Creamy Mushroom Chicken (Printer-Friendly)
Juicy chicken in rich creamy mushroom sauce with 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 - 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 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, 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.
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 4–5 minutes per side until golden and nearly cooked through. Remove from 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 mushrooms soften and begin to brown. Add garlic and cook 1 additional minute.
06 - Pour in chicken broth and gently scrape up any browned bits from the bottom of the skillet. Simmer until 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 sauce thickens slightly and chicken is fully cooked through.
08 - Taste sauce and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley.
09 - Serve chicken with creamy mushroom sauce alongside crispy herb potatoes. Sprinkle potatoes with additional fresh parsley before serving.
# Expert Advice:
01 -
- The mushroom sauce tastes like something from a French bistro but comes together in one pan on a random Wednesday.
- Those herb roasted potatoes get impossibly crispy edges while staying fluffy inside, and they basically cook themselves.
02 -
- Do not crowd the mushrooms in the pan or they will steam instead of browning and you will lose that deep caramelized flavor.
- Letting the broth reduce fully before adding cream prevents the sauce from turning watery and thin.
03 -
- Pound the chicken to even thickness before searing so the thin end does not dry out while the thick end finishes cooking.
- Let the cream sauce bubble gently rather than boiling hard or it can break and become grainy instead of silky smooth.