Creamy Chicken and Mashed Potatoes Recipe

I have a soft spot for dinners that feel like a real comfort meal without turning into a whole evening project. Creamy chicken and mashed potatoes is one of those dinners for me. I get juicy, browned chicken, fluffy potatoes, and a creamy Dijon gravy that pulls everything together in the best possible way.

I started making meals like this when I wanted something cozy but still needed dinner on the table pretty quickly. The first time I made it, I tried to do every part in a separate pan and somehow managed to make my kitchen look like I had cooked for twelve people. I eventually figured out that the timing is much easier when I let the potatoes boil while I cook the chicken and make the gravy.

The whole thing takes about 35 minutes when I keep myself moving. It also uses pretty ordinary ingredients, which is a big reason I like it. Nothing feels fussy, but the finished plate tastes like I put much more thought into it.

The Little Things That Make This Dinner Work

I think the mashed potatoes are just as important as the chicken here. I like using Russet potatoes because they turn soft and fluffy, and they soak up that gravy beautifully. Yukon Gold potatoes work too, especially when I want a slightly richer, creamier texture.

For the chicken, I usually stick with boneless, skinless breasts because they cook quickly and give me nice browned edges. When the breasts are really thick, I give them a quick pound first. I used to skip that step and would end up with chicken that was browned outside while the middle was still taking forever to cook.

The gravy is what makes this version different for me. I start with butter and flour, then whisk in chicken broth. Dijon mustard gives it a little sharpness, while soy sauce adds a savory depth that makes the sauce taste much more developed than the short ingredient list suggests.

I don’t make the gravy overly thick. I want it to spoon easily over the potatoes and run down around the chicken instead of sitting there like a blob. If mine gets too thick while it sits, I loosen it with a small splash of warm broth.

Ingredients I Used for the Recipe

• 2 pounds Russet potatoes: I peel and quarter these for the fluffy mashed potato base. Yukon Gold potatoes are also a good choice.
• 1 cup milk: I use this to make the potatoes creamy and soft. Half-and-half or heavy cream makes them even richer.
• 3 tablespoons unsalted butter for the potatoes: I stir this into the hot potatoes for richness and a smooth texture.
• 3/4 teaspoon kosher salt: I use this to season the mashed potatoes.
• 1/4 teaspoon ground black pepper: This gives the potatoes a little warmth without taking over.
• 1/2 teaspoon kosher salt for the chicken: I add this to the chicken seasoning so the meat has flavor all the way through.
• 1/2 teaspoon garlic powder: I use this for a simple savory garlic flavor on the chicken.
• 1/2 teaspoon onion powder: This adds another layer of savory flavor without needing fresh onion.
• 1/4 teaspoon ground paprika: I use paprika mostly for flavor and a little extra color on the chicken.
• 1/2 teaspoon ground black pepper: This goes into the chicken seasoning for a mild peppery bite.
• 1 1/2 pounds boneless, skinless chicken breasts: I use these as the main protein and cook them until juicy and fully done.
• 1-2 tablespoons olive oil: I use this for searing the chicken in a hot skillet.
• 3 tablespoons unsalted butter for the gravy: This creates the rich base for the sauce.
• 3 tablespoons all-purpose flour: I whisk this into the butter to help the gravy thicken.
• 1/4 teaspoon garlic powder: I add a little to the gravy so the sauce has the same savory character as the chicken.
• 1/4 teaspoon onion powder: This rounds out the gravy without making it taste too heavy.
• 2 cups low-sodium chicken broth: This becomes the main liquid for the gravy and keeps the sauce flavorful without being too salty.
• 2 teaspoons low-sodium soy sauce: I use just enough to add savory depth and a little extra color.
• 1 teaspoon Dijon mustard: This gives the creamy gravy its subtle tang and keeps the whole dish from tasting flat.
• Salt and black pepper to taste: I add these at the end because the soy sauce already brings some salt to the gravy.

How to Make Creamy Chicken and Mashed Potatoes?

Step 1 – Get the Potatoes Started

I peel and quarter the potatoes, then put them into a large pot and cover them with cold water. I add a good pinch of salt before bringing the water to a boil.

I learned not to drop potatoes straight into already boiling water when I’m making mashed potatoes. Starting them in cold water helps them cook more evenly, especially when the pieces aren’t all exactly the same size.

I let them cook for around 15 minutes, checking with a fork toward the end. When the fork slides through easily, I drain them well.

Step 2 – Season the Chicken

While the potatoes are cooking, I mix the kosher salt, garlic powder, onion powder, paprika, and black pepper in a small dish. I coat both sides of the chicken breasts with the seasoning.

If I have especially thick chicken breasts, I pound them slightly so they have a more even thickness. I don’t need to flatten them completely. I just want the thickest part to be closer in size to the rest.

Step 3 – Sear the Chicken

I heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, I place the chicken in the pan and leave it alone for a while.

This is one place where I used to get impatient. I would flip the chicken too early and wonder why it never got that nice golden crust. Now I let it cook undisturbed for about 7-8 minutes before checking it.

I flip the chicken and cook the other side for another 7-8 minutes, depending on the thickness. I check that the center reaches 165°F. Once it’s cooked, I move it to a plate and let it rest for a few minutes.

Step 4 – Mash the Potatoes While They Are Hot

I mash the drained potatoes while they’re still hot. I like using a regular potato masher because I don’t mind a little texture. I don’t chase perfectly smooth potatoes every time.

I stir in the milk, 3 tablespoons of butter, salt, and pepper. When I have a few extra minutes, I warm the milk and butter first. Cold milk can cool everything down too quickly, while warm dairy blends into the potatoes much more easily.

I taste the potatoes before covering them. This is when I add more salt or pepper if they need it. Once they taste right, I keep them covered so they stay warm.

Step 5 – Make the Dijon Gravy

I melt 3 tablespoons of butter in a saucepan over medium heat, then whisk in the flour, garlic powder, and onion powder. I keep whisking for about 30-60 seconds.

I don’t skip that short cooking time. I used to pour the broth in almost immediately, and the gravy sometimes had that raw flour taste that I didn’t love.

Next, I slowly pour in the chicken broth while whisking constantly. Once the broth is incorporated, I whisk in the soy sauce and Dijon mustard.

Step 6 – Let the Gravy Thicken and Taste It

I let the sauce simmer for about 3-5 minutes, whisking often. It gradually becomes thick enough to coat a spoon but still loose enough to pour over the potatoes.

I taste the gravy at this point before adding more salt. The soy sauce can make it salty faster than I expect, so I prefer to wait until the very end.

If the gravy gets too thick, I whisk in a splash of warm broth. A little milk can work too, especially when I want the sauce to taste extra creamy.

Step 7 – Put Everything Together

I spoon a generous mound of mashed potatoes onto each plate, then add the rested chicken. I pour the warm Dijon gravy over the top, making sure some of it reaches the potatoes.

I like adding a little fresh parsley when I have it around. It isn’t necessary, but the fresh color makes the plate feel finished. Steamed or roasted green beans are also an easy side when I want something green with dinner.

Tips I Learned From Making It

• I don’t rush the chicken flip. I let the first side sear properly before turning it. That gives me better browning and keeps me from constantly moving the chicken around the skillet.
• I check thick chicken breasts early. Chicken breasts can vary a lot in size, so I rely on the internal temperature rather than only the clock.
• I rest the chicken before slicing. Even a few minutes makes the chicken feel noticeably juicier when I cut into it.
• I mash the potatoes while they’re hot. I get a smoother, softer texture this way, especially when I add warm milk and butter.
• I keep the mashed potatoes covered. If they sit uncovered while I finish the gravy, they can dry out around the edges.
• I whisk the broth in slowly. Pouring it in gradually makes it much easier for me to keep the gravy smooth.
• I season the gravy last. The soy sauce already adds salt, so I wait until the sauce has thickened before deciding whether it needs more.
• I use chicken thighs when I want extra juiciness. They work well in place of the breasts, although I usually need to adjust the cooking time based on their size.
• I keep gluten-free substitutions simple. I can use cornstarch instead of flour for the gravy and tamari or coconut aminos instead of regular soy sauce.
• I don’t overwork the potatoes. I learned this one after making a batch that turned oddly sticky. A gentle mash is all I really need.

Serving, Leftovers, and the Way I Plan Ahead

I usually serve this as a complete dinner because the chicken, potatoes, and gravy already make the plate pretty filling. When I want to stretch the meal a little, I add green beans, roasted broccoli, or a simple side salad.

The best part about leftovers is that I can keep the components separate. I store the chicken, mashed potatoes, and gravy in separate airtight containers when I have room. They keep in the refrigerator for up to 3 days.

I can also freeze the leftovers for up to 2 months. I prefer freezing the chicken and gravy separately from the potatoes when possible because the textures are easier for me to bring back.

When I’m reheating everything, I go gently. I warm the chicken and gravy on the stovetop or in short microwave bursts, and I stir the potatoes between heating intervals. A splash of milk or chicken broth helps loosen the potatoes if they have tightened up in the refrigerator.

When I know I’m going to have a busy evening, I make the mashed potatoes and gravy up to two days ahead and cook the chicken fresh. That little bit of planning makes the final dinner much easier.

I have also used a slow cooker for the chicken when I wasn’t worried about the 35-minute timing. I cook the chicken on low for about 4-5 hours, then make the mashed potatoes and gravy on the stovetop when I’m ready to eat. It isn’t the fastest version, but it works nicely when I want dinner mostly handled before the evening gets hectic.

For me, creamy chicken and mashed potatoes is exactly the kind of dinner that earns a permanent spot in the weeknight rotation. I get crispy-edged chicken, soft buttery potatoes, and that tangy Dijon gravy in every bite. It’s simple food, but sometimes simple is exactly what I want.

Print Recipe

Creamy Chicken and Mashed Potatoes Recipe

Author: Kelsey Perez Cooking Method: Stovetop Cooking Cuisine: American Courses: Dinner, Lunch

Difficulty: Easy Prep Time Cook Time Rest Time Total Time 40 hrs

Cooking Temp: 165  C Servings: 6 Estimated Cost: $ 18 Calories: 450 kcal

Best Season: Fall, Winter, Spring, Summer

Description

I make this cozy dinner with browned chicken, buttery mashed potatoes, and a savory Dijon gravy. I can get the whole meal on the table in about 35 minutes with simple everyday ingredients.

ingredients

Servings

Mashed Potatoes

• 2 pounds Russet potatoes (Peeled and quartered; Yukon Gold potatoes also work.)
• 1 cup milk (Warm before adding if possible; half-and-half or heavy cream can be used for a richer texture.)
• 3 tablespoons unsalted butter (For the mashed potatoes.)
• ³⁄₄ teaspoon kosher salt (For the potatoes.)
• ¹⁄₄ teaspoon ground black pepper (For the potatoes.)

Chicken

• ¹⁄₂ teaspoon kosher salt (For seasoning the chicken.)
• ¹⁄₂ teaspoon garlic powder (For seasoning the chicken.)
• ¹⁄₂ teaspoon onion powder (For seasoning the chicken.)
• ¹⁄₄ teaspoon ground paprika (For flavor and color.)
• ¹⁄₂ teaspoon ground black pepper (For seasoning the chicken.)
• 1 ¹⁄₂ pounds boneless, skinless chicken breasts (Pound thick breasts slightly for more even cooking.)
• 1-2 tablespoons olive oil (For searing the chicken.)

Dijon Gravy

• 3 tablespoons unsalted butter (For the gravy base.)
• 3 tablespoons all-purpose flour (Whisk into the butter to thicken the gravy.)
• ¹⁄₄ teaspoon garlic powder (For savory flavor.)
• ¹⁄₄ teaspoon onion powder (For savory flavor.)
• 2 cups low-sodium chicken broth (Add slowly while whisking.)
• 2 teaspoons low-sodium soy sauce (Adds savory depth and color.)
• 1 teaspoon Dijon mustard (Adds subtle tang to the gravy.)
• to taste salt and black pepper (Season after the gravy thickens because the soy sauce already adds salt.)

Instructions

Prepare the Potatoes

1. Boil the potatoes

   Peel and quarter the Russet potatoes and place them in a large pot. Cover with cold water, add a good pinch of salt, and bring to a boil. Cook for about 15 minutes, or until a fork slides easily through the potatoes. Drain well.
   Starting the potatoes in cold water helps them cook evenly.

Prepare and Cook the Chicken

1. Season the chicken

   While the potatoes cook, mix the kosher salt, garlic powder, onion powder, paprika, and black pepper in a small bowl. Coat both sides of the chicken breasts evenly. Pound especially thick breasts slightly so they cook more evenly.
   I do not flatten the chicken completely. I only even out the thickest parts.

2. Sear the chicken

   Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook undisturbed for about 7-8 minutes. Flip and cook for another 7-8 minutes, depending on thickness, until the center reaches 165°F.
   Use the internal temperature rather than the clock alone because chicken breasts vary in size.

3. Rest the chicken

   Transfer the cooked chicken to a plate and let it rest for about 5 minutes before slicing or serving.
   Resting helps the chicken stay juicy.

Make the Mashed Potatoes

1. Mash the potatoes

   Mash the drained potatoes while they are still hot. Stir in the milk, 3 tablespoons of butter, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust the seasoning if needed.
   Warm milk and butter blend into the potatoes more easily. Avoid overworking the potatoes because they can become sticky.

2. Keep the potatoes warm

   Cover the mashed potatoes while finishing the gravy so they stay warm and do not dry out around the edges.
   A splash of warm milk can loosen the potatoes if they become too thick.

Make the Dijon Gravy

1. Make the roux

   Melt 3 tablespoons of butter in a saucepan over medium heat. Whisk in the flour, garlic powder, and onion powder and cook for 30-60 seconds while whisking.
   Briefly cooking the flour helps prevent a raw flour taste.

2. Add the broth and seasonings

   Slowly pour in the chicken broth while whisking constantly. Once smooth, whisk in the soy sauce and Dijon mustard.
   Adding the broth gradually helps keep the gravy smooth.

3. Thicken the gravy

   Let the gravy simmer for 3-5 minutes, whisking often, until it coats a spoon but remains loose enough to pour. Taste and add salt and black pepper only if needed.
   If the gravy becomes too thick, whisk in a small splash of warm chicken broth or milk.

Assemble and Serve

1. Plate the dinner

   Spoon mashed potatoes onto each plate, add the rested chicken, and pour the warm Dijon gravy over the chicken and potatoes. Add fresh parsley if desired and serve with green beans, roasted broccoli, or a simple salad.
   Make sure some gravy reaches the mashed potatoes so every bite gets the full combination of flavors.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 450 kcalkcal

% Daily Value *

Total Fat 23 gg36%

Saturated Fat 11 gg56%

Trans Fat 0.5 gg

Cholesterol 105 mgmg35%

Sodium 720 mgmg30%

Potassium 1050 mgmg30%

Total Carbohydrate 42 gg15%

Dietary Fiber 5 gg20%

Sugars 6 gg

Protein 34 gg68%

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Calcium 115 mg mg

Iron 3 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I can make the mashed potatoes and gravy up to 2 days ahead and cook the chicken fresh. I store leftovers in separate airtight containers in the refrigerator for up to 3 days. I can freeze the leftovers for up to 2 months, preferably keeping the chicken and gravy separate from the potatoes. I reheat gently and add a splash of milk or chicken broth to loosen the potatoes. For a gluten-free version, I can use cornstarch instead of flour and tamari or coconut aminos instead of soy sauce. Chicken thighs can replace the breasts, with cooking time adjusted according to their size.

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