Creamy Mushroom Chicken With Potatoes (Printable Version)
Juicy chicken in a rich creamy mushroom sauce, paired with golden crispy herb-roasted potatoes for a comforting dinner.
# What You Need:
→ Chicken & 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
→ 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 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.
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 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 tablespoon butter to the skillet, then sauté the mushrooms and shallot for 4–5 minutes until softened and beginning to brown. Add minced garlic and cook 1 additional minute until fragrant.
06 - Pour in the chicken broth to deglaze, gently scraping 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 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. Serve the chicken and creamy mushroom sauce alongside the crispy herb-roasted potatoes, sprinkling additional fresh parsley over the potatoes before serving.
# Expert Tips:
01 -
- The creamy mushroom sauce comes together in the same pan you sear the chicken in, so every golden scrap of flavor ends up in the final dish rather than down the drain.
- Those crispy herb potatoes roast while you handle the stovetop, meaning everything lands on the table at once without any frantic last minute juggling.
02 -
- Do not stir the mushrooms immediately after adding them to the pan. Walking away for two minutes lets them caramelize instead of turning soggy and pale.
- Reducing the broth by half before adding cream is the difference between a thin watery sauce and one that clings to every bite.
03 -
- Let the chicken rest for three minutes after searing before returning it to the sauce so the juices redistribute instead of running out into the pan.
- A squeeze of fresh lemon juice stirred in right at the end brightens the entire dish and makes people wonder what your secret ingredient is.