Creamy Mushroom Chicken With Potatoes (Printable Version)
Tender chicken in velvety mushroom cream sauce with golden herb-roasted crispy potatoes on the side.
# What You 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 - ¾ cup heavy cream
07 - 2 tbsp unsalted butter
→ Pantry
08 - 2 tbsp olive oil
09 - 1 tsp paprika
10 - 1 tsp garlic powder
→ Fresh Herbs & Seasoning
11 - 2 tbsp fresh parsley, chopped
12 - 2 tbsp fresh thyme, chopped (plus extra sprigs for garnish)
13 - Kosher salt and freshly ground black pepper, to taste
→ Liquids
14 - ⅓ cup chicken stock (gluten-free if needed)
→ Thickener
15 - 1 tbsp cornstarch mixed with 2 tbsp cold water (optional)
# How to Make It:
01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - Toss the halved baby potatoes with 1 tablespoon olive oil, paprika, garlic powder, half of the thyme, and a generous pinch of salt and pepper. Arrange cut-side down on the prepared baking sheet. Roast for 30–35 minutes, flipping halfway through, until deeply golden and crisp on the edges.
03 - Pat the chicken breasts dry and season both sides with salt and pepper. Heat the remaining 1 tablespoon olive oil and the butter in a large skillet over medium-high heat until the butter foams. Sear the chicken for 4–5 minutes per side until a golden crust forms and the internal temperature approaches 155°F. Transfer to a plate and tent loosely with foil.
04 - In the same skillet, reduce the heat to medium. Add the chopped onion and cook until softened, about 2–3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the sliced mushrooms and the remaining thyme; cook undisturbed for 2 minutes, then stir occasionally for another 3–4 minutes until the mushrooms are deeply browned and their moisture has evaporated.
05 - Pour the chicken stock into the skillet, using a wooden spoon to scrape up any caramelized bits from the bottom. Simmer for 2 minutes to reduce slightly. Lower the heat and stir in the heavy cream. Return the seared chicken breasts and any accumulated juices to the pan. Simmer gently for 5 minutes, turning the chicken once, until the internal temperature reaches 165°F and the sauce coats the back of a spoon. If a thicker sauce is desired, drizzle in the cornstarch slurry while stirring and cook for 1–2 additional minutes.
06 - Remove the skillet from the heat and fold in the chopped parsley. Arrange each chicken breast on a plate, spoon the creamy mushroom sauce generously over the top, and serve alongside the crispy herb-roasted potatoes. Garnish with fresh thyme sprigs.
# Expert Advice:
01 -
- The mushroom cream sauce tastes like something from a restaurant but comes together in one skillet.
- Those crispy herb potatoes are honestly good enough to eat on their own straight from the tray.
02 -
- Do not move the mushrooms around too much in the pan or they will steam instead of browning.
- Letting the chicken rest before returning it to the sauce keeps it incredibly juicy.
03 -
- Pound the chicken to even thickness before searing so nothing dries out while waiting for thicker parts to cook.
- Achieve the perfect sauce consistency by reducing it slightly before adding the cream rather than relying on cornstarch.