Creamy Mushroom Chicken Herb Potatoes (Print View)
Juicy chicken in velvety mushroom cream sauce with golden herb-roasted crispy potatoes on the side.
# Ingredient List:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 1 lb baby potatoes, halved
03 - 10 oz cremini or button mushrooms, sliced
04 - 3 garlic cloves, minced
05 - 1 small yellow onion, finely chopped
→ Dairy
06 - ¾ cup heavy cream
07 - 2 tablespoons unsalted butter
→ Pantry
08 - 2 tablespoons olive oil
09 - 1 teaspoon paprika
10 - 1 teaspoon garlic powder
→ Fresh Herbs & Seasoning
11 - 2 tablespoons fresh parsley, chopped
12 - 2 tablespoons fresh thyme, chopped (plus extra for garnish)
13 - Salt and black pepper, to taste
→ Liquids
14 - ½ cup chicken stock (gluten-free if needed)
→ Other
15 - 1 tablespoon cornstarch (optional, for thickening)
# How to Make:
01 - Preheat the oven to 425°F (220°C).
02 - Toss halved potatoes with 1 tablespoon olive oil, paprika, garlic powder, half the thyme, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, turning halfway through, until golden and crispy.
03 - Season chicken breasts generously with salt and pepper. Heat the remaining 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden brown and nearly cooked through. Transfer to a plate and cover loosely with foil.
04 - In the same skillet, add the onion and cook until softened, about 2–3 minutes. Add garlic and sauté briefly until fragrant. Add mushrooms and remaining thyme; cook until deeply browned, about 5–6 minutes.
05 - Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes. Reduce heat to low and stir in the heavy cream. Return chicken to the skillet and simmer gently for 5 minutes, or until chicken is cooked through and the sauce has thickened. For a thicker sauce, dissolve cornstarch in 2 tablespoons of water, stir into the skillet, and cook 1–2 minutes more.
06 - Stir chopped parsley into the sauce. Serve the chicken and creamy mushroom sauce alongside the crispy herb-roasted potatoes. Garnish with additional fresh thyme.
# Expert Advice:
01 -
- That cream sauce clings to every strand of thyme and every fold of mushroom, making each forkful feel like a warm blanket on a cold Tuesday.
- The potatoes get so outrageously crispy in the oven that you will genuinely fight over the crunchiest ones.
- It looks like you spent hours, but the whole thing hums along on autopilot once you get the rhythm.
02 -
- Do not move the chicken around while it sears, let it sit undisturbed so a proper crust forms and it releases naturally from the pan.
- The sauce will continue to thicken as it sits off the heat, so pull it from the stove when it looks slightly thinner than you want.
03 -
- Deglaze the pan with a splash of dry white wine before adding the stock for a layer of acidity that balances the cream perfectly.
- Slice the mushrooms about half a centimeter thick so they hold their shape in the sauce rather than disappearing into it.