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Chicken and Garlic Gravy with Cheesy Yukon Gold Mashed Potatoes Recipe

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★★★★

4 from 75 reviews

A comforting and delicious meal featuring tender seared chicken breasts served with a rich and flavorful garlic gravy, paired perfectly with creamy cheesy mashed Yukon gold potatoes. This hearty dish combines the rustic essence of garlic and savory chicken broth with the creamy decadence of cheddar-infused mashed potatoes, resulting in a satisfying and easy-to-make dinner that’s perfect for any night of the week.

Ingredients

Scale

Chicken and Garlic Gravy

  • 2 boneless, skinless chicken breasts or thighs
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon oil (vegetable or olive oil)
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/4 cup heavy cream (optional)
  • Fresh parsley or chives for garnish

Cheesy Mashed Potatoes

  • 2 pounds Yukon gold potatoes, peeled and cubed
  • 4 tablespoons butter
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Sear the Chicken: Season chicken breasts on both sides with salt and pepper. Heat a skillet over medium-high heat with 1 tablespoon of oil. Sear chicken until golden on both sides and cooked through, reaching an internal temperature of 165°F. Transfer to a plate and cover to keep warm.
  2. Start the Gravy Base: In the same skillet, reduce heat to medium. Add butter and allow it to melt. Stir in minced garlic and cook for about 1 minute until fragrant, ensuring it does not brown.
  3. Make the Roux: Sprinkle flour evenly over the garlic and butter mixture. Stir continuously to create a paste, cooking for 1 to 2 minutes to remove the raw flour taste.
  4. Build the Gravy: Slowly whisk in chicken broth, stirring constantly to prevent lumps. Allow the gravy to simmer until it slightly thickens. Stir in heavy cream if using, then season with salt and pepper to taste. Keep simmering gently while preparing the potatoes.
  5. Boil the Potatoes: Place peeled and cubed Yukon gold potatoes into salted boiling water. Cook until fork-tender, approximately 12 to 15 minutes. Drain well.
  6. Mash and Cheese It Up: Mash the drained potatoes with butter, milk, and shredded cheddar cheese. Adjust seasoning with salt and pepper until creamy and cheesy to your liking.
  7. Serve It Up: Spoon a generous portion of cheesy mashed potatoes onto each plate. Top with a sliced chicken breast and ladle hot garlic gravy over the top. Garnish with freshly chopped parsley or chives before serving.

Notes

  • Use fresh garlic for the best flavor in the gravy.
  • Make sure to cook the roux long enough to avoid a raw flour taste but do not let it brown.
  • Heavy cream is optional; it adds richness but can be omitted for a lighter gravy.
  • Yukon gold potatoes are ideal for mashing due to their creamy texture, but russet potatoes can also be used.
  • Adjust the consistency of the gravy with more broth if it becomes too thick.
  • For a dairy-free version, substitute butter and milk with plant-based alternatives and omit the cheese or use vegan cheese.
  • Cook chicken thoroughly to ensure food safety, using a meat thermometer if needed.

Keywords: chicken garlic gravy, cheesy mashed potatoes, creamy chicken recipe, comfort food, easy chicken dinner, garlic gravy, mashed potatoes with cheese

Find it online: https://epicrecipebox.com/chicken-and-garlic-gravy-with-cheesy-yukon-gold-mashed-potatoes-recipe/