Chicken and Mashed Potatoes Recipe
Creamy Chicken and Mashed Potatoes is the ultimate comfort food duo, bringing together golden seared chicken in a rich, savory sauce and buttery mashed potatoes for a deeply satisfying meal.
The tender chicken is coated in a luxurious sauce made from chicken broth, heavy cream, and Parmesan, making every bite velvety and indulgent. Paired with fluffy, rich mashed potatoes—it’s pure comfort on a plate.
Star Players in This Creamy Chicken and Mashed Potatoes Delight
- Chicken breasts – Pan-seared to perfection, these serve as the hearty and flavorful foundation of the dish.
- Chicken broth – Adds depth and savory richness to the creamy sauce.
- Heavy cream – Brings velvety texture and luscious body to the sauce.
- Parmesan cheese – A sharp, nutty kick that melts into the sauce for an extra layer of flavor.
- Yukon gold or russet potatoes – These starchy spuds whip up into fluffy mashed potatoes that soak up the sauce beautifully.
- Butter & sour cream – A classic combo that makes the mashed potatoes ultra-rich and creamy.
How to Bring This Creamy Chicken and Mashed Potatoes Recipe to Life
Start with boiling your cubed potatoes until they’re fork-tender. While they simmer, season and sear your chicken breasts until golden and juicy. Set them aside and get ready for the real magic.
Using the same pan, stir together a quick roux, then whisk in chicken broth, cream, garlic and onion powders, and a splash of Worcestershire. Simmer until thick and luscious, then melt in grated Parmesan.
Return the chicken to the pan, spooning sauce over the top as it warms. Mash your potatoes with butter, sour cream, and a splash of half-and-half until they’re creamy and cloud-like.
Plate the chicken over the mashed potatoes and pour that golden, creamy sauce generously on top. It’s dinner done right.
Little Upgrades & Smart Tips for Creamy Chicken and Mashed Potatoes
For ultra-creamy mashed potatoes, warm your half-and-half before adding it—it blends in more smoothly and doesn’t cool down the spuds. If you’re feeling extra decadent, swap in cream cheese for the sour cream.
Make sure to cut your chicken breasts in half crosswise before cooking. Not only do they cook faster, but they also get that perfect golden sear without drying out.
Want to elevate the flavor further? Add a pinch of fresh thyme or rosemary to the sauce. These herbs pair beautifully with creamy textures and savory chicken.
Prefer a lower-carb option? The creamy chicken is just as delicious over mashed cauliflower or sautéed spinach.
Storing the Goodness: Leftovers Done Right
Leftovers of this Creamy Chicken and Mashed Potatoes reheat like a dream. Store them in airtight containers in the fridge for up to three days. For reheating, warm slowly on the stovetop or in the microwave, adding a splash of broth or cream to keep the sauce silky.
You can also freeze the chicken and sauce together for up to two months—just keep the mashed potatoes separate, as they tend to lose their texture after freezing. Reheat everything gently and bring it back together for another cozy, crave-worthy meal.
Creamy Chicken and Mashed Potatoes
Ingredients
For the Chicken
- 1 tsp black pepper
- 2-3 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 2 large boneless skinless chicken breasts
- 1 tsp onion powder
For the Sauce
- 1 cup low sodium chicken broth or stock
- 1/2 cup heavy cream
- 1/2 tsp Worcestershire sauce
- 3 tbsp butter
- 1 tsp garlic powder
- 1 tsp chicken bullion
- 2 tbsp all purpose flour
- 1/4 cup grated Parmesan cheese
- 1 tsp onion powder
For the Mashed Potatoes
- 3/4 cup half and half
- Salt and pepper to taste
- 3-4 medium potatoes approximately 1–2 lbs, cubed
- 4 tbsp sour cream
- 4 tbsp butter softened
Instructions
- Place cubed potatoes into a large pot of water and bring to a boil. Cook until tender when pierced with a fork, then drain and return to the pot. Stir in half and half, butter, and sour cream, seasoning to taste with salt and pepper. Mash using a masher or mixer until smooth and creamy, then cover to keep warm.
- Meanwhile, slice chicken breasts crosswise for quicker cooking. Generously season both sides with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a skillet or cast iron pan over medium-high heat. Once shimmering, add chicken and sear for 3–4 minutes per side, until golden and cooked through. Remove chicken to a plate and tent with foil.
- In the same pan, melt butter over medium heat. Whisk in flour and cook for one minute. Gradually pour in the chicken broth, followed by chicken bullion, cream, garlic powder, onion powder, and Worcestershire sauce. Stir and simmer for 2–3 minutes, allowing the sauce to thicken and deglazing the pan in the process.
- Incorporate Parmesan cheese into the sauce. Return the chicken and its juices to the skillet, spooning the sauce over the pieces and warming them through.
- Plate the mashed potatoes and top with the chicken, ladling generous amounts of the sauce over the top before serving.