Turkey Gravy Smothered Chicken with Protein Mashed Potatoes — 42g Protein

This turkey gravy smothered chicken is Thanksgiving comfort food without the whole bird. Chicken breasts sear golden, then get smothered in a rich turkey gravy — turkey stock, butter, sage and thyme — and served over protein mashed potatoes made with Greek yogurt and cottage cheese. 42g of protein per serving, proper gravy, and dinner on the table in 45 minutes.

The gravy is what makes it. Turkey drippings are best if you have them, but good turkey stock works just as well — a little flour thickens it, butter gives it shine, and fresh sage and thyme make it taste like the holiday table. The mashed potatoes carry their weight too: Greek yogurt and cottage cheese replace half the butter and cream, so they stay creamy while adding real protein.

Why you’ll love it

• 42g protein per serving, about 430 calories
• Thanksgiving comfort — rich turkey gravy and creamy mashed potatoes — in 45 minutes
• No whole turkey needed, and no dry breast meat
• The protein mashed potatoes work with any roast, not just this chicken

Ingredients

• 4 boneless, skinless chicken breasts (about 700g / 1.5 lb)
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 2 tbsp plain flour
• 500 ml turkey stock (or turkey drippings made up to 500 ml with stock)
• 1 tbsp fresh sage leaves, chopped, plus leaves to serve
• 1 tsp fresh thyme leaves
• 700g potatoes, peeled and cubed
• 150g Greek yogurt
• 100g cottage cheese
• 1 tbsp butter, for the mash
• Salt and pepper, to taste

Equipment used

• A large skillet with a lid, for searing the chicken and simmering it in gravy
• A saucepan, for boiling the potatoes
• A potato masher, for mashing the potatoes smooth
• A whisk, for making a lump-free gravy

Instructions

1. Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5–6 minutes per side, until golden. Remove to a plate.
2. Meanwhile, put the potatoes in a saucepan, cover with cold salted water, bring to the boil and cook for 15–18 minutes until tender. Drain well.
3. Melt the butter in the same skillet, whisk in the flour and cook for 1 minute. Slowly pour in the turkey stock, whisking all the time, until the gravy is smooth.
4. Stir in the sage and thyme, then return the chicken to the skillet. Cover with the lid and simmer gently for 10–12 minutes, until the chicken is cooked through to 74°C (165°F) and the gravy has thickened.
5. Mash the potatoes with the Greek yogurt, cottage cheese and butter until smooth and creamy. Season with salt and pepper.
6. Serve the turkey gravy smothered chicken over a generous spoonful of protein mashed potatoes, spooning extra gravy over the top and scattering fresh sage leaves on top.

Tips

• Don’t rush the roux — cook the flour in the butter for a full minute so the gravy doesn’t taste floury.
• Use turkey drippings if you have them. They make the gravy taste like a roast dinner; stock on its own is still good, just a little lighter.
• Whisk the stock in slowly. A fast pour is how lumps happen — a slow, steady stream keeps the gravy smooth.
• The turkey gravy smothered chicken keeps 3 days in the fridge. Reheat gently in a covered skillet with a splash of stock so the gravy loosens up again.

Estimated nutrition per serving

These are estimated macros based on standard ingredient values, not lab-measured results.

More high-protein recipes to try

• Slow Cooker Thanksgiving Turkey Breast with Greek Yogurt Gravy
• Greek Yogurt Turkey Pot Pie Casserole — 36g Protein
• Low Calorie Thanksgiving Chicken and Mashed Cauliflower Casserole

FAQ

Can I make turkey gravy smothered chicken with turkey drippings? Yes — drippings are the best option. Use them in place of the stock, making the total liquid up to 500 ml with stock if you don’t have quite enough.

What if I don’t have turkey stock? Chicken stock works in a pinch, but the gravy won’t taste quite as much like Thanksgiving. Add an extra pinch of sage and a splash of soy sauce for depth if you use chicken stock.

How do I keep the mashed potatoes creamy? Mash the potatoes while they are still hot, and don’t over-mash them — stop as soon as they are smooth. The Greek yogurt and cottage cheese do the creamy work, so you need less butter than a classic mash.

Can I make turkey gravy smothered chicken ahead? Yes. Cook it fully, cool it, and keep it covered in the fridge for up to 3 days. Reheat gently in a covered skillet with a splash of stock, and make the mashed potatoes fresh on the day if you can.

Turkey Gravy Smothered Chicken with Protein Mashed Potatoes

Sophia Martinez

Chicken breasts smothered in rich sage turkey gravy over protein mashed potatoes with Greek yogurt and cottage cheese. 42g protein — 45 minutes, serves 4.

Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine American

Servings 4

Calories 430 kcal

Equipment

• A large skillet with a lid for searing the chicken and simmering it in gravy
• A saucepan for boiling the potatoes
• A potato masher for mashing the potatoes smooth
• A whisk for making a lump-free gravy

Ingredients

  

• 4 boneless, skinless chicken breasts about 700g / 1.5 lb
• 1 tsp salt
• 1/2 tsp black pepper freshly ground
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 2 tbsp plain flour
• 500 ml turkey stock (or turkey drippings made up to 500 ml with stock)
• 1 tbsp fresh sage leaves chopped, plus leaves to serve
• 1 tsp fresh thyme leaves
• 700 g potatoes peeled and cubed
• 150 g Greek yogurt
• 100 g cottage cheese
• 1 tbsp butter for the mash
• Salt and pepper to taste

Instructions

 

• Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5–6 minutes per side, until golden. Remove to a plate.
• Meanwhile, put the potatoes in a saucepan, cover with cold salted water, bring to the boil and cook for 15–18 minutes until tender. Drain well.
• Melt the butter in the same skillet, whisk in the flour and cook for 1 minute. Slowly pour in the turkey stock, whisking all the time, until the gravy is smooth.
• Stir in the sage and thyme, then return the chicken to the skillet. Cover with the lid and simmer gently for 10–12 minutes, until the chicken is cooked through to 74°C (165°F) and the gravy has thickened.
• Mash the potatoes with the Greek yogurt, cottage cheese and butter until smooth and creamy. Season with salt and pepper.
• Serve the turkey gravy smothered chicken over a generous spoonful of protein mashed potatoes, spooning extra gravy over the top and scattering fresh sage leaves on top.

Notes

Cook the roux a full minute so the gravy doesn’t taste floury. Chicken is done at 74°C (165°F). Reheat gently with a splash of stock. Keeps 3 days refrigerated.

Keyword chicken breast, high protein, mashed potatoes, thanksgiving, turkey gravy smothered chicken

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