Creamy Mushroom Chicken Herb Potatoes (Printer-Friendly)
Tender seared chicken in creamy mushroom sauce with crispy herb-roasted potatoes for a comforting meal.
# What You'll Need:
→ Chicken & Creamy Mushroom Sauce
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - Salt and freshly ground black pepper, to taste
03 - 2 tablespoons olive oil
04 - 1 tablespoon unsalted butter
05 - 9 oz cremini or button mushrooms, sliced
06 - 3 garlic cloves, minced
07 - 1 small shallot, finely chopped
08 - ½ cup chicken broth (use 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 lb 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 It:
01 - Preheat oven to 425°F. Line a large baking tray with parchment paper.
02 - Toss halved baby potatoes with 2 tablespoons olive oil, dried rosemary, dried 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 the potatoes roast, season chicken breasts generously 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 skillet and set aside.
05 - Reduce heat to medium. Add 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 until fragrant.
06 - Pour in chicken broth to deglaze, gently scraping up any browned bits from the bottom of the pan. Simmer until liquid reduces by half, about 3–4 minutes.
07 - Stir in heavy cream, Dijon mustard, and thyme. Return seared chicken breasts to the skillet and simmer gently for 6–8 minutes, until the sauce thickens slightly and chicken is fully cooked through (internal temperature of 165°F).
08 - Taste sauce and adjust salt and pepper as needed. Garnish with chopped fresh parsley. Serve chicken with creamy mushroom sauce alongside crispy herb potatoes, sprinkling additional fresh parsley over the potatoes before serving.
# Expert Advice:
01 -
- The sauce comes together in the same pan you sear the chicken in, so every caramelized bit becomes part of the flavor.
- It feels fancy enough for a dinner party but honest enough for a weeknight when you just need something warm.
- Those herb potatoes get impossibly crispy on the outside while staying fluffy inside, and they basically cook themselves in the oven.
02 -
- Do not rush the mushroom cooking step because undercooked mushrooms release water into the sauce and dilute everything you just built.
- Letting the broth reduce by half before adding cream is the difference between a thin watery sauce and one that coats the back of a spoon.
03 -
- Pat the chicken completely dry with paper towels before seasoning because moisture is the enemy of a good sear.
- Slice any thick chicken breasts in half horizontally before searing so they cook through evenly without drying out.