Creamy Mushroom Chicken Herb Potatoes (Printable)

Tender chicken in velvety mushroom cream sauce with golden herb-roasted crispy potatoes. A comforting gluten-free dinner.

# What You Need:

→ Meats

01 - 4 boneless skinless chicken breasts

→ Vegetables

02 - 1.1 lb baby potatoes, halved
03 - 10.6 oz cremini or button mushrooms, sliced
04 - 3 garlic cloves, minced
05 - 1 small yellow onion, finely chopped

→ Dairy

06 - ¾ cup plus 2 tablespoons heavy cream
07 - 2 tablespoons 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 plus 1 tablespoon chicken stock (gluten-free if needed)

→ Thickener

15 - 1 tablespoon cornstarch (optional, for thickening)

# How to Make It:

01 - Preheat the oven to 425°F (220°C).
02 - Toss halved potatoes with 1 tablespoon olive oil, paprika, garlic powder, half the thyme, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, turning halfway through, until golden and crispy.
03 - Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and nearly cooked through. Remove to a plate and cover loosely.
04 - In the same skillet, cook onion until softened, about 2–3 minutes. Add garlic and sauté briefly. Add mushrooms and remaining thyme; cook until browned, about 5–6 minutes.
05 - Pour in chicken stock, scraping up any browned bits from the pan. Simmer for 2 minutes. Lower heat and stir in heavy cream. Return chicken to the skillet and simmer gently for 5 minutes, or until chicken is cooked through and sauce has thickened. For a thicker sauce, dissolve cornstarch in 2 tablespoons water, stir into the skillet, and cook 1–2 minutes more.
06 - Stir in chopped parsley. Plate chicken with the creamy mushroom sauce alongside the crispy herb potatoes. Garnish with additional fresh thyme.

# Expert Suggestions:

01 -
  • The mushroom cream sauce tastes like something from a fine restaurant but comes together in one skillet with zero fuss.
  • Those crispy herb potatoes roast alongside everything else, so your oven does half the work while you focus on the pan.
02 -
  • Do not skip patting the chicken dry or you will wonder why it never browns properly no matter how hot the pan gets.
  • Letting the mushrooms sit undisturbed in the pan for a full three minutes before stirring changed everything about how deeply they caramelize.
03 -
  • Take the chicken out of the fridge fifteen minutes before cooking so it sears evenly instead of tightening up and cooking unevenly in the center.
  • A splash of white wine added with the stock deglazes the pan even more effectively and adds a subtle acidity that balances the cream perfectly.

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