Creamy Mushroom Chicken With Potatoes (Printable)
Tender chicken in creamy mushroom sauce with golden herb-roasted potatoes for a comforting meal.
# What You'll Need:
→ 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 (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
→ 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)
# How-To 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 brown.
03 - While the potatoes roast, season the 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 the chicken breasts for 4–5 minutes per side until golden and nearly cooked through. Remove from the skillet and set aside on a plate.
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 soften and begin to brown. Add the minced garlic and cook for 1 additional minute until fragrant.
06 - Pour in the chicken broth to deglaze, gently scraping up any browned bits from the bottom of the pan. Simmer until the liquid reduces 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 to an internal temperature of 165°F.
08 - Taste the sauce and adjust seasoning with additional salt and pepper as needed. Garnish with chopped fresh parsley.
09 - Serve the chicken breasts topped with the creamy mushroom sauce alongside the crispy herb-roasted potatoes. Sprinkle the potatoes with additional fresh parsley before serving.
# Expert Advice:
01 -
- The creamy mushroom sauce tastes like something from a French bistro but comes together in one skillet without any fuss.
- Those crispy herb potatoes roast in the oven while you handle the chicken, so everything finishes at almost the same time.
- It is gluten free friendly as written, which means you can serve it to almost anyone without a second thought.
02 -
- Do not rush the mushroom browning step because mushrooms release moisture first and only start to caramelize once that moisture has cooked off.
- Letting the broth reduce by half before adding cream is what prevents the final sauce from being watery and thin.
- Rest the chicken for a couple minutes before serving so the juices redistribute and the sauce has time to settle into its final consistency.
03 -
- Pat the chicken breasts completely dry with paper towels before seasoning because moisture on the surface prevents a proper sear from forming.
- Arrange the mushrooms in a single layer when you first add them to the pan and resist the urge to stir for at least two minutes so they actually brown instead of steaming.