Creamy Mushroom Chicken With Crispy Potatoes (Printable)
Tender chicken in velvety mushroom cream sauce with golden herb-roasted crispy 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 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 tablespoons unsalted butter
→ Pantry
08 - 2 tablespoons olive oil
09 - 1 teaspoon paprika
10 - 1 teaspoon garlic powder
11 - 1 tablespoon cornstarch (optional, for thickening)
→ Fresh Herbs & Seasoning
12 - 2 tablespoons fresh parsley, chopped
13 - 2 tablespoons fresh thyme, chopped (plus extra for garnish)
14 - Salt and black pepper, to taste
→ Liquids
15 - ½ cup chicken stock (gluten-free if needed)
# Directions:
01 - Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with 1 tablespoon olive oil, paprika, garlic powder, half the thyme, salt, and pepper. Spread them in an even layer on a baking sheet.
02 - Roast the potatoes for 30–35 minutes, turning them halfway through, until golden brown and crispy on the edges. Remove from the oven when done.
03 - Season the chicken breasts generously 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 4–5 minutes per side until golden and nearly cooked through. Transfer to a plate and cover loosely with foil.
04 - In the same skillet, cook the onion over medium heat until softened, about 2–3 minutes. Add the minced garlic and sauté briefly until fragrant. Add the sliced mushrooms and remaining thyme; cook for 5–6 minutes, stirring occasionally, until the mushrooms are deeply browned.
05 - Pour the chicken stock into the skillet, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly. Lower the heat and stir in the heavy cream. Return the chicken breasts to the pan and simmer gently for 5 minutes, or until the chicken is fully cooked through and the sauce has thickened. For a thicker sauce, dissolve the cornstarch in 2 tablespoons of cold water, stir it into the skillet, and cook for 1–2 additional minutes.
06 - Stir the chopped parsley into the sauce. Plate each chicken breast with a generous spoonful of the creamy mushroom sauce and crispy herb potatoes alongside. Garnish with fresh thyme sprigs and serve immediately.
# Expert Advice:
01 -
- The cream sauce is the kind of thing you will want to drag every last bit of bread through, and honestly you should.
- Those potatoes get so shatteringly crisp on the edges while staying fluffy inside that people always assume you did something complicated.
- It feels like a Sunday dinner but comes together fast enough for a random weeknight when you need something warm and real.
02 -
- Do not move the chicken around while it is searing because patience is what gives you that beautiful golden crust.
- Let the mushrooms sit undisturbed in the pan for the first few minutes because stirring them constantly is how you end up with grey soggy disappointment instead of golden caramelized beauties.
03 -
- If you have an extra minute, deglaze the pan with a splash of white wine before adding the stock because it adds a brightness that makes the whole sauce sing.
- Pat the chicken completely dry with paper towels before seasoning because moisture is the enemy of a good sear and the difference between golden and merely pale.