Gather all your ingredients for the Chicken Garlic Gravy with Mashed Potatoes. Thaw the chicken thighs if frozen, and rinse them under cold water. Mince the garlic cloves and set them aside. Peel and cube the potatoes into evenly sized pieces.

In a large skillet, heat one tablespoon of olive oil and two tablespoons of butter over medium-high heat. Add the chicken thighs and sear until golden brown, about 5-7 minutes on each side. Remove the cooked chicken and set aside.

In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in one cup of chicken broth, stir in a teaspoon of thyme along with salt and pepper to taste. Bring to a simmer.

Return the seared chicken thighs to the skillet. Cover, reduce heat to low, and simmer for about 15-20 minutes, until chicken reaches an internal temperature of 165°F.

In a large pot, boil water with a pinch of salt. Add cubed potatoes and cook for 15-20 minutes until tender. Drain and return to the pot to keep warm.

Add milk and sour cream to the drained potatoes. Mash until smooth and creamy. Adjust texture with more milk if needed, and season with salt and pepper.

Plate a generous mound of mashed potatoes on each plate, top with chicken thighs and drizzle with gravy. Serve hot with your favorite vegetables.