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The Best Creamy Chicken and Mashed Potatoes

Looking for the ultimate comfort food? This easy one-pan recipe delivers the best chicken and mashed potatoes you will ever taste, featuring tender, golden-seared chicken breasts smothered in a rich garlic-parmesan gravy. It is one of the most satisfying chicken and mashed potato dishes you can make, and it's ready in just 30 minutes!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

For the Mashed Potatoes:
  • 2 lbs Russet or Yukon Gold potatoes peeled and cubed
  • 3 tbsp unsalted butter warmed
  • 1/3 cup heavy cream or whole milk warmed
  • 2 tbsp sour cream optional, for tang
  • 1 tsp salt plus more for boiling water
  • 1/2 tsp black pepper
For the Mashed Potatoes:
  • 2 large boneless skinless chicken breasts (sliced horizontally to make 4 cutlets)
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter divided
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 8-10 whole garlic cloves peeled
  • 2.5 tbsp all-purpose flour divided: 1 tbsp for dredging, 1.5 tbsp for thickening
  • 1 cup low-sodium chicken broth
  • 1/2 tsp beef bouillon optional, for depth of flavor
  • 1/2 cup heavy whipping cream
  • 1/3 cup grated Parmesan cheese
  • Fresh parsley chopped (for garnish)

Equipment

  • Large Skillet (Cast iron or stainless steel preferred)
  • Meat Thermometer
  • Potato Masher or Ricer
  • Meat Mallet

Method
 

  1. Boil Potatoes: Place cubed potatoes in a large pot of cold, salted water. Bring to a boil and cook for 12-15 minutes until fork-tender. Drain well. Return to the warm pot for 1 minute to evaporate excess moisture. Mash with warm butter, warm cream, sour cream, salt, and pepper until fluffy. Cover to keep warm while you prepare the rest of the chicken and mashed potatoes.
  2. Prep Chicken: Slice chicken breasts horizontally into 4 cutlets. Pound to an even 1/2-inch thickness. Pat completely dry. Season both sides with salt, pepper, garlic powder, onion powder, and paprika. Lightly dredge the cutlets in 1 tbsp of flour, shaking off any excess.
  3. Sear Chicken: Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Remove to a plate and cover loosely with foil.
  4. Caramelize Garlic: Reduce heat to medium-low. Add remaining 2 tbsp of butter and whole garlic cloves to the skillet. Cook for 3-4 minutes until garlic is fragrant and lightly golden.
  5. Make the Roux: Sprinkle flour over the butter and garlic. Whisk constantly for 1-2 minutes.
  6. Build Gravy: Slowly whisk in the chicken broth and beef bouillon, scraping up all the brown bits from the bottom of the pan. Stir in the heavy cream. Bring to a gentle simmer and let thicken for 3 minutes.
  7. Finish: Reduce heat to low. Whisk in Parmesan cheese until melted. Return the chicken and any resting juices from the plate back into the skillet. Simmer for 2 minutes to heat through.
  8. Serve: Spoon the creamy garlic gravy generously over the chicken and hot mashed potatoes. Garnish with fresh parsley and serve your perfect chicken and mashed potatoes immediately.

Notes

  • Serving Suggestion: For a complete, balanced meal, serve this alongside roasted vegetables. The combination of chicken potatoes and green beans is an absolute classic that cuts through the richness of the gravy perfectly.
  • Lighter Option: To reduce calories, swap the heavy cream in the sauce for evaporated milk, and use 2% milk in the mashed potatoes.