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 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 it.
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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 is to die for, and I just can't express enough how addictive it is. You'll just have to taste it for yourself!
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 crack green beans for a perfectly balanced meal.
Why You'll Love This Recipe
Made 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. 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. Just like most of my recipes, this chicken and mashed potatoes recipe can easily be modified to suit your taste buds or save you a trip to the store. I'll be sure to give plenty of suggestions down below.
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 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 Chicken with Mashed Potatoes
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.
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.
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).
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.
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.
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!
My Tips To Make The Best Recipe
- Make sure the chicken is cooked through by checking it with a meat thermometer and looking for an internal temperature of 165°F.
- I like to swap chicken breasts for boneless skinless chicken thighs every so often to switch up the flavor, so give that a try sometime.
- Feel free to use instant mashed potatoes if you're on a time crunch instead of making them from scratch.
- I always top the finished chicken and mashed potatoes with a little parmesan cheese for an extra cheesy element.
How I Recommend Storing 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.
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
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 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 it.
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 teaspoon garlic paste
- ½ tablespoon flour
- ½ cup chicken broth
- Salt and pepper, to taste
- ½ cup heavy cream
Instructions
- 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.
- Once the potatoes are done, drain the cooking water.
- Add butter, heavy cream, and salt to taste. Mash the potatoes with a potato masher until smooth. Set aside and cover to keep warm.
- In the meantime, prepare the chicken; season chicken with salt and pepper, to taste.
- Melt butter and olive oil in a skillet. Once hot, add the seasoned chicken and cook for 5 minutes per side or until browned.
- Preheat oven to 375°F. Remove the chicken from the skillet.
- 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.
- 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.
- 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.
- 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 servingAmount Per Serving: Calories: 476Total Fat: 35gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 21gFiber: 1gSugar: 0gProtein: 20g
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