Ingredients 

For the Creole Butter Chicken 

• 1½–2lbs chicken breasts, diced into bite‑size pieces 
• 1–2 tbsp Creole seasoning
• ½–1 tsp salt (adjust depending on seasoning blend)
• ½ tsp black pepper
• 3–4 tbsp butter
• Optional: minced garlic or a splash of chicken broth to deglaze

For the Mashed Potatoes 

• 3–4 large potatoes, peeled and cubed
• 3–4 tbsp butter
• ¼–½ cup milk or cream
• Salt & pepper to taste

For the Chicken Gravy 

• 2 tbsp butter
• 2 tbsp flour
• 1½ cups chicken broth
• Salt & pepper to taste
• Optional: pinch of Creole seasoning for extra flavor

 Instructions 

1. Make the Mashed Potatoes

• Add potatoes to a pot of salted water.
• Boil until fork‑tender, about 12–15 minutes.
• Drain, then mash with butter, milk/cream, salt, and pepper until smooth and fluffy.
• Cover to keep warm.

2. Cook the Creole Butter Chicken

• Season diced chicken with Creole seasoning, salt, and pepper.
• Melt butter in a large skillet over medium‑high heat.
• Add chicken in an even layer. Let it sear before stirring. 
• Cook 6–8 minutes, stirring occasionally, until golden and cooked through.
• Optional: add a splash of broth or a little garlic to lift all the flavorful bits from the pan.

3. Make the Chicken Gravy

• In a small saucepan, melt butter over medium heat.
• Whisk in flour to form a smooth roux. Cook 1–2 minutes. 
• Slowly whisk in chicken broth until smooth.
• Simmer until thickened. Season with salt, pepper, and a pinch of Creole seasoning if you want a little kick. 

4. Serve

• Spoon mashed potatoes onto each plate.
• Top with chicken gravy.
• Add a generous scoop of Creole butter chicken on the side.
• Garnish with parsley or green onions if you’re feeling fancy.