Chicken with Mashed Potatoes and Gravy

Chicken with Mashed Potatoes and Gravy Recipe
Photo: Iain Bagwell; Styling: Ginny Branch


The gravy is the standout, perfect for stirring into mashed potatoes. Serve with quick-cooking greens like spinach or kale for an easy, family-friendly meal.


Serves 4 (serving size: 1 chicken breast half, about 1/2 cup potatoes, and about 1/4 cup gravy)
Total time: 24 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 24 Minutes
Total: 24 Minutes

Nutritional Information

Calories 428
Fat 17.9 g
Satfat 5.5 g
Monofat 7.4 g
Polyfat 2.9 g
Protein 41 g
Carbohydrate 23 g
Fiber 2 g
Cholesterol 126 mg
Iron 2 mg
Sodium 635 mg
Calcium 81 mg


4 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt, divided
1/4 cup quick-mixing flour (such as Wondra), divided
2 tablespoons canola oil, divided
2 tablespoons unsalted butter, divided
1 1/2 cups unsalted chicken stock (such as Swanson)
12 ounces frozen mashed potatoes (such as Ore-Ida Steam n' Mash)
1/3 cup whole milk
2 tablespoons chopped fresh flat-leaf parsley


1. Sprinkle chicken with 1/2 teaspoon pepper and 1/8 teaspoon salt. Place 2 tablespoons flour in a shallow dish. Dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter to pan; swirl to coat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.

2. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 tablespoons flour to pan; cook 30 seconds, stirring occasionally. Add stock to pan; bring to a boil, stirring with a whisk until smooth. Reduce heat; simmer 2 minutes. Stir in 1/4 teaspoon pepper and remaining 1/8 teaspoon salt.

3. Cook potatoes according to package directions. Combine potatoes, remaining 1/4 teaspoon pepper, remaining 1 tablespoon butter, and milk in a medium bowl; mash to desired consistency. Serve with chicken and gravy. Sprinkle with parsley.

Deb Wise,

Cooking Light

May 2014
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