Skillet Chicken with Mushrooms and Gravy over Cheesy Mashed Potatoes
Skillet Chicken with Mushrooms and Gravy over Cheesy Mashed Potatoes
Course: Dinner
Ingredients:
For the Skillet Chicken:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon dried thyme
2 tablespoons olive oil
8 oz (about 225g) mushrooms, sliced
1 onion, finely chopped
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons all-purpose flour
Fresh parsley for garnish
For the Cheesy Mashed Potatoes:
4 large russet potatoes, peeled and cubed
1/2 cup milk
1/4 cup unsalted butter
1 cup shredded cheddar cheese
Salt and pepper to taste
Instructions:
Boil the peeled and cubed potatoes in a pot of salted water until tender, about 20 minutes.
Drain the potatoes and mash them with a potato masher or fork.
Heat milk and butter in a saucepan until the butter melts.
Add the milk-butter mixture to the mashed potatoes, stirring until smooth.
Fold in shredded cheddar cheese until melted.
Season with salt and pepper to taste. Keep warm.
Season chicken breasts with salt, pepper, garlic powder, and dried thyme.
In a large skillet, heat olive oil over medium-high heat.
Add chicken breasts and cook until browned on both sides and cooked through (about 6-8 minutes per side).
Remove chicken from the skillet and set aside.
In the same skillet, add a bit more oil if needed.
Sauté chopped onions until softened, then add sliced mushrooms and minced garlic.
Cook until mushrooms are golden brown and onions are translucent.
Sprinkle flour over the mushrooms and onions, stirring to combine.
Slowly pour in chicken broth and heavy cream, stirring continuously to avoid lumps.
Simmer until the gravy thickens.
Place a generous scoop of cheesy mashed potatoes on each plate.
Top with a cooked chicken breast.
Spoon the mushroom gravy over the chicken and potatoes.
Garnish with fresh parsley and enjoy!
