Creamy Chicken and Mashed Potatoes is the ultimate comfort meal that never disappoints. Juicy chicken smothered in a luscious sauce pairs perfectly with velvety mashed potatoes.
This weeknight favorite is rich yet easy to pull together, delivering restaurant-quality satisfaction in just 35 minutes. Every bite feels like a warm hug on a chilly evening.
Main Ingredients for Creamy Chicken and Mashed Potatoes
- Chicken thighs or breast – The hero protein, seared for flavor and tenderness.
- Unsalted butter – Adds richness and helps develop golden, delicious chicken.
- Shallot – Subtly sweet and aromatic, creating depth in the sauce.
- Garlic – Intensifies the sauce with its bold, savory punch.
- Dry white wine – Deglazes the pan, lifting all the tasty browned bits.
- Heavy cream – Brings the decadent, silky texture that defines this dish.
- Dijon mustard – Lends tang and complexity to balance the creaminess.
- Parmigiano Reggiano – Adds salty umami that elevates the entire sauce.
- Yukon Gold Mashed Potatoes – The fluffy, buttery bed for all that creamy goodness.
How to Make This Creamy Chicken and Mashed Potatoes
Begin by seasoning the chicken with salt, paprika, garlic, and pepper for a flavor-packed sear. Sear the chicken in butter until golden and mostly cooked through.
In the same skillet, sauté shallots until soft, then stir in garlic, flour, and Italian seasoning to build the sauce’s base. Deglaze with white wine, scraping up those tasty browned bits.
Pour in heavy cream, water, and Dijon mustard. Stir in freshly grated Parmesan for richness. Return the chicken and its juices to the pan, let it simmer until everything melds together.
Serve this succulent chicken over a generous scoop of Yukon Gold Mashed Potatoes for the ultimate cozy dinner.
Tips & Variations for the Best Creamy Chicken and Mashed Potatoes
For the juiciest result, use chicken thighs, but if you prefer chicken breasts, slice them in half lengthwise for quicker cooking. Don’t skip the deglazing step—those golden bits in the pan build layers of flavor that make this sauce irresistible.
Try swapping dry white wine with chicken broth if you prefer to cook without alcohol; you’ll still get a wonderful depth of flavor. If the sauce thickens more than you like, a splash of water brings it back to silky perfection without diluting the taste.
A sprinkle of fresh herbs like thyme or parsley at the end adds a pop of color and freshness. This dish also pairs beautifully with roasted vegetables or a crisp green salad for a complete meal.
Storing Your Creamy Chicken and Mashed Potatoes
Leftovers keep wonderfully and can easily become lunch the next day. Store the chicken and mashed potatoes separately in airtight containers in the fridge for up to three days.
To reheat, warm the chicken gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if needed. For mashed potatoes, a quick reheat with a pat of butter keeps them creamy and satisfying.
Chicken and Mashed Potatoes Recipe
Ingredients
- 1/3 cup parmigiano reggiano
- 1.5 pounds chicken thighs or breast*
- 1 teaspoon Italian seasoning
- 1 1/2 teaspoons Morton kosher salt
- 1/2 recipe Yukon Gold Mashed Potatoes for serving
- 2 Tablespoons unsalted butter
- 1/2 cup heavy cream or half and half
- 1 teaspoon EACH smoked paprika & granulated garlic
- 1 shallot or 1/4 yellow onion finely diced
- 1 Tablespoon flour
- 7-8 cloves garlic minced
- 1/2 cup dry white wine*
- freshly cracked black pepper
- 1/3 cup water
- 1 1/2 Tablespoons dijon mustard
Instructions
- In a mixing bowl coat the chicken thoroughly with kosher salt, smoked paprika, granulated garlic, and freshly cracked black pepper. Warm a large skillet over medium-high heat and melt the butter. Sear the chicken on one side for 3-5 minutes, flip, and continue searing for another 3-5 minutes until nearly cooked through, then set aside. Lower the heat to medium-low, leaving the pan as is. Add the diced shallot and cook for 4-5 minutes until softened. Stir in the minced garlic, flour, and Italian seasoning, sautéing for an additional 2-3 minutes. Pour in the dry white wine, deglazing the pan while scraping up any browned bits. Combine the heavy cream, water, and dijon mustard, stirring until fully incorporated. Fold in the parmigiano reggiano and return the chicken and any accumulated juices to the skillet. Let simmer gently until the chicken finishes cooking and is warmed through. Serve the creamy chicken over a generous portion of mashed potatoes.