For the Mashed Potatoes: Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer for 15-20 mins until fork-tender. Warm the milk and cream in a small saucepan. Drain potatoes, return to the hot pot to steam dry for 1 min. Mash until smooth. Stir in butter, then gradually add warm milk/cream. Fold in cheeses and season with salt and white pepper. Cover and keep warm.

For the Chicken: Pat chicken breasts completely dry. Season both sides with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Place chicken skin-side down and cook undisturbed for 5-7 mins until golden and crispy. Flip and cook for another 5-7 mins until internal temp reaches 165°F. Transfer to a plate to rest.

For the Gravy: In the same skillet over medium heat, melt the 4 tbsp of butter. Add minced garlic and thyme; sauté for 1 min until fragrant. Sprinkle flour over and whisk for 1-2 mins to make a roux.

Slowly whisk in the white wine, scraping up the browned bits from the pan. Let it reduce for 1 min. Gradually whisk in the chicken broth until smooth. Bring to a simmer, stirring, until thickened.

Stir in the 1/2 cup heavy cream. Simmer for 3-5 more mins until the gravy coats the back of a spoon. Season with salt and pepper to taste.

To Serve: Spoon cheesy mashed potatoes onto plates. Top with sliced chicken breast. Generously ladle the garlic gravy over everything. Garnish with fresh thyme and serve immediately.