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three-quarters view of creamy chicken and mashed potatoes with gravy on a plate with a fork.
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Creamy Chicken and Mashed Potatoes Recipe

This creamy chicken and mashed potatoes with gravy is a cozy, family-friendly dinner ready in 35 minutes. Juicy pan-seared chicken, creamy mashed potatoes, and a Dijon sauce that ties everything together.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 4 people
Calories: 637kcal
Author: Becky Hardin

Ingredients

For the Mashed Potatoes:

  • 2 pounds Russet potatoes peeled and quartered*
  • 1 cup milk **
  • 3 tablespoons unsalted butter ⅜ stick
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

For the Chicken:

  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground paprika
  • ½ teaspoon ground black pepper
  • 1½ pounds boneless, skinless chicken breasts ***
  • 1-2 tablespoons olive oil

For the Gravy:

  • 3 tablespoons unsalted butter ⅜ stick
  • 3 tablespoons all-purpose flour ****
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 cups low-sodium chicken broth
  • 2 teaspoons low-sodium soy sauce *****
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

Instructions

For the Mashed Potatoes:

  • Place the potatoes in a large pot covered in water. Bring to a boil, cooking until the potatoes are fork tender, about 15 minutes. Drain off the water.
    2 pounds Russet potatoes
    fork-tender quartered potatoes in a saucepan.
  • Mash the potatoes with a potato masher.
    mashing potatoes in a saucepan with a potato masher.
  • Stir in the milk, butter, salt, and pepper until incorporated.
    1 cup milk, 3 tablespoons unsalted butter, ¾ teaspoon kosher salt, ¼ teaspoon ground black pepper
    adding milk and butter to mashed potatoes in a saucepan.
  • Taste, and add more salt and pepper if needed.
    creamy mashed potatoes in a saucepan with a rubber spatula.

For the Chicken:

  • Meanwhile, combine all the chicken seasoning ingredients in a dish. Sprinkle the seasoning over the chicken.
    ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground paprika, ½ teaspoon ground black pepper, 1½ pounds boneless, skinless chicken breasts
    four seasoned raw chicken breasts on a white plate.
  • Heat the olive oil in a large skillet over medium-high heat. Once heated, add in the chicken breasts. Cook for 7-8 minutes on each side until the chicken is cooked through to 165°F and browned on the outside.
    1-2 tablespoons olive oil
    four seared seasoned chicken breasts in a skillet.

For the Gravy:

  • Melt the butter in a saucepan over medium heat. Then, whisk in the flour, garlic powder, and onion powder.
    3 tablespoons unsalted butter, 3 tablespoons all-purpose flour, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
    making a flour roux in a saucepan with a whisk.
  • Slowly pour in the chicken broth while whisking continuously until completely incorporated. Then, whisk in the soy sauce and Dijon mustard.
    2 cups low-sodium chicken broth, 2 teaspoons low-sodium soy sauce, 1 teaspoon Dijon mustard
    pouring chicken broth into a roux in a saucepan.
  • Let the mixture simmer, and continue whisking until the mixture thickens. Add in more broth if needed. Season with salt and pepper to taste.
    salt and pepper
    chicken broth gravy in a saucepan with a whisk.
  • Serve the chicken and mashed potatoes together. Top with gravy.
    creamy chicken and mashed potatoes with gravy on a plate with a fork.

Notes

*Yukon Gold potatoes also work. For a quick shortcut, make instant mashed potatoes.
**Use heavy cream or half-and-half for richer, creamier potatoes.
***Chicken thighs work well for a juicier option.
****For a gluten-free option, use cornstarch.
*****Worcestershire sauce also works well, or tamari or coconut aminos for GF.
Mashed Potato Tips:
  • Start the potatoes in cold, well-salted water for even cooking and better flavor.
  • Mash while hot for the smoothest texture.
  • Warm the milk and butter before adding for creamier potatoes.
Chicken Tips:
  • Pound thicker breasts slightly so they cook evenly.
  • Let chicken sit 10 minutes at room temp. for better browning.
  • Don’t flip too soon; let them sear, then rest briefly before serving.
Gravy Tips:
  • Cook the flour in butter 30-60 seconds to remove the raw flour taste.
  • Add the broth slowly while whisking to keep the gravy smooth.
  • Season at the end--soy sauce adds salt quickly.
  • If too thick, whisk in a splash of warm broth or milk.
Timing & Serving Tips:
  • Make the gravy while the chicken cooks so everything finishes together.
  • Keep the mashed potatoes warm, covered, over very low heat, stirring occasionally.
  • Serve with a side of steamed or roasted green beans and a sprinkle of fresh parsley for garnish.
Crockpot Option: Cook the chicken in the Crockpot on LOW for 4-5 hours, then make the gravy and mashed potatoes on the stove when ready. This works, but it won’t finish in 35 minutes.
Make-Ahead: Mashed potatoes and gravy can be made up to 2 days ahead; cook chicken fresh and reheat just before serving.
Storage: Store components separately when possible. Refrigerate up to 3 days, freeze up to 2 months.

Nutrition

Serving: 1serving | Calories: 637kcal | Carbohydrates: 51g | Protein: 47g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 769mg | Potassium: 1810mg | Fiber: 3g | Sugar: 5g | Vitamin A: 741IU | Vitamin C: 15mg | Calcium: 129mg | Iron: 3mg