Chicken and Garlic Gravy Recipe with Mashed Potatoes for Easy Cozy Dinners

One chilly evening last fall, after a long day juggling work and family chaos, I found myself craving something that felt like a warm hug in a bowl. Nothing fancy—just honest comfort food that made the kitchen smell like home. That’s when I threw together this chicken and garlic gravy with mashed potatoes. It wasn’t planned, and honestly, it started as a bit of a scramble with whatever I had on hand. But the moment my family dug in and asked for seconds, I knew I’d stumbled onto something special.

After testing and tweaking this recipe a dozen times, I’ve nailed the balance between rich, garlicky gravy and fluffy mashed potatoes that soak it up perfectly. It’s become my go-to for cozy dinners when I want to slow down and savor simple, satisfying food. The garlic flavor isn’t shy—it’s bold but comforting—and the gravy is silky without being overwhelming. If you need a dinner that feels like a warm blanket and takes less than an hour, this chicken and garlic gravy recipe with mashed potatoes is exactly what you want.

Why You’ll Love This Recipe

This chicken and garlic gravy with mashed potatoes has completely changed how I do comfort food at home.

• Perfect for Cozy Dinners — It’s the kind of meal that makes you want to curl up on the couch afterward. My family requests it on cold nights when we need something hearty and soothing.
• Simple Ingredients, Big Flavor — No fancy spices or complicated techniques. Just garlic, tender chicken, and a gravy that’s rich but not heavy. I’ve made this for both weeknight dinners and casual weekend meals.
• Hands-On Time Is Minimal — You can have this on the table in under an hour, and most of that time is letting the potatoes boil or the gravy thicken. Perfect for when you want comfort but don’t want to slave over the stove.
• Kid-Approved — The mashed potatoes are creamy and mild, and the garlic gravy is flavorful without being spicy. My kids gobble it up like it’s a treat.
• Great Leftovers — The flavors deepen overnight. I usually make a little extra so I can enjoy the next day’s lunch without reheating takeout.

Honestly, this recipe feels like a hug for your taste buds. It’s the answer to “what’s for dinner?” when you want something warm, filling, and totally satisfying without a ton of fuss. Plus, it’s a classic done right—comfort food that hits all the cozy notes.

Ingredients You’ll Need

Here’s the best part: most of these ingredients are probably already in your kitchen. I’m picky about a few key things here, and I’ll explain why.

• Chicken thighs (1.5 pounds / 700g, boneless, skinless) — I prefer thighs for this recipe because they stay juicy and tender after cooking. You can use chicken breasts, but thighs give a richer flavor.
• Garlic (6 cloves, minced / about 2 tablespoons) — This recipe isn’t shy with garlic. Fresh is a must here. It gives the gravy its signature depth.
• Yellow onion (1 medium, diced / about 200g) — Adds sweetness and body to the gravy. White onions are too sharp for this.
• Chicken broth (2 cups / 480ml) — Use low-sodium so you can control the salt. It’s the base of the gravy and adds richness.
• Butter (3 tablespoons / 45g) — For sautéing and adding silkiness to the gravy. Real butter, not margarine.
• All-purpose flour (3 tablespoons / 24g) — Thickens the gravy perfectly. I always sift it first to avoid lumps.
• Heavy cream (½ cup / 120ml) — Adds creaminess to the gravy. Full-fat only for the best texture.
• Russet potatoes (3 large / about 1.5 pounds / 700g) — For mashing. Russets give the fluffiest, smoothest mashed potatoes.
• Milk (½ cup / 120ml) — Warmed before adding to potatoes. Whole milk gives the best creaminess.
• Salt and black pepper — To taste. Don’t be shy with salt in both the potatoes and gravy.
• Fresh parsley (optional, for garnish) — Adds a pop of color and freshness.

If you want to mix things up, I sometimes toss in a splash of white wine to the gravy or add roasted garlic for a deeper flavor. I also love pairing this meal with some garlic parmesan chicken crockpot recipe with baby potatoes when I want an extra garlic hit in the rotation.

Equipment Needed

You don’t need fancy gadgets for this recipe. Here’s what I actually use in my kitchen:

• Large pot — For boiling the potatoes. I use a 6-quart pot, but any large pot that fits the potatoes comfortably works.
• Large skillet or sauté pan — I prefer stainless steel for browning the chicken and making the gravy. Non-stick works too, but you want a pan that gets nice and hot.
• Sharp knife — For chopping onions and mincing garlic. A dull knife only makes you cry more.
• Cutting board — Any size works. I keep a separate one just for veggies.
• Potato masher — You can also use a hand mixer, but a masher gives you better control over texture.
• Measuring cups and spoons — For flour, liquids, and seasonings.
• Wooden spoon or silicone spatula — For stirring the gravy.
• Colander — For draining potatoes.

If you don’t have a potato masher, a fork works in a pinch. And if you want to make this a one-pot affair, check out how I use my slow cooker for easy dinners like my easy slow cooker chicken and stuffing recipe—great for when you want minimal hands-on time.

How to Make It: Step-by-Step

Alright, let’s get cooking! I’m walking you through exactly how I make this chicken and garlic gravy with mashed potatoes, including the little tricks that save me time and stress.

Step 1: Prep and Boil the Potatoes (20-25 minutes)

Peel the russet potatoes and cut them into roughly 2-inch chunks. Place them in a large pot and cover with cold water by about an inch. Add a pinch of salt and bring to a boil over high heat. Once boiling, reduce to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well in a colander.

Step 2: Cook the Chicken (8-10 minutes)

While the potatoes cook, heat 1 tablespoon of butter in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper. Add the chicken to the pan and cook for 4-5 minutes per side until golden brown and cooked through. Remove chicken to a plate and tent with foil to keep warm.

Step 3: Sauté Aromatics and Make the Roux (5 minutes)

Reduce heat to medium and add the remaining 2 tablespoons of butter to the skillet. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3 minutes. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour evenly over the onions and garlic, stirring constantly to combine into a smooth paste (this is your roux). Cook the roux for about 2 minutes to remove the raw flour taste but don’t let it brown.

Step 4: Build the Garlic Gravy (5-7 minutes)

Gradually whisk in the chicken broth, making sure to scrape the bottom of the pan to loosen any browned bits. Bring the mixture to a gentle simmer and let it thicken, stirring often, for 3-4 minutes. Stir in the heavy cream and continue simmering until the gravy is silky and coats the back of a spoon, about 2 more minutes. Taste and adjust salt and pepper.

Step 5: Finish the Dish (2-3 minutes)

Slice the chicken into bite-sized pieces and add it back to the skillet, stirring to coat in the garlic gravy. Turn off the heat and cover to keep warm. Meanwhile, mash your drained potatoes with warm milk, a pinch of salt, and a little butter until creamy but still fluffy. Serve the chicken and garlic gravy over the mashed potatoes, garnished with fresh parsley if you like.

Total time: About 50 minutes (most of it hands-off while potatoes boil and gravy simmers)

Expert Tips & Tricks

Here’s everything I’ve learned from making this recipe over and over. These tips will save you from my early mistakes.

• Don’t rush the roux: Cooking the flour with the butter and aromatics fully is key to a smooth, lump-free gravy.
• Use warm milk for mashed potatoes: Cold milk cools down the potatoes and makes them gluey. Warm it up before adding for fluffier results.
• Season each component: Salt your potato water and season the chicken before cooking. It makes all the difference.
• Low and slow for gravy thickness: Simmering gently thickens the gravy without breaking the cream.
• Don’t skip resting the chicken: Letting it rest keeps it juicy when sliced.
• Save the pan drippings: Those browned bits in the pan are flavor gold. Scrape them well when making the gravy.

Common mistake: Gravy too thin? Let it simmer longer or add a bit more flour mixed with cold water to thicken. Gravy too thick? Add a splash of chicken broth or cream to loosen it up.

For a glossier finish, I sometimes stir in a tablespoon of cold butter at the end—makes the gravy shine and feel extra rich.

Variations & Substitutions

Once you’ve nailed this recipe, here’s how you can mix it up based on what you have or want to try:

• Slow Cooker Version: Use boneless chicken thighs, onions, garlic, and broth in your slow cooker for 4-6 hours on low. Finish with a quick roux and cream at the end. This approach is similar to my crockpot chicken tortellini recipe, where slow cooking builds deep flavor.
• Vegetable Boost: Add sautéed mushrooms or green beans on the side, or stir in fresh spinach at the end of cooking the gravy for extra nutrients.
• Lighter Gravy: Swap heavy cream for half-and-half or whole milk, but expect a thinner sauce. I do this sometimes when I want a lighter dinner.
• Herb Variations: Fresh thyme or rosemary works beautifully stirred into the gravy for an earthy touch.
• Dairy-Free: Use coconut cream instead of heavy cream and a gluten-free flour blend for thickening. The flavor changes but it still makes a comforting meal.

Serving & Storage

I usually serve this chicken and garlic gravy with mashed potatoes straight from the skillet, spooned over a big mound of potatoes on each plate. It looks rustic and inviting, perfect for family dinners. For sides, garlic bread or a simple green salad with vinaigrette balance the richness nicely.

When I want an extra cozy touch, I pair this with roasted vegetables or something like the crockpot kielbasa and green beans for a full meal with minimal effort.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The gravy thickens in the fridge but reheats beautifully. Reheat gently on the stove with a splash of milk to loosen the sauce and keep the potatoes creamy.

Freezing: I don’t recommend freezing this dish because the cream-based gravy can separate. Better to make fresh or refrigerate.

Nutrition Information

I’m not a nutritionist, but here’s a rough breakdown per serving (based on 6 servings):

What’s good: This meal is high in protein thanks to the chicken and has a good dose of calcium from the cream and butter. Adding veggies boosts fiber and vitamins. What to know: It’s rich due to the cream and butter, so best enjoyed as occasional comfort food. Using low-sodium broth helps keep salt in check.

Final Thoughts

So that’s my go-to chicken and garlic gravy with mashed potatoes—a recipe born out of a chilly evening need for comfort and simplicity. I’ve probably rambled enough, but when you make a dish this often, you end up with lots of little tips and tweaks.

This recipe has saved many weeknight dinners in my house. It’s filling, cozy, and hits all the right notes without requiring hours in the kitchen. My family loves it, and I love knowing I’m serving something homemade and genuinely comforting.

Make it yours—add extra garlic if you dare, swap in your favorite herbs, or toss in some veggies. The best recipes are the ones you adapt to your own tastes.

If you try this chicken and garlic gravy with mashed potatoes, drop a comment and tell me how it went! I want to hear your stories, your tweaks, and yes, even your kitchen misadventures. Cooking is better when we share it.

Happy cozy cooking! And may your kitchen smell as amazing as mine does right now.

Frequently Asked Questions

Q: Can I use chicken breasts instead of thighs?

A: Yes, you can! Chicken breasts will work but tend to dry out faster. Keep an eye on cooking time and consider pounding them thin for even cooking. Thighs just give a juicier, richer result in this recipe.

Q: What if I don’t have heavy cream? Can I use milk?

A: You can substitute whole milk, but the gravy will be thinner and less creamy. To help thicken, whisk 2 tablespoons of flour into the milk before adding it to the pan. Half-and-half is a better substitute if you have it.

Q: Why is my gravy lumpy?

A: Lumps usually happen if the flour isn’t cooked enough or if it’s added too quickly. Make sure you cook the roux for a couple of minutes before adding broth and whisk constantly when adding liquids. If lumps form, you can strain the gravy or whisk vigorously to smooth it out.

Q: Can I make the mashed potatoes ahead of time?

A: Yes, but they’re best fresh. If you make them early, keep them warm in a covered dish with a little butter on top to prevent drying. Reheat gently with a splash of milk to restore creaminess.

Q: Can I freeze leftovers?

A: I don’t recommend freezing because cream-based gravy can separate when thawed. It’s best to enjoy leftovers within 4 days refrigerated.

Q: How do I reheat leftovers without drying them out?

A: Reheat on the stove over low heat with a splash of milk or broth, stirring often. This brings back the creamy texture. The microwave works in a pinch, but add liquid and heat in short bursts to avoid dryness.

Q: Can I add vegetables to the gravy?

A: Absolutely! Sautéed mushrooms, spinach, or green beans stirred in at the end work beautifully and add extra nutrition and flavor.

Chicken and Garlic Gravy Recipe with Mashed Potatoes for Easy Cozy Dinners

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• Author: Nora Winslow
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

A comforting and hearty meal featuring juicy chicken thighs smothered in a rich garlic gravy, served over fluffy mashed russet potatoes. Perfect for cozy dinners and family meals.

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Ingredients

Scale 1x2x3x

• 1.5 pounds boneless, skinless chicken thighs
• 6 cloves garlic, minced (about 2 tablespoons)
• 1 medium yellow onion, diced (about 200g / 7 oz)
• 2 cups low-sodium chicken broth (480ml)
• 3 tablespoons butter (45g), divided
• 3 tablespoons all-purpose flour (24g), sifted
• 1/2 cup heavy cream (120ml)
• 3 large russet potatoes (about 1.5 pounds / 700g)
• 1/2 cup warm whole milk (120ml)
• Salt and black pepper, to taste
• Fresh parsley, optional for garnish

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Instructions

1. Peel and cut russet potatoes into roughly 2-inch chunks. Place in a large pot, cover with cold water by about an inch, add a pinch of salt, and bring to a boil over high heat. Reduce to medium and simmer until fork-tender, about 15-20 minutes. Drain well in a colander.
2. While potatoes cook, heat 1 tablespoon butter in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Cook chicken for 4-5 minutes per side until golden brown and cooked through. Remove chicken to a plate and tent with foil to keep warm.
3. Reduce heat to medium and add remaining 2 tablespoons butter to the skillet. Add diced onion and cook, stirring occasionally, until softened and translucent, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
4. Sprinkle flour evenly over onions and garlic, stirring constantly to form a smooth roux. Cook for about 2 minutes without browning to remove raw flour taste.
5. Gradually whisk in chicken broth, scraping bottom of pan to loosen browned bits. Bring to a gentle simmer and let thicken, stirring often, for 3-4 minutes.
6. Stir in heavy cream and continue simmering until gravy is silky and coats the back of a spoon, about 2 more minutes. Taste and adjust salt and pepper.
7. Slice chicken into bite-sized pieces and add back to skillet, stirring to coat in gravy. Turn off heat and cover to keep warm.
8. Mash drained potatoes with warm milk, a pinch of salt, and a little butter until creamy but still fluffy.
9. Serve chicken and garlic gravy over mashed potatoes, garnished with fresh parsley if desired.

Notes

Do not rush the roux to avoid lumps. Use warm milk for fluffier mashed potatoes. Season each component well. Simmer gravy gently to thicken without breaking the cream. Let chicken rest before slicing to keep it juicy. Save pan drippings for flavor. For a glossier gravy, stir in a tablespoon of cold butter at the end. Leftovers keep well refrigerated for up to 4 days but are not recommended for freezing due to cream separation.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 serving (approx. 1
• Calories: 460
• Sugar: 2
• Sodium: 450
• Fat: 22
• Saturated Fat: 12
• Carbohydrates: 40
• Fiber: 3
• Protein: 28

Keywords: chicken, garlic gravy, mashed potatoes, comfort food, cozy dinner, easy recipe, family meal