Chicken and Garlic Gravy with Cheesy Mashed Potatoes Recipe
Introduction
This comforting Chicken and Garlic Gravy with Cheesy Mashed Potatoes makes for a satisfying and flavorful meal. Tender chicken breasts are served with a rich garlic-infused gravy over creamy, cheesy mashed potatoes—perfect for a cozy dinner any night of the week.
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
- Step 1: Season the chicken with salt and pepper. In a skillet over medium-high heat, sear the chicken in a bit of oil until golden brown and cooked through, reaching an internal temperature of 165°F. Remove from the skillet and keep warm.
- 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.
- Step 3: Stir in the flour to create a roux. Cook for 1 to 2 minutes while stirring constantly to remove the raw flour taste.
- Step 4: Gradually whisk in the chicken broth, breaking up any lumps. Let the gravy simmer until thickened. Stir in heavy cream if using, and season with salt and pepper to taste.
- Step 5: Meanwhile, boil the peeled and cubed potatoes in salted water for 12 to 15 minutes until tender. Drain well.
- Step 6: Mash the potatoes with butter, milk, and shredded cheddar cheese. Season with salt and pepper to your liking.
- Step 7: To serve, plate the cheesy mashed potatoes, top with sliced chicken, and generously pour the garlic gravy over. Garnish with fresh parsley or chives.
Tips & Variations
- For extra flavor, try adding a splash of white wine to the gravy when whisking in the chicken broth.
- Substitute Yukon Gold potatoes with Russet potatoes for a fluffier mash.
- Use smoked cheddar cheese for a deeper, smokier flavor in the mashed potatoes.
- To make this a one-pan meal, cook the potatoes and chicken simultaneously in the oven and prepare the gravy on the stovetop.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk or broth to loosen the gravy and mashed potatoes 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 well and tend to stay juicier and more flavorful than breasts.
Is it necessary to use heavy cream in the gravy?
No, the heavy cream is optional. It adds richness to the gravy, but you can omit it for a lighter sauce without sacrificing much flavor.
Print
Chicken and Garlic Gravy with Cheesy Mashed Potatoes Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This comforting Chicken and Garlic Gravy with Cheesy Mashed Potatoes recipe features tender seared chicken breasts served over creamy, cheesy Yukon Gold mashed potatoes, all smothered in a rich garlic-infused gravy. It’s a perfect hearty meal that combines savory garlic flavors with indulgent, cheesy potatoes for a satisfying dinner.
Ingredients
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
- 1 tablespoon chopped fresh parsley or chives, for garnish
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
- 2 tablespoons butter
Instructions
- Season and Sear Chicken: Season the chicken breasts or thighs with salt and pepper. Heat oil in a skillet over medium-high heat. Add the chicken and sear until golden brown and fully cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken and set aside, keeping it warm.
- Sauté Garlic: Reduce the skillet heat to medium. Melt butter in the same skillet, then add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Make Roux: Stir in the all-purpose flour to the melted butter and garlic mixture to create a roux. Cook for 1-2 minutes while stirring continuously to remove the raw flour taste and achieve a light golden color.
- Add Broth and Cream: Gradually whisk in the chicken broth, breaking up any lumps to create a smooth gravy. Let the mixture simmer until it thickens to a gravy consistency, about 3-5 minutes. Stir in the heavy cream if using, then season with salt and pepper to taste.
- Cook Potatoes: Place peeled and cubed Yukon Gold potatoes in a pot of salted boiling water. Cook for 12 to 15 minutes until the potatoes are fork-tender. Drain well.
- Mash Potatoes: Return the drained potatoes to the pot or a bowl. Mash them with butter, milk, and shredded cheddar cheese until smooth and creamy. Season with salt and pepper to taste.
- Serve: Plate the cheesy mashed potatoes, slice the cooked chicken and place on top, then generously pour the garlic gravy over the chicken and potatoes. Garnish with chopped fresh parsley or chives and serve immediately.
Notes
- Use chicken thighs for a juicier, more flavorful result, or chicken breasts for leaner meat.
- Heavy cream in the gravy is optional but adds a richer, creamier texture.
- Yukon Gold potatoes are recommended for their creamy texture when mashed.
- For extra garlic flavor, roast some garlic cloves and mash them into the potatoes.
- Leftover gravy can be refrigerated for up to 3 days and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: Chicken, Garlic Gravy, Cheesy Mashed Potatoes, Comfort Food, Weeknight Dinner, Easy Recipes
