Ingredients
Scale
- 2 boneless skinless chicken breasts
- 6 cloves garlic
- 2 tablespoons butter
- 1 ½ cups chicken broth
- 2 pounds Yukon Gold potatoes
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- ½ cup milk
- 1 tablespoon chopped fresh parsley or chives
Instructions
- Season the chicken breasts with salt and pepper. Heat oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through (165°F). Remove and keep warm.
- In the same skillet, melt butter over medium heat. Sauté minced garlic until fragrant, then stir in flour to make a roux. Gradually whisk in chicken broth, simmering until thickened.
- Boil peeled and cubed Yukon Gold potatoes in salted water until tender (12–15 minutes). Drain well.
- Mash the drained potatoes with butter, milk, cheddar cheese, salt, and pepper until creamy.
- Serve by placing cheesy mashed potatoes on plates, topping with sliced chicken, and drenching everything in garlic gravy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Searing and Boiling
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 560
- Sugar: 3g
- Sodium: 830mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 110mg