy over the chicken and potatoes. Garnish with chopped fresh parsley or chives before serving.

Notes

• Use Yukon Gold potatoes for their creamy texture and buttery flavor which complements the cheese well.
• Heavy cream in the gravy adds richness but can be omitted for a lighter option.
• Ensure chicken reaches an internal temperature of 165°F to guarantee it is safely cooked.
• Fresh herbs like parsley or chives add a pop of color and fresh flavor to finish the dish.
• Leftover gravy can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.

Keywords: chicken garlic gravy, cheesy mashed potatoes, comfort food, stovetop chicken recipe, creamy mashed potatoes