This Creamy Chicken and Mashed Potatoes has perfectly seasoned chicken breasts cooked in a rich, flavorful sauce that’s made from chicken stock, cream, and a touch of Parmesan cheese! Serve it over my Perfect Mashed Potatoes and everyone will be licking their plates!
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Am arsenal of good, solid chicken recipes is ALWAYS helpful to have on hand. This Creamy Chicken and Mashed Potatoes is one of my all-time favorites!
Chicken breasts are seasoned generously and seared to perfection. Then, in the same pan, the delicious sauce is made using the flavor from the cooked chicken, chicken stock, cream, a touch of Parmesan cheese, and a handful of perfect seasonings.
Serve this chicken over my Perfect Mashed Potatoes with a generous amount of the sauce and I promise, you’ll be licking your plate clean!
If you use frozen or instant mashed potatoes, this is less than a 30-minute meal!
WHY YOU’LL LOVE THIS RECIPE
- A super easy chicken dinner--WINNER, WINNER!
- A super delish, creamy sauce that’s FULL of rich flavors!
- Works for a weeknight, but is also impressive enough to serve guests!
- The family-friendly recipe even the picky eaters will love!
You’ll need the following ingredients to make this delicious Creamy Chicken and Mashed Potatoes:
Low Sodium Chicken Stock: Make sure to use low sodium chicken broth/stock otherwise your dish will be a little too salty.
Chicken: Boneless, skinless chicken breasts are perfect, but boneless, skinless chicken thighs work well, too!
Mashed Potatoes: My recipe for quick mashed potatoes is on the recipe card. Or, opt for instant or frozen to make this meal super quick!
HOW TO MAKE CREAMY CHICKEN AND MASHED POTATOES: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: Make your quick mashed potatoes (See the recipe card below) or my Perfect Mashed Potatoes here. While potatoes are cooking, season your chicken and cook 3-4 minutes on each side. Remove, cover, and set aside.
Step 2: To the same pan, add butter and flour. Cook for 1 minute. Then add cream, chicken broth, chicken bullion, and seasonings. Cook 2-3 minutes until thickened.
Step 3: Stir in Parmesan cheese.
Step 4: Add chicken back to the pan. Cook a couple of minutes more until the chicken is heated through. Serve immediately over mashed potatoes.
RECIPE TIPS & TRICKS
- The sauce thickens up very quickly. If it’s a bit too thick, just add a little more chicken broth.
- When making the sauce, be sure to use a wooden spoon to scrape up all the delicious browned bits on the bottom of the pan!
- When you add your chicken back into the pan, there should be some juices at the bottom of the plate–make sure to add that to your sauce….TONS OF FLAVOR!!!
⭐️ CONFIDENCE TIP ⭐️
Want this meal to come together SUPER quickly?! Use frozen, microwavable mashed potatoes! They are so much better than instant! However, if you are in a pinch, instant mashed potatoes are a quick fix, too! No potatoes? Serve this creamy chicken over pasta!
STORAGE & REHEATING
- Storage: Store this dish in an airtight container in the fridge for 3-4 days. For best results, store the chicken and sauce separately from the chicken.
- Reheating: Leftovers are just fine reheated in the microwave for a minute or two until everything is heated through.
- Freezing: Due to the dairy (heavy cream) in this dish, I don’t recommend freezing it.
Here are a few substitutions you can make:
- Chicken: Boneless, skinless chicken thighs work well too, and cook quickly!
- Heavy Cream: You can also use half and half. Add 1-2 teaspoons of flour to your COLD half and half to ensure your sauce thickens.
- Mashed Potatoes: Frozen or instant mashed potatoes are a good option if you are in a time crunch. You can also use riced cauliflower or serve this dish over pasta.
FREQUENTLY ASKED QUESTIONS
Something green is always a good option to balance out the starch. Green beans, a simple side salad, arugula salad, this broccoli au gratin, or brussels sprouts are all great options!
Good old russet potatoes are my go-to’s for mashed potatoes. My second fave is Yukon gold.
You also opt for frozen on instant mashed potatoes to make this meal super quick!
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TOOLS FOR THIS RECIPE
Check out all of my kitchen essentials in my Amazon store!
Cast Iron Skillet: Love this one!
Wooden Spoon: Essential for scraping off all thos edelicious browned bits off the bottom of the pan!
Potato Masher: For quick mashed potatoes! I also like using an electic mixer!
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MORE EASY CHICKEN RECIPES…
Creamy Chicken and Mashed Potatoes
For the mashed potatoes (See Note 1)
- 3-4 medium potatoes (about 1-2 lbs), cubed
- 3/4 cup half and half more, for extra creamy mashed potatoes
- 4 tbsp butter, softened
- 4 tbsp sour cream
- salt and pepper to taste
For the chicken
- 2 large boneless, skinless chicken breasts
- 2-3 tbsp olive oil
- 1/2 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
For the Sauce
- 3 tbsp butter
- 2 tbsp all purpose flour
- 1 cup low sodium chicken broth or low sodium chicken stock (See Note 2)
- 1 tsp chicken bullion Better than Bullion Roasted Chicken Base
- 1/2 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Worcestershire sauce
- 1/4 cup grated Parmesan cheese
- Make Quick Mashed Potatoes: To a large pot of water, add potatoes. Boil potatoes until fork tender. Drain and return to the pot. Add half and half, butter, sour cream, and season with salt and pepper. Using a potato masher or electric mixer, mash your potatoes until you reach your desired consistency. Set aside and keep warm.
- Prepare Chicken: While potatoes are cooking, prepare your chicken breasts. Cut each breast crosswise for quick cooking. Then, season both sides with garlic powder, onion powder, salt and pepper.
- Cook Chicken: Over medium-high heat, add olive oil (enough to coat the bottom of your pan) to a large skillet or cast iron pan. When oil is hot, add chicken. Cook chicken about 3-4 minutes on each side until nice and golden brown and cooked through. Transfer chicken to a plate, cover with foil and set aside.
- Make the Sauce: In the same pan over medium heat, melt butter. Then add flour and cook for about one minute, stirring with a wooden spoon. Add chicken broth, chicken bullion, heavy cream, garlic powder, onion powder, and Worcestershire sauce. Cook over medium heat for 2-3 minutes until thickened. Make sure you use the wooden spoon to scrape up all the delicious browned bits from the bottom of the pan!
- Finish: Stir in Parmesan cheese. Add chicken (and all the juices from the plate!) back into the skillet and heat until warm, coating the chicken with the sauce as it cooks.
- Serve: Serve chicken over mashed potatoes with lots of the sauce spooned over the top!
Very yummy! Family loved it. Made with chicken thighs.
Gina Abernathy says
Love a good chicken recipe. Chicken is on the menu several times a week. This recipe screams comfort food all the way.
This instantly became a favorite at my house! This is so good! Thanks for sharing the recipe!
Robin G. says
I made this for dinner last night. The sauce was fabulous!
This is the BEST comfort food for Fall. Love it!
This is the perfect comfort meal. Definitely adding it to my weekly rotation!