Ingredients
Scale
- 2 boneless skinless chicken breasts or thighs
- 6 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ¼ cup heavy cream (optional)
- Salt and pepper, to taste
- 2 pounds Yukon Gold potatoes, peeled and cubed
- ½ cup milk
- 1 cup shredded cheddar cheese
Instructions
- Season chicken with salt and pepper. In a skillet over medium-high heat, sear until golden brown and cooked through (internal temperature reaches 165°F). Set aside.
- In the same skillet, reduce heat to medium, melt butter, and sauté garlic for about 1 minute. Stir in flour to create a roux; cook for an additional minute.
- Gradually whisk in chicken broth, simmering until thickened. If using heavy cream, stir it in now; season to taste.
- Boil potatoes until tender (12–15 minutes), then mash with butter, milk, cheddar cheese, salt, and pepper until smooth.
- Serve mashed potatoes topped with sliced chicken and drizzled with garlic gravy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet/Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 120mg