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Chicken Creamy Mushroom Potatoes

Category: Satisfying Main Courses for Every Occasion

Tender chicken is pan-seared until golden, then sliced and draped in a creamy, garlicky mushroom sauce. On the side, baby potatoes are tossed with herbs and roasted until perfectly crisp on the edges, offering a flavorful contrast to the rich sauce. Finished with aromatic thyme or parsley, this dish brings restaurant-style comfort to your table. For elegant plating, arrange the chicken in neat slices, spoon the mushrooms over, and nestle the roasted potatoes alongside for a beautiful, inviting presentation.

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Loura is a chef and she is standing in front of a table full of fruits and vegetables.
Updated on Sun, 08 Jun 2025 12:20:40 GMT
A plate of food with chicken and potatoes. Save
A plate of food with chicken and potatoes. | recipesfoodyummy.com

This chicken with creamy mushroom sauce and herb-roasted potatoes brings a touch of restaurant magic to any dinner table. Tender poultry coated in a silky mushroom sauce is paired with crisp-on-the-outside, fluffy-on-the-inside roasted potatoes for an effortless meal that always impresses. The roast potatoes and sauce bring out the best in each bite of chicken, making every forkful shine.

The first time I whipped this up for a chilly Sunday supper, my partner kept asking if I had secretly brought home takeout from our favorite bistro. Now it is our go-to for cozy nights in.

Ingredients

  • Chicken breast or thigh: for the perfect base use high-quality, fresh poultry for best flavor and texture
  • Olive oil: adds body when searing and a gentle, fruitiness in both chicken and sauce reach for extra virgin if possible
  • Butter: for richness gives that signature silky finish try to use unsalted butter to control seasoning
  • Mushrooms: for earthy depth look for firm mushrooms and mix types for extra flavor
  • Garlic: for aroma and boldness choose garlic heads that are heavy and tight-skinned
  • Chicken broth: deepens the sauce go for low-sodium so you can taste and season as you go
  • Heavy cream: creates that luscious creamy coating avoid ultra-pasteurized creams for better texture
  • Dijon mustard: adds a gentle zing entirely optional but truly perks up the final dish
  • Fresh thyme or parsley: to finish thyme leans earthy parsley brightens things up both worth using as a finishing touch
  • Baby potatoes: provide a crispy side use fresh little potatoes with thin skins for the best texture
  • Garlic powder: boosts the potato flavor be sure it is fresh for max punch
  • Rosemary or thyme: infuse fragrance dried is fine but fresh takes everything up a notch

Step-by-Step Instructions

Roast the Potatoes:
Get your oven truly hot to 425F so the potatoes can crisp properly with minimal sticking. Toss baby potatoes with olive oil garlic powder herbs and seasonings in a large bowl for the most even coating. Layer cut-side down on a parchment-lined baking sheet and roast for about 30 to 35 minutes flipping once halfway for edges that really crisp and centers that stay fluffy.
Cook the Chicken:
Pat your chicken pieces dry and season both sides well so you build flavor from the very start. Heat olive oil and butter in a skillet over medium-high until the butter foams. Lay the chicken in and cook for five to six minutes a side without moving it so you get that irresistible golden crust. Rest under foil to keep juices in and slice just before plating.
Make the Mushroom Sauce:
After removing the chicken drop in more butter and olive oil and let sliced mushrooms sizzle until they have browned and shrunk. Take your time here five to seven minutes for real flavor. Add garlic and let it perfume the pan for half a minute then pour in chicken broth while scraping up bits stuck to the skillet. Let this simmer for a few minutes before stirring in the cream and Dijon. Bubble until it thickens. Taste as you go salt and pepper bring it all together. Warm the chicken briefly in the sauce before serving to pick up all the goodness.
A plate of food with mushrooms and potatoes. Save
A plate of food with mushrooms and potatoes. | recipesfoodyummy.com

Mushrooms are my favorite ingredient here earthy and savory they mellow and soak up the cream for a sauce my family always raves about. Once my niece helped me whisk in the cream and after that she never lets me serve the dish without her official taste test.

Storage Tips

Cool any leftovers completely then store in an airtight container in the fridge. Both chicken and potatoes keep their flavor and texture for up to three days. To reheat place in a covered skillet over low heat so the sauce stays creamy and the chicken stays juicy.

Ingredient Substitutions

You can swap chicken thighs for breasts if you want more moisture. Pork tenderloin or turkey breast are also delicious options. For a lighter sauce use half-and-half or unsweetened oat cream. If mushrooms are not your thing try zucchini or asparagus tips for a lighter springtime take.

Serving Suggestions

Serve with a crisp green salad dressed simply with lemon or vinegar to balance the richness. Steamed green beans or sautéed spinach also make excellent vegetable sides. For gatherings arrange everything family-style on a big platter and let everyone help themselves.

Tiny Bit of History

Creamy mushroom sauces have their roots in French country kitchens where cooks stretched mushrooms and cream for hearty main courses. Roasting potatoes with garlic and herbs echoes classic European comfort food bringing both warmth and aroma to the table.

Recipe FAQs

→ What type of mushrooms works best?

Button or cremini mushrooms give a classic, earthy flavor, but feel free to mix varieties for more depth.

→ Can I substitute the cream in the sauce?

Yes, half-and-half or a plant-based cream, such as oat cream, can be used for a lighter, dairy-free version.

→ Is it better to use chicken breasts or thighs?

Either works well—breasts yield leaner slices, while thighs offer juicier, more flavorful results.

→ How do I keep the potatoes extra crispy?

Place the potatoes cut side down on the baking sheet and avoid crowding to ensure golden, crisp edges.

→ What are some wine pairing suggestions?

Chardonnay or Pinot Noir complements the creamy sauce and earthy mushrooms for a balanced pairing.

Chicken Creamy Mushroom Potatoes

Seared chicken in velvety mushroom sauce with herb-roasted potatoes—comforting flavors on one plate.

Prep Time
20 mins
Cooking Time
40 mins
Total Duration
60 mins
By: Loura

Recipe Type: Main Dishes

Skill Level: Intermediate

Cuisine: European

Portions Yielded: 3 Serving Size (2 chicken portions and 450g roasted potatoes)

Dietary Preferences: Gluten-Free

What You'll Need

→ Chicken

01 2 boneless, skinless chicken breasts
02 Salt to taste
03 Freshly ground black pepper to taste
04 1 tablespoon olive oil
05 1 tablespoon unsalted butter

→ Creamy Mushroom Sauce

06 1 tablespoon unsalted butter
07 1 tablespoon olive oil
08 225 grams mushrooms, sliced
09 1 clove garlic, minced
10 120 millilitres chicken broth
11 120 millilitres heavy cream
12 1 teaspoon Dijon mustard (optional)
13 Salt to taste
14 Freshly ground black pepper to taste
15 Fresh thyme or chopped parsley for garnish

→ Herb-Roasted Potatoes

16 450 grams baby potatoes, halved
17 1.5 tablespoons olive oil
18 Salt to taste
19 Freshly ground black pepper to taste
20 1 teaspoon garlic powder
21 1 teaspoon fresh or dried rosemary or thyme

Steps To Follow

Step 01

Preheat the oven to 220°C. Toss halved baby potatoes with olive oil, garlic powder, herbs, salt, and pepper until evenly coated. Arrange potatoes, cut side down, on a parchment-lined baking sheet. Roast for 30 to 35 minutes, turning halfway, until edges are golden and crisp.

Step 02

Pat chicken dry, then season both sides with salt and freshly ground black pepper. In a large skillet over medium-high heat, heat olive oil and butter until hot. Sear chicken for 5 to 6 minutes per side, or until golden and fully cooked. Remove chicken from skillet, cover with foil, and allow to rest. Slice before serving.

Step 03

Using the same skillet, add butter and olive oil. Sauté sliced mushrooms over medium heat for 5 to 7 minutes until browned. Add minced garlic and cook for 30 seconds. Pour in chicken broth, deglaze the pan, and let simmer for 2 to 3 minutes. Stir in heavy cream and Dijon mustard. Simmer the sauce until slightly thickened. Season to taste with salt and black pepper. Return sliced chicken to the sauce to warm through.

Step 04

Arrange roasted potatoes on the plate. Fan out chicken slices and spoon mushroom sauce over the top, allowing it to pool slightly. Garnish with a fresh sprig of thyme or a sprinkle of chopped parsley for a refined finish.

Notes and Tips

  1. Warming the serving plate prior to plating maintains the temperature and presentation quality.
  2. Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently to preserve sauce consistency and chicken tenderness.

Required Equipment

  • Baking sheet
  • Parchment paper
  • Large oven
  • Large skillet
  • Sharp chef's knife

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains dairy (butter, heavy cream).

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 580
  • Fats: 32 g
  • Carbohydrates: 38 g
  • Proteins: 34 g