Creamy Mushroom Chicken Herb Potatoes (Printable Version)
Tender chicken in creamy mushroom sauce with golden crispy herb-roasted potatoes for a comforting meal.
# What You'll Need:
→ 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 - 1/2 cup chicken broth (gluten-free if needed)
09 - 3/4 cup heavy cream
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
12 - 2 tablespoons fresh parsley, chopped
→ Herb Potatoes
13 - 1 3/4 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:
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 for 4–5 minutes per side until golden and nearly cooked through. Remove from the 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 softened and beginning to brown. Add minced garlic and cook for 1 additional minute.
06 - Pour in chicken broth and gently scrape up any browned bits from the bottom of the pan. Simmer until the 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 the sauce thickens slightly and chicken is cooked through to an internal temperature of 165°F.
08 - Taste the sauce and adjust seasoning with salt and pepper as needed. Garnish with chopped parsley. Serve the chicken and creamy mushroom sauce alongside crispy herb-roasted potatoes, sprinkling additional fresh parsley over the potatoes before serving.
# Expert Tips:
01 -
- The creamy mushroom sauce tastes like something from a restaurant but comes together in one skillet with no fancy technique required.
- Those roasted potatoes get impossibly crispy edges while staying fluffy inside and they need almost zero attention.
- It is gluten free friendly so you can serve it to almost anyone without scrambling for substitutions.
02 -
- Do not crowd the mushrooms in the pan because they will steam instead of browning and you will lose that deep caramelized flavor.
- Letting the broth reduce by half before adding the cream is the step that transforms a thin liquid into a sauce with real body.
- The chicken will continue cooking in the sauce so pulling it slightly early from the initial sear keeps it from drying out.
03 -
- Pound the chicken to an even thickness before searing so you never end up with one end dried out while the other end is still pink.
- Start the potatoes a few minutes before the chicken because they take longer and you can always tent them with foil to stay warm while you finish the sauce.