Creamy Mushroom Chicken With Crispy Herb Potatoes (Printable)
Juicy chicken in creamy garlic mushroom sauce paired with golden herb-roasted crispy potatoes.
# What You'll Need:
→ Chicken & Creamy Mushroom 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
→ Crispy 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 the oven to 425°F. Line a large baking tray with parchment paper.
02 - Toss the halved baby potatoes with 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 generously with salt and freshly ground black pepper.
04 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts 4–5 minutes per side until golden and nearly cooked through. Remove from the skillet and set aside.
05 - Lower the heat to medium. Add the butter to the pan, then sauté the mushrooms and shallot for 4–5 minutes until the mushrooms are soft and beginning to brown. Add the garlic and cook for 1 additional minute.
06 - Pour in the chicken broth and gently scrape 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 to the skillet and simmer 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 salt and pepper as needed. Garnish with chopped fresh parsley.
09 - Serve the chicken smothered in creamy mushroom sauce alongside the crispy herb-roasted potatoes. Sprinkle the potatoes with additional fresh parsley before serving.
# Expert Tips:
01 -
- The creamy sauce tastes like something from a restaurant but comes together in one skillet with no fancy techniques required.
- Those crispy herb potatoes roast up golden and crunchy while you focus on the chicken, so everything finishes together.
- It is naturally gluten-free when you use the right broth, which makes it an easy choice for gatherings where dietary needs vary.
02 -
- Do not rush the mushroom browning step because undercooked mushrooms release water and turn the sauce watery instead of rich.
- Letting the broth reduce by half before adding cream is what gives the sauce body instead of making it taste like diluted soup.
03 -
- Pound the chicken to an even thickness before searing so the thin end does not dry out while the thick end finishes cooking.
- Use a heavy skillet like cast iron for the best golden crust on both the chicken and the mushrooms.