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Creamy Garlic Chicken with Mashed Potatoes Recipe
Ash Tyrrell

Creamy Garlic Chicken with Mashed Potatoes Recipe

I made this creamy garlic chicken with mashed potatoes on a random Tuesday night, and it turned into my most requested dinner within a week. The sauce is silky, garlicky, and just rich enough without feeling heavy.
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Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts – sliced thin so they cook fast and stay juicy
  • Salt and pepper to taste – season generously, this builds the base flavor
  • 3 teaspoons Italian seasoning – adds herby depth to the chicken crust
  • ⅓ cup all-purpose flour – for dredging creates that golden sear
  • 4 tablespoons Parmesan cheese freshly shredded – pre-shredded cheese has anti-caking additives that keep it from melting smoothly
  • 3 tablespoons olive oil – for searing use a neutral-flavored one so it doesn't overpower the garlic
  • 2½ cups chicken broth – low sodium is best so you can control the salt level
  • 1 beef bouillon cube or 1 teaspoon better than bouillon – adds savory depth you won't get from broth alone
  • 1 teaspoon low sodium soy sauce – a small umami boost Worcestershire sauce works too
  • 1 teaspoon onion powder – rounds out the sauce without adding texture
  • ½ teaspoon dried thyme – earthy background note
  • ½ teaspoon mustard powder – a subtle tang that balances the cream
  • 3 tablespoons butter – for building the sauce base don't substitute margarine here
  • 10 whole garlic cloves – keep them whole so the flavor stays mellow instead of sharp
  • 3 tablespoons flour – thickens the sauce into a proper gravy
  • ½ cup heavy cream – full-fat cream gives the sauce its silky body lighter creams can split
  • ½ cup Parmesan cheese freshly grated (optional) – grate it yourself for a smoother melt
  • 2 pounds russet or Yukon Gold potatoes peeled and cubed – Yukon Golds give a naturally creamier texture
  • ½ cup milk or cream warmed – warming it first keeps the potatoes from cooling down
  • 4 tablespoons butter – for the mash don't skimp here
  • Salt to taste – potatoes need more salt than you'd expect

Method
 

  1. I always mix the broth, bouillon, soy sauce, onion powder, mustard powder, and thyme together before I start cooking. Having this ready to pour saves you from fumbling with measuring spoons while the pan is hot. I also combine the flour and Parmesan for dredging on a plate nearby.
  2. Slice each chicken breast in half lengthwise to make thinner pieces, then pound them to an even ½ inch thickness.
  3. Dredge each piece in the flour and Parmesan mixture, tapping off the excess. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden. Set the chicken aside on a plate.
  4. Melt butter in the same skillet and scrape up the browned bits left behind, since that's where a lot of flavor lives. Add the whole garlic cloves and let them soften and turn golden for about 6-7 minutes over medium-low heat.
  5. Sprinkle in the flour and stir constantly for 1-2 minutes until the raw flour smell disappears. This step is what thickens your gravy later, so don't rush past it. It should look like a thick, buttery paste at this point.
  6. Pour in the broth mixture slowly in splashes, stirring the whole time to avoid lumps. Once combined, stir in the heavy cream and bring everything to a gentle boil before reducing the heat to a simmer.
  7. Lower the heat and gradually stir in the Parmesan cheese until it melts smoothly into the sauce. Go slow here so the cheese doesn't clump or turn grainy. The sauce should look glossy and thick by now.
  8. Return the seared chicken to the skillet along with any juices from the plate. Spoon the sauce generously over each piece, cover partially, and let everything simmer together for about 5 minutes.
  9. While the sauce simmers, boil your cubed potatoes in salted water until fork-tender, about 15-18 minutes. Drain well, then mash with warm milk, butter, and salt until smooth and fluffy.
  10. Spoon a generous portion of mashed potatoes onto each plate, then top with a piece of chicken and plenty of that garlicky sauce. Finish with a sprinkle of fresh parsley for color and a fresh, herby finish.

Notes

  • I like to cook the chicken slightly lower and slower rather than blasting the heat, since it sears more evenly without burning.
  • If the chicken sticks to the pan, I leave it alone for another minute rather than forcing it, since it releases naturally once the crust forms.
  • I always grate my own Parmesan since pre-shredded versions don't melt as smoothly into the sauce.
  • Warming the milk before adding it to the potatoes keeps the mash from turning gluey or cold.
  • I sometimes double the sauce because everyone at my table fights over the extra gravy for their potatoes.