Creamy Garlic Chicken & Mashed Potatoes
dinner at rileys 🥘🍴 cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Tara Farrar on SeeMeCook
A luxurious yet quick comfort meal featuring pan-seared chicken breasts smothered in a rich, silky garlic parmesan gravy served over fluffy mashed potatoes.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 4 g
- 2 g
- 2 g
- 1 g
- 25 g
- 30 g
- 16 g
- 360 g
- 240 g
- 40 g
- 800 g
Weights are estimates. Together, the ingredients weigh about 1.63 kg before cooking, which is about 325 g per serving.
Steps
Season the sliced chicken breasts generously on both sides with garlic salt, onion powder, paprika, and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F (74 °C). Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium. Add 2 tablespoons of butter to the same skillet, allowing it to melt into the chicken drippings.
Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes, whisking constantly, to create a roux and remove the raw flour taste.
Slowly pour in 1.5 cups of chicken broth while whisking continuously until the mixture is smooth and begins to thicken.
Stir in 1 cup of heavy cream (or half-and-half) and 0.5 cup of grated parmesan cheese.
Simmer the sauce until it is rich, creamy, and silky smooth.
Return the cooked chicken to the skillet and spoon the creamy garlic sauce over the top. Simmer for 3-5 minutes to heat through.
Serve the chicken over a bed of warm mashed potatoes and drizzle with plenty of the remaining gravy from the pan.
Notes
The author suggests serving this with a side of broccoli or asparagus. If you want a thicker, richer sauce, use heavy cream; for a slightly lighter version, half-and-half works well. Be sure to use the chicken drippings in the pan when making the roux for maximum flavor.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 665
- Protein
- 49 g
- Carbs
- 29 g
- Fat
- 38 g
- Fiber
- 3 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
