Creamy Garlic Chicken with Gravy and Mashed Potatoes

Creamy Garlic Chicken with Gravy and Mashed Potatoes is a skillet dinner with golden seared chicken, mushrooms, and a creamy garlic sauce. The smooth gravy is the reason to make it: it coats the chicken and the mashed potatoes in every bite. As the garlic and mushrooms cook, your kitchen smells warm and savory, and the sauce turns thick and creamy in the pan. Make this for a cozy family dinner, a simple Sunday meal, or any night when you want chicken with a little extra comfort.

Why You’ll Love This Creamy Garlic Chicken

• Comforting dinner: Chicken, creamy gravy, and mashed potatoes make a filling meal.
• One skillet sauce: The garlic, mushrooms, and gravy cook in the same pan as the chicken, so cleanup is easy.
• Simple protein: Chicken breasts are a familiar main dish the whole family eats.
• Great with mashed potatoes: The potatoes catch every bit of the creamy sauce.
• Leftovers are useful: Extra chicken and gravy reheat well for another meal.

How To Make This Creamy Garlic Chicken

Season and flour the chicken, then sear it in a skillet until golden and set it aside. Cook the mushrooms and garlic in the same pan, whisk in flour, broth, and cream, and let the sauce thicken. Return the chicken to the pan to finish cooking in the gravy while the potatoes boil and mash. Serve the chicken over mashed potatoes with extra gravy on top.

Ingredients

For the chicken

• 4 boneless, skinless chicken breasts (about 1 1/2 pounds), sliced in half horizontally into thin cutlets
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter

For the garlic gravy

• 8 ounces cremini or white mushrooms, sliced
• 8 cloves garlic (4 minced, 4 left whole)
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon Dijon mustard (optional)
• Salt and pepper to taste
• Chopped fresh parsley for garnish

For the mashed potatoes

• 2 pounds Yukon gold potatoes, peeled and cut into chunks
• 4 tablespoons butter
• 1/2 cup warm milk
• Salt and pepper to taste

Creamy Garlic Chicken Recipe with Gravy and Mashed Potatoes

Directions

1. Pat the chicken dry. Season both sides with the salt, pepper, and paprika, then dredge lightly in the 1/4 cup flour and shake off the excess.
2. Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook the chicken 4-5 minutes per side until golden brown and cooked through to 165°F. Transfer to a plate.
3. Put the potatoes in a pot of cold salted water. Bring to a boil and cook 15-20 minutes until fork-tender.
4. Lower the skillet heat to medium. Add the mushrooms and cook 4-5 minutes until browned. Add the minced and whole garlic and cook 1 minute, stirring so it does not burn.
5. Sprinkle in the 2 tablespoons flour and stir for 1 minute.
6. Slowly whisk in the chicken broth, scraping up the browned bits from the bottom of the skillet. Simmer 3 minutes.
7. Stir in the cream, thyme, and Dijon if using. Simmer 5 minutes, stirring often, until the gravy coats the back of a spoon.
8. Return the chicken to the skillet and spoon the gravy over it. Simmer 3-4 minutes until heated through. Season to taste.
9. Drain the potatoes and mash with 4 tablespoons butter and the warm milk until smooth. Season with salt and pepper.
10. Serve the chicken over the mashed potatoes with extra gravy and a sprinkle of parsley.

How To Serve This Creamy Garlic Chicken

Serve the chicken and mushrooms over a generous scoop of mashed potatoes, with extra gravy spooned on top. A green vegetable such as steamed broccoli, green beans, or peas adds color and a fresh side to the plate.

For a lighter meal, serve smaller portions of the chicken and gravy with a simple salad. Warm dinner rolls or crusty bread also work well for soaking up the sauce. This dish fits a weeknight dinner, a relaxed weekend meal, or a cozy family gathering.

How To Store This Creamy Garlic Chicken

Place leftover chicken, mushrooms, and gravy in an airtight container and refrigerate within two hours of cooking. Store the leftovers in the refrigerator for 3 to 4 days. Keep the mashed potatoes in a separate container if possible, so you can adjust the portions when reheating.

Reheat the chicken and gravy gently in a covered skillet over low heat, stirring occasionally. Add a small splash of broth or milk if the sauce becomes too thick. Reheat the mashed potatoes separately in the microwave or in a saucepan over low heat, stirring until hot.

Tips For Making This Creamy Garlic Chicken

• Slice the breasts into thin cutlets: Thinner, even pieces cook through quickly and stay juicy.
• Pat the chicken dry: Dry chicken browns better and the flour coating sticks.
• Keep the heat moderate for the garlic: Garlic that browns too fast turns bitter.
• Scrape the bottom of the skillet: The browned bits add deep flavor to the gravy.
• Whisk as the gravy thickens: This keeps it smooth and lump-free.
• Check the thickest piece: The chicken should reach 165°F before serving.

Variations

• Ingredient swap: Use boneless, skinless chicken thighs and cook them 6-7 minutes per side.
• Add-in: Stir in a handful of fresh spinach or frozen peas at the end for extra color.
• Lighter gravy: Use half-and-half instead of heavy cream. The gravy will be a little thinner.
• Different cooking method: For a slow cooker version, the liquid amounts and timing need to change, so treat it as a separate recipe.

Creamy Garlic Chicken Recipe with Gravy and Mashed Potatoes

FAQs

What Can I Use Instead Of Chicken Breasts In Creamy Garlic Chicken?

Boneless, skinless chicken thighs work well. They take a little longer to cook, so check that they reach 165°F in the thickest part.

Can I Make This Creamy Garlic Chicken Ahead Of Time?

Yes. Cook the chicken and gravy, cool them, and refrigerate in a covered container. Reheat gently in a skillet over low heat, adding a splash of broth if the gravy has thickened.

Can I Freeze Creamy Garlic Chicken?

It is best served fresh because cream sauces can change texture after freezing. If you freeze leftovers, cool them completely, store in an airtight freezer-safe container, thaw in the refrigerator, and reheat gently.

How Do I Know When The Chicken Is Done?

The chicken is done when the thickest piece reaches 165°F and no pink remains in the center.

Can I Double This Recipe?

Yes, but use a very large skillet or sear the chicken in batches. Crowding the pan keeps the chicken from browning.

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