Ingredients
Scale
- 2 boneless skinless chicken breasts or thighs
- 6 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ¼ cup heavy cream (optional)
- 2 pounds Yukon Gold potatoes, peeled and cubed
- ½ cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley or chives, for garnish
Instructions
- Season the chicken with salt and pepper. In a skillet over medium-high heat, sear the chicken until golden brown and cooked through (about 6-7 minutes each side). Set aside.
- Reduce heat to medium and melt butter in the same skillet. Sauté minced garlic until fragrant (about 1 minute). Stir in flour and cook for an additional 1-2 minutes.
- Gradually whisk in chicken broth, breaking up lumps as you go. Simmer until thickened. Add heavy cream if desired and season with salt and pepper.
- Boil potatoes in salted water until tender (12–15 minutes). Drain well.
- Mash potatoes with milk and cheddar cheese until smooth; season with salt and pepper.
- Serve by placing a scoop of mashed potatoes on a plate, topping it with sliced chicken, and drizzling warm garlic gravy over everything.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 4g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg