Creamy Mushroom Chicken With Herb Potatoes (Printable)
Tender chicken in a rich, creamy mushroom sauce, served alongside golden, crispy herb-roasted potatoes.
# What You'll Need:
→ Chicken and 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 (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-Roasted 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:
01 - Preheat oven to 425°F. Line a large baking tray with parchment paper.
02 - Toss the 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 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 4–5 minutes per side until golden and nearly cooked through. Remove from the skillet and set aside.
05 - Reduce the heat to medium. Add 1 tablespoon butter to the skillet, then sauté the mushrooms and shallot for 4–5 minutes until the mushrooms are soft and beginning to brown. Add the minced garlic and cook for 1 additional minute.
06 - Pour in the chicken broth to deglaze, gently scraping up any browned bits from the bottom of the pan. Simmer until the liquid is reduced by half, about 3–4 minutes.
07 - Stir in the heavy cream, Dijon mustard, and thyme. Return the chicken breasts to the skillet and simmer gently for 6–8 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 seasoning with salt and pepper as needed. Garnish with chopped parsley. Serve the chicken with the creamy mushroom sauce alongside the crispy herb-roasted potatoes, sprinkling additional fresh parsley over the potatoes before serving.
# Expert Tips:
01 -
- The sauce tastes like it took hours but comes together in one pan while the potatoes roast alongside it.
- It walks the line between weeknight practical and weekend special without breaking a sweat.
- Gluten free friendly right out of the gate, so you rarely need to adapt anything for guests.
02 -
- Do not move the mushrooms around too much in the pan, because they need stillness to brown properly and develop real flavor.
- Letting the broth reduce by half before adding cream is the step that prevents a watery, disappointing sauce.
03 -
- Crowding the pan with mushrooms is the most common mistake, so cook them in two batches if your skillet looks packed because steam is the enemy of browning.
- A splash of white wine added right after the broth elevates the sauce in a way that will make people ask what your secret is.