Chicken and Garlic Gravy with Cheesy Mashed Potatoes

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Comfort food doesn’t get better than this: golden seared chicken breasts nestled over a bed of creamy, cheesy mashed potatoes and drenched in rich garlic gravy. This dish is a love letter to slow-cooked flavors with minimal effort. It’s a weeknight lifesaver and a Sunday dinner hero all in one.

The real magic happens in the gravy. We’re talking garlic-forward, savory, slightly peppery, and the kind of thing you’ll want to drizzle over everything on your plate. Pair that with potatoes whipped to a dreamy, buttery consistency and finished with just enough melty cheese to make you sigh out loud. This is the cozy dinner you didn’t know you needed.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are ideal for this dish, but chicken thighs also work beautifully if you prefer a juicier bite. The key is to sear the chicken until it gets that gorgeous golden crust, which brings tons of flavor to the gravy. If you’re tight on time, thin-cut breasts or tenderloins cook even faster and soak up the garlic gravy like a dream.

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Ingredients for the Chicken and Garlic Gravy with Cheesy Mashed Potatoes

• Chicken Breasts or Thighs: The heart of the dish. Choose boneless, skinless for quick cooking and easy serving.
• Garlic: This is the star of the gravy. Use fresh cloves for maximum aroma and flavor.
• Chicken Broth: Builds the base of the gravy with deep savory notes.
• Butter: Adds richness and helps build the roux for the gravy.
• Flour: Thickens the gravy to a luscious, pourable consistency.
• Heavy Cream: Optional, but adds a velvety texture and depth to the gravy.
• Yukon Gold Potatoes: Perfect for mashing thanks to their buttery flavor and creamy texture.
• Milk: Helps make the mashed potatoes silky smooth.
• Cheddar Cheese: Melts into the potatoes for that cheesy kick that makes them irresistible.
• Salt & Pepper: Essential for seasoning both the chicken and potatoes.
• Fresh Parsley or Chives: A touch of green for garnish and brightness.

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How To Make the Chicken and Garlic Gravy with Cheesy Mashed Potatoes

Step 1: Sear the Chicken

Season both sides of the chicken breasts with salt and pepper. Heat a skillet over medium-high heat with a tablespoon of oil. Sear the chicken until golden brown on both sides and fully cooked through (internal temp should hit 165°F). Transfer to a plate and cover to keep warm.

Step 2: Start the Gravy Base

In the same skillet, reduce heat to medium and add butter. Once melted, stir in the minced garlic and cook for about 1 minute until fragrant—don’t let it brown!

Step 3: Make the Roux

Sprinkle flour over the garlic and stir well to form a paste. Cook this mixture for 1-2 minutes, stirring constantly.

Step 4: Build the Gravy

Slowly whisk in chicken broth, ensuring no lumps form. Let it simmer until it thickens slightly. Stir in a splash of heavy cream if using, and season with salt and pepper to taste. Simmer gently while you make the potatoes.

Step 5: Boil the Potatoes

Peel and cube the Yukon gold potatoes. Boil in salted water until fork-tender, about 12-15 minutes. Drain well.

Step 6: Mash and Cheese It Up

Mash the potatoes with butter, milk, and shredded cheddar cheese. Adjust seasoning with salt and pepper until perfectly creamy and cheesy.

Step 7: Serve It Up

Place a generous scoop of cheesy mashed potatoes on each plate. Top with a sliced chicken breast and ladle the hot garlic gravy over the top. Sprinkle with fresh parsley or chives before serving.

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How to Serve and Store Chicken and Garlic Gravy with Cheesy Mashed Potatoes

Serve this dish hot and fresh for the ultimate comfort meal experience. It pairs beautifully with a crisp green salad or roasted vegetables for added freshness and crunch. For presentation, slice the chicken before serving and spoon the gravy generously over the top. Don’t forget the final sprinkle of herbs—they brighten up every bite.

To store, let everything cool to room temperature before transferring to airtight containers. Keep the chicken, mashed potatoes, and gravy in separate containers if possible. This helps preserve the texture of each component. Refrigerate for up to 4 days.

Reheat gently in the microwave or on the stovetop, adding a splash of milk or broth to bring the potatoes and gravy back to life.

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Frequently Asked Questions

What can I substitute for heavy cream in the gravy?

You can use half-and-half or whole milk for a lighter option. Even unsweetened evaporated milk works in a pinch.

Can I use rotisserie chicken instead of cooking my own?

Absolutely! Shred rotisserie chicken and warm it in the gravy before serving. It’s a great shortcut when time is tight.

What’s the best cheese for the mashed potatoes?

Sharp cheddar gives the most flavor, but you can mix in mozzarella, gouda, or even cream cheese for extra richness.

Can I make this dish ahead of time?

Yes! You can prep the potatoes and gravy in advance. Store separately and reheat just before serving. The chicken is best when freshly seared but can be reheated with a splash of broth to keep it juicy.

Is this recipe freezer-friendly?

The gravy and mashed potatoes freeze well, but the chicken may dry out. Freeze portions separately and thaw overnight in the fridge before reheating.

Can I make it gluten-free?

Substitute the flour in the gravy with a gluten-free blend or cornstarch. Everything else is naturally gluten-free!

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Want More Comfort Food Dinner Ideas?

If this Chicken and Garlic Gravy with Cheesy Mashed Potatoes hit the spot, you’ll love these other hearty favorites from the Life with Jam kitchen:

• Try the Crispy Baked Chicken Tenders with Creamy Mustard Dip for a crunchy twist on a classic.
• Our Chicken Crescent Roll Casserole brings flaky pastry into your comfort food rotation.
• This One Pot Creamy Beef and Garlic Butter Pasta is a garlic-lover’s dream.
• Need more cozy carbs? Cheesy Baked Tortellini with Meat Sauce is bubbling with flavor.
• And don’t miss Creamy Alfredo Lasagna Soup — it’s like your favorite pasta bake in soup form.

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I’d love to know how your Chicken and Garlic Gravy turned out. Did you go with thighs or breasts? Sharp cheddar or creamy mozzarella in the mash? Drop your tweaks, questions, or rave reviews in the comments.

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