Irresistible Chicken and Garlic Gravy Served Over Cheesy Mashed Potatoes
Learn how to make delicious Chicken and Garlic Gravy with Cheesy Mashed Potatoes. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup whole milk or heavy cream
- Salt and freshly ground black pepper, to taste
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1/2 cup sharp cheddar cheese, shredded (substitute with Gruyère or mozzarella if desired)
- 1/4 cup whole milk or half-and-half (for mashed potatoes)
- 2 tablespoons unsalted butter (for mashed potatoes)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Start by bringing a large pot of salted water to a boil. Add the peeled and cut Yukon Gold potatoes and cook until fork-tender, about 15-20 minutes. Drain and set aside.
- While the potatoes cook, heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat the chicken thighs dry and season generously with salt and pepper.
- Sear the chicken, skin side down first, until golden and crisp, about 5-7 minutes. Flip and cook the other side for another 5 minutes. Remove the chicken from the skillet and set aside on a plate.
- Reduce the heat to medium. In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
- Sprinkle the flour over the onions and garlic. Stir well to combine and cook for 2-3 minutes, allowing the flour to brown slightly — this builds that rich, nutty flavor Mama Lu always talked about.
- Slowly whisk in the chicken broth, scraping the browned bits off the bottom of the skillet. Bring the mixture to a gentle simmer, then stir in the 1/2 cup milk or cream. Continue cooking until the gravy thickens, about 5 minutes.
- Return the chicken thighs to the skillet, nestling them into the gravy. Cover and simmer on low for 15-20 minutes, or until the chicken is cooked through and tender.
- While the chicken simmers, mash the cooked potatoes with 2 tablespoons of butter and 1/4 cup milk or half-and-half. Stir in the shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
- When the chicken is done, give the gravy a final stir and adjust seasoning if needed. Spoon the cheesy mashed potatoes onto plates and top with a chicken thigh and a generous ladle of garlic gravy.
- Garnish with fresh parsley if you like, and serve immediately. Don’t forget to soak up every last bit of that gravy — trust me, it’s worth the extra napkins.
