Creamy Mushroom Chicken With Potatoes (Printable)
Tender chicken in creamy mushroom sauce with golden herb-roasted potatoes for a comforting dinner.
# What You'll Need:
→ Chicken & 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, 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 deeply golden.
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. Transfer to a plate and set aside.
05 - Reduce the heat to medium. Add 1 tablespoon butter to the same skillet. Sauté the sliced mushrooms and finely chopped shallot for 4–5 minutes until the mushrooms soften and begin to caramelize. 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 reduces by half, approximately 3–4 minutes.
07 - Stir in the heavy cream, Dijon mustard, and thyme leaves. Return the seared chicken breasts to the skillet. 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 salt and pepper as needed. Garnish with freshly chopped parsley.
09 - Serve each chicken breast with the creamy mushroom sauce spooned over top, alongside the crispy herb-roasted potatoes. Sprinkle the potatoes with additional fresh parsley before serving.
# Expert Suggestions:
01 -
- The creamy mushroom sauce tastes like it came from a French bistro but requires zero culinary training to pull off.
- Those crispy herb potatoes are practically illegal, and they roast in the same time it takes to cook the chicken.
02 -
- Do not move the mushrooms for the first two minutes after they hit the pan because crowding and stirring too soon prevents browning.
- The sauce will look thin when you first add the cream but it thickens as it simmers, so trust the process and resist the urge to add flour.
03 -
- Let the chicken rest for five minutes after searing before returning it to the sauce so the juices redistribute instead of running out.
- A squeeze of lemon juice added right at the end brightens the entire dish and cuts through the richness in a way that makes people reach for another bite.