Creamy Mushroom Chicken With Potatoes (Printable version)
Tender chicken in velvety mushroom cream sauce with golden herb-roasted crispy potatoes.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Vegetables
02 - 1 lb baby potatoes, halved
03 - 10 oz cremini or button mushrooms, sliced
04 - 3 garlic cloves, minced
05 - 1 small yellow onion, finely chopped
→ Dairy
06 - ¾ cup heavy cream
07 - 2 tablespoons unsalted butter
→ Pantry Staples
08 - 2 tablespoons olive oil
09 - 1 teaspoon paprika
10 - 1 teaspoon garlic powder
11 - 1 tablespoon cornstarch (optional, for thickening)
→ Fresh Herbs & Seasoning
12 - 2 tablespoons fresh parsley, chopped
13 - 2 tablespoons fresh thyme, chopped (plus extra for garnish)
14 - Salt and black pepper, to taste
→ Liquids
15 - ⅓ cup chicken stock (gluten-free if needed)
# How to Prepare:
01 - Preheat the oven to 425°F. Toss the halved baby potatoes with 1 tablespoon olive oil, paprika, garlic powder, half the thyme, and a generous pinch of salt and pepper. Spread the potatoes in an even layer on a baking sheet, cut side down.
02 - Roast the potatoes for 30 to 35 minutes, flipping them halfway through, until they are deeply golden and crispy on the edges. Remove from the oven and set aside.
03 - Pat the chicken breasts dry and season both sides with salt and pepper. Heat the remaining 1 tablespoon olive oil and the butter in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until a golden crust forms and the meat is nearly cooked through. Transfer to a plate and tent loosely with foil.
04 - In the same skillet, add the chopped onion and cook over medium heat for 2 to 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds. Add the sliced mushrooms and the remaining thyme, cooking for 5 to 6 minutes until the mushrooms are deeply browned and their moisture has evaporated.
05 - Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly. Lower the heat and stir in the heavy cream. Return the seared chicken breasts to the skillet and simmer gently for 5 minutes until the chicken is cooked through and the sauce has thickened. For a thicker consistency, dissolve the cornstarch in 2 tablespoons of cold water and stir it into the sauce, cooking for 1 to 2 additional minutes.
06 - Remove the skillet from the heat and stir in the chopped fresh parsley. Arrange the chicken breasts on plates, spoon the creamy mushroom sauce generously over the top, and serve alongside the crispy herb-roasted potatoes. Garnish with additional fresh thyme sprigs.
# Expert advice:
01 -
- The cream sauce tastes like something from a restaurant but comes together in one skillet with no fuss.
- Those crispy potatoes roast alongside everything else, so you get a full impressive meal without juggling ten pots.
02 -
- Do not crowd the mushrooms in the pan or they will steam instead of brown, and you will lose that deep, concentrated flavor that makes the sauce special.
- Letting the chicken rest on a plate before returning it to the sauce keeps it juicy and allows the juices to redistribute rather than running out everywhere.
03 -
- Pat the chicken breasts completely dry with paper towels before searing, because any surface moisture will prevent that beautiful golden crust from forming.
- Toss the potatoes halfway through roasting and flip them so both the cut side and the skin side get time against the hot pan for maximum crispness all over.