Comfort food doesn’t get much better than this: golden, pan-seared chicken breasts served over a bed of ultra-creamy, cheesy mashed potatoes and finished with a rich, garlicky gravy. It’s cozy, comforting, and tastes like it simmered all day—yet it comes together with surprisingly little effort. This dish is the perfect mix of weeknight easy and Sunday-dinner special.
The star here is the gravy. It’s buttery, garlicky, savory, and just peppery enough to cut through the richness. Paired with potatoes whipped to a smooth, velvety finish and kissed with melty cheddar, every bite feels like a warm hug.
What Kind of Chicken Works Best?
Boneless, skinless chicken breasts are the classic choice, but chicken thighs work wonderfully if you prefer a juicier bite. The key is getting that gorgeous golden sear—this caramelization adds incredible flavor to the gravy.
Short on time? Thin-cut breasts or chicken tenderloins cook even faster and soak up the garlic gravy beautifully.
Ingredients You’ll Need
For the Chicken & Gravy
- Chicken breasts or thighs
- Fresh garlic (a must!)
- Chicken broth
- Butter
- Flour
- Heavy cream (optional but luxurious)
- Salt & pepper
For the Cheesy Mashed Potatoes
- Yukon Gold potatoes
- Milk
- Butter
- Cheddar cheese
- Salt & pepper
For Serving
- Fresh parsley or chives
How to Make Chicken and Garlic Gravy with Cheesy Mashed Potatoes
1. Sear the Chicken
Season the chicken with salt and pepper. Heat oil in a skillet over medium-high and sear until golden and fully cooked (165°F). Remove and keep warm.
2. Build the Flavor Base
Reduce heat to medium. Melt butter in the same skillet, then sauté minced garlic for about a minute until fragrant—don’t let it brown.
3. Make the Roux
Stir in the flour until it forms a paste. Cook for 1–2 minutes to eliminate the raw flour taste.
4. Whisk in the Broth
Slowly add chicken broth, whisking until smooth. Let simmer until thickened. Add heavy cream if using, and season with salt and pepper to taste. Keep warm over low heat.
5. Cook the Potatoes
Boil peeled, cubed Yukon gold potatoes in salted water for 12–15 minutes until tender. Drain well.
6. Mash and Add Cheese
Mash the potatoes with butter, milk, and shredded cheddar until creamy. Season to taste.
7. Assemble and Serve
Spoon a generous mound of cheesy mashed potatoes onto each plate. Slice the chicken and place it on top. Ladle warm garlic gravy over everything and finish with parsley or chives.
Serving & Storage Tips
How to Serve
Serve hot with:
- Roasted veggies
- A fresh green salad
- Crunchy garlic bread
Slice the chicken before plating for a restaurant-style finish.
How to Store
Store chicken, gravy, and potatoes separately when possible:
- Refrigerate up to 4 days
- Reheat gently with a splash of milk (for potatoes) or broth (for gravy)
The potatoes and gravy freeze well, but the chicken can dry out—reheat carefully.
Frequently Asked Questions
Can I use a rotisserie chicken?
Yes! Shred it and warm it directly in the garlic gravy.
What’s the best cheese for the potatoes?
Sharp cheddar adds the most flavor, but mozzarella, gouda, or cream cheese make great additions.
Can I make this ahead?
Yes—prep the gravy and potatoes ahead. Sear the chicken fresh for best texture.
Can I make it gluten-free?
Swap the flour for a gluten-free blend or use cornstarch to thicken the gravy.
More Cozy Dinner Ideas
If this recipe hit the spot, try these next:
- Crispy Baked Chicken Tenders with Creamy Mustard Dip
- Chicken Crescent Roll Casserole
- One-Pot Creamy Beef & Garlic Butter Pasta
- Cheesy Baked Tortellini with Meat Sauce
- Creamy Alfredo Lasagna Soup
Chicken and Garlic Gravy with Cheesy Mashed Potatoes
Author: Jam Scott
Total Time: 40 minutes
Yield: 4 servings
Ingredients
- 2 boneless skinless chicken breasts or thighs
- 6 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups chicken broth
- ¼ cup heavy cream (optional)
- 2 lbs Yukon Gold potatoes, peeled and cubed
- ½ cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- 1 tbsp fresh parsley or chives, chopped
Instructions
- Season the chicken with salt and pepper. Sear in oil over medium-high heat until golden and cooked through. Set aside.
- In the same skillet, melt butter. Add garlic and cook 1 minute.
- Stir in flour to make a roux. Cook 1–2 minutes.
- Slowly whisk in broth. Simmer until thickened. Add heavy cream if desired. Season.
- Boil potatoes until tender, then drain.
- Mash with butter, milk, and cheddar. Season to taste.
- Serve mashed potatoes topped with sliced chicken and plenty of gravy. Garnish with herbs.