Chicken and Garlic Gravy with Cheesy Mashed Potatoes (Print Version)

Hearty Chicken and Garlic Gravy with fluffy Cheesy Mashed Potatoes. This comforting dinner is a family favorite for busy weeknights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Dairy, Contains Gluten (can be made Gluten-Free with GF flour)

# Ingredients:

→ Main Players

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 2 lbs Yukon Gold potatoes, peeled and chopped
03 - 1 cup sharp cheddar cheese, shredded

→ Flavor Boosters & Building Blocks

04 - 8-10 cloves garlic, minced (or more, I won't judge!)
05 - 3 cups low-sodium chicken broth
06 - 1/2 cup heavy cream (divided, for gravy and potatoes)
07 - 1/4 cup all-purpose flour
08 - 4 tablespoons unsalted butter (divided)

→ Seasonings & Essentials

09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - 2 tablespoons fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, pat those chicken thighs dry with paper towels. This helps them get a beautiful sear later, which means more flavor for our Chicken and Garlic Gravy. Season them generously with salt and pepper. Now, for the potatoes: peel and chop them into roughly 1-inch pieces. Try to keep them even so they cook at the same rate. I always forget to salt the water, but don't be like me! Pop them into a large pot, cover with cold, salted water by about an inch, and get them boiling. This usually takes about 15-20 minutes until they’re fork-tender. You'll know they're ready when they practically fall apart when you poke them. Drain them well and set aside.
02 - In a large skillet or Dutch oven over medium-high heat, melt about a tablespoon of unsalted butter. Once it’s shimmering, carefully add the seasoned chicken thighs, skin-side down if they have skin, or just flat if boneless. Sear for about 4-5 minutes per side until they’re beautifully golden brown and crispy. Don't crowd the pan, or they'll steam instead of sear! Work in batches if you need to. Once browned, remove the chicken from the skillet and set it aside on a plate. Don't clean the pan! Those browned bits? That's pure flavor, hon.
03 - Reduce the heat to medium. Add another tablespoon of butter to the skillet, along with all that minced garlic. Sauté for about 1-2 minutes until it’s fragrant and just starting to turn golden. Don’t let it burn, or it’ll taste bitter—I've made that mistake, and it ruins everything! Sprinkle in the all-purpose flour and cook, stirring constantly, for another 1-2 minutes. This is your roux, and it’s what thickens our glorious Chicken and Garlic Gravy. It should smell a little nutty, a bit like toasted popcorn.
04 - Slowly, and I mean *slowly*, pour in the chicken broth, whisking constantly to prevent any lumps from forming. This is where patience pays off! Once all the broth is incorporated and the mixture is smooth, stir in the heavy cream. Bring the gravy to a gentle simmer, stirring occasionally, and let it thicken slightly, about 5-7 minutes. It should coat the back of a spoon. Taste it! Adjust the salt and pepper as needed. This is the heart of our Chicken and Garlic Gravy with Cheesy Mashed Potatoes, so make it sing.
05 - Return the seared chicken thighs to the skillet, nestling them into the simmering garlic gravy. Make sure they're mostly submerged. Reduce the heat to low, cover the skillet, and let it simmer for about 20-25 minutes, or until the chicken is cooked through and super tender. The smell in your kitchen right now? Divine! This low and slow simmer ensures the chicken absorbs all that amazing gravy goodness. You'll want to sneak a peek, I know I always do.
06 - While the chicken simmers, finish your mashed potatoes. Return the drained potatoes to the empty hot pot over low heat for a minute to dry them out a bit—this helps them absorb the dairy better. Add the remaining butter, a splash of heavy cream, and the shredded sharp cheddar cheese. Mash with a potato masher or a fork until smooth and creamy. Don't overmix, or they can get gummy! Season with salt and pepper to taste. Oh, these Cheesy Mashed Potatoes are going to be so good with that Chicken and Garlic Gravy.

# Notes:

01 - Always pat your chicken dry before searing; it makes a huge difference in flavor and texture.
02 - When making the roux, cook the flour for a couple of minutes to get rid of that raw flour taste. I learned this the hard way!
03 - Don't overmix your mashed potatoes! They'll turn into a gluey mess. Mash just until smooth.
04 - To get extra silky gravy, use an immersion blender right in the pot after the chicken simmers. Just remove the chicken first!

# Tools You'll Need:

01 - Large skillet or Dutch oven
02 - large pot
03 - whisk
04 - potato masher
05 - cutting board
06 - knife

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 45g
Protein: 35g

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