Creamy Mushroom Chicken Herb Potatoes (Print Version)
Tender chicken in creamy mushroom sauce with golden crispy herb-roasted potatoes for a comforting meal.
# What You'll Need:
→ Chicken & 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 - 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
→ Crispy 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
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking tray with parchment paper and set aside.
02 - Toss halved baby potatoes with olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper until evenly coated. Arrange in a single layer on the prepared tray. Roast for 30 to 35 minutes, turning halfway through, until golden and crispy.
03 - While the potatoes roast, pat chicken breasts dry and season both sides generously with salt and freshly ground black pepper.
04 - Heat olive oil in a large skillet over medium-high heat. Sear 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. Melt butter in the same skillet and add sliced mushrooms with finely chopped shallot. Sauté for 4 to 5 minutes until mushrooms are softened and beginning to caramelize. Add minced garlic and cook for 1 additional minute until fragrant.
06 - Pour in chicken broth, gently scraping up any browned bits from the bottom of the pan. Simmer until the liquid has reduced by half, approximately 3 to 4 minutes.
07 - Stir in heavy cream, Dijon mustard, and thyme leaves. Return the seared chicken breasts to the skillet. Simmer gently for 6 to 8 minutes until the sauce has thickened slightly and the chicken is fully cooked through.
08 - Taste the sauce and adjust salt and pepper as needed. Transfer chicken to plates, spooning the creamy mushroom sauce over the top. Serve alongside the crispy herb-roasted potatoes, garnishing both with freshly chopped parsley.
# Expert Advice:
01 -
- The creamy mushroom sauce tastes like it took hours but comes together in one pan while the potatoes roast.
- It walks the line between weeknight comfort and something elegant enough for a date night without breaking a sweat.
- Those crispy herb potatoes will ruin takeout fries for you forever and I make no apologies.
02 -
- Do not move the mushrooms right after they hit the pan because patience is what gives them that deep caramel brown color instead of a sad steamed gray.
- The sauce will continue to thicken off the heat so pull it from the stove when it looks slightly thinner than you want it.
- A meat thermometer reading of 74 degrees Celsius at the thickest part of the breast is your best insurance against overcooked chicken.
03 -
- Pat the chicken breasts completely dry with paper towels before seasoning because moisture is the enemy of a good sear.
- Arrange the potatoes cut side down and do not flip them until the underside releases easily from the tray which means the crust has properly formed.