Creamy Mushroom Chicken With Herb Potatoes (Printable version)
Tender chicken in 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 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 brown.
03 - While potatoes roast, season chicken breasts on both sides with salt and freshly ground black pepper.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken breasts 4–5 minutes per side until golden and nearly cooked through. Remove from skillet and set aside.
05 - Reduce heat to medium. Add 1 tablespoon butter to the skillet, then sauté mushrooms and shallot for 4–5 minutes until mushrooms soften and begin to brown. Add minced garlic and cook 1 additional minute.
06 - Pour in chicken broth to deglaze, gently scraping up browned bits from the bottom of the pan. Simmer until liquid reduces by half, about 3–4 minutes.
07 - Stir in heavy cream, Dijon mustard, and thyme. Return chicken breasts to the skillet and simmer for 6–8 minutes until sauce thickens slightly and chicken is cooked through to an internal temperature of 165°F.
08 - Taste sauce and adjust seasoning as needed. Garnish with chopped parsley. Serve chicken with creamy mushroom sauce alongside crispy herb potatoes, sprinkling additional fresh parsley over the potatoes before serving.
# Expert Suggestions:
01 -
- The mushroom sauce tastes like something from a restaurant but comes together in one skillet with no fuss.
- Those herb roasted potatoes get impossibly crispy on the outside while staying fluffy inside.
- It works beautifully for a weeknight dinner yet feels fancy enough for guests.
02 -
- Do not rush the broth reduction step because the sauce will taste thin and watery if you skip it.
- Letting the chicken rest for a minute after searing keeps it juicy when you return it to the sauce.
03 -
- Crowding the mushrooms in the pan makes them steam instead of brown so give them space.
- A squeeze of lemon juice right at the end brightens the entire dish more than you would expect.