Ingredients:

  • 1.5 lbs Yukon Gold potatoes, peeled and cubed
  • 1/2 cup low-fat milk
  • 1/4 cup plain Greek yogurt
  • 3 cloves garlic, smashed
  • 2 tbsp unsalted butter
  • 1 tsp salt
  • 1.5 lbs boneless, skinless chicken breasts, sliced into medallions
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 5 cloves garlic, minced
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup half-and-half
  • 1/3 cup grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Place cubed potatoes and smashed garlic cloves in a pot of salted water; bring to a boil and simmer for 15–20 minutes until fork-tender.
  2. Drain potatoes thoroughly and allow them to steam-dry in the pot for 2 minutes to remove excess moisture.
  3. Mash potatoes with butter, milk, and Greek yogurt until smooth and airy; cover and keep warm.
  4. Season chicken medallions with salt, pepper, and dried Italian seasoning.
  5. Heat olive oil and butter in a large skillet over medium-high heat; sear chicken for 3–5 minutes per side until golden-brown, then remove and set aside.
  6. Lower heat to medium in the same skillet and sauté minced garlic until fragrant.
  7. Whisk in chicken broth, half-and-half, and Parmesan cheese, simmering until the sauce reduces and thickens into a velvety glaze.
  8. Return the seared chicken to the pan, tossing to coat thoroughly in the garlic parmesan sauce.
  9. Spoon the creamy garlic chicken over the prepared mash and serve immediately.