A crisp green salad provides fresh contrast to the rich, creamy main dish. Toss mixed greens with cucumber, cherry tomatoes, and red onion, then dress with a simple vinaigrette made from olive oil, lemon juice, and Dijon mustard. The acidity cuts through the gravy and cheese.
Roasted Green Beans: Green beans roasted with olive oil and garlic add color and a slightly sweet, caramelized flavor. The crisp-tender texture complements the soft potatoes and tender chicken.
Steamed Broccoli: Simple steamed broccoli tossed with butter and a squeeze of lemon stays light and adds bright green color to the plate. The mild vegetable flavor doesn’t compete with the bold garlic gravy.
Glazed Carrots: Carrots cooked with butter and a touch of honey or brown sugar add sweetness that balances the savory gravy. Their vibrant orange color makes the plate more visually appealing.
Dinner Rolls: Warm, buttery dinner rolls are perfect for soaking up extra gravy. They add a comforting, homestyle element that makes the meal feel complete.
Roasted Brussels Sprouts: Brussels sprouts roasted until crispy on the edges provide a slightly bitter note that balances the rich potatoes and gravy. Toss them with balsamic vinegar for extra tang.
Coleslaw: A tangy, vinegar-based coleslaw adds crunch and acidity that refreshes the palate between bites of the creamy main dish. Skip mayo-based versions and go for something sharper.
Pro Tips & Variations
Don’t skip the step of cooking the garlic in butter before adding the flour. This extra minute allows the garlic to soften and release its oils, creating a more rounded garlic flavor in the finished gravy. Raw garlic added directly to hot broth can taste harsh.
I find that warming the milk before adding it to the potatoes creates an even creamier result. Cold milk can cool down the hot potatoes and make them harder to mash smoothly. Heat the milk in the microwave for 30-45 seconds before using it.
For extra depth in the gravy, deglaze the pan with a splash of white wine after sautéing the garlic and before adding the flour. Let it reduce by half, then proceed with the roux. The wine adds acidity and complexity that makes the gravy taste more sophisticated.
If your gravy seems too thin, let it simmer longer to reduce and thicken naturally. If it’s too thick, whisk in additional chicken broth a tablespoon at a time until you reach the consistency you want.
Rotisserie Chicken Shortcut: Use store-bought rotisserie chicken to save time. Shred the meat and warm it in the finished gravy before serving. This cuts the cooking time significantly while still delivering great flavor.
Cheese Variations: Mix sharp cheddar with cream cheese for extra richness, or try gouda for a smoky note. Parmesan adds salty, nutty flavor, while mozzarella creates stretchy, melty texture.
Herb Additions: Stir fresh thyme or rosemary into the gravy along with the garlic. Both herbs complement the garlic beautifully and add aromatic depth. Use about 1 teaspoon of fresh herbs or 1/2 teaspoon dried.
Lighter Version: Use chicken thighs for more flavor with less risk of drying out, skip the heavy cream in the gravy, and reduce the butter and cheese in the potatoes. You’ll still have a satisfying meal with fewer calories.
Storage & Reheating Tips
Let everything cool to room temperature before storing. I keep the chicken, mashed potatoes, and gravy in separate airtight containers to preserve the texture of each component. Everything stores in the refrigerator for up to 4 days.
The mashed potatoes and gravy both freeze well for up to 3 months. Freeze in portion-sized containers for easy reheating. The chicken can dry out when frozen, so I recommend only freezing it if you’ll use it in a casserole or soup where it will be rehydrated.
Reheat the mashed potatoes in the microwave with a splash of milk, stirring every minute until hot. You can also warm them in a covered pot on the stovetop over low heat. The gravy reheats best on the stovetop—whisk in a bit of chicken broth to thin it if needed. Warm the chicken gently in the gravy to keep it moist.
Common Questions
Can I make this ahead of time? You can prep the components separately. Make the potatoes and gravy ahead, refrigerate, and reheat when ready to serve. The chicken is best when freshly cooked, but you can sear it earlier in the day and warm it in the gravy before serving.
What if my gravy is lumpy? Whisk vigorously to break up lumps, or pour the gravy through a fine-mesh strainer to remove them. Making sure the butter and flour cook together smoothly before adding liquid helps prevent lumps from forming.
Can I use instant mashed potatoes? While fresh is always better, instant mashed potatoes work in a pinch. Follow package directions and stir in the cheddar cheese at the end. The texture won’t be quite as good, but the flavor will still work with the gravy.
How do I prevent dry chicken? Use a meat thermometer and remove the chicken at exactly 165°F. Don’t overcook it. Letting it rest before slicing helps the juices redistribute. Serving it with plenty of gravy also keeps every bite moist.
Can I make this gluten-free? Use a gluten-free flour blend or cornstarch to thicken the gravy. Mix cornstarch with a bit of cold water before whisking it into the hot broth to prevent clumps. The rest of the recipe is naturally gluten-free.
Conclustion
This chicken garlic gravy mashed potatoes recipe delivers comfort food satisfaction without requiring hours of work. The combination of tender chicken, rich garlic gravy, and creamy cheesy potatoes creates a meal that feels special enough for Sunday dinner while staying practical enough for a Tuesday night. One plate, multiple components, complete satisfaction.
Chicken Garlic Gravy Mashed Potatoes
Ingredients
Equipment
Method
- Pat chicken dry and season both sides generously with salt and pepper. Heat oil in large skillet over medium-high heat until shimmering. Add chicken and cook 5-6 minutes per side until golden and internal temperature reaches 165°F. Remove and set aside, covered loosely with foil.
- Reduce heat to medium. Add butter to the same skillet (don’t wipe it out). Once melted, add minced garlic and sauté 1 minute, stirring constantly, until fragrant but not browned.
- Sprinkle flour over garlic and butter, stirring constantly to create a roux. Cook 1-2 minutes while stirring to eliminate raw flour taste. Mixture should be smooth and slightly golden.
- Gradually whisk in chicken broth, adding slowly at first while whisking constantly to prevent lumps. Bring to a simmer and cook 3-5 minutes until thickened to coat the back of a spoon.
- Stir in heavy cream if using. Taste and adjust seasoning with salt and pepper. Keep warm over very low heat, stirring occasionally.
- While chicken cooks, bring large pot of salted water to boil. Add cubed potatoes and boil 12-15 minutes until fork-tender. Drain thoroughly.
- Return drained potatoes to hot pot. Add butter, milk, and shredded cheddar cheese. Mash until smooth and creamy (or leave slightly chunky if preferred). Season with salt and pepper to taste.
- To serve, place generous scoop of mashed potatoes on each plate. Slice rested chicken and arrange on top of or beside potatoes. Pour hot garlic gravy generously over chicken and potatoes. Garnish with fresh parsley or chives.
