Description
This Creamy Chicken and Mashed Potatoes has perfectly seasoned chicken breasts cooked in a rich, flavorful sauce that’s made from chicken stock, cream, and a touch of Parmesan cheese! Serve it over creamy mashed potatoes and everyone will be licking their plates!
Ingredients
Scale
- 3–4 medium potatoes (about 1–2 lbs), cubed
- 3/4 cup half and half
- 4 tbsp butter, softened
- 4 tbsp sour cream
- salt and pepper to taste
- 2 large boneless, skinless chicken breasts
- 2–3 tbsp olive oil
- 1/2 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 tbsp butter
- 2 tbsp all purpose flour
- 1 cup low sodium chicken broth
- 1 tsp chicken bullion
- 1/2 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Worcestershire sauce
- 1/4 cup grated Parmesan cheese (microbial rennet)
Instructions
- Make Quick Mashed Potatoes: To a large pot of water, add potatoes. Boil potatoes until fork tender. Drain and return to the pot. Add half and half, butter, sour cream, and season with salt and pepper. Using a potato masher or electric mixer, mash your potatoes until you reach your desired consistency. Set aside and keep warm.
- Prepare Chicken: While potatoes are cooking, prepare your chicken breasts. Cut each breast crosswise for quick cooking. Then, season both sides with garlic powder, onion powder, salt and pepper.
- Cook Chicken: Over medium-high heat, add olive oil (enough to coat the bottom of your pan) to a large skillet or cast iron pan. When oil is hot, add chicken. Cook chicken about 3-4 minutes on each side until nice and golden brown and cooked through. Transfer chicken to a plate, cover with foil and set aside.
- Make the Sauce: In the same pan over medium heat, melt butter. Then add flour and cook for about one minute, stirring with a wooden spoon. Add chicken broth, chicken bullion, heavy cream, garlic powder, onion powder, and Worcestershire sauce. Cook over medium heat for 2-3 minutes until thickened. Make sure you use the wooden spoon to scrape up all the delicious browned bits from the bottom of the pan!
- Finish: Stir in Parmesan cheese. Add chicken (and all the juices from the plate!) back into the skillet and heat until warm, coating the chicken with the sauce as it cooks.
- Serve: Serve chicken over mashed potatoes with lots of the sauce spooned over the top!
Notes
Use low sodium chicken broth or stock to prevent the sauce from becoming too salty. If low sodium broth is unavailable, omit the chicken bullion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 835 kcal
- Sugar: 14 g
- Sodium: 819 mg
- Fat: 50 g
- Saturated Fat: 25 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3.2 g
- Protein: 40 g
- Cholesterol: 202 mg