Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts
Salt and black pepper to taste
1 tsp garlic powder
½ tsp paprika (optional)
2 tbsp olive oil
1 tbsp butter

For the Creamy Garlic Sauce:

6 cloves garlic, minced (or more for stronger flavor)
1 cup heavy cream
½ cup chicken broth (low sodium preferred)
½ cup grated Parmesan cheese
1 tsp Italian seasoning
1 tbsp fresh parsley, chopped (plus more for garnish)
Salt and pepper to taste

For the Mashed Potatoes:

2 lbs (900g) russet or Yukon gold potatoes, peeled and cubed
4 tbsp butter
½ cup milk or cream (warm)
Salt and pepper to taste

Instructions

Step 1: Prepare the Mashed Potatoes

Place the peeled and cubed potatoes into a large pot of salted water. Bring to a boil and cook for 15–18 minutes, or until potatoes are fork-tender. Drain and return to the pot.

Add butter and warm milk or cream. Mash until smooth and creamy. Season with salt and pepper to taste. Cover and set aside to keep warm.

Step 2: Season and Cook the Chicken

Season chicken breasts with salt, pepper, garlic powder, and paprika.

Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken breasts for 5–7 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C). Remove from pan and set aside.

Step 3: Make the Creamy Garlic Sauce

In the same pan (don’t wipe it out – keep the flavor!), lower heat to medium and add the minced garlic. Sauté for 1–2 minutes until fragrant but not browned.

Pour in the chicken broth and scrape up any browned bits from the pan. Simmer for 2–3 minutes.

Stir in the heavy cream and Parmesan cheese. Add Italian seasoning, parsley, salt, and pepper. Simmer the sauce for 5–7 minutes, until it thickens slightly.

Step 4: Return Chicken to Sauce

Add the cooked chicken breasts back to the pan. Spoon the sauce over the top and simmer on low heat for another 2–3 minutes to reheat the chicken and meld the flavors.

Step 5: Serve and Garnish

Spoon a generous portion of mashed potatoes onto each plate. Top with a chicken breast and a hearty drizzle of creamy garlic sauce. Garnish with additional chopped parsley.

Notes

Be careful not to burn the garlic – low heat is key to unlocking its mellow sweetness.
Chicken can be pounded to even thickness for quicker, more uniform cooking.
Parmesan helps thicken the sauce naturally, so no need for flour or cornstarch.