Chicken and Garlic Gravy with Cheesy Mashed Potatoes Recipe

Introduction

Golden seared chicken breasts served over creamy, cheesy mashed potatoes and drenched in rich garlic gravy. This comforting and flavorful dish is perfect for cozy weeknight dinners or special weekend meals.

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 both sides of the chicken with salt and pepper. Heat a tablespoon of oil in a skillet over medium-high heat. Sear the chicken until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and cover to keep warm.
2. Step 2: Reduce heat to medium. In the same skillet, melt butter and add the minced garlic. Cook for about 1 minute until fragrant, but do not let it brown.
3. Step 3: Sprinkle flour over the garlic and stir well to form a paste. Cook for 1-2 minutes, stirring constantly to make a roux.
4. Step 4: Gradually whisk in the chicken broth, stirring continuously to avoid lumps. Let the gravy simmer until it thickens slightly. Stir in heavy cream if using, then season with salt and pepper to taste. Keep simmering gently while you prepare the potatoes.
5. Step 5: Boil the peeled and cubed Yukon Gold potatoes in salted water for 12–15 minutes, or until fork-tender. Drain thoroughly.
6. Step 6: Mash the potatoes with butter, milk, and shredded cheddar cheese until smooth and creamy. Season with salt and pepper to taste.
7. Step 7: To serve, place a generous scoop of cheesy mashed potatoes on each plate. Top with sliced chicken breast and ladle the hot garlic gravy over the top. Garnish with fresh parsley or chives.

Tips & Variations

• Warm the milk before mashing for extra creamy potatoes.
• Be careful not to brown the garlic to avoid bitter flavor.
• Add a splash of broth when reheating to keep potatoes and gravy moist.
• Substitute half-and-half or whole milk for heavy cream in the gravy for a lighter option.
• Try mixing in mozzarella, gouda, or cream cheese for a different cheesy twist.
• To make it gluten-free, replace the flour with a gluten-free blend or cornstarch.

Storage

Allow the chicken, mashed potatoes, and gravy to cool to room temperature. Store each component separately in airtight containers to preserve texture. Refrigerate for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or broth to restore creaminess and moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What can I substitute for heavy cream in the gravy?

You can use half-and-half or whole milk as lighter alternatives. Unsweetened evaporated milk also works well in a pinch.

Can I use rotisserie chicken instead of cooking my own?

Absolutely! Shred rotisserie chicken and warm it in the gravy before serving for a quick and convenient shortcut.

Chicken and Garlic Gravy with Cheesy Mashed Potatoes Recipe

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4.8 from 62 reviews

Golden seared chicken breasts served over creamy, cheesy mashed Yukon Gold potatoes and drenched in rich, fragrant garlic gravy. This comforting American classic blends tender chicken with a luscious garlic-infused sauce and smooth, cheesy mash for a satisfying dinner perfect for cozy nights or special weekends.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Sear the Chicken: Season both sides of the chicken breasts with salt and pepper. Heat a skillet over medium-high heat with a tablespoon of oil. Sear the chicken until golden brown on both sides and fully cooked through, reaching an internal temperature of 165°F. Transfer to a plate and cover to keep warm.
2. Start the Gravy Base: In the same skillet, reduce heat to medium and add butter. Once melted, stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to brown the garlic to avoid bitterness.
3. Make the Roux: Sprinkle flour over the garlic and stir well to form a paste. Cook this mixture for 1-2 minutes, stirring constantly to form a roux that will thicken the gravy.
4. Build the Gravy: Slowly whisk in the chicken broth, ensuring no lumps form. Let the gravy simmer until it thickens slightly. Stir in a splash of heavy cream if using and season with salt and pepper to taste. Keep simmering gently while preparing the mashed potatoes.
5. Boil the Potatoes: Peel and cube the Yukon Gold potatoes. Boil in salted water for 12-15 minutes until fork-tender. Drain well.
6. Mash and Cheese It Up: Mash the potatoes with butter, milk, and shredded cheddar cheese until smooth and creamy. Adjust seasoning with salt and pepper to taste.
7. Serve the Dish: Place a generous scoop of cheesy mashed potatoes on each plate. Top with sliced chicken breast and ladle the hot garlic gravy over the top. Sprinkle with fresh parsley or chives for a fresh vibrant finish, then serve immediately.

Notes

• For extra creamy mashed potatoes, warm the milk before mashing.
• Be careful not to let the garlic brown, as it will turn bitter and affect the gravy’s flavor.
• A splash of chicken broth when reheating leftovers helps keep the potatoes and gravy moist and flavorful.
• This recipe can be made gluten-free by substituting the all-purpose flour in the gravy with a gluten-free flour blend or cornstarch.
• You can use shredded rotisserie chicken as a shortcut by warming it in the gravy before serving.
• Leftover potatoes and gravy freeze well, but freeze chicken separately to avoid drying out.

Keywords: Chicken gravy, mashed potatoes, comfort food, garlic gravy, cheesy mashed potatoes