Description
A comforting and indulgent dish featuring juicy pan-seared chicken breasts smothered in a rich, creamy garlic gravy, served atop fluffy mashed potatoes loaded with sharp cheddar cheese.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup milk, warmed
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Sprinkle flour over garlic and butter, stirring constantly for 1-2 minutes to form a roux.
- Gradually whisk in chicken broth until smooth, then stir in heavy cream. Bring to a simmer, stirring frequently, until gravy thickens, about 3-5 minutes. Season with remaining salt and pepper. Return chicken to skillet, spooning gravy over top, and keep warm on low heat.
- While chicken cooks, place potatoes in a large pot, cover with salted water, and bring to a boil. Cook for 15-20 minutes until tender. Drain and return to pot. Mash potatoes with warmed milk and cheddar cheese until smooth and creamy.
- To serve, spoon a generous portion of cheddar mashed potatoes onto each plate. Top with a chicken breast and ladle creamy garlic gravy over everything. Garnish with fresh parsley.
Notes
You can customize the seasonings to taste.