Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 6 oz boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 tbsp Dijon mustard
  • 1 sprig fresh thyme

Instructions:

  1. Place cubed potatoes in a pot of cold salted water. Bring to a boil, then reduce to a simmer for 12–15 minutes until fork-tender. Drain thoroughly and let them steam-dry for 2 minutes. Mash with butter, cream, salt, and pepper until smooth.
  2. Pat chicken breasts dry with paper towels and season evenly with paprika, garlic powder, salt, and pepper. Heat olive oil in the skillet over medium-high heat. Add chicken and sear for 5–7 minutes per side until the internal temperature hits 165°F (74°C). Remove chicken to a plate to rest.
  3. Lower the skillet heat to medium. Melt 2 tbsp of butter into the pan drippings. Whisk in flour and cook for 1–2 minutes until light brown. Slowly pour in chicken broth while whisking constantly. Stir in Dijon mustard and thyme, then simmer for 3–5 minutes until the sauce coats the back of a spoon.
  4. Spoon a generous mound of creamy mashed potatoes onto each plate, nestle the rested chicken breast atop the potatoes, and ladle the hot gravy over both.