Description
There’s something inherently comforting about a hearty plate of Chicken and Garlic Gravy with Cheesy Mashed Potatoes. This dish is the epitome of comfort food, boasting tender chicken bathed in a rich, garlicky gravy, paired with creamy, cheesy mashed potatoes that could make anyone swoon. Perfect for family gatherings or cozy dinners, this recipe combines simple yet flavorful ingredients that resonate with homey nostalgia.
Ingredients
- 2 pound boneless skinless chicken breasts
- 4 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 tablespoon unsalted butter
- 6 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 1 celery stalk, diced
- 6 cloves garlic, minced
- 3 tablespoon all-purpose flour
- 2 cup low-sodium chicken stock
- 1/3 cup sour cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried sage
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- 4 pound russet potatoes, peeled and quartered
- 1 stick salted butter, softened
- 1 1/2 cup half and half, warmed
- 3/4 cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Start by placing the thinly pounded chicken in a bowl. Toss it with 2 tablespoon of olive oil, salt, pepper, smoked paprika, garlic powder, and onion powder until evenly coated. Heat the remaining 2 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken to the pan, cooking it for about 3 to 4 minutes per side or until it achieves a beautiful golden brown color.
- After the chicken is browned, incorporate 4 tablespoon of butter into the skillet. Reduce the heat to low; this will help baste the chicken, keeping it moist while cooking through. Continue cooking until the internal temperature hits 165°F. Once done, remove the chicken from the skillet, cover it with foil to keep it warm, and allow it to rest while you move on to the gravy.
- In the same skillet, add 6 tablespoon of butter along with the diced onion and celery. Sauté them over medium heat for about 5 to 6 minutes, until they soften and become fragrant. Stir in the minced garlic along with thyme, basil, sage, and cayenne, cooking everything for an additional minute to release those lovely flavors.
- Sprinkle the flour over the sautéed vegetables and stir well to create a golden roux. Gradually pour in the chicken stock while whisking constantly to avoid lumps. Allow the mixture to come to a simmer, continuing to cook for 5 to 6 minutes until the gravy thickens beautifully.
- Once thickened, remove the skillet from the heat and stir in the sour cream, ensuring it’s fully incorporated. Taste and adjust the seasoning with salt and black pepper as necessary for that perfect flavor.
- Meanwhile, in a large pot of heavily salted cold water, add the quartered russet potatoes. Bring the pot to a boil and cook the potatoes for about 15 to 20 minutes, or until they’re fork-tender. Once cooked, drain the potatoes and return them to the warm pot.
- Begin mashing the drained potatoes with the softened butter until they reach a silky smooth consistency. Gradually pour in the warmed half and half, continuing to mash until combined. Fold in the shredded Monterey Jack cheese, garlic powder, salt, and pepper. Stir until the cheese is entirely melted and the potatoes are luxuriously creamy.
Notes
To store leftovers effectively, ensure that the Chicken and Garlic Gravy with Cheesy Mashed Potatoes has cooled completely before transferring them into airtight containers. Properly stored, they can be kept in the fridge for up to 3 days. For longer storage, consider freezing them in individual portions.
When you’re ready to enjoy your leftovers, reheating on medium heat in a skillet is preferred as it helps restore the meal’s original flavor and texture. Alternatively, you can use a microwave, ensuring to cover the dish to retain moisture. If the mashed potatoes seem a little dry, stir in a splash of milk or cream during reheating.
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 150mg