Season the chicken

• Pat the chicken dry and season generously with salt, black pepper, paprika, garlic powder and onion powder.

Sear the chicken

• Heat the olive oil in a skillet over medium-high heat.
• Cook the chicken, flipping only once, until golden and cooked through.
• Remove the chicken from the pan and shred it once cool enough to handle.

Build the gravy base

• Melt the butter in the same skillet and scrape up the browned bits.
• Add the onion, garlic and celery and cook until softened.
• Stir in the flour and remaining seasonings and cook briefly.

Simmer the gravy

• Pour in the chicken stock, stirring to combine.
• Add the shredded chicken and let everything simmer until thickened.

Finish the gravy

• Stir in the sour cream once the gravy has thickened.

Make the mashed potatoes

• Boil the potatoes in salted water until tender, then drain.
• Mash with the butter and warm milk until smooth.
• Fold in the cheddar cheese until melted and creamy.

Serve

• Spoon the smothered chicken and gravy over the cheesy mashed potatoes.