Creamy Mushroom Chicken With Herb Potatoes (Printable version)
Tender chicken in rich creamy mushroom sauce with golden crispy herb-roasted potatoes for a comforting meal.
# What you need:
→ Chicken & Creamy Mushroom Sauce
01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 2 tablespoons olive oil
04 - 1 tablespoon unsalted butter
05 - 9 ounces cremini or button mushrooms, sliced
06 - 3 garlic cloves, minced
07 - 1 small shallot, finely chopped
08 - ½ cup chicken broth (certified gluten-free if needed)
09 - ¾ cup heavy cream
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
12 - 2 tablespoons fresh parsley, chopped
→ Crispy Herb Potatoes
13 - 1¾ pounds baby potatoes, halved
14 - 2 tablespoons olive oil
15 - 1 teaspoon dried rosemary
16 - 1 teaspoon dried thyme
17 - 1 teaspoon garlic powder
18 - Salt and pepper, to taste
19 - 2 tablespoons fresh parsley, chopped (for garnish)
# How To:
01 - Preheat the oven to 425°F. Line a large baking tray with parchment paper.
02 - Toss the halved baby potatoes with 2 tablespoons olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking tray and roast for 30–35 minutes, turning halfway through, until the potatoes are crispy and golden brown.
03 - While the potatoes roast, pat the chicken breasts dry and season both sides generously with salt and freshly ground black pepper.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4–5 minutes per side until a golden crust forms and the chicken is nearly cooked through. Remove from the skillet and set aside on a plate.
05 - Reduce the heat to medium and add 1 tablespoon unsalted butter to the same skillet. Sauté the sliced mushrooms and chopped shallot for 4–5 minutes until the mushrooms are softened and beginning to brown. Add the minced garlic and cook for 1 additional minute until fragrant.
06 - Pour in the chicken broth to deglaze the pan, gently scraping up any browned bits from the bottom. Simmer until the liquid has reduced by half, about 3–4 minutes.
07 - Stir in the heavy cream, Dijon mustard, and thyme leaves. Return the seared chicken breasts to the skillet and let everything simmer together for 6–8 minutes, until the sauce has thickened slightly and the chicken is fully cooked through (internal temperature of 165°F).
08 - Taste the sauce and adjust salt and pepper as needed. Garnish the chicken with chopped fresh parsley. Serve the creamy mushroom chicken alongside the crispy herb-roasted potatoes, sprinkling additional fresh parsley over the potatoes before serving.
# Expert Advice:
01 -
- The mushroom cream sauce tastes like it took hours but comes together in one pan while the potatoes roast.
- It hits that rare sweet spot between weeknight doable and dinner party impressive.
02 -
- Do not rush the mushroom browning because crowding the pan or stirring too often leaves them soggy instead of deeply golden.
- The sauce will continue to thicken off the heat, so pull it from the stove when it still looks slightly looser than you want.
03 -
- Let the chicken rest for five minutes after searing before returning it to the sauce so the juices redistribute and every slice stays moist.
- Use a heavy bottomed skillet because thin pans create hot spots that scorch the cream before it has time to thicken properly.