Creamy Mushroom Chicken Herb Potatoes (Print Version)
Tender chicken in creamy mushroom sauce with golden 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 serving)
# How To Make It:
01 - Preheat oven to 425°F. Line a large baking tray with parchment paper.
02 - Toss the halved baby potatoes with 2 tablespoons 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 brown.
03 - While the potatoes roast, season the chicken breasts on 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 golden and nearly cooked through. Remove from the skillet and set aside on a plate.
05 - Reduce heat to medium. Add 1 tablespoon butter to the skillet, then sauté the mushrooms and shallot for 4–5 minutes until softened and beginning to brown. Add the minced garlic and cook for 1 additional minute until fragrant.
06 - Pour in the chicken broth and gently scrape up any browned bits from the bottom of the pan. Simmer until the liquid reduces by half, about 3–4 minutes.
07 - Stir in the heavy cream, Dijon mustard, and thyme. Return the seared chicken breasts to the skillet and simmer gently 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 creamy mushroom chicken alongside the crispy herb-roasted potatoes. Sprinkle the potatoes with additional fresh parsley before serving.
# Handy Tips:
01 -
- The mushroom sauce reduces into something so velvety you will want to eat it with a spoon straight from the pan.
- Those herb potatoes get impossibly crispy on the outside while staying fluffy inside, and they require almost no effort.
- It comes together on a single tray and one skillet, which means cleanup is surprisingly painless for a meal this impressive.
02 -
- Do not move the chicken around while it sears, because patience is what gives you that deep golden crust.
- The sauce will look thin at first but trust the simmer because it thickens beautifully in the final minutes.
- Crowding the mushrooms in the pan makes them steam instead of brown, so give them space to do their thing.
03 -
- Let the chicken rest for a few minutes after searing so the juices redistribute before it goes back into the sauce.
- Flip the potatoes cut side down for the last ten minutes of roasting and you will get the crispiest bottoms imaginable.