I love how this recipe brings together all the comfort food elements—crispy golden chicken, buttery mashed potatoes, and smooth garlic gravy that ties everything together. The cheesy potatoes add a creamy richness, while the gravy enhances every bite with garlicky depth. It’s also simple to prepare, making it perfect for both weeknights and relaxed weekend dinners.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 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
Directions
I start by seasoning the chicken with salt and pepper. Then, in a skillet over medium-high heat, I sear the chicken in oil until it turns beautifully golden and is cooked through to 165°F. I set it aside to keep warm.
I lower the heat to medium and, using the same skillet, melt butter and sauté the minced garlic for about a minute until it becomes fragrant.
I stir in the flour to create a roux and let it cook for 1–2 minutes while stirring continuously.
Gradually, I whisk in the chicken broth, making sure to break up any lumps. I let the gravy simmer until it thickens, then stir in heavy cream if I’m using it. I season with salt and pepper to taste.
For the mashed potatoes, I boil them in salted water for 12–15 minutes until they’re tender, then drain them well.
I mash the potatoes with butter, milk, and cheddar cheese, seasoning with salt and pepper until creamy and smooth.
To serve, I spoon the cheesy mashed potatoes onto a plate, top with sliced chicken, and pour the garlic gravy generously over everything. I finish with a sprinkle of fresh herbs for garnish.
Servings and Timing
This recipe serves 4 people and takes a total of 40 minutes, including about 10 minutes of prep time and 30 minutes of cooking time.
Variations
I sometimes like to swap chicken breasts for thighs when I want extra tenderness. Using a mix of cheeses like mozzarella or Parmesan in the mashed potatoes gives a richer twist. For a lighter option, I replace the heavy cream with a bit of milk or skip it altogether.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chicken and gravy on the stove over low heat, adding a splash of broth to keep it moist. The mashed potatoes reheat best in the microwave or on the stovetop with a touch of milk to restore creaminess.
FAQs
How do I keep the chicken juicy?
I make sure not to overcook it—using a thermometer to reach 165°F ensures it stays tender and moist.
Can I use pre-minced garlic?
Yes, but I prefer fresh garlic for a stronger, more vibrant flavor in the gravy.
What’s the best potato for mashing?
Yukon Golds work beautifully here because they create a naturally creamy texture without becoming gummy.
Can I make this ahead of time?
Yes, I often prepare the mashed potatoes and gravy ahead, then cook the chicken fresh when ready to serve.
How can I make the gravy thicker?
I let it simmer longer or add a bit more flour to the roux for a thicker consistency.
Can I make it without dairy?
Absolutely. I use olive oil instead of butter and skip the cheese and cream, substituting with broth or dairy-free milk.
Is it possible to bake the chicken instead of searing it?
Yes, I bake it at 400°F for 20–25 minutes, then make the gravy separately on the stovetop.
How do I prevent the garlic from burning?
I cook it on medium heat and stir constantly; garlic burns quickly, so I keep a close eye on it.
What can I serve with this dish?
I like to pair it with steamed green beans, roasted carrots, or a crisp side salad for balance.
Can I freeze the leftovers?
Yes, I freeze the chicken and gravy separately from the mashed potatoes for up to 2 months. I thaw overnight in the fridge before reheating.
Conclusion
I love how this Chicken and Garlic Gravy with Cheesy Mashed Potatoes recipe delivers the perfect blend of comfort and flavor in one satisfying plate. The creamy, cheesy mash and rich garlic gravy make each bite irresistible. Whether it’s a weeknight dinner or a cozy weekend indulgence, this dish never fails to bring warmth and comfort to the table.
Golden seared chicken breasts served over creamy, cheesy mashed potatoes and drenched in rich garlic gravy—a comforting and hearty dish perfect for cozy nights or special weekends.
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
Season chicken with salt and pepper.
In a skillet over medium-high heat, sear the chicken in oil until golden brown and cooked through to 165°F. Remove and keep warm.
Lower heat to medium. In the same skillet, melt butter and sauté minced garlic for about 1 minute until fragrant.
Stir in flour to create a roux and cook for 1–2 minutes while stirring continuously.
Gradually whisk in chicken broth, breaking up any lumps. Simmer until thickened, then stir in heavy cream if using. Season with salt and pepper to taste.
In a separate pot, boil potatoes in salted water for 12–15 minutes until tender. Drain well.
Mash potatoes with butter, milk, and cheddar cheese until creamy. Season with salt and pepper to taste.
To serve, spoon mashed potatoes onto a plate, top with sliced chicken, and pour garlic gravy generously over everything.
Garnish with fresh parsley or chives and serve warm.
Notes
Use a meat thermometer to ensure chicken reaches 165°F for perfect juiciness.
Fresh garlic gives a stronger flavor, but pre-minced can be used for convenience.
Yukon Gold potatoes yield the best creamy texture for mashing.
For a lighter version, skip the heavy cream or use milk instead.
Store leftovers in the refrigerator for up to 3 days or freeze separately for up to 2 months.
