Chicken and Garlic Gravy with Cheesy Mashed Potatoes Recipe

Introduction

This Chicken and Garlic Gravy with Cheesy Mashed Potatoes is a comforting and flavorful dish perfect for any dinner. Tender chicken breast or thighs are topped with a rich garlic gravy, served alongside creamy, cheesy mashed potatoes. It’s a classic combination that’s sure to satisfy your cravings.

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 chicken with salt and pepper. In a skillet over medium-high heat, sear the chicken in oil until golden and cooked through (internal temperature 165°F). Remove chicken from skillet, set aside, and keep warm.
2. Step 2: Reduce heat to medium. In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant, being careful not to brown it.
3. Step 3: Stir in the flour to make a roux, cooking for 1 to 2 minutes while stirring constantly.
4. Step 4: Gradually whisk in the chicken broth, breaking up any lumps. Let the gravy simmer until it thickens. Stir in heavy cream if using, then season with salt and pepper to taste.
5. Step 5: Meanwhile, boil potatoes in salted water for 12 to 15 minutes until tender. Drain well.
6. Step 6: Mash potatoes with butter, milk, and shredded cheddar cheese. Season with salt and pepper to taste.
7. Step 7: Plate the mashed potatoes, top with sliced chicken, and pour the garlic gravy over. Garnish with fresh parsley or chives and serve immediately.

Tips & Variations

• For extra creamy potatoes, warm the milk before mashing.
• Be careful not to let the garlic brown in the gravy, as it will taste bitter.
• Add a splash of chicken broth when reheating leftovers to keep them moist and flavorful.
• Substitute Yukon Gold potatoes with Russet potatoes if preferred; they mash well and give a fluffy texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of chicken broth or milk to keep the gravy and mashed potatoes moist. Avoid overheating to maintain texture and flavor.

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 perfectly and add extra juiciness and flavor to the dish. Just cook until the internal temperature reaches 165°F.

Is the heavy cream necessary in the gravy?

No, the heavy cream is optional. It adds richness and a silky texture to the gravy but you can omit it for a lighter version without compromising flavor.

Chicken and Garlic Gravy with Cheesy Mashed Potatoes Recipe

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★★★★★

4.8 from 82 reviews

This comforting Chicken and Garlic Gravy with Cheesy Mashed Potatoes recipe features tender seared chicken topped with a rich, garlicky gravy served alongside creamy, cheesy Yukon Gold mashed potatoes. Perfect for a satisfying dinner, the combination of buttery garlic gravy and smooth cheddar-infused potatoes makes for an irresistible classic meal.

• Author: Dana
• 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
• 1 tablespoon chopped fresh parsley or chives, for garnish

Cheesy Mashed Potatoes

• 2 pounds Yukon Gold potatoes, peeled and cubed
• ½ cup milk
• 1 cup shredded cheddar cheese
• Salt and pepper, to taste

Instructions

1. Prepare the Chicken: Season chicken with salt and pepper. Heat a skillet over medium-high heat and sear chicken in oil until golden brown and cooked through (internal temperature should reach 165°F). Once done, set the chicken aside and keep warm.
2. Make the Garlic Gravy: Reduce heat to medium. In the same skillet, melt butter and sauté the minced garlic for about 1 minute until fragrant but not browned to avoid bitterness.
3. Create the Roux: Stir in the flour and cook for 1-2 minutes while stirring constantly to form a roux and cook off raw flour taste.
4. Add Liquids: Gradually whisk in chicken broth, breaking up any lumps, and simmer until the gravy thickens. If using, stir in heavy cream. Season with salt and pepper to taste.
5. Cook the Potatoes: Boil peeled and cubed Yukon Gold potatoes in salted water for 12 to 15 minutes until tender. Drain well.
6. Mash the Potatoes: Mash the drained potatoes with butter, warm milk, and shredded cheddar cheese. Season with salt and pepper until creamy and well blended.
7. Assemble and Serve: Plate the cheesy mashed potatoes, then top with sliced chicken breasts or thighs. Pour the garlic gravy over the chicken and potatoes. Garnish with chopped parsley or chives and serve immediately.

Notes

• For extra creamy mashed potatoes, warm the milk before adding it to the potatoes.
• Be careful not to let the garlic brown during sautéing, as it will turn bitter.
• When reheating leftovers, add a splash of chicken broth to keep the dish moist and flavorful.

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