Creamy Mushroom Chicken Herb Potatoes (Printable)
Tender chicken in rich creamy mushroom sauce with crispy herb-roasted potatoes for an elegant comforting meal.
# What You Need:
→ Chicken and 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 - 1/2 cup chicken broth (certified 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
→ Crispy 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 garnish
# How-To:
01 - Preheat oven to 425°F. Line a large baking tray with parchment paper and set aside.
02 - Toss 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. Roast for 30 to 35 minutes, turning halfway through, until the potatoes are crispy and golden brown.
03 - While the potatoes roast, season the 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 the chicken breasts for 4 to 5 minutes per side until a golden crust forms and the chicken is nearly cooked through. Transfer to a plate and set aside.
05 - Reduce heat to medium and add 1 tablespoon unsalted butter to the same skillet. Sauté the sliced mushrooms and finely chopped shallot for 4 to 5 minutes until softened and beginning to caramelize. Add minced garlic and cook for 1 additional minute until fragrant.
06 - Pour in the chicken broth to deglaze the pan, using a spatula to scrape up any browned bits from the bottom. Simmer until the liquid has reduced by half, approximately 3 to 4 minutes.
07 - Stir in the heavy cream, Dijon mustard, and thyme leaves. Return the seared chicken breasts to the skillet and let everything simmer together for 6 to 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. Garnish with chopped fresh parsley. Serve the creamy mushroom chicken alongside the crispy herb-roasted potatoes, sprinkling additional fresh parsley over the potatoes before serving.
# Expert Tips:
01 -
- The sauce is so good people will actually lick their plates when they think no one is watching.
- It looks like you spent all day cooking but the hands on work is surprisingly manageable.
- Those potatoes get so crunchy on the outside and fluffy inside that they steal attention from the chicken.
02 -
- Do not crowd the mushrooms in the pan or they will steam instead of brown and you will lose that deep caramelized flavor.
- Letting the broth reduce by half before adding cream is the difference between a watery sauce and one that coats the back of a spoon.
- The potatoes need space on the tray so if they are touching they will steam instead of getting crispy.
03 -
- Let the chicken rest for two minutes after searing before returning it to the sauce so the juices redistribute and the meat stays tender.
- Flip the potatoes cut side down for the last ten minutes of roasting to get maximum crispiness on the flat side.