Nutrition per serving may change if servings are adjusted.
1½ pounds Yukon gold potatoes or other potatoes, quartered
1 tablespoon canola oil
12 ounces skinless boneless chicken thighs
2 teaspoons bottled minced roasted garlic
¼ cup light sour cream
¼ cup fat free milk
2 teaspoons snipped fresh thyme or Italian (flat-leaf) parsley
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 (.87 ounce) package 30 percent less sodium brown gravy mix, such as McCormick®
Sprigs fresh thyme or Italian parsley (optional)
In a large saucepan cook potatoes, covered, in a small amount of boiling water for 20 to 25 minutes or until tender.
Meanwhile, in a large skillet heat oil over medium-high heat. Reduce heat to medium; add chicken thighs. Cook 14 to 18 minutes, or until no longer pink, turning once halfway through cooking time. Coarsely shred chicken. Cover and keep warm.
Drain cooked potatoes; return to saucepan. Add garlic to potatoes. Mash with a potato masher or an electric mixer on low speed. Add sour cream, milk, 2 teaspoons thyme, the salt, and pepper. Mash until light and fluffy. Cover with foil and keep warm.
Prepare gravy mix according to package directions. To serve, in bowls layer potatoes, chicken, and top with gravy. Garnish each serving with a thyme sprig, if desired.