Creamy Mushroom Chicken Herb Potatoes (Print View)
Pan-seared chicken in creamy mushroom sauce with crispy golden herb-roasted potatoes for a comforting dinner.
# What You 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 pepper, to taste
19 - 2 tablespoons fresh parsley, chopped (for serving)
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking tray with parchment paper.
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 tray. Roast for 30–35 minutes, turning halfway through, until golden and crispy.
03 - While the potatoes roast, season both sides of the chicken breasts 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 4–5 minutes per side until a deep golden crust forms and the chicken is nearly cooked through. Remove and set aside.
05 - Reduce heat to medium. Add the butter to the skillet, then sauté the sliced mushrooms and finely chopped shallot for 4–5 minutes until softened and beginning to caramelize. Add the minced garlic and cook for 1 additional minute until fragrant.
06 - Pour in the chicken broth to deglaze, using a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the liquid simmer until reduced by half, about 3–4 minutes.
07 - Stir in the heavy cream, Dijon mustard, and thyme. Return the seared chicken breasts to the skillet. Simmer gently for 6–8 minutes until the sauce thickens 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. Spoon the creamy mushroom sauce over the chicken. Garnish with chopped fresh parsley. Serve alongside the crispy herb-roasted potatoes, sprinkling additional parsley over the potatoes before serving.
# Expert Hints:
01 -
- The creamy sauce tastes like something from a restaurant but comes together in one skillet with zero fuss.
- Those crispy herb potatoes soak up every bit of flavor and disappear faster than anything else on the plate.
02 -
- Do not crowd the mushrooms in the pan because they will steam instead of brown and you will lose that deep caramelized flavor.
- Letting the broth reduce by half before adding cream is the step that transforms a thin sauce into something luxurious.
03 -
- Always let the chicken rest for a few minutes after searing before returning it to the sauce so the juices redistribute and every bite stays tender.
- Toasting the dried herbs in your palm or between your fingers before adding them wakes up oils that have been sleeping in the jar.