Creamy Chicken and Mashed Potatoes

Step 1

Make Quick Mashed Potatoes: To a large pot of water, add potatoes. Boil potatoes until fork tender. Drain and return to the pot. Add half and half, butter, sour cream, and season with salt and pepper. Using a potato masher or electric mixer, mash your potatoes until you reach your desired consistency. Set aside and keep warm.

Step 2

Prepare Chicken: While potatoes are cooking, prepare your chicken breasts. Cut each breast crosswise for quick cooking. Then, season both sides with garlic powder, onion powder, salt and pepper.

Step 3

Cook Chicken: Over medium-high heat, add olive oil (enough to coat the bottom of your pan) to a large skillet or cast iron pan. When oil is hot, add chicken. Cook chicken about 3-4 minutes on each side until nice and golden brown and cooked through. Transfer chicken to a plate, cover with foil and set aside.

Step 4

Make the Sauce: In the same pan over medium heat, melt butter. Then add flour and cook for about one minute, stirring with a wooden spoon. Add chicken broth, chicken bullion, heavy cream, garlic powder, onion powder, and Worcestershire sauce. Cook over medium heat for 2-3 minutes until thickened. Make sure you use the wooden spoon to scrape up all the delicious browned bits from the bottom of the pan!

Step 5

Finish: Stir in Parmesan cheese. Add chicken (and all the juices from the plate!) back into the skillet and heat until warm, coating the chicken with the sauce as it cooks.

Step 6

Serve: Serve chicken over mashed potatoes with lots of the sauce spooned over the top!