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Chicken and Garlic Gravy with Cheesy Mashed Potatoes

A comforting baked chicken and potato casserole topped with a rich garlic gravy and cheddar cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 4 pieces boneless, skinless chicken breasts or thighs
  • to taste Salt and black pepper
  • 1 tablespoon olive oil
Garlic Gravy
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 3 tablespoons all purpose flour
  • 2 cups chicken broth
  • 1/4 cup heavy cream (optional)
Cheesy Mashed Potatoes
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 1/2 cup milk (more as needed)
  • 1 cup shredded cheddar cheese
  • to taste Fresh parsley or chives, chopped (optional)

Method
 

Preparation
  1. Season the chicken on both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium high heat. Sear chicken until golden and cooked through (165 degrees F internal temperature). Remove and keep warm.
  3. Reduce heat to medium. Add butter to the same skillet, then stir in garlic and cook for 30 to 60 seconds until fragrant.
  4. Sprinkle in flour and stir continuously for 1 to 2 minutes to form a roux.
  5. Slowly whisk in chicken broth, stirring until smooth. Simmer until thickened. Add heavy cream if using and season to taste.
  6. Meanwhile, boil potatoes in salted water until fork tender, about 12 to 15 minutes. Drain well.
  7. Mash potatoes with butter, milk, and cheddar cheese until creamy. Season with salt and pepper.
Serving
  1. Serve chicken over mashed potatoes and generously spoon garlic gravy on top.
  2. Garnish with chopped parsley or chives if desired.

Notes

Cool components to room temperature within two hours, then refrigerate in airtight containers. The chicken and gravy will keep for 3–4 days; mashed potatoes for up to 2–3 days before texture begins to change. Reheat gently on the stovetop over low heat, stirring often; add a splash of milk to restore the mash’s silkiness, and a little extra broth to loosen the gravy.