Creamy Mushroom Chicken Herb Potatoes (Print Version)
Tender chicken in creamy mushroom sauce with golden crispy herb-roasted potatoes for a comforting dinner.
# What You Need:
→ Chicken & Creamy 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 garnish)
# Directions:
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 and roast for 30–35 minutes, turning halfway through, until golden and crispy.
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. Remove from the skillet and set aside on a plate.
05 - Reduce the heat to medium and add 1 tablespoon unsalted butter to the same skillet. Sauté the sliced mushrooms and finely chopped shallot for 4–5 minutes until the mushrooms soften and begin to brown. Add the minced garlic and cook for 1 additional minute until fragrant.
06 - Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom. Let the broth simmer until reduced by half, about 3–4 minutes.
07 - Stir in the heavy cream, Dijon mustard, and thyme leaves until well combined. Return the seared chicken breasts to the skillet and simmer gently for 6–8 minutes, until the sauce thickens slightly and the chicken is fully cooked through (internal temperature of 165°F). Taste and adjust seasoning with salt and pepper as needed.
08 - Transfer the chicken breasts to serving plates and spoon the creamy mushroom sauce generously over the top. Garnish with chopped fresh parsley. Serve alongside the crispy herb-roasted potatoes, sprinkled with additional fresh parsley.
# Expert Tips:
01 -
- The sauce comes together in the same pan you sear the chicken in, so every caramelized bit becomes part of the flavor.
- Those herb roasted potatoes get impossibly crispy on the outside while staying fluffy inside.
- It tastes like something you would order at a cozy bistro but you made it in your own kitchen.
02 -
- Do not move the mushrooms around too much in the pan because they need contact with the heat to brown properly.
- Letting the broth reduce by half before adding cream is the step that turns a thin sauce into something that clings to every bite.
03 -
- Press the potatoes flat side down firmly on the tray and do not flip them too early if you want that shatteringly crispy edge.
- Resting the seared chicken briefly before returning it to the sauce keeps it from drying out while it finishes cooking.