Creamy Mushroom Chicken With Potatoes (Printable)

Tender chicken in creamy mushroom sauce with golden crispy herb-roasted potatoes for a comforting elegant 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)

# Directions:

01 - Preheat oven to 425°F. Line a large baking tray with parchment paper and set aside.
02 - Toss the halved baby potatoes with olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking tray and roast for 30 to 35 minutes, turning halfway through, until golden brown and crispy.
03 - While the potatoes roast, pat the 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 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. Melt the butter in the same skillet, then add the sliced mushrooms and chopped shallot. Sauté for 4 to 5 minutes until the mushrooms are softened and beginning to brown. Add the minced garlic and cook for 1 additional minute until fragrant.
06 - Pour in the chicken broth to deglaze the skillet, scraping 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. Return the seared chicken breasts to the skillet and simmer gently 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 the chicken 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 Suggestions:

01 -
  • The sauce reduces into something so velvety you will want to drag bread through every last bit of it.
  • It feels fancy enough for company but honest enough for a Tuesday night in sweatpants.
02 -
  • Do not rush the mushroom browning step because crowded wet mushrooms steam instead of caramelizing and you lose all that deep flavor.
  • Simmer the sauce gently after adding cream because boiling can cause it to break and look grainy instead of silky.
03 -
  • Pat the chicken completely dry before seasoning because moisture is the enemy of a good sear and a golden crust.
  • Let the potatoes rest for two minutes on the tray before serving so the crispy edges set and do not go soft.

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