Creamy Mushroom Chicken With Potatoes (Printable)

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

# 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 (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)

# Directions:

01 - Preheat oven to 425°F. Line a large baking tray with parchment paper.
02 - Toss 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.
05 - Reduce heat to medium. Add 1 tablespoon butter to the skillet, then sauté the mushrooms and shallot for 4–5 minutes until softened and beginning to caramelize. Add 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 is reduced by half, about 3–4 minutes.
07 - Stir in the heavy cream, Dijon mustard, and thyme. Return the seared chicken breasts to the skillet and simmer gently for 6–8 minutes, until the sauce has thickened slightly and the chicken is cooked through to an internal temperature of 165°F.
08 - Taste the sauce and adjust salt and pepper as needed. Garnish with freshly chopped parsley.
09 - Serve the chicken breasts smothered in creamy mushroom sauce alongside the crispy herb-roasted potatoes. Sprinkle the potatoes with additional fresh parsley just before serving.

# Expert Suggestions:

01 -
  • The mushroom sauce reduces into something so velvety, you will want to drag every last bit of it across your plate with a piece of bread.
  • Those herb roasted potatoes get impossibly crispy on the outside while staying fluffy inside, and they require almost zero effort.
02 -
  • Do not crowd the mushrooms in the pan because they will steam instead of browning, and that golden color is where the flavor lives.
  • Let the sauce simmer uncovered so it reduces and thickens naturally without needing any flour or cornstarch.
03 -
  • Let the chicken rest for five minutes after searing before returning it to the sauce so the juices redistribute and every bite stays tender.
  • Flat side down on the potatoes is the single most important detail for achieving that shatteringly crispy crust.

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