Creamy Mushroom Chicken With Herb Potatoes (Printable)

Tender chicken in a velvety mushroom cream sauce with golden herb-roasted crispy potatoes. A comforting dinner for four.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 1.1 lb baby potatoes, halved
03 - 10.6 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 - ⅓ cup chicken stock (gluten-free if needed)

→ Other

15 - 1 tablespoon cornstarch (optional, for thickening)

# How to Make It:

01 - Preheat the oven to 425°F (220°C).
02 - Toss the halved baby potatoes with 1 tablespoon olive oil, paprika, garlic powder, half the thyme, salt, and pepper. Spread evenly on a baking sheet and roast for 30–35 minutes, turning halfway through, until golden and crispy.
03 - Season the 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 the chicken for 4–5 minutes per side until golden and nearly cooked through. Transfer to a plate and cover loosely with foil.
04 - In the same skillet, cook the onion over medium heat until softened, about 2–3 minutes. Add the minced garlic and sauté briefly until fragrant. Add the sliced mushrooms and the remaining thyme; cook until deeply browned, about 5–6 minutes.
05 - Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes. Reduce the heat to low and stir in the heavy cream. Return the chicken breasts to the skillet and simmer gently for 5 minutes, or until the chicken is cooked through and the sauce has thickened. For a thicker sauce, dissolve the cornstarch in 2 tablespoons of water, stir into the skillet, and cook for an additional 1–2 minutes.
06 - Stir the chopped parsley into the sauce. Serve each chicken breast topped with the creamy mushroom sauce alongside the crispy herb-roasted potatoes. Garnish with additional fresh thyme sprigs.

# Expert Advice:

01 -
  • The cream sauce tastes like something from a fancy bistro but comes together in one pan with zero fuss.
  • Those potatoes get so outrageously crispy that people will actually fight over the last few on the tray.
02 -
  • Do not move the mushrooms around while they brown or they will steam instead of developing that deep caramelized flavor.
  • Letting the chicken rest before returning it to the sauce keeps it incredibly juicy inside.
03 -
  • Pound the chicken breasts to even thickness before searing so the thin end does not dry out while the thick end finishes cooking.
  • Let the potatoes rest for two minutes on the tray before serving and they crisp up even further as steam escapes.

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