Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 teaspoon poultry seasoning
- 1/2 cup milk
- 1/4 cup chopped fresh parsley
- 4 cups mashed potatoes, prepared
- Optional: shredded cheddar cheese, green onions for garnish
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides and cooked through, about 5-7 minutes per side. Remove chicken from skillet and shred with two forks. Set aside.
- In the same skillet, add onion and garlic and cook until softened, about 3-5 minutes. Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth until smooth. Add poultry seasoning and bring to a simmer. Cook until gravy has thickened, about 5-7 minutes.
- Stir in milk and shredded chicken. Heat through.
- To assemble the bowls, spoon mashed potatoes into bowls. Top with chicken gravy. Garnish with parsley, cheddar cheese and green onions, if desired.
Notes
For extra flavor, use roasted garlic in your mashed potatoes. Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a richer gravy, use heavy cream instead of milk. To make ahead, prepare the mashed potatoes and chicken gravy separately, then assemble just before serving. You can substitute the chicken breasts with chicken thighs for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg