Smothered Chicken and Gravy with Cheesy Mashed Potatoes Recipe

If you’re craving a comforting, hearty dish that feels like a warm hug on a plate, this Smothered Chicken and Gravy with Cheesy Mashed Potatoes Recipe is exactly what you need. I absolutely love how the tender, seasoned chicken soaks up that rich, flavorful gravy while the cheesy mashed potatoes provide the perfect creamy base. It’s one of those meals that works great for family dinners, casual weekends, or even when you want to impress guests with something homey and satisfying.

When I first tried this recipe, I was blown away by how the simple ingredients come together to create something so deliciously cozy. You’ll find that the combination of poultry seasoning, garlic, and a velvety gravy brings classic southern comfort food vibes to your kitchen. Plus, making the cheesy mashed potatoes along with it gives you a perfect side that blends beautifully with the chicken and gravy. Trust me, this Smothered Chicken and Gravy with Cheesy Mashed Potatoes Recipe will quickly become a go-to favorite.

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Ingredients You’ll Need

The magic of this dish is really in the combination of savory poultry seasonings, fresh aromatics, and creamy potatoes. I like to use russet potatoes because they mash up nicely and soak up the cheese and butter beautifully.

• Chicken cutlets or breasts: Pounding the breasts thin helps them cook evenly and soak up more flavor.
• Olive oil: Keeps the chicken moist and aids in browning for that delicious sear.
• Butter: Essential for that silky gravy and to enrich the mashed potatoes.
• Poultry seasoning: This blend is key for that classic, comforting flavor; feel free to customize your own as I did with herbs and spices.
• All-purpose flour: The base for thickening the gravy perfectly.
• Chicken stock: Use low sodium so you can control seasoning better; it adds wonderful depth to the gravy.
• Garlic cloves: Fresh garlic gives the gravy a lovely aromatic kick.
• Yellow onion and celery: These soften into the gravy for fantastic flavor and texture.
• Sour cream: Stirred in at the end for tanginess and creamy richness.
• Salt and pepper: For seasoning throughout the process to enhance the flavors.
• Russet potatoes: Ideal for fluffy, smooth mashed potatoes that hold cheese and butter beautifully.
• Half and half: Warmed to keep the mash creamy and smooth without becoming gluey.
• Shredded cheese (Monterey Jack or mozzarella): Melts into the mashed potatoes for a gooey, cheesy finish.
• Garlic powder: Adds a subtle garlic depth to the mashed potatoes.

Variations

I love mixing things up with this Smothered Chicken and Gravy with Cheesy Mashed Potatoes Recipe depending on the season or what’s in the fridge. Don’t hesitate to tweak the protein or seasonings to suit your taste or dietary needs.

• Use thighs instead of breasts: For a richer, juicier option, chicken thighs work beautifully and stay moist during cooking.
• Make it gluten-free: Swap all-purpose flour with a gluten-free alternative like cornstarch or a gluten-free flour blend in the gravy.
• Add different cheeses: Try sharp cheddar or pepper jack in the mashed potatoes to bring a new flavor profile.
• Vegetarian twist: Substitute chicken with sautéed mushrooms and use vegetable stock for gravy.

How to Make Smothered Chicken and Gravy with Cheesy Mashed Potatoes Recipe

Step 1: Season and Sear the Chicken

Start by tossing your chicken cutlets or pounded breasts with olive oil and poultry seasoning in a bowl or bag. I like giving each piece a gentle rub so the seasoning really sticks. Heat half your olive oil in a large skillet over medium heat, then add the chicken. Cook undisturbed for about 3 minutes until nicely browned on the underside. Flip the chicken once, then lower the heat to low and add butter. This slow finish helps keep the chicken tender and juicy without burning the exterior. Watch the internal temp and pull the chicken off the heat around 165°F. Let it rest briefly with foil tented over to stay warm.

Step 2: Build a Flavorful Gravy

In the same skillet (don’t clean it – all those brown bits are flavor gold!), melt the remaining butter over medium-low heat. Add diced onion and celery and sauté for 2-3 minutes until they soften without browning. Stir in minced garlic and cook just until fragrant, about a minute. Sprinkle in the flour and a tablespoon of poultry seasoning, stirring well to form a roux that cooks out the raw flour taste—about 1-2 minutes. Pour in the chicken stock, scraping up those delicious browned bits from the bottom of the pan. While the sauce heats, shred your rested chicken using two forks. Return the shredded chicken to the skillet, lower the heat, cover, and gently simmer the sauce until it thickens and flavors meld, around 8-10 minutes. Finish by stirring in sour cream for a luxurious tang and creaminess. Give it a taste and adjust salt or pepper as needed.

Step 3: Whip Up Cheesy Mashed Potatoes

Peel your potatoes and cut them into uniform quarters so they cook evenly. Boil them in salted water until fork-tender, usually around 15 minutes. Drain and return them to the pot off the heat. Add softened butter and half & half warmed in increments, mashing them smooth between additions. Once creamy and smooth, stir in your shredded cheese, garlic powder, salt, and pepper. The heat from the potatoes melts the cheese perfectly, giving you that irresistible cheesy pull in every bite. Taste and tweak seasoning if needed – I always like a little extra pepper!

How to Serve Smothered Chicken and Gravy with Cheesy Mashed Potatoes Recipe

Garnishes

I usually sprinkle freshly chopped parsley or chives over the top for a pop of color and fresh herbal brightness. Sometimes a little extra cracked black pepper on the gravy really elevates the dish visually and flavor-wise. If you want a touch of heat, a small pinch of smoked paprika or cayenne on top complements the savory flavors nicely.

Side Dishes

Occasionally, I’ll add a simple side salad with tangy vinaigrette to cut through the richness. Steamed green beans or roasted broccoli are my go-to veggies that bring a fresh crunch and color contrast to this hearty plate. For a heartier twist, creamy corn casserole or sautéed mushrooms work wonderfully.

Creative Ways to Present

For special occasions, I like to use individual cast iron skillets or ramekins and layer the cheesy mashed potatoes first, then smother the shredded chicken and gravy on top. It makes it feel extra cozy and restaurant-worthy. Adding a sprinkle of extra cheese and broiling for a minute creates a bubbly golden top that’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Leftover smothered chicken and gravy store nicely in an airtight container in the refrigerator for up to 3 days. I like to keep the chicken and gravy together so the flavors continue to meld but store the mashed potatoes separately if possible to avoid them becoming gummy.

Freezing

I’ve frozen the chicken and gravy successfully—just place them in a freezer-safe container and thaw overnight in the fridge before reheating. I don’t usually freeze the mashed potatoes with cheese since the texture can change, but plain mashes freeze better if you make them without cheese.

Reheating

I reheat leftovers gently in a skillet over medium-low heat, stirring occasionally to prevent sticking or burning. If it gets too thick, adding a splash of chicken stock or milk helps loosen the gravy and keeps everything nice and creamy. For mashed potatoes, I microwave them covered with a damp paper towel to keep the moisture in or reheat slowly on the stovetop.

FAQs

Final Thoughts

This Smothered Chicken and Gravy with Cheesy Mashed Potatoes Recipe holds a special spot in my kitchen because it’s pure comfort food that’s surprisingly simple to put together. Whether you’re feeding hungry kids or want a cozy dinner to savor, it’s a recipe that delivers warmth, flavor, and happy smiles every time. I highly recommend giving it a try—you’ll love how easy it is to make and how quickly it becomes a family favorite just like it did for me. Enjoy!

Smothered Chicken and Gravy with Cheesy Mashed Potatoes Recipe

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• Author: Lauren
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American Southern

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Description

This hearty Smothered Chicken and Gravy recipe features tender chicken cutlets cooked in a rich, savory gravy made from garlic, onions, celery, and a blend of poultry seasonings. Served over buttery mashed potatoes or rice, this classic comfort food is perfect for a satisfying family meal.

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Ingredients

Units USM Scale 1x2x3x

Chicken and Gravy

• 2 lbs chicken cutlets or breasts (breasts pounded thin for even cooking)
• 4 tbsp olive oil, divided
• 1/2 stick butter (4 tbsp)
• Poultry seasoning (below)
• 3 tbsp all-purpose flour
• 2 cups low sodium chicken stock
• 6 garlic cloves, minced
• 1 medium yellow onion, diced
• 1 stalk celery, diced
• 1/3 cup sour cream
• Salt and pepper to taste
• Buttery potatoes or rice for serving

Optional Poultry Seasoning

• 1/2 tsp smoked paprika (regular paprika works instead)
• 1/2 tsp garlic powder
• 1/2 tsp onion granules (onion powder works instead)
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp dried sage

Cheesy Mashed Potatoes (optional)

• 4 lbs russet potatoes
• 3/4 tsp salt
• 1.5 cups half and half, warmed
• 1 stick salted butter, softened
• 3/4 cup shredded Monterey Jack, mozzarella, pepper jack, or similar cheese
• 1 tsp garlic powder
• Pepper to taste (about 1/2 tsp)

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Instructions

1. Season the Chicken: In a medium bowl or zip-top bag, combine the chicken with 2 tablespoons of olive oil and a few spoonfuls of the poultry seasoning. Toss or massage to coat the chicken evenly. Set aside while you prep other ingredients.
2. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for about 3 minutes until the underside is nicely browned. Flip the chicken once.
3. Finish Cooking the Chicken: After flipping, reduce heat to low and add 2 tablespoons of butter to the skillet. Continue cooking the chicken until it reaches an internal temperature of 165°F (approximately 8 minutes). Remove the chicken and tent loosely with foil to rest.
4. Prepare the Gravy Base: In the same skillet over medium-low heat, add the remaining butter, diced onions, and celery. Sauté for 2-3 minutes until vegetables begin to soften. Add minced garlic and cook until fragrant, about 1 minute.
5. Add Flour and Seasoning: Sprinkle the flour and 1 tablespoon of poultry seasoning over the vegetables in the skillet. Cook for another 1-2 minutes, stirring constantly to form a roux and avoid lumps.
6. Add Chicken Stock: Slowly pour in the chicken stock while scraping up browned bits from the pan. Heat the mixture until warm and slightly thickened.
7. Shred Chicken and Simmer: Use two forks to shred the rested chicken. Reduce heat to low, add the shredded chicken back into the skillet, cover, and allow the sauce to simmer gently for 8-10 minutes until thickened.
8. Finish with Sour Cream: Turn off the heat and stir in the sour cream until fully incorporated. Taste the gravy and adjust salt, pepper, or seasoning as needed.
9. Make Mashed Potatoes (Optional): Peel and quarter potatoes evenly. Boil in salted water until fork-tender, about 15 minutes. Drain and return potatoes to pot off heat. Add softened butter and warmed half and half in increments while mashing until smooth. Stir in shredded cheese, garlic powder, and pepper. Continue mashing until cheese melts and potatoes are creamy. Taste and adjust seasonings.

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Notes

• Slow Cooker Instructions: Rub chicken with olive oil and poultry seasoning. Make a microwave roux by melting butter and whisking in flour, heat for 1 minute. Add roux, garlic, onion, celery, more seasoning, and chicken stock to crock pot. Submerge chicken and cook on low for 6 hours or high for 4 hours. Shred before serving. Serve over mashed potatoes or rice.
• Ensure chicken is cooked to an internal temperature of 165°F for safety.
• The optional poultry seasoning blend enhances flavor but can be substituted with store-bought poultry seasoning.
• Adjust the thickness of the gravy by simmering longer for thicker consistency or adding a splash of stock if too thick.
• Mashed potatoes can be substituted with rice or other preferred side dishes.

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Nutrition

• Serving Size: 1 serving (approx. 1/4 recipe with mashed potatoes)
• Calories: 520 kcal
• Sugar: 3 g
• Sodium: 520 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.2 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 40 g
• Cholesterol: 120 mg