Chicken and Mashed Potatoes

This chicken with mashed potatoes recipe is one of my favorite not-so-common combinations. It has seasoned chicken served on a bed of fluffy mashed potatoes with a rich, decadent cream sauce. The creamy gravy-like sauce is so good I could eat it with a spoon! This recipe is a truly addictive combo that I can't stop making.

My Take On Chicken and Mashed Potatoes

We all know about turkey and mashed potatoes, but I think chicken and mashed potatoes go even better together! When done right, it's one of the most satisfying dishes you'll make.

This recipe bakes the chicken in a creamy sauce that's even better than gravy. The chicken and sauce are served on a bed of buttery, fluffy homemade mashed potatoes that are so much better than anything you can buy from the store. The balance of flavors and textures in this creamy garlic chicken and mashed potatoes recipe is to die for, and I just can't express enough how addictive it is. You'll just have to taste it for yourself and see!

I love making chicken with mashed potatoes for holiday dinners or when I'm hosting a large get-together and need a dish that everyone is guaranteed to love. When I really want a meal that'll impress, I serve chicken and mashed potatoes with canned green beans or crack green beans for a perfectly balanced meal.

Why You'll Love This Chicken and Mashed Potatoes Recipe

• Made completely from scratch. Every part of this dish is homemade, and I don't know about you, but there's nothing I love more than the satisfaction of knowing I made everything myself!
• Foolproof and approachable. The steps to make chicken and mashed potatoes may look long, but I promise each step is simple and easy to follow. If I can make it, you can make it too!
• Customizable to your liking. Like all my recipes, this one is flexible and easy to adapt based on what you have on hand. You can switch up the seasoning on the chicken, mix in roasted garlic or cheese with the mashed potatoes, or add gravy and vegetables to make it a full meal. I’ll share plenty of variations and substitutions down below so you can make this dish exactly how you like it.

Ingredients

The list for this chicken and mashed potatoes recipe may look long, but trust me, all of the ingredients are really simple. In fact, you probably have a lot of them on hand already!

Check out everything you'll need to make the creamy mashed potatoes:

• 1lb. russet potatoes
• 1 ½ tablespoon butter
• ¼ cup heavy cream
• Salt, to taste

Here's what you'll need for the chicken:

• 2 chicken breasts
• 1 ½ tablespoon butter
• ½ tablespoon olive oil
• ¼ teaspoon garlic powder
• Salt and pepper, to taste
• Chopped parsley, for garnish

And here's what you'll need for the cream sauce:

• 1 ½ tablespoon butter
• 1 tablespoon mustard
• 1 teaspoon garlic paste
• ½ tablespoon flour
• ½ cup chicken broth
• Salt and pepper, to taste
• ½ cup heavy cream

If you're grabbing chicken from the store, pick up some extra so you can make this Swiss chicken casserole for your next dinner. It's one of my favorite creamy chicken recipes, so you'll definitely want to give it a try. And if you have any leftover mashed potatoes, they work great to make these mashed potato pancakes.

How To Make Creamy Garlic Chicken with Mashed Potatoes

Step 1: Boil the potatoes

Set a large pot of water to boil. While it's boiling, peel the potatoes and cut them into equal-sized chunks. Add the potatoes to the pot of boiling water and cook until they're fork tender.

Step 2: Make mashed potatoes

Once the potatoes are done, drain the cooking water from the pot. Then add butter, heavy cream, and salt to the pot. Mash the potatoes with a potato masher until smooth. Then set them aside, covered, to keep them warm.

Step 3: Prepare the chicken

Season each chicken breast with salt and black pepper to taste. Melt butter and olive oil in a skillet over medium heat. Once the butter has melted, add the seasoned skinless chicken breasts and cook for 5 minutes per side or until browned. Once browned, remove the chicken from the skillet and preheat the oven to 375°F (190°C).

Step 4: Make the cream sauce

Add butter and garlic to the same skillet where you cooked the chicken. Cook until the butter has melted, then whisk in the flour and cook for 1 minute. Gradually whisk in chicken broth, mustard, salt, and pepper. Whisk in heavy cream and simmer for 1-2 minutes or until slightly thickened.

Step 5: Assemble and bake

Add the cooked chicken back to the skillet with the cream sauce. Transfer to the oven and bake for 15 minutes or until the chicken is cooked through.

Step 6: Plate and serve

Serve the mashed potatoes warm on a plate. Add the chicken on top and drizzle the cream sauce over the chicken and potatoes. Finish the dish with a garnish of chopped parsley. Enjoy!

Expert Tips To Make The Best Chicken and Mashed Potatoes

• Start the potatoes in cold, salted water for even cooking. Add your potato chunks to cold water before turning on the heat — never drop them into boiling water. Starting with cold water ensures the potatoes cook evenly from the inside out rather than breaking down on the outside while remaining firm in the center. Generously salt the water (it should taste like seawater). This infuses the potatoes with flavor from the start, meaning you won’t have to over-season later.
• Add warm butter and cream — never cold. Cold ingredients shock the potatoes and can cause them to seize, creating a gluey consistency. Always warm your butter and heavy cream before adding them in. Stir them in gradually while mashing until you reach your desired consistency. For extra richness, swap in half-and-half or add a dollop of sour cream. The warmth keeps the mash silky and perfectly smooth.
• Pat the chicken completely dry before seasoning. This step makes all the difference in achieving a crisp, golden sear. Use paper towels to dry both sides of each chicken breast before seasoning with salt and pepper. Moisture on the surface of the chicken turns to steam in the pan, preventing browning. A dry surface caramelizes, giving you that flavorful crust that locks in the juices.
• Sear in butter and olive oil for the best flavor and color. The key to perfectly seared chicken is balancing heat and flavor. Olive oil has a high smoke point, helping the chicken brown evenly without burning, while butter adds depth and richness. Combine the two, and you’ll get that golden-brown exterior with a savory, buttery flavor. Once seared, transfer the chicken to finish in the oven to keep it juicy.
• Build flavor in the same pan for the sauce. After searing the chicken, resist the urge to clean the skillet — those brown bits at the bottom are super flavorful. When you add garlic, butter, and flour to make your roux, scrape the pan with a wooden spoon to loosen them. As you whisk in the chicken broth, mustard, and cream, all that flavor infuses into the sauce, creating a deep, savory base that tastes like it simmered all day.
• Bake until juicy — then rest before serving. Once you add the chicken back into the creamy sauce and bake, check for doneness with a digital meat thermometer — the internal temperature should reach 165°F (74°C). Remove the chicken from the oven and let it rest for 5 minutes before slicing. Resting allows the juices to redistribute, keeping every bite moist and tender.
• Serve it layered for perfect creamy garlic chicken and mashed potatoes. To make your dish look and taste restaurant-quality, layer it just right: start with a generous scoop of creamy mashed potatoes on the plate, top with a piece of juicy chicken, and spoon the garlic cream sauce over the top. Finish with freshly chopped parsley or cracked black pepper for color and brightness. Each bite should have a little of everything — tender chicken, creamy potatoes, and that luscious sauce.

How To Store Chicken with Mashed Potatoes

• In the fridge: I'll store the chicken and potatoes in separate airtight containers and keep them in the fridge for up to 3 days. If you have extra gravy sauce, you can store that in an airtight container as well for about 3 days.
• In the freezer: Allow the leftovers to cool completely, then transfer them to freezer-safe containers and freeze for up to 4 months.
• Reheating: I like to microwave the mashed potatoes in 20-second intervals until warm, then heat the chicken with the gravy in a skillet over medium heat. Let frozen leftovers thaw overnight in the fridge before reheating.

Chicken and Mashed Potatoes FAQS

What goes with chicken and mashed potatoes?

This chicken and mashed potatoes recipe is hearty and satisfying on its own, but you can easily turn it into a full meal with a few simple sides. I suggest serving a lighter side like roasted broccoli, roasted brussel sprouts, or sauteed green beans. For a full-on comforting Southern-style dinner, serve it with buttermilk biscuits, fried cornbread, or a side of mac and cheese. 

What potatoes should I use for mashed potatoes?

The best potatoes for mashed potatoes are Yukon Golds or Russet potatoes. Yukon Golds have a naturally buttery texture that creates smooth, rich mashed potatoes without needing much cream, while Russets make a lighter, fluffier mash. For the best of both worlds, you can even mix the two. Avoid waxy potatoes like red or fingerling varieties — they tend to stay firm and can make the mash gluey instead of creamy.

Can I make mashed potatoes ahead of time?

Yes! Mashed potatoes can be made up to 2 days ahead and reheated without losing their texture. Store them in an airtight container in the refrigerator, then warm them on the stove over low heat with a splash of cream, milk, or butter to bring back their smooth, creamy consistency. For convenience, you can also keep mashed potatoes warm for a few hours in a slow cooker on the “Keep Warm” setting — perfect for holidays or dinner parties.

Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless skinless chicken thighs will work in this recipe. Cook them in the same way — sear first to develop a golden crust, then bake in the sauce until tender. If using bone-in thighs, add a few extra minutes to the baking time to ensure they reach an internal temperature of 165°F (74°C).

What’s the secret to creamy mashed potatoes?

The secret to making creamy mashed potatoes is using warm butter and cream — never cold — and mashing gently with a potato masher or ricer. Starting the potatoes in cold, salted water also helps them cook evenly. Avoid overmixing, which releases too much starch and makes them gluey. For extra creaminess, add a spoonful of sour cream, cream cheese, or roasted garlic — it takes the flavor to the next level.

More Chicken Recipes To Try

• Rotisserie chicken noodle soup
• Chicken and waffles
• Chicken and gnocchi
• Chicken stuffing bake
• Chicken and dressing
• Swiss chicken casserole
• Cream cheese chicken

Continue to Content

Yield: 4 servings

Chicken and Mashed Potatoes

Print

This chicken with mashed potatoes recipe is one of my favorite not-so-common combinations. It has seasoned chicken served on a bed of fluffy mashed potatoes with a rich, decadent cream sauce. The creamy gravy-like sauce is so good I could eat it with a spoon! This recipe is a truly addictive combo that I can't stop making.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

Mashed potatoes:

• 1lb. russet potatoes
• 1 ½ tablespoon butter
• ¼ cup heavy cream
• Salt, to taste

Chicken:

• 2 large chicken breasts
• 1 ½ tablespoon butter
• ½ tablespoon olive oil
• ¼ teaspoon garlic powder
• Salt and pepper, to taste
• Chopped parsley, for garnish

Gravy cream sauce:

• 1 ½ tablespoon butter
• 1 tablespoon mustard
• 1 teaspoon garlic paste
• ½ tablespoon flour
• ½ cup chicken broth
• Salt and pepper, to taste
• ½ cup heavy cream

Instructions

1. Peel the potatoes and cut them into equal-sized chunks. Add the potatoes to a large pot filled with water. Bring the water to a boil. Cook the potatoes until fork tender. 
2. Once the potatoes are done, drain the cooking water. 
3. Add butter, heavy cream, and salt to taste. Mash the potatoes with a potato masher until smooth. Set aside and cover to keep warm.
4. In the meantime, prepare the chicken; season chicken with salt and pepper, to taste.
5. Melt butter and olive oil in a skillet. Once hot, add the seasoned chicken and cook for 5 minutes per side or until browned. 
6. Preheat oven to 375°F. Remove the chicken from the skillet. 
7. Add butter and garlic in the same skillet where you cooked the chicken. Cook until butter is melted. Whisk in flour and cook for 1 minute.
8. Gradually whisk in chicken broth. Whisk in mustard, salt, and pepper. Whisk in heavy cream and simmer for 1-2 minutes or until slightly thickened.
9. Add the chicken back to the skillet with the sauce. Transfer to the oven and bake for 15 minutes or until the chicken is cooked through. 
10. Serve mashed potatoes on a plate. Add chicken on top and drizzle the sauce over the chicken. Finish off with chopped parsley. 

Nutrition Information:

Serving Size:

1 serving
Amount Per Serving: Calories: 476Total Fat: 35gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 21gFiber: 1gSugar: 0gProtein: 20g