Creamy Mushroom Chicken With Potatoes (Print Version)
Tender chicken in velvety mushroom cream sauce with golden herb-roasted potatoes.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Vegetables
02 - 1 lb baby potatoes, halved
03 - 10.5 oz cremini or button mushrooms, sliced
04 - 3 garlic cloves, minced
05 - 1 small yellow onion, finely chopped
→ Dairy
06 - 3/4 cup heavy cream
07 - 1 oz unsalted butter (about 2 tablespoons)
→ 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 sprigs for garnish)
13 - Salt and freshly ground black pepper, to taste
→ Liquids
14 - 1/3 cup chicken stock (use gluten-free if needed)
→ Thickener
15 - 1 tablespoon cornstarch (optional, blended with 2 tablespoons cold water)
# Steps:
01 - Preheat the oven to 425°F. In a mixing bowl, toss the halved baby potatoes with 1 tablespoon olive oil, paprika, garlic powder, half of the thyme, a generous pinch of salt, and pepper until evenly coated.
02 - Arrange the seasoned potatoes in a single layer on a large baking sheet. Roast for 30 to 35 minutes, flipping them halfway through, until the edges are deeply golden and crisp.
03 - Pat the chicken breasts dry and season both sides with salt and pepper. Heat the remaining 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 4 to 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, cook the onion over medium heat for 2 to 3 minutes until softened. Add the minced garlic and stir briefly. Add the sliced mushrooms and remaining thyme; cook for 5 to 6 minutes, stirring occasionally, until the mushrooms are deeply browned and their moisture has evaporated.
05 - Pour in the chicken stock, scraping the bottom of the skillet to release any browned bits. Simmer for 2 minutes. Reduce the heat to low and stir in the heavy cream. Return the chicken breasts to the skillet and gently simmer for 5 minutes, or until the chicken is cooked through and the sauce has thickened. If a thicker consistency is desired, stir in the cornstarch slurry and cook for 1 to 2 additional minutes.
06 - Remove the skillet from heat and fold in the chopped parsley. Serve each chicken breast nestled in the creamy mushroom sauce alongside the crispy herb-roasted potatoes. Garnish with fresh thyme sprigs.
# Expert Tips:
01 -
- The sauce is so good you will catch yourself dragging bread across the pan when nobody is looking, and that is perfectly acceptable behavior in my kitchen.
- Everything cooks in one skillet and one baking sheet, which means cleanup is almost nonexistent and that alone is worth celebrating on a weeknight.
- It looks and tastes like something you would pay good money for, yet the ingredient list is mercifully short and forgiving.
02 -
- Do not move the chicken around while it is searing, let it sit undisturbed so a proper crust forms and it releases naturally from the pan when it is ready.
- 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 -
- Salt the mushrooms only after they have started to brown because salting too early draws out moisture and they steam instead of searing.
- Always let the chicken rest for at least three minutes before slicing so the juices redistribute and do not end up on your cutting board.