Chicken Garlic Gravy Mashed Potatoes

Chicken and garlic gravy with cheesy mashed potatoes is that classic comfort meal that manages to feel both special and easy enough for a weeknight. The juicy chicken meets a silky aromatic sauce and all of it lands on a fluffy, tangy mound of cheddar-mashed Yukon Golds — this always disappears fast at my table. Whether you need a cozy dinner for a chilly evening or want to impress a few guests, this dish delivers.

The first time I pulled this meal together I was trying to stretch a couple of chicken breasts for unexpected dinner company. That silky gravy had everyone scraping their plates and now my family asks for it whenever we need a hearty pick-me-up.

Ingredients

• Boneless skinless chicken breasts or thighs: choose whichever you prefer thigh meat stays a bit juicier
• Fresh garlic minced: use at least six cloves for bold aroma and try to pick plump firm bulbs
• Butter: adds richness to both the gravy and potatoes look for unsalted so you control the seasoning
• All purpose flour: helps thicken the gravy a spoonful or two is just right for body
• Chicken broth: rounds out the sauce low sodium is a good pick so the finished dish is not too salty
• Heavy cream (optional): for extra velvety gravy use the freshest cream you can find
• Yukon Gold potatoes: create smooth mash with naturally buttery flavor avoid green or sprouting potatoes
• Milk: for creaminess and to loosen the mash whole milk gives a richer result
• Shredded cheddar cheese: melts easily into potatoes sharp or extra sharp offers a bit more punch
• Salt and pepper: taste as you go and adjust to your liking
• Fresh parsley or chives for garnish: chopped to brighten up the plate

Instructions

Season and Sear the Chicken:

Generously season your chicken pieces on both sides with salt and pepper. Heat a drizzle of oil in a heavy skillet over medium high. Sear the chicken until golden brown on one side about four minutes then flip and cook the other side until it reaches one hundred sixty five degrees inside. Set aside on a warm plate tented with foil so it stays juicy.

Make the Garlic Gravy Base:

Lower the heat to medium and add two tablespoons of butter directly into the skillet. Once melted add the minced garlic. Stir constantly for about one minute until you smell the garlic bloom but make sure it does not brown or the flavor will turn harsh.

Create the Roux:

Sprinkle the flour into the pan over the garlic and butter. Use a wooden spoon to stir and smooth everything together for a full one or two minutes. This step takes away any raw flour taste and sets the stage for a silky gravy.

Whisk in Broth and Cream:

Slowly pour in chicken broth a bit at a time whisking or stirring with a fork so you do not get lumps. Let the mixture bubble up and thicken for several minutes. If you like your gravy extra creamy stir in the heavy cream in the last minute. Taste and add more salt and pepper if needed.

Boil and Drain the Potatoes:

Place peeled cubed Yukon Gold potatoes in a big pot and cover with salted water. Bring to a boil and simmer about twelve to fifteen minutes until the potatoes are easily pierced with a fork but not mushy. Drain and let them steam off for a minute so the mash will not be watery.

Mash and Mix the Potatoes:

Return the hot drained potatoes to the warm pot. Add a generous knob of butter then pour in the milk. Mash by hand or with an electric mixer until mostly smooth. Add the shredded cheddar and stir until it melts in. Season with extra salt and pepper and taste for cheesiness.

Assemble and Garnish:

Spoon a hearty mound of cheesy potato mash on each plate. Slice the chicken and nestle it over the potatoes. Ladle a good amount of gravy over everything letting it drip down the sides. Finish with a sprinkle of freshly chopped parsley or chives right before serving.

Cheddar is my favorite part of this recipe because it brings an extra layer of coziness to the potatoes. There is something special about the mix of velvety mash and garlicky sauce that reminds me of family Sundays when everyone fights for the last spoonful.

Storage Tips

Leftovers keep well in a sealed container in the fridge for up to three days. Reheat gently on the stove or in the microwave adding a splash of broth or milk to loosen the mash and keep the chicken juicy. For best results store potatoes and gravy separately from chicken if possible.

Ingredient Substitutions

You can swap out chicken thighs for breasts if you like a juicier bite. Russet potatoes can work in a pinch but will make a lighter fluffier mash. If you want to lighten up the dish use half and half or extra milk instead of cream in the gravy. For lactose free try oat milk and your favorite vegan cheese shreds.

Serving Suggestions

This is a meal on its own but it also goes beautifully with a crisp green salad or simple steamed vegetables like green beans. I love piling the potatoes high on the plate then letting the gravy run over everything so every forkful hits all the notes. Warm bread for sopping up the last drops is always a win.

Cultural Context

Chicken with gravy and mashed potatoes is a staple in American home cooking and often reminds people of holiday meals. The creamy potatoes and gravy combo pops up in comfort food traditions across many cultures so you can personalize the seasonings to your household.

Seasonal Adaptations

Add steamed asparagus or peas in spring for a pop of green. Omit the cream in summer and use fresh herbs for a lighter taste. Try using roasted garlic in autumn for an even deeper flavor.

Success Stories

Friends have told me this meal earned them lots of compliments on their first home cooked date nights. My neighbor shared that her kids devoured the mash and asked for seconds which never happens with most potato dishes.

Freezer Meal Conversion

This dish freezes surprisingly well. Allow everything to cool completely then package chicken in gravy and mashed potatoes separately in freezer containers or bags. Defrost in the fridge overnight before reheating gently on the stove with extra broth or milk to avoid dry chicken and stiff potatoes.

This dish is sure to become a requested favorite at your table. Make it once and you will want to come back to it often for comfort or celebration.

Recipe FAQs

→ How do I ensure my chicken stays juicy?

Make sure not to overcook—sear until internal temperature reaches 165°F, then let it rest before slicing to retain juices.

→ How do I make my mashed potatoes extra creamy?

Use Yukon Gold potatoes, mash with warm milk and melted butter, and blend in shredded cheddar until smooth for rich texture.

→ Can I prepare the garlic gravy in advance?

Yes, prepare the gravy ahead and store it in the fridge. Reheat gently, whisking in a splash of broth to restore consistency.

→ Is heavy cream necessary for the gravy?

Heavy cream adds richness, but you can omit it or use extra broth for a lighter version without sacrificing flavor.

→ How do I prevent garlic from turning bitter?

Sauté minced garlic over medium heat just until fragrant—avoid browning, which can make the garlic taste bitter.