Season the chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F. Keep warm on a plate.

Lower heat, add butter to the skillet. Once melted, add minced garlic and cook for 30-60 seconds until fragrant.

Sprinkle flour over the garlic mixture, stirring to form a roux. Cook for 1-2 minutes until aromatic.

Whisk in chicken broth gradually until smooth and thickened, about 3-4 minutes. Optionally stir in heavy cream and season to taste.

Boil salted water in a pot, add peeled and cubed potatoes, cooking for 12-15 minutes until tender. Drain and let sit to dry.

Mash the drained potatoes with butter, milk, and cheese until creamy. Season with salt and pepper.

Serve mashed potatoes topped with chicken and garlic gravy, garnishing with fresh herbs.