Name: Creamy Garlic Chicken & Mash Recipe
Ingredients: Chicken Breasts: 4 boneless, skinless chicken breasts (approximately 1.5 – 2 lbs total). Using boneless, skinless breasts makes this a quicker and leaner meal. You can also use chicken thighs for a richer flavor, but adjust cooking time accordingly.; Heavy Cream: 1 cup. Heavy cream is essential for that rich, velvety sauce. For a slightly lighter option, you can use half-and-half, but the sauce won’t be quite as thick.; Chicken Broth: 1/2 cup. Chicken broth adds depth of flavor to the sauce and helps to deglaze the pan. Low-sodium broth is recommended to control the salt levels.; Garlic: 6-8 cloves, minced. Fresh garlic is key here! Don’t skimp on the garlic; it’s the star of the show. Adjust the amount to your personal preference – if you’re a garlic lover, feel free to add more!; Butter: 2 tablespoons, unsalted. Butter adds richness and flavor to both the chicken and the sauce. Unsalted butter allows you to control the overall saltiness of the dish.; Olive Oil: 1 tablespoon. Olive oil is used for searing the chicken and adds a healthy element. You can substitute with another neutral oil like vegetable or canola oil.; All-Purpose Flour: 2 tablespoons. Flour is used to thicken the creamy garlic sauce. You can use gluten-free all-purpose flour as a substitute.; Dried Thyme: 1 teaspoon. Thyme adds a lovely earthy and aromatic note to the chicken. You can also use other herbs like rosemary or oregano.; Dried Oregano: 1/2 teaspoon. Oregano complements the thyme and garlic, adding another layer of flavor.; Salt: To taste. Start with about 1 teaspoon and adjust as needed. Remember that chicken broth and some butters can be salty.; Black Pepper: Freshly ground, to taste. Freshly ground black pepper provides a more robust flavor than pre-ground pepper.; Fresh Parsley: 2 tablespoons, chopped (for garnish). Fresh parsley adds a pop of color and freshness to the finished dish.; Potatoes: 2 lbs Yukon Gold or Russet potatoes. Yukon Gold potatoes are naturally creamy and buttery, making them ideal for mashed potatoes. Russet potatoes are fluffier and absorb flavors well. You can also use a combination of both.; Milk: 1/2 cup. Milk adds moisture and creaminess to the mashed potatoes. You can use whole milk, 2%, or even plant-based milk like almond or oat milk.; Butter: 4 tablespoons, unsalted, divided (2 tablespoons for cooking potatoes, 2 tablespoons for mashing). Butter enhances the flavor and richness of the mashed potatoes.; Sour Cream or Cream Cheese: 2 tablespoons (optional, for extra creaminess). Adding a dollop of sour cream or cream cheese takes the mashed potatoes to the next level of creaminess and tanginess.; Salt: To taste. Start with about 1 teaspoon and adjust as needed.; Black Pepper: Freshly ground, to taste.; Garlic Powder: 1/2 teaspoon (optional, for extra flavor in the mash). Garlic powder adds a subtle garlic flavor to complement the creamy garlic chicken.

Ingredients

For the Creamy Garlic Chicken:

Chicken Breasts: 4 boneless, skinless chicken breasts (approximately 1.5 – 2 lbs total). Using boneless, skinless breasts makes this a quicker and leaner meal. You can also use chicken thighs for a richer flavor, but adjust cooking time accordingly.

Heavy Cream: 1 cup. Heavy cream is essential for that rich, velvety sauce. For a slightly lighter option, you can use half-and-half, but the sauce won’t be quite as thick.

Chicken Broth: 1/2 cup. Chicken broth adds depth of flavor to the sauce and helps to deglaze the pan. Low-sodium broth is recommended to control the salt levels.

Garlic: 6-8 cloves, minced. Fresh garlic is key here! Don’t skimp on the garlic; it’s the star of the show. Adjust the amount to your personal preference – if you’re a garlic lover, feel free to add more!

Butter: 2 tablespoons, unsalted. Butter adds richness and flavor to both the chicken and the sauce. Unsalted butter allows you to control the overall saltiness of the dish.

Olive Oil: 1 tablespoon. Olive oil is used for searing the chicken and adds a healthy element. You can substitute with another neutral oil like vegetable or canola oil.

All-Purpose Flour: 2 tablespoons. Flour is used to thicken the creamy garlic sauce. You can use gluten-free all-purpose flour as a substitute.

Dried Thyme: 1 teaspoon. Thyme adds a lovely earthy and aromatic note to the chicken. You can also use other herbs like rosemary or oregano.

Dried Oregano: 1/2 teaspoon. Oregano complements the thyme and garlic, adding another layer of flavor.

Salt: To taste. Start with about 1 teaspoon and adjust as needed. Remember that chicken broth and some butters can be salty.

Black Pepper: Freshly ground, to taste. Freshly ground black pepper provides a more robust flavor than pre-ground pepper.

Fresh Parsley: 2 tablespoons, chopped (for garnish). Fresh parsley adds a pop of color and freshness to the finished dish.

For the Mashed Potatoes:

Potatoes: 2 lbs Yukon Gold or Russet potatoes. Yukon Gold potatoes are naturally creamy and buttery, making them ideal for mashed potatoes. Russet potatoes are fluffier and absorb flavors well. You can also use a combination of both.

Milk: 1/2 cup. Milk adds moisture and creaminess to the mashed potatoes. You can use whole milk, 2%, or even plant-based milk like almond or oat milk.

Butter: 4 tablespoons, unsalted, divided (2 tablespoons for cooking potatoes, 2 tablespoons for mashing). Butter enhances the flavor and richness of the mashed potatoes.

Sour Cream or Cream Cheese: 2 tablespoons (optional, for extra creaminess). Adding a dollop of sour cream or cream cheese takes the mashed potatoes to the next level of creaminess and tanginess.

Salt: To taste. Start with about 1 teaspoon and adjust as needed.

Black Pepper: Freshly ground, to taste.

Garlic Powder: 1/2 teaspoon (optional, for extra flavor in the mash). Garlic powder adds a subtle garlic flavor to complement the creamy garlic chicken.

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Instructions

Mashed Potatoes:

Prepare the Potatoes: Wash and peel the potatoes. Cut them into roughly 1-inch cubes. Uniformly sized pieces will ensure even cooking.

Boil the Potatoes: Place the cubed potatoes in a large pot and cover them with cold water. Add about 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. They should easily break apart when pierced with a fork.

Drain the Potatoes: Once tender, drain the potatoes thoroughly in a colander. Return the drained potatoes to the pot.

Mash the Potatoes: Add 2 tablespoons of butter, milk, optional sour cream or cream cheese, garlic powder (if using), salt, and pepper to the pot with the potatoes. Use a potato masher or an electric mixer (on low speed to avoid over-mixing, which can make them gluey) to mash the potatoes until smooth and creamy. Taste and adjust seasoning as needed. Keep warm while you prepare the chicken. You can cover the pot and place it over very low heat, or keep it warm in a barely warm oven.

Creamy Garlic Chicken:

Prepare the Chicken: Pat the chicken breasts dry with paper towels. This helps them brown better. Season both sides of the chicken breasts generously with salt, pepper, dried thyme, and dried oregano.

Sear the Chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, carefully place the seasoned chicken breasts in the skillet. Sear the chicken for 3-4 minutes per side, until golden brown. Don’t overcrowd the pan; cook in batches if necessary to ensure proper browning. Browning the chicken adds flavor and seals in the juices.

Remove Chicken and Sauté Garlic: Remove the seared chicken from the skillet and set aside on a plate. Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it will become bitter. Sautéing the garlic releases its aroma and flavor into the base of the sauce.

Make the Creamy Sauce: Sprinkle the flour over the sautéed garlic in the skillet. Cook for 1 minute, stirring constantly, to create a roux. This helps to thicken the sauce. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet (this is called deglazing and adds flavor). Cook for 1-2 minutes, or until the sauce starts to thicken slightly.

Add Cream and Simmer: Pour in the heavy cream and bring the sauce to a gentle simmer. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened to your desired consistency. Simmering allows the flavors to meld together and the sauce to reduce and thicken.

Return Chicken and Finish Cooking: Return the seared chicken breasts to the skillet with the creamy garlic sauce. Spoon the sauce over the chicken to coat it evenly. Cover the skillet and simmer for another 8-10 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure doneness.

Garnish and Serve: Remove from heat. Stir in fresh parsley. Serve the Creamy Garlic Chicken hot, spooned generously over the mashed potatoes. Garnish with extra fresh parsley, if desired.

Nutrition

Serving Size: one normal portion
Calories: 600-750
Fat: 35-45g
Carbohydrates: 30-40g
Protein: 40-50g