Creamy Mushroom Chicken Herb Potatoes (Print)
Juicy chicken in velvety mushroom cream sauce with golden herb-roasted potatoes — a comforting, elegant dinner.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 1.1 lb baby potatoes, halved
03 - 10.6 oz cremini or button mushrooms, sliced
04 - 3 garlic cloves, minced
05 - 1 small yellow onion, finely chopped
→ Dairy
06 - 3/4 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 and 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 - 1/3 cup chicken stock (gluten-free if needed)
# How To Make It:
01 - Preheat the oven to 425°F. Toss halved baby potatoes with 1 tablespoon olive oil, paprika, garlic powder, half the thyme, salt, and pepper. Spread evenly on a baking sheet in a single layer.
02 - Roast potatoes for 30 to 35 minutes, turning halfway through, until golden brown and crispy on the edges.
03 - Season chicken breasts generously with salt and pepper. Heat the remaining 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear chicken 4 to 5 minutes per side until golden and nearly cooked through. Transfer to a plate and cover loosely with foil.
04 - In the same skillet, cook onion over medium heat until softened, about 2 to 3 minutes. Add minced garlic and sauté briefly until fragrant. Add sliced mushrooms and remaining thyme; cook until mushrooms are deeply browned, about 5 to 6 minutes.
05 - Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly. Lower the heat and stir in heavy cream until combined. Return chicken breasts to the skillet and simmer gently for 5 minutes, or until chicken is cooked through and the sauce has thickened. For a thicker sauce, dissolve cornstarch in 2 tablespoons cold water and stir into the skillet, cooking 1 to 2 minutes more.
06 - Stir chopped parsley into the sauce. Serve each chicken breast with creamy mushrooms and sauce spooned over top, alongside the crispy herb potatoes. Garnish with additional fresh thyme sprigs.
# Expert Advice:
01 -
- The mushroom cream sauce tastes like something from a restaurant but comes together in one skillet with zero fuss.
- Those crispy potatoes roast in the oven while you handle the chicken so everything finishes at the same time.
02 -
- Do not move the mushrooms around too much in the pan because they need dry contact to brown properly instead of steaming.
- Letting the chicken rest before returning it to the sauce keeps it juicy and prevents it from drying out.
03 -
- Press the potatoes cut side down firmly against the pan for maximum contact and the crispiest edges possible.
- Deglaze the pan thoroughly because those browned bits on the bottom are concentrated flavor you do not want to lose.