Creamy Mushroom Chicken With Potatoes (Printable Version)
Tender seared chicken in a rich creamy mushroom sauce with golden herb-roasted potatoes for a comforting meal.
# Ingredient List:
→ Chicken & Sauce
01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 2 tbsp olive oil
04 - 1 tbsp unsalted butter
05 - 9 oz cremini or button mushrooms, sliced
06 - 3 garlic cloves, minced
07 - 1 small shallot, finely chopped
08 - ½ cup chicken broth (gluten-free if needed)
09 - ¾ cup heavy cream
10 - 1 tsp Dijon mustard
11 - 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
12 - 2 tbsp fresh parsley, chopped
→ Herb Potatoes
13 - 1¾ lb baby potatoes, halved
14 - 2 tbsp olive oil
15 - 1 tsp dried rosemary
16 - 1 tsp dried thyme
17 - 1 tsp garlic powder
18 - Salt and pepper, to taste
19 - 2 tbsp fresh parsley, chopped (for serving)
# How to Make:
01 - Preheat oven to 425°F. Line a large baking tray with parchment paper.
02 - Toss halved baby potatoes with 2 tbsp olive oil, rosemary, thyme, garlic powder, salt, and pepper. Spread in a single layer on the prepared tray and roast for 30–35 minutes, turning halfway through, until crispy and golden.
03 - While the potatoes roast, season the chicken breasts on both sides with salt and freshly ground black pepper.
04 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4–5 minutes per side until golden and nearly cooked through. Remove from the skillet and set aside.
05 - Reduce heat to medium. Add 1 tbsp butter to the skillet, then sauté the mushrooms and shallot for 4–5 minutes until the mushrooms soften and begin to brown. Add the minced garlic and cook for 1 additional minute.
06 - Pour in the chicken broth to deglaze, gently scraping up any browned bits from the bottom. Simmer until the liquid reduces by half, about 3–4 minutes.
07 - Stir in the heavy cream, Dijon mustard, and thyme. Return the chicken breasts to the skillet and simmer for 6–8 minutes until the sauce thickens slightly and the chicken is cooked through to an internal temperature of 165°F.
08 - Taste the sauce and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley.
09 - Serve the chicken smothered in creamy mushroom sauce alongside the crispy herb-roasted potatoes. Sprinkle the potatoes with additional fresh parsley before serving.
# Expert Tips:
01 -
- The mushroom sauce tastes like something from a French bistro but comes together in one pan with zero fuss.
- Those crispy herb potatoes will ruin takeout roast potatoes for you forever, in the best possible way.
- It looks elegant enough for a date night yet forgiving enough for a tired Tuesday.
02 -
- Do not crowd the mushrooms in the pan or they will steam instead of browning, which makes the sauce taste flat and watery.
- Let the chicken rest for two minutes before serving so the juices redistribute rather than pooling on the plate.
03 -
- Pound the chicken to even thickness before searing so the thin end does not dry out while the thick end finishes cooking.
- Start the potatoes five minutes before the chicken so both components land on the table hot and ready simultaneously.