Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 lbs russet potatoes, peeled and quartered
- 1/2 cup butter
- 1/2 cup milk (for potatoes)
- Salt and pepper to taste (for potatoes)
Instructions
- Step 1: Prepare the mashed potatoes. Boil potatoes in salted water until tender (about 15-20 minutes). Drain well and return to the pot. Mash with butter and milk until smooth and creamy. Season with salt and pepper to taste. Keep warm.
- Step 2: In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Step 3: Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Step 4: Sprinkle flour over the onion mixture and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring occasionally.
- Step 5: Return the cooked chicken to the skillet. Stir in milk, thyme, salt, and pepper. Reduce heat to low and simmer for 5-7 minutes, or until the gravy has thickened slightly and the chicken is cooked through.
- Step 6: Serve the chicken gravy generously over the mashed potatoes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For reheating, gently warm the gravy and mashed potatoes separately in the microwave or on the stovetop to prevent drying out.
- Garnish your serving with fresh parsley or a sprinkle of paprika for an extra pop of color and flavor.
- To ensure a richer gravy, use a combination of chicken broth and chicken stock for a deeper, more intense flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American