Description
A comforting dish combining tender chicken with rich garlic gravy served over creamy, cheesy mashed potatoes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon butter
- 2 pounds potatoes, peeled and quartered
- ½ cup milk
- 1 cup shredded cheddar cheese
- ¼ cup sour cream
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium heat and add the chicken breasts. Cook for about 5-7 minutes on each side until golden brown and fully cooked. Remove the chicken and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute. Pour in the chicken broth and Worcestershire sauce, scraping the skillet’s bottom. Bring to a gentle simmer.
- Stir in fresh thyme and return the chicken to the skillet. Simmer for 5 minutes, then remove the chicken.
- Let the gravy reduce for 5 minutes, stir in butter until melted, and season with salt and pepper.
- While the chicken rests, boil quartered potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to the pot.
- Add milk, cheddar cheese, and sour cream to the potatoes. Mash until smooth and season with salt and pepper.
- Serve by placing cheesy mashed potatoes on plates, topping with chicken, and drizzling garlic gravy. Garnish with parsley.
Notes
For thicker gravy, add a cornstarch slurry. For creamier mashed potatoes, substitute some milk with chicken broth.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 3g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 130mg