Creamy Mushroom Chicken With Crispy Herb Potatoes (Printable)
Tender chicken in rich creamy mushroom sauce with golden crispy 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 oz 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
→ Crispy Herb Potatoes
13 - 1¾ lb 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 garnish)
# How To Make It:
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 an even single layer on the prepared tray. Roast for 30–35 minutes, turning halfway through, until golden and crispy.
03 - While the 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 for 4–5 minutes per side until a golden crust forms and the chicken is nearly cooked through. Remove from the skillet and set aside on a plate.
05 - Reduce heat to medium. Add 1 tablespoon butter to the same skillet. Sauté sliced mushrooms and finely chopped shallot for 4–5 minutes until softened and beginning to brown. Add minced garlic and cook for 1 additional minute until fragrant.
06 - Pour in chicken broth to deglaze the skillet, gently scraping up any browned bits from the bottom. Simmer until the liquid reduces by half, approximately 3–4 minutes.
07 - Stir in heavy cream, Dijon mustard, and fresh thyme leaves. Return the seared chicken breasts to the skillet. Simmer gently for 6–8 minutes until the sauce thickens slightly and the chicken is fully cooked through (internal temperature reaches 165°F).
08 - Taste the sauce and adjust salt and pepper as needed. Garnish with chopped fresh parsley.
09 - Serve each chicken breast spooned with creamy mushroom sauce, alongside the crispy herb-roasted potatoes. Sprinkle potatoes with additional fresh parsley before serving.
# Expert Suggestions:
01 -
- The creamy mushroom sauce tastes like something from a restaurant but comes together in one skillet with zero fuss.
- Those crispy herb potatoes will ruin you for any other potato side dish, and they practically make themselves in the oven.
02 -
- Do not rush the mushroom browning step, because properly caramelized mushrooms are the entire foundation of the sauce flavor.
- Letting the broth reduce by half before adding cream prevents the sauce from turning out thin and watery.
03 -
- Use a pan wide enough to sear all four chicken breasts without crowding, because overlapping means steaming instead of browning.
- Reserve a tablespoon of pasta water or broth before adding the cream, and use it to adjust the sauce consistency at the end if needed.