There’s something magical about a plate of tender chicken smothered in rich, garlicky gravy, nestled against a fluffy mound of cheesy mashed potatoes. It’s comfort food at its finest—hearty, creamy, and full of flavor. Whether you’re planning a cozy Sunday dinner, feeding a hungry family, or just craving something that warms you from the inside out, this recipe is for you.

What makes this dish really shine is how approachable it is. There’s no fancy equipment or hard-to-find ingredients—just everyday kitchen staples coming together to make something truly special. The chicken is pan-seared for a golden crust, then simmered in a velvety garlic sauce. The mashed potatoes? Loaded with two types of cheese and butter for maximum creaminess. And the best part: it all comes together without much fuss.

Why You’ll Love This Recipe

This isn’t just another chicken and potatoes dish. It’s a warm hug on a plate—and here’s why it deserves a spot in your weekly rotation.

Key Benefits

Easy to Make: While it tastes like something you’d get at a restaurant, it’s surprisingly simple to pull off in your home kitchen. No baking, no complicated steps—just a skillet and a saucepan.

One-Pan Gravy Wonder: The garlic gravy is made right in the same pan you sear the chicken in, which means fewer dishes and even more flavor.

Comfort Food Favorite: Creamy mashed potatoes and juicy chicken are a timeless combo. The added cheese takes things to the next level.

Weeknight or Weekend Approved: It’s quick enough for a weeknight dinner but indulgent enough for guests or holiday gatherings.

Suitable For

This recipe is as versatile as it is delicious. It’s great for:

• Family Dinners: Everyone loves it, from picky eaters to adults who appreciate deep flavors.

• Date Night In: It feels special without needing a ton of effort.

• New Cooks: The steps are straightforward, and it’s a fantastic confidence-builder.

• Comfort Seekers: On a cold night, this is exactly the kind of meal that hits the spot.

Ingredients for Chicken and Garlic Gravy with Cheesy Mashed Potatoes

Let’s talk about what you’ll need. Most of these ingredients are probably already in your kitchen, and if not, they’re easy to find.

Core Ingredients

For the Chicken and Gravy:

• Chicken breasts or thighs: Boneless and skinless work best here. Thighs give you a juicier bite, while breasts stay lean and tender with a proper sear.

• Garlic: Six cloves, finely minced. The real star of this dish—don’t skimp.

• Chicken broth: Use low-sodium if you can. It gives you more control over the saltiness of the final gravy.

• Heavy cream: For that luscious, velvety texture. Whole milk works if you prefer it lighter.

• Flour, paprika, thyme, salt, pepper, and onions: These build layers of flavor and depth.

For the Cheesy Mashed Potatoes:

• Potatoes: Yukon Gold or Russets are ideal. Yukon gives a buttery texture, while Russets are fluffier.

• Butter and warm cream: Essential for creamy, dreamy potatoes.

• Cheddar and Parmesan cheese: This duo adds sharpness and nutty flavor. You can get creative here if you’d like (more on that below).

• Chives (optional): A little freshness on top.

Substitutions and Tips

Cooking should never feel limiting. Here’s how to make this dish your own without compromising taste.

• Swap Cheddar for Gruyere or Monterey Jack: Gruyere melts beautifully and adds a nutty richness, while Monterey Jack is super creamy.

• Use Milk Instead of Cream: If you’re watching the richness, whole milk still gives a good texture without the extra fat.

• No Fresh Garlic? Pre-minced garlic from a jar works in a pinch—just adjust the amount slightly.

• Add Greens or Mushrooms: Toss some baby spinach or sautéed mushrooms into the gravy for a bit of veg.

• Vegetarian Variation: Skip the chicken and use sautéed mushrooms or roasted cauliflower as your base for a cozy meatless version.

Best Chicken Cuts for This Recipe

Now, let’s settle the chicken debate: breasts or thighs?

Chicken Thighs: These are flavorful, juicy, and forgiving. They stay moist even if slightly overcooked. Perfect if you love richness and a darker meat flavor.

Chicken Breasts: Lean, tender, and quick to cook. A proper sear followed by gentle simmering in the gravy keeps them moist and delicious.

Pro Tip: If you use bone-in, skin-on thighs, you’ll get crispy skin that adds a satisfying texture to the finished dish. Just sear skin-side down first and drain a little fat before making the gravy.

Kitchen Tools You’ll Need

This recipe doesn’t require any fancy gadgets. Just a few basic kitchen tools that you likely already have.

Must-Have Tools

• Large Skillet or Sauté Pan: You’ll use this for both the chicken and the gravy. A heavy-bottomed skillet works best for even browning.

• Medium Pot: For boiling and mashing the potatoes.

• Whisk: Essential for making the roux and smooth gravy.

• Potato Masher or Ricer: A masher gives you a rustic texture, while a ricer gets you super-smooth mash.

Nice-to-Have Tools

• Garlic Press: If you want to speed up the garlic prep.

• Cast Iron Skillet: Perfect for an even sear and extra flavor.

• Hand Mixer: For ultra-smooth, whipped potatoes—especially if you like them creamy and lump-free.

How to Make Chicken and Garlic Gravy with Cheesy Mashed Potatoes

Now that we’ve talked ingredients and kitchen tools, it’s time to roll up your sleeves and get cooking. This recipe comes together in four simple, satisfying steps. Each one builds on the last to create something truly special—a plate full of warmth, comfort, and flavor. Whether this is your first time making gravy from scratch or you’re a seasoned home cook, this process is approachable, stress-free, and totally worth it.

Let’s take it one delicious step at a time.

Step 1: Make the Cheesy Mashed Potatoes

Start with the potatoes, since they take a little longer to cook. You want them creamy, cheesy, and warm when it’s time to serve.

1. Peel and cut the potatoes into chunks—about 2-inch pieces work great for even cooking.

2. Place them in a large pot and cover with cold, salted water. This helps season the potatoes from the inside out.

3. Bring to a boil over medium-high heat, then reduce to a gentle boil. Cook until fork-tender, about 15 to 20 minutes.

4. Drain the potatoes well and return them to the warm pot. This helps any excess moisture evaporate and keeps the mash from getting watery.

5. Add the butter first and mash until smooth. Then stir in the warm cream, a little at a time.

6. Fold in the cheddar and Parmesan cheese. Stir until melted, smooth, and creamy.

7. Season to taste with salt and black pepper.

8. Cover the pot to keep warm while you work on the chicken and gravy.

Pro tip: If you like extra-smooth mashed potatoes, use a potato ricer before mixing in the butter and cream. If you’re into a chunkier, rustic texture, a classic masher will do just fine.

Step 2: Cook the Chicken

This is where the flavor begins. A good sear gives the chicken a golden crust and sets the stage for that rich garlic gravy.

1. Pat your chicken dry with paper towels. This step is key to getting a good sear.

2. Season both sides with salt, pepper, and a sprinkle of paprika for warmth and color.

3. Heat olive oil in a large skillet over medium heat.

4. Add the chicken and sear 4 to 5 minutes per side, until golden brown. You’re not cooking it all the way through yet—just building flavor and color.

5. Transfer the chicken to a plate and set aside. It’ll finish cooking in the gravy later.

Tip: Don’t overcrowd the skillet. If needed, sear the chicken in batches to ensure a good crust. A crowded pan can lead to steaming, not browning.

Step 3: Make the Garlic Gravy

This is where everything comes together in a swirl of savory, buttery, garlicky goodness.

1. In the same skillet (don’t clean it—you want all those flavorful browned bits), melt butter over medium heat.

2. Add the finely chopped onion and cook until softened, about 3 to 4 minutes.

3. Stir in the minced garlic and cook for 1 minute. You’ll smell it right away—this is where the magic starts.

4. Sprinkle in the flour and whisk continuously for 1 to 2 minutes. This makes a roux that thickens the gravy.

5. Slowly pour in the chicken broth, whisking constantly to avoid lumps.

6. Stir in the cream and thyme, and bring everything to a gentle simmer.

7. Let the gravy cook for 4 to 5 minutes until it thickens enough to coat the back of a spoon.

8. Taste and season with salt and pepper as needed.

Optional boost: If you want a deeper flavor, add a splash of white wine or a teaspoon of Dijon mustard before the cream.

Step 4: Combine and Serve

Time to bring it all together.

1. Nestle the seared chicken back into the skillet with the gravy.

2. Simmer gently for 8 to 10 minutes, or until the chicken is cooked through (internal temp should hit 165°F).

3. Spoon the mashed potatoes onto plates or into bowls.

4. Top with the chicken, and pour that glorious garlic gravy over everything.

5. Finish with a sprinkle of chopped parsley or chives for color and freshness.

Serve it hot, serve it proud, and get ready for the kind of silence that only happens when people are busy enjoying every bite.

Tips for Success

Want perfect results every time? These simple tips make all the difference:

• Use warm cream for both the gravy and the potatoes. Cold cream can shock the mixture and lead to separation.

• Don’t rush the sear. A golden crust means better flavor in both the chicken and the gravy.

• Season in layers. Salt and taste at each stage to keep the final dish balanced.

• Let the gravy simmer. Give it time to thicken naturally—it’s worth the wait.

How to Store Chicken and Garlic Gravy with Cheesy Mashed Potatoes

Leftovers? Lucky you. This meal keeps beautifully and reheats well with just a little care.

At Room Temperature

Once cooked, keep the dish at room temperature for no longer than 2 hours. After that, move it to the fridge.

In the Refrigerator

• Store in airtight containers.

• Gravy and chicken can be kept together; mashed potatoes should be in a separate container to avoid soaking up too much sauce.

• Stays fresh for 3 to 4 days.

Freezing Tips

• You can freeze the mashed potatoes and gravy separately for up to 2 months.

• Use freezer-safe containers and leave a little space at the top for expansion.

• To reheat: thaw in the fridge overnight, then warm gently on the stove. Add a splash of broth or cream to loosen the gravy if needed.

Frequently Asked Questions (FAQs)

Can I use rotisserie chicken instead?

Absolutely. Just shred it and skip the searing step. Add the cooked chicken to the gravy and simmer briefly to warm it through.

What’s the best cheese for mashed potatoes?

Sharp cheddar adds great flavor, while Parmesan gives a nutty, salty finish. You can also try Gruyere, Fontina, or even cream cheese if you’re feeling adventurous.

Can I make this dairy-free?

Yes, with a few swaps. Use plant-based butter and cheese, and substitute coconut cream or a creamy oat-based product for the heavy cream. Just be sure to taste as you go—flavor will vary slightly.

My gravy is too thin—what should I do?

No stress. Mix 1 teaspoon cornstarch with 1 tablespoon cold water, then whisk it into the simmering gravy. Let it cook another minute or two until it thickens.

Related Recipes You’ll Love

If you loved this Chicken and Garlic Gravy with Cheesy Mashed Potatoes recipe, you might enjoy these savory and comforting meals:

• Garlic Butter Chicken Pasta: Creamy, garlicky pasta that’s easy and satisfying.

• Grilled Chicken Bites with Creamy Garlic Sauce: Quick and flavorful, perfect for weeknight dinners.

• Parmesan Crusted Chicken with Creamy Garlic Sauce: Crispy chicken with a luxurious garlic cream finish.

• Cheesy Rotini with Garlic Butter Beef: A hearty, family-style pasta dinner with cheesy garlic bliss.

• Creamy Broccoli and Chicken Penne: Creamy comfort with hidden greens.

Conclusion

Chicken and Garlic Gravy with Cheesy Mashed Potatoes is one of those recipes you’ll come back to again and again. It’s hearty, satisfying, and full of rich, savory flavor—without being fussy or complicated. The kind of meal that brings people to the table and keeps them there just a little longer.

Print