Name: Creamy Chicken With Mashed Potatoes for Easy Weeknight Family Dinners
Ingredients: 1 lb. russet potatoes; 1 ½ tablespoon butter; ¼ cup heavy cream; Salt, to taste; 2 large chicken breasts; 1 ½ tablespoon butter; ½ tablespoon olive oil; ¼ teaspoon garlic powder; Salt and pepper, to taste; Chopped parsley, for garnish; 1 ½ tablespoon butter; 1 tablespoon mustard; 1 teaspoon garlic paste; ½ tablespoon flour; ½ cup chicken broth; Salt and pepper, to taste; ½ cup heavy cream

Description

This chicken with mashed potatoes is a comforting, practical dinner made for busy weeknights. Tender chicken breasts are browned, finished in the oven with a creamy mustard sauce, and served over smooth mashed potatoes. It’s a simple, family-friendly meal that feels satisfying without being complicated.

Ingredients

Scale

Mashed Potatoes

1 lb. russet potatoes
1 ½ tablespoon butter
¼ cup heavy cream
Salt, to taste

Chicken

2 large chicken breasts
1 ½ tablespoon butter
½ tablespoon olive oil
¼ teaspoon garlic powder
Salt and pepper, to taste
Chopped parsley, for garnish

Gravy Cream Sauce

1 ½ tablespoon butter
1 tablespoon mustard
1 teaspoon garlic paste
½ tablespoon flour
½ cup chicken broth
Salt and pepper, to taste
½ cup heavy cream

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Instructions

Peel the potatoes and cut them into equal-sized chunks. Place them in a large pot, cover with water, and bring to a boil. Cook until fork tender, about 15–20 minutes.
Drain the potatoes well. Add butter, heavy cream, and salt, then mash until smooth. Cover and keep warm.
Season the chicken breasts with salt and pepper on both sides.
Heat butter and olive oil in a skillet over medium heat. Add the chicken and cook for about 5 minutes per side, until browned.
Preheat the oven to 375°F (190°C). Remove the chicken from the skillet and set aside.
In the same skillet, add butter and garlic paste. Cook until the butter melts and the garlic becomes fragrant.
Whisk in the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the chicken broth, then add mustard, salt, and pepper.
Whisk in the heavy cream and simmer for 1–2 minutes, until the sauce slightly thickens.
Return the chicken to the skillet and spoon the sauce over it. Transfer to the oven and bake for 15 minutes, or until the chicken is fully cooked.
Serve mashed potatoes on plates, top with chicken, drizzle with sauce, and garnish with chopped parsley.

Notes

Cut potatoes evenly to ensure they cook at the same rate.
Use an oven-safe skillet since the chicken finishes cooking in the oven.
Mash the potatoes while hot for the smoothest texture.
Store leftovers in the refrigerator for up to 3 days and reheat gently.