Creamy Garlic Chicken with Gravy and Mashed Potatoes
A comforting skillet dinner featuring golden seared chicken, mushrooms, and a creamy garlic sauce served over fluffy mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: None
Ingredients
Scale
- 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
- 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
- 2 pounds Yukon gold potatoes, peeled and cut into chunks
- 4 tablespoons butter
- 1/2 cup warm milk
Instructions
- 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.
- 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.
- Put the potatoes in a pot of cold salted water. Bring to a boil and cook 15-20 minutes until fork-tender.
- 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.
- Sprinkle in the 2 tablespoons flour and stir for 1 minute.
- Slowly whisk in the chicken broth, scraping up the browned bits from the bottom of the skillet. Simmer 3 minutes.
- Stir in the cream, thyme, and Dijon if using. Simmer 5 minutes, stirring often, until the gravy coats the back of a spoon.
- Return the chicken to the skillet and spoon the gravy over it. Simmer 3-4 minutes until heated through. Season to taste.
- Drain the potatoes and mash with 4 tablespoons butter and the warm milk until smooth. Season with salt and pepper.
- Serve the chicken over the mashed potatoes with extra gravy and a sprinkle of parsley.
Notes
For a lighter meal, serve smaller portions with a simple salad or steamed vegetables.