Ingredients
Scale
- 2 boneless skinless chicken breasts
- 6 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ¼ cup heavy cream (optional)
- Salt and pepper, to taste
- 2 pounds Yukon Gold potatoes, peeled and cubed
- ½ cup milk
- 1 cup shredded cheddar cheese
- 1 tablespoon chopped fresh parsley or chives, for garnish
Instructions
- Season chicken breasts with salt and pepper. In a skillet over medium-high heat, sear the chicken until golden brown and cooked through (165°F internal temperature). Set aside.
- In the same skillet, melt butter over medium heat; sauté minced garlic for about a minute until fragrant. Stir in flour to form a roux, cooking for 1–2 minutes before gradually whisking in chicken broth. Simmer until thickened, adding salt and pepper to taste.
- Boil peeled and cubed Yukon Gold potatoes in salted water for 12–15 minutes until tender; drain well.
- Mash the potatoes with butter and milk; mix in shredded cheddar cheese until creamy, seasoning as needed.
- Serve generous portions of cheesy mashed potatoes topped with sliced chicken and garlic gravy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying/Boiling/Mashing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 600
- Sugar: 3g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg