Creamy Mushroom Chicken With Potatoes (Printer-friendly)
Juicy chicken in creamy mushroom sauce with crispy herb-roasted golden potatoes.
# 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 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 teaspoon Dijon mustard
11 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
12 - 2 tablespoons fresh parsley, chopped
→ Crispy Herb-Roasted Potatoes
13 - 1¾ lb 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 and set aside.
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. 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 deep golden crust forms and the chicken is nearly cooked through. Remove from the skillet and set aside on a plate.
05 - Reduce heat to medium. Add 1 tablespoon unsalted butter to the same skillet. Sauté the sliced mushrooms and finely chopped shallot for 4–5 minutes until the mushrooms are softened and beginning to caramelize. Add the minced garlic and cook for 1 additional minute until fragrant.
06 - Pour in the chicken broth to deglaze the skillet, gently scraping up any browned bits from the bottom. Simmer until the liquid has reduced by half, approximately 3–4 minutes.
07 - Stir in the heavy cream, Dijon mustard, and fresh thyme leaves. Return the seared chicken breasts to the skillet, nestling them into the sauce. Simmer gently for 6–8 minutes until the sauce has thickened 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. Serve the creamy mushroom chicken alongside the crispy herb-roasted potatoes, sprinkling additional fresh parsley over the potatoes before serving.
# Expert Tips:
01 -
- The sauce comes together in the same pan you sear the chicken in, so every golden bit gets folded back into the cream.
- Those herb potatoes roast up shatteringly crisp on the outside while staying fluffy inside, and they need almost no attention.
02 -
- Do not crowd the mushrooms in the pan because they will steam instead of brown, and that browning is what gives the sauce its deep, savory backbone.
- Resist the urge to move the chicken while it sears, as letting it sit undisturbed is the only way to develop that caramelized crust.
03 -
- Remove the chicken from the fridge about fifteen minutes before searing so it cooks more evenly from edge to center.
- A tiny splash of lemon juice at the very end brightens the entire dish and makes the cream taste less heavy.