Creamy Mushroom Chicken Herb Potatoes (Print Version)

Juicy chicken in velvety mushroom cream sauce with golden herb-roasted potatoes. Comforting dinner for four.

# Recipe Ingredients:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Vegetables

02 - 1 lb baby potatoes, halved
03 - 10 oz cremini or button mushrooms, sliced
04 - 3 garlic cloves, minced
05 - 1 small yellow onion, finely chopped

→ Dairy

06 - ¾ cup heavy cream
07 - 2 tablespoons unsalted butter

→ Pantry

08 - 2 tablespoons olive oil
09 - 1 teaspoon paprika
10 - 1 teaspoon garlic powder

→ Fresh Herbs & Seasoning

11 - 2 tablespoons fresh parsley, chopped
12 - 2 tablespoons fresh thyme, chopped (plus extra for garnish)
13 - Salt and black pepper, to taste

→ Liquids

14 - ⅓ cup chicken stock (gluten-free if needed)

→ Other

15 - 1 tablespoon cornstarch (optional, for thickening)

# Directions:

01 - Preheat the oven to 425°F. Toss the halved baby potatoes with 1 tablespoon olive oil, paprika, garlic powder, half the thyme, and a generous seasoning of salt and pepper. Spread evenly on a baking sheet in a single layer.
02 - Roast the potatoes for 30–35 minutes, turning them halfway through, until they are deeply golden and crisp on the edges. Remove from the oven when done.
03 - Season the chicken breasts generously on both sides with salt and pepper. Heat the remaining 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Once the butter is foaming, sear the chicken for 4–5 minutes per side until a golden crust forms and the meat is nearly cooked through. Transfer to a plate and cover loosely with foil.
04 - In the same skillet, add the chopped onion and cook over medium heat for 2–3 minutes until softened. Add the minced garlic and sauté briefly until fragrant. Toss in the sliced mushrooms and remaining thyme; cook for 5–6 minutes, stirring occasionally, until the mushrooms are deeply browned and any released moisture has evaporated.
05 - Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly. Lower the heat and stir in the heavy cream. Return the seared chicken breasts to the skillet and simmer gently for 5 minutes, or until the chicken is fully cooked through and the sauce has thickened. For a thicker consistency, dissolve the cornstarch in 2 tablespoons of cold water and stir it into the sauce; cook for 1–2 minutes more.
06 - Remove from the heat and stir in the chopped parsley. Plate each chicken breast with a generous spoonful of the creamy mushroom sauce and serve the crispy herb potatoes alongside. Garnish with additional fresh thyme sprigs.

# Expert Advice:

01 -
  • The mushroom cream sauce is the kind of thing you will want to eat with a spoon straight from the pan, rich and earthy with just enough garlic to make it interesting.
  • Those potatoes get impossibly crisp on the outside while staying fluffy inside, and they soak up the sauce like little sponges if you serve them on the same plate.
02 -
  • Do not move the mushrooms around the pan constantly, because they need stillness and heat to develop that deep brown color instead of turning grey and watery.
  • The sauce will continue to thicken as it sits off the heat, so pull it from the stove when it looks slightly thinner than you want it.
03 -
  • Let the chicken rest for at least 3 minutes after searing before returning it to the sauce, because this keeps the juices inside where they belong instead of running out into the pan.
  • Use the largest skillet you own so the mushrooms have room to brown properly, because overcrowding is the single biggest enemy of good mushroom cookery.

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