Creamy Mushroom Chicken With Herb Potatoes (Print Page)

Juicy chicken in a velvety mushroom cream sauce with crispy golden herb-roasted potatoes on the side.

# 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 - 1/2 cup chicken broth (certified gluten-free if needed)
09 - 3/4 cup heavy cream
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
12 - 2 tablespoons fresh parsley, chopped

→ Crispy Herb Potatoes

13 - 1 3/4 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)

# Directions:

01 - Preheat oven to 425°F. Line a large baking tray with parchment paper.
02 - Toss halved baby potatoes with 2 tablespoons olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper. Spread in a single layer on the prepared tray. Roast for 30–35 minutes, turning halfway through, until golden and crispy.
03 - While potatoes roast, season 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 chicken breasts 4–5 minutes per side until golden brown and nearly cooked through. Remove from skillet and set aside.
05 - Reduce heat to medium. Melt 1 tablespoon butter in the same skillet. Add sliced mushrooms and finely chopped shallot; sauté 4–5 minutes until mushrooms soften and begin to brown. Add minced garlic and cook 1 additional minute until fragrant.
06 - Pour in chicken broth to deglaze the pan, gently scraping up any browned bits from the bottom. Simmer until liquid reduces by half, about 3–4 minutes.
07 - Stir in heavy cream, Dijon mustard, and thyme. Return seared chicken breasts to the skillet. Simmer gently for 6–8 minutes until sauce thickens slightly and chicken is cooked through to an internal temperature of 165°F.
08 - Taste sauce and adjust salt and pepper as needed. Garnish with freshly chopped parsley.
09 - Serve chicken breasts smothered in creamy mushroom sauce alongside crispy herb-roasted potatoes. Sprinkle potatoes with additional fresh parsley before serving.

# Expert Tips:

01 -
  • The mushroom sauce tastes like something from a countryside bistro but comes together in one pan on a weeknight.
  • Those crispy herb potatoes will disappear faster than anything else on the table, so maybe make extra.
  • It looks deeply impressive plated up but requires zero fancy technique or hard to find ingredients.
02 -
  • Do not move the chicken around while it sears because patience is what gives you that caramelized crust.
  • The sauce will continue to thicken as it sits off the heat, so pull it from the stove when it is just slightly thinner than you want.
  • Crowding the mushrooms in the pan makes them steam instead of brown, so use a large skillet and give them space.
03 -
  • Let the chicken rest for five minutes after searing so the juices redistribute and every bite stays moist.
  • Flip the potatoes cut side down on the tray because that flat surface against the hot metal is what creates the best crunch.

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