Creamy Mushroom Chicken With Potatoes (Print Page)

Tender chicken in creamy mushroom sauce with golden crispy herb-roasted potatoes for an elegant comforting meal.

# What You Need:

→ Chicken and 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 (use 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

→ 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)

# Directions:

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.
03 - While the potatoes roast, season the chicken breasts 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 heat to medium. Add 1 tablespoon butter to the skillet, then sauté the mushrooms and shallot for 4–5 minutes until softened 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 reduces 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 for 6–8 minutes, until the sauce has thickened slightly and the chicken is cooked through.
08 - Taste the sauce and adjust seasoning as needed. Garnish with chopped parsley. Serve the chicken with the creamy mushroom sauce alongside the crispy herb potatoes, sprinkling additional fresh parsley over the potatoes before serving.

# Expert Tips:

01 -
  • The sauce is so good you will seriously consider eating it with a spoon straight from the pan, no judgment.
  • It looks like something from a fancy bistro but comes together on a random weeknight with zero stress.
  • Those crispy herb potatoes roast alongside everything else, so your oven does half the work while you focus on the sauce.
02 -
  • Do not move the chicken around while it is searing, let it sit undisturbed so a proper crust forms, otherwise you end up with pale, dry chicken.
  • Resist the urge to crank the heat when the cream goes in, a gentle simmer prevents the sauce from breaking or getting greasy.
  • Check the internal temperature of the chicken reaches 74 degrees Celsius (165 degrees Fahrenheit) before serving, especially if the breasts are thick.
03 -
  • Pat the chicken breasts completely dry with paper towels before seasoning, because moisture is the enemy of a good sear and I learned this the soggy way.
  • Slice the mushrooms about half a centimeter thick, any thinner and they disintegrate into the sauce, any thicker and they stay rubbery.

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