Can I use boneless chicken thighs instead of breasts?

Absolutely! Boneless chicken thighs work beautifully in this recipe and often stay more tender and juicy. You may need to adjust cooking time slightly as thighs can take a bit longer to cook through, but the flavor will be fantastic.

How can I make this recipe lighter?

While this is definitely an indulgent dish, you can make some swaps to lighten it up. Try using half-and-half instead of heavy cream in the sauce, reduce the butter by half, and use milk instead of half-and-half in the potatoes. The dish won't be quite as rich but will still be delicious.

What can I substitute for the Monterey Jack cheese?

Any good melting cheese works well in the mashed potatoes. Try mozzarella for a milder flavor, pepper jack for a spicy kick, or a mixed Italian cheese blend. Even cream cheese makes a delicious substitution for a tangier flavor profile.

My sauce separated or curdled. What happened?

This usually happens when the heat is too high or when lemon juice is added to hot cream too quickly. To fix a broken sauce, try removing it from the heat and whisking vigorously. You can also blend it smooth with an immersion blender, or start a new roux (butter and flour) and slowly whisk in the broken sauce.

Garlic Parmesan Chicken and Gravy Recipe

Description

Creamy, indulgent garlic parmesan chicken served over cheesy mashed potatoes and smothered in a rich, savory gravy that will leave your family begging for seconds. This comfort food classic combines tender chicken, velvety sauce, and fluffy potatoes for the ultimate weeknight dinner.

Ingredients

Units Scale

Chicken Breast

2 lbs chicken breasts or tenders
2–3 tablespoons olive oil

Chicken Seasoning

2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
Parmesan Cream Sauce
5 tablespoons butter, divided
10 cloves garlic, minced, divided
1.5 cups heavy cream
2 green onions, diced (green and white parts)
1 teaspoon red pepper flakes
2/3 cup parmesan (grated/shredded/shaved)
1 lemon, juiced

Cheesy Mashed Potatoes

4 lbs russet potatoes
1 cup half and half, warmed
6 tablespoons salted butter, melted
3/4 cup monterey jack cheese, shredded (or mozzarella, pepper jack)
1 tsp garlic powder
3/4 tsp salt
Pepper to taste (about 1/2 tsp)

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Instructions

Prepare the Chicken
Begin by pounding the chicken breasts to an even 1/4 inch thickness, then cut them into 2-3 inch pieces. This ensures quick and even cooking. Rub olive oil on all sides of the chicken pieces, then thoroughly coat with the seasoning mixture. Allow the chicken to rest at room temperature for 10-15 minutes to remove the chill from the refrigerator, which will help it cook more evenly.
Prepare the Potatoes
Peel the russet potatoes and cut them into quarters. Place them in a bowl of cold water for 10 minutes to remove excess starch, which helps achieve fluffier mashed potatoes. Drain the potatoes and transfer them to a pot of salted water. Bring to a boil and cook until fork-tender while you prepare the chicken.
Cook the Chicken
Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the seasoned chicken pieces and cook undisturbed for 3-4 minutes until they develop a beautiful golden crust. Flip the pieces just once and cook for another minute. Then reduce the heat to low and continue cooking for 2 more minutes to ensure the chicken is cooked through while remaining juicy.
Create Garlic Butter Base
Add 3 tablespoons of butter and 1 tablespoon of minced garlic to the same pan with the chicken. Sauté until the garlic becomes fragrant, then toss the chicken in this aromatic garlic butter to coat all sides. Continue cooking for another minute to allow the flavors to meld. Remove the chicken from the pan and place in a bowl, tenting with foil to keep it moist and warm.
Prepare the Cream Sauce
In the same pan with the residual butter and garlic (which contains all those wonderful chicken flavors), add 2 more tablespoons of butter and the remaining minced garlic. Sauté until fragrant, about 30 seconds. Slowly whisk in the heavy cream, bringing it to a gentle simmer. Allow the sauce to reduce for 3-5 minutes, which concentrates the flavors and thickens the sauce naturally.
Finish the Mashed Potatoes
While the sauce is reducing, drain the cooked potatoes thoroughly. Add the melted butter and warmed half and half to the potatoes and mash until smooth with no chunks remaining. Fold in the shredded cheese and seasonings, mixing until the potatoes are creamy and velvety smooth.
Complete the Sauce and Serve
Add the red pepper flakes and diced green onions to the cream sauce, followed by the grated parmesan cheese. Whisk continuously until the sauce thickens to a rich, velvety consistency. Remove from heat and stir in the freshly squeezed lemon juice, which brightens the flavors. To serve, place a generous portion of the cheesy mashed potatoes on each plate, top with the garlic-butter chicken, and spoon the luscious parmesan cream sauce over everything.

Notes

For extra flavor, try brining the chicken for 30 minutes before cooking.
The sauce can be made ahead of time and gently reheated before serving.
If you prefer a thicker sauce, whisk in 1 teaspoon of cornstarch mixed with 1 tablespoon of water.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a lighter version, substitute half and half for the heavy cream in the sauce.

Nutrition

Serving Size: 1 serving
Calories: 670 kcal
Sugar: 4g
Sodium: 980mg
Fat: 42g
Saturated Fat: 24g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 38g
Cholesterol: 185mg