Begin by peeling and cubing your potatoes, then set them aside. Mince the garlic and season the chicken with salt and pepper.

In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken pieces. Sear on both sides until golden brown, about 5 minutes per side. Remove from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about a minute until fragrant. Slowly pour in the chicken broth, stirring to deglaze the pan. Return the chicken to the skillet, cover, and let it simmer for 20-25 minutes until fully cooked.

While the chicken is cooking, bring a large pot of salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 15 minutes. Drain and return them to the pot. Add butter, milk, and cheese, mashing until creamy. Season with salt and pepper to taste.

Once the chicken is done, serve it hot over a generous scoop of cheesy mashed potatoes, then drizzle with the rich garlic gravy.