1. Peel and cube the potatoes. Add to a large pot of salted water, bring to a boil, and cook 15–20 minutes until fork-tender. Drain well.

2. Mash the hot potatoes with butter, milk, sour cream, and cheddar until creamy. Season with salt and pepper, then cover to keep warm.

3. Pat chicken dry and season both sides with salt and pepper.

4. Heat olive oil in a large skillet over medium heat. Sear chicken 4–5 minutes per side until golden brown. Transfer to a plate.

5. In the same skillet, add minced garlic and thyme. Stir 30 seconds until fragrant.

6. Pour in chicken broth and Worcestershire sauce, scraping up browned bits from the pan.

7. Return chicken to the skillet. Simmer 10–12 minutes, turning once, until chicken is cooked through and the gravy slightly thickens.

8. Taste the gravy and adjust seasoning if needed.

9. Serve chicken with gravy over cheesy mashed potatoes. Sprinkle with fresh parsley.