Chicken Creamy Mushroom Potatoes (Printable Version)
Seared chicken in velvety mushroom sauce with herb-roasted potatoes—comforting flavors on one plate.
# 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:
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.
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.
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.
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:
01 -
Warming the serving plate prior to plating maintains the temperature and presentation quality.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently to preserve sauce consistency and chicken tenderness.