Creamy Chicken and Mashed Potatoes

🛒 Ingredients (Check Off As You Measure)

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and black pepper, to taste
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp butter (for potatoes)
• 1/2 cup warm milk (for potatoes)
• Salt to taste for potatoes
• Fresh parsley, chopped, for garnish

🍳 Step-by-Step Instructions

1. Make the mashed potatoes: Place potatoes in a large pot, cover with salted water, and boil until fork-tender, about 15 minutes. Drain, then mash with butter and warm milk until smooth. Season with salt and keep warm.
2. Season chicken breasts with garlic powder, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove and set aside.
3. In the same skillet, melt butter and sauté garlic for 1 minute until fragrant. Pour in chicken broth, scraping up any browned bits, and let it simmer for 2 minutes.
4. Reduce heat to low, stir in heavy cream, Parmesan, and thyme. Simmer gently for 3-4 minutes until the sauce thickens slightly. Taste and adjust seasoning.
5. Return chicken to the skillet, spooning sauce over the top. Let it simmer for 2 minutes. Serve chicken over a bed of mashed potatoes, drizzle with extra sauce, and garnish with parsley.