Creamy Mushroom Chicken Herb Potatoes (Printable)
Tender chicken in rich mushroom cream sauce with golden herb-roasted potatoes for a comforting dinner.
# 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 - 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 freshly ground black pepper, to taste
19 - 2 tablespoons fresh parsley, chopped (for garnish)
# Steps:
01 - Preheat oven to 425°F. Line a large baking tray with parchment paper and set aside.
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 on the edges.
03 - While the potatoes roast, pat the chicken breasts dry with paper towels 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 deep golden crust forms and the chicken is nearly cooked through. Transfer to a plate and set aside.
05 - Reduce the heat to medium and add 1 tablespoon unsalted butter to the same skillet. Add the sliced mushrooms and finely chopped shallot, sautéing for 4–5 minutes until the mushrooms are softened and beginning to brown. Stir in the minced garlic and cook for 1 additional minute until fragrant.
06 - Pour in the chicken broth to deglaze the skillet, using a wooden spoon to scrape up any browned bits from the bottom. Let the broth simmer until reduced by approximately half, about 3–4 minutes.
07 - Stir in the heavy cream, Dijon mustard, and fresh thyme leaves. Return the seared chicken breasts to the skillet and spoon some sauce over the top. Simmer gently for 6–8 minutes until the sauce has thickened slightly and the chicken is cooked through to an internal temperature of 165°F.
08 - Taste the sauce and adjust salt and pepper as needed. Transfer the chicken to serving plates and spoon the creamy mushroom sauce generously over each breast. Garnish with freshly chopped parsley.
09 - Arrange the crispy herb-roasted potatoes alongside the chicken. Sprinkle the potatoes with additional fresh parsley before serving. Pair with a crisp Chardonnay or Pinot Grigio if desired.
# Expert Tips:
01 -
- That mushroom cream sauce tastes like something from a fancy bistro but comes together in one pan with zero fuss.
- The crispy herb potatoes roast while you cook the chicken, so everything finishes at almost the same time.
- It feels indulgent enough for date night but simple enough for a random weeknight when you just need something good.
02 -
- Do not move the mushrooms around constantly once they hit the pan because they need still contact with the heat to actually brown and develop flavor.
- Letting the broth reduce by half before adding cream is the difference between a thin watery sauce and one that clings to every bite of chicken.
03 -
- Pound the chicken to an even thickness before cooking so you never end up with one dried out end and one undercooked center.
- Use the same skillet for the chicken and the sauce because all those browned bits stuck to the bottom are concentrated flavor you cannot afford to wash away.