Creamy Mushroom Chicken With Potatoes (Printable)

Juicy chicken in velvety mushroom cream sauce with golden herb-roasted crispy potatoes on the side.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 1 lb baby potatoes, halved
03 - 10.5 oz cremini or button mushrooms, sliced
04 - 3 garlic cloves, minced
05 - 1 small yellow onion, finely chopped

→ Dairy

06 - ¾ cup + 1 tbsp heavy cream
07 - 1 oz unsalted butter

→ Pantry

08 - 2 tablespoons olive oil
09 - 1 teaspoon paprika
10 - 1 teaspoon garlic powder

→ Fresh Herbs & Seasoning

11 - 2 tablespoons fresh parsley, chopped
12 - 2 tablespoons fresh thyme, chopped (plus extra for garnish)
13 - Salt and black pepper, to taste

→ Liquids

14 - ⅓ cup + 1 tbsp chicken stock (gluten-free if needed)

→ Other

15 - 1 tablespoon cornstarch (optional, for thickening)

# How-To Steps:

01 - Preheat oven to 425°F. Toss halved baby potatoes with 1 tablespoon olive oil, paprika, garlic powder, half the thyme, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet.
02 - Roast potatoes for 30–35 minutes, turning halfway through, until golden brown and crispy on the edges. Remove from oven when done.
03 - Season chicken breasts generously with salt and pepper on both sides. Heat remaining 1 tablespoon olive oil and butter in a large skillet over medium-high heat until butter is foaming. Sear chicken 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 chopped onion over medium heat until softened, about 2–3 minutes. Add minced garlic and sauté briefly until fragrant. Add sliced mushrooms and remaining thyme; cook undisturbed for 5–6 minutes until mushrooms are deeply browned.
05 - Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly. Lower heat and stir in heavy cream. Return seared chicken to the skillet and simmer gently for 5 minutes, until chicken is cooked through and the sauce has thickened. For a thicker sauce, dissolve cornstarch in 2 tablespoons cold water and stir into the skillet; cook 1–2 minutes more.
06 - Stir chopped parsley into the sauce. Serve each chicken breast with creamy mushroom sauce spooned over top, accompanied by crispy herb potatoes. Garnish with additional fresh thyme sprigs.

# Expert Advice:

01 -
  • The cream sauce tastes like something from a French bistro but takes almost no technical skill to pull off.
  • Those crispy potatoes soak up the sauce beautifully, so nothing on the plate goes to waste.
  • It looks impressive enough for a date night but honest enough for a Tuesday sweatpants dinner.
02 -
  • Do not move the mushrooms around constantly in the pan, let them sit and brown or you will end up boiling them in their own liquid instead of getting that deep caramelized flavor.
  • The chicken will continue cooking in the cream sauce, so pull it from the searing pan when it is just barely underdone to keep it juicy.
03 -
  • Dry your chicken breasts with paper towels before seasoning them, moisture on the surface is the enemy of a good sear and it took me years to learn this simple step.
  • Taste the sauce before adding any salt at the end because the stock and the fond from the pan already contribute a significant amount of seasoning.

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