Description

This Chicken and Garlic Gravy with Cheesy Mashed Potatoes is a comfort food masterpiece that offers a delightful blend of flavors, perfect for any occasion.

Ingredients

Scale

2 lbs chicken cutlets or thinly pounded breasts
2 tbsp olive oil (for marinade)
2 tbsp olive oil (for cooking)
4 tbsp butter (½ stick)
3 tbsp all-purpose flour
2 cups low-sodium chicken stock
6 garlic cloves, minced
1 medium yellow onion, diced
1 celery stalk, diced
⅓ cup sour cream
Salt and pepper, to taste
Optional Poultry Seasoning:
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion granules
½ tsp dried thyme
½ tsp dried basil
½ tsp salt
¼ tsp ground black pepper
¼ tsp cayenne pepper
¼ tsp dried sage
4 lbs russet potatoes, peeled and quartered
¾ tsp salt for boiling
1½ cups half and half, warmed
1 stick salted butter, softened
¾ cup shredded Monterey Jack cheese
1 tsp garlic powder for the potatoes
Pepper, to taste

Instructions

Start by marinating the chicken cutlets. In a medium bowl, toss the chicken with 2 tablespoons of olive oil, adding any optional poultry seasoning if desired. This not only enhances the flavor but tenderizes the meat as well. Heat another 2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully place the chicken in the skillet, ensuring not to overcrowd it. Cook for about 5 to 6 minutes on one side until golden brown, then flip and cook for an additional 4 to 5 minutes, or until the internal temperature reaches 165°F. Once finished, remove the chicken from the skillet and set aside, covering it to keep warm.
Using the same skillet, lower the heat to medium and add the butter. Once melted, sauté the diced onion and celery until soft and translucent. Add the minced garlic and stir for an additional minute until fragrant, being careful not to burn it. Gradually sprinkle the flour over the mixture, stirring continuously to create a roux. This will help thicken your gravy once the chicken stock is added. Pour in the low-sodium chicken stock and let it come to a gentle simmer, stirring regularly until the gravy thickens, about 5 to 7 minutes. Finally, add the cooked chicken back into the skillet, and stir in the sour cream, seasoning the gravy to taste with salt and pepper.
While the gravy is thickening, it’s time to work on those cheesy mashed potatoes! In a large pot, bring salted water to a boil and add the quartered russet potatoes. Cook until fork-tender, about 15 to 20 minutes. Once softened, drain the potatoes and return them to the pot. Mash them thoroughly with a potato masher or a hand mixer while incorporating the softened butter and warmed half-and-half. Stir in the shredded Monterey Jack cheese, garlic powder, and season with salt and pepper according to your preference. Continue mashing until the potatoes are fluffy and creamy.

Notes

Ensure the chicken reaches a safe internal temperature to avoid foodborne illness. Don’t skip on the resting time for the chicken; this allows the juices to redistribute, making it juicier. The gravy can be made ahead of time and reheated before serving for convenience. Add more or less garlic according to your taste. If you love garlic, consider roasting some cloves beforehand for a sweeter flavor.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner

Nutrition

Calories: 700 kcal
Sodium: 900 mg
Protein: 45 g