Chicken and Garlic Gravy with Cheesy Mashed Potatoes
A comforting dish featuring tender chicken paired with rich garlic gravy and creamy, cheesy mashed potatoes, perfect for family dinners or special occasions.
Ingredients
For the chicken and gravy
- 4 pieces boneless, skinless chicken breasts or thighs Chicken must reach an internal temperature of 165°F
- 1 tablespoon olive oil For searing the chicken
- 3 tablespoons butter Added to the skillet for gravy
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour To make the roux
- 2 cups chicken broth
- ¼ cup heavy cream Optional for richness
For the cheesy mashed potatoes
- 2 pounds Yukon Gold potatoes, peeled and cubed Provides creaminess and buttery flavor
- 3 tablespoons butter For mashing
- ½ cup milk More as needed for consistency
- 1 cup shredded cheddar cheese
Instructions
Preparation
- Season the chicken on both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden and cooked through. Remove the chicken and keep it warm.
- Reduce heat to medium. In the same skillet, add butter, then stir in minced garlic and cook until fragrant.
Making Gravy
- Sprinkle in the flour and stir continuously for 1–2 minutes to form a roux.
- Slowly whisk in chicken broth until smooth. Simmer until thickened, then add heavy cream and adjust seasoning.
Making Mashed Potatoes
- Boil peeled and cubed potatoes in salted water until fork-tender, about 12–15 minutes. Drain well.
- Mash potatoes with butter, milk, and cheddar cheese until creamy. Season with salt and pepper.
Serving
- Serve the chicken over the cheesy mashed potatoes and spoon garlic gravy on top. Garnish with fresh parsley or chives if desired.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stove, adding a splash of broth or milk if needed. You can prepare the gravy and mashed potatoes ahead of time.