Creamy Mushroom Chicken With Potatoes (Print version)

Juicy chicken in creamy mushroom sauce with crispy herb-roasted potatoes for a comforting dinner.

# What goes in:

→ Chicken & 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 (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)

# Cooking steps:

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 the mushrooms are soft 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 is reduced 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 gently for 6–8 minutes, until the sauce thickens slightly and the chicken is cooked through.
08 - Taste the sauce and adjust seasoning with salt and pepper as needed. Serve the chicken with the creamy mushroom sauce alongside the crispy herb-roasted potatoes. Garnish both the chicken and potatoes with additional fresh parsley.

# Tips from flavorandfeast:

01 -
  • The creamy mushroom sauce tastes like something from a French bistro but comes together in one pan with zero fuss.
  • Those crispy herb potatoes will disappear faster than you expect, so maybe make extra.
  • It feels fancy enough for date night but easy enough for a weeknight when your brain is fried.
02 -
  • Do not move the chicken around while it sears, let the crust form undisturbed or it will tear and look patchy.
  • Reducing the broth before adding cream is the difference between a thin watery sauce and one that clings to every bite.
  • The potatoes need space on the tray, overcrowding makes them steam instead of crisp.
03 -
  • Let the chicken rest for five minutes after searing before returning it to the sauce so the juices redistribute.
  • A glass of Chardonnay while cooking this is not required but strongly recommended by personal experience.

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