Creamy Chicken & Gravy Over Mashed Ingredients
For the Chicken & Gravy* 1½ lbs boneless, skinless chicken breasts or thighs* 2 tbsp olive oil* 2 tbsp butter* 1 small onion, finely chopped* 3 cloves garlic, minced* 2 cups chicken broth* 1 cup heavy cream* 2 tbsp all-purpose flour* 1 tsp poultry seasoning* ½ tsp onion powder* ½ tsp paprika* ¾ tsp salt* ½ tsp black pepper* ½ cup sliced mushrooms, optional* 2 tbsp chopped fresh parsleyFor the Mashed Potatoes* 2½ lbs Yukon Gold or russet potatoes, peeled and cubed* 4 tbsp butter* ½ cup warm milk* ¼ cup sour cream* ½ tsp salt* ¼ tsp black pepperInstructions1. **Cook the potatoes:** Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for **15–18 minutes**, or until fork-tender. Drain well.2. **Season the chicken:** Pat the chicken dry and season both sides with poultry seasoning, onion powder, paprika, salt, and pepper.3. **Brown the chicken:** Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for **4–5 minutes per side**, until golden brown. Transfer to a plate.4. **Build the gravy:** Reduce the heat to medium and add the butter. Sauté the onion and mushrooms, if using, for about **3 minutes**. Add the garlic and cook for 30 seconds.5. **Thicken the sauce:** Sprinkle the flour over the vegetables and stir for 1 minute. Slowly whisk in the chicken broth, followed by the heavy cream. Continue stirring until the gravy begins to thicken.6. **Finish the chicken:** Return the chicken to the skillet. Cover and simmer for **8–10 minutes**, or until the chicken is completely cooked through and the gravy is rich and creamy.7. **Make the mashed potatoes:** Add butter, warm milk, and sour cream to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.8. **Serve:** Spoon a generous portion of mashed potatoes onto each plate. Top with sliced or shredded chicken and plenty of creamy gravy. Finish with fresh parsley.