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Creamy Garlic Chicken with Gravy and Mashed Potatoes

A comforting dish featuring tender chicken breasts in a rich, creamy garlic sauce, served with fluffy mashed potatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced Feel free to swap in your favorite vegetables
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons fresh parsley, chopped Or substitute with dried parsley
For the Mashed Potatoes
  • 4 large potatoes, peeled and chopped For making mashed potatoes
  • Butter and milk For the mashed potatoes

Method
 

Preparation
  1. Season the chicken breasts with salt and black pepper on both sides.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add the chicken breasts and sear them for about 5-7 minutes per side until golden brown. Remove and set aside.
Cooking the Sauce
  1. In the same skillet, add the minced garlic and sliced mushrooms, cooking for 3-4 minutes until fragrant and softened.
  2. Pour in the chicken broth, scraping any browned bits from the bottom. Bring to a simmer.
  3. Reduce the heat and stir in the heavy cream. Allow the mixture to simmer for another 2-3 minutes until it thickens slightly.
  4. Place the seared chicken breasts back into the skillet, spooning the sauce over them. Let it cook for another 10 minutes, ensuring the chicken is cooked through.
Prepare the Mashed Potatoes
  1. While the chicken is simmering, boil the potatoes until tender, about 15-20 minutes.
  2. Drain and mash with butter and milk to your desired consistency.
Serve
  1. Plate the chicken with creamy garlic sauce over a bed of fluffy mashed potatoes, garnished with fresh parsley.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm in a skillet over low heat, adding a splash of chicken broth to keep the sauce smooth. You can also freeze the dish for up to three months; just make sure to let it cool completely before transferring it to a freezer-safe container.