Description

This comforting Chicken and Garlic Gravy with Cheesy Mashed Potatoes recipe features tender seared chicken breasts served atop creamy garlic gravy and fluffy, cheesy mashed Yukon Gold potatoes. The garlic gravy is made with a flavorful roux and chicken broth, enhanced with minced garlic and optional heavy cream for richness. The mashed potatoes are combined with butter, milk, and sharp cheddar cheese for an irresistibly cheesy and smooth side. Garnished with fresh parsley or chives, this meal is perfect for a hearty dinner that brings homemade warmth and delicious flavors to your table.

Ingredients

Scale

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
2 tablespoons butter (to mash with potatoes, assumed based on typical recipe)
Salt and pepper, to taste

For Garnish

1 tablespoon chopped fresh parsley or chives

Instructions

Season and Sear Chicken: Season the chicken breasts or thighs evenly with salt and pepper. Heat a skillet over medium-high heat with a small amount of oil, then sear the chicken until golden brown on both sides and fully cooked through, reaching an internal temperature of 165°F. Remove the chicken from the pan, set aside, and keep warm.
Sauté Garlic: Reduce the skillet heat to medium. Add the butter and once melted, add the minced garlic. Sauté the garlic for about 1 minute until fragrant but not browned, stirring frequently to prevent burning.
Make the Roux: Sprinkle the all-purpose flour into the skillet with the garlic and butter. Stir continuously for 1 to 2 minutes to cook the flour and form a roux, ensuring it does not brown but thickens slightly.
Add Chicken Broth and Cream: Gradually whisk in the chicken broth, breaking up any lumps, and bring the mixture to a simmer. Cook until the gravy thickens to your desired consistency, approximately 3-5 minutes. If using, stir in the heavy cream for added richness. Season with salt and pepper to taste.
Boil Potatoes: While making the gravy, bring a large pot of salted water to a boil. Add the peeled and cubed Yukon Gold potatoes and cook for 12 to 15 minutes until tender when pierced with a fork. Drain well.
Mash Potatoes: Return the drained potatoes to the pot or a large bowl. Add butter, milk, and shredded cheddar cheese. Mash together until creamy and smooth. Season with salt and pepper to your liking.
Assemble and Serve: Plate a generous scoop of the cheesy mashed potatoes, then slice the cooked chicken and place it on top. Pour the warm garlic gravy over the chicken and potatoes. Garnish with chopped fresh parsley or chives and serve immediately for a comforting and flavorful meal.

Notes

For a richer gravy, the heavy cream is optional but recommended.
You can substitute Yukon Gold potatoes with Russet potatoes if preferred, though Yukon Golds provide a creamier texture.
Use fresh garlic for the best flavor in the gravy; avoid pre-minced garlic as it can be less vibrant.
To keep chicken warm while finishing the gravy, cover it loosely with foil or keep in a low oven (around 200°F).
Adjust salt and pepper according to your taste preferences, especially since chicken broth can vary in saltiness.
For a lower-fat option, omit heavy cream and use low-fat milk in the mashed potatoes.
This dish pairs beautifully with steamed vegetables or a crisp green salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Keywords: chicken garlic gravy, cheesy mashed potatoes, comfort food, creamy gravy, seared chicken recipe, easy dinner