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Chicken and Garlic Gravy with Cheesy Mashed Potatoes

Savory Chicken and Garlic Gravy with Cheesy Mashed Potatoes

A delightful Chicken and Garlic Gravy with Cheesy Mashed Potatoes that's simple, comforting, and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 plates
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken and Garlic Gravy Ingredients
  • 1 pound Chicken Breasts or Thighs Thighs are juicier.
  • to taste Salt
  • to taste Black Pepper
  • 2 tablespoons Olive Oil Can substitute vegetable oil.
  • 3 tablespoons Butter Essential for sautéing.
  • 4 cloves Garlic (minced) Infuses the gravy.
  • ¼ cup All-Purpose Flour Thickens the gravy.
  • 2 cups Chicken Broth Homemade broth recommended.
  • ½ cup Heavy Cream Optional for creaminess.
  • 2 pounds Yukon Gold Potatoes Peeled and cubed.
  • ½ cup Milk Adjust for thickness.
  • 1 cup Shredded Cheddar Cheese Can use Colby Jack as a twist.
  • as desired Parsley or Chives For garnishing.

Equipment

  • large skillet
  • Potato Masher
  • Large pot

Method
 

Step-by-Step Instructions
  1. Season chicken liberally with salt and black pepper. Let sit for 10 minutes.
  2. Heat olive oil in a skillet. Sear chicken for 6-7 minutes per side until golden brown.
  3. Make gravy by melting butter and sautéing garlic. Whisk in flour, then chicken broth until thickened.
  4. Optionally stir in heavy cream and simmer for 2-3 minutes.
  5. Boil salted water, cook Yukon Gold potatoes until fork-tender. Drain and mash with butter, milk, and cheese.
  6. Serve mashed potatoes with sliced chicken and drizzle gravy over the top. Garnish with herbs.

Nutrition

Serving: 1plateCalories: 700kcalCarbohydrates: 50gProtein: 40gFat: 35gSaturated Fat: 20gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Season chicken well for maximum flavor. Whisk the broth into the roux continuously to avoid lumps. Garlic burns quickly, so monitor the heat while sautéing. Serve warm for the best flavor and texture.

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