Chicken with Garlic Gravy and Cheesy Mashed Potatoes Recipe

Introduction

This Chicken and Garlic Gravy with Cheesy Mashed Potatoes is a comforting and flavorful meal perfect for any night of the week. Juicy chicken breasts are paired with a rich garlic gravy and creamy, cheesy potatoes that everyone will love.

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 and cooked through (internal temperature should reach 165°F). Remove from the skillet and keep warm.
2. Step 2: Reduce the 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 to avoid lumps.
4. Step 4: Gradually whisk in the chicken broth, breaking up any lumps. Let the gravy simmer until it thickens. Stir in the heavy cream if using. Season with salt and pepper to taste.
5. Step 5: While making the gravy, boil the peeled and cubed potatoes in salted water for 12 to 15 minutes until tender. Drain well.
6. Step 6: Mash the potatoes with butter, milk, and shredded cheddar cheese. Season with salt and pepper to your liking.
7. Step 7: Plate the cheesy mashed potatoes, top with sliced chicken, and pour the garlic gravy over. Garnish with chopped parsley or chives and serve immediately.

Tips & Variations

• For a richer gravy, use heavy cream, but you can omit it for a lighter version.
• Try adding roasted garlic instead of raw minced garlic for a milder, sweeter flavor.
• Use sweet potatoes instead of Yukon Gold for a different twist.
• For extra crisp chicken, coat it lightly in flour before searing.

Storage

Store leftover chicken, gravy, and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk to the mashed potatoes if they have dried out.

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 well and will stay juicy and flavorful when cooked using this method.

Can I make the gravy ahead of time?

Absolutely. Prepare the gravy in advance and reheat it gently on the stove before serving. You may need to whisk in a little extra broth or cream to loosen it up if it thickens too much.

Chicken with Garlic Gravy and Cheesy Mashed Potatoes Recipe

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★★★★★

4.6 from 117 reviews

This comforting recipe features tender, seared chicken breasts served with a rich and flavorful garlic gravy, paired perfectly with creamy, cheesy mashed Yukon Gold potatoes. A perfect homestyle meal that balances savory garlic notes and indulgent cheese with hearty potatoes and juicy chicken.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 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

For the Cheesy Mashed Potatoes

• 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. Season and Cook Chicken: Season the chicken breasts or thighs with salt and pepper. Heat a skillet over medium-high heat with a little oil, then sear the chicken until golden browned and fully cooked through, reaching an internal temperature of 165°F (74°C). Remove from skillet and keep warm.
2. Sauté Garlic: Reduce heat to medium. In the same skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant but not browned.
3. Make the Roux: Stir in the all-purpose flour to the skillet and cook, stirring continuously, for 1-2 minutes to form a roux. This will thicken the gravy.
4. Add Broth and Simmer: Gradually whisk in the chicken broth to the roux, ensuring no lumps form. Bring to a simmer and cook until the gravy thickens. Stir in the heavy cream if using. Season with salt and pepper to taste.
5. Boil Potatoes: Bring a large pot of salted water to a boil. Add the peeled and cubed Yukon Gold potatoes, cooking for 12 to 15 minutes until tender when pierced with a fork. Drain well.
6. Mash Potatoes: Mash the drained potatoes with butter, milk, and shredded cheddar cheese until smooth and creamy. Season with salt and pepper to taste.
7. Plate and Serve: Spoon the cheesy mashed potatoes onto plates, top with sliced cooked chicken, and generously pour the garlic gravy over the chicken and potatoes. Garnish with chopped fresh parsley or chives and serve immediately.

Notes

• Use Yukon Gold potatoes for a creamy texture that mashes well without becoming gluey.
• Heavy cream in the gravy adds richness but can be omitted for a lighter version.
• Ensure the chicken is cooked through to an internal temp of 165°F for food safety.
• For extra flavor, you can add a splash of white wine when making the gravy.
• Leftover gravy can be stored in the fridge for up to 3 days and reheated gently on the stove.

Keywords: chicken with gravy, garlic gravy recipe, cheesy mashed potatoes, comfort food, easy chicken dinner, stovetop recipe