Creamy Mushroom Chicken (Printable)

Tender chicken in velvety mushroom cream sauce with golden herb-roasted crispy potatoes.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Vegetables

02 - 1 lb baby potatoes, halved
03 - 10 oz cremini or button mushrooms, sliced
04 - 3 garlic cloves, minced
05 - 1 small yellow onion, finely chopped

→ Dairy

06 - ¾ cup 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 - scant ½ cup chicken stock (gluten-free if needed)

→ Other

15 - 1 tablespoon cornstarch (optional, for thickening)

# Step-by-step:

01 - Preheat the oven to 425°F (220°C). Position the rack in the center.
02 - Toss the halved baby potatoes with 1 tablespoon olive oil, paprika, garlic powder, half the thyme, and a generous pinch of salt and pepper. Spread them in an even layer on a baking sheet and roast for 30–35 minutes, turning halfway through, until deeply golden and crispy on the edges.
03 - Pat the chicken breasts dry and season both sides with salt and pepper. Heat the remaining 1 tablespoon olive oil and butter in a large skillet over medium-high heat until the butter foams. Sear the chicken for 4–5 minutes per side until a golden crust forms and the meat is nearly cooked through. Transfer to a plate and tent loosely with foil.
04 - In the same skillet, cook the chopped onion over medium heat until softened, about 2–3 minutes. Add the minced garlic and sauté briefly until fragrant. Add the sliced mushrooms and the remaining thyme; cook undisturbed for 2 minutes, then stir occasionally until the mushrooms are deeply browned, about 5–6 minutes total.
05 - Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly. Lower the heat and stir in the heavy cream. Return the seared chicken and any accumulated juices to the skillet. Simmer gently for 5 minutes, or until the chicken is cooked through and the sauce has thickened. For a thicker sauce, dissolve the cornstarch in 2 tablespoons of cold water, stir it into the skillet, and cook for 1–2 minutes more.
06 - Stir the chopped parsley into the sauce. Plate each chicken breast with a generous spoonful of the creamy mushroom sauce and the crispy herb potatoes alongside. Garnish with additional fresh thyme sprigs and serve immediately.

# Expert Advice:

01 -
  • The cream sauce tastes like it took hours but comes together in one pan while the potatoes roast.
  • It feels fancy enough for guests yet forgiving enough for a tired Tuesday.
02 -
  • Dont wash the mushrooms, just brush them clean, waterlogged mushrooms steam instead of brown and your sauce will be watery and sad.
  • Let the mushrooms sit undisturbed in the pan for at least three minutes before stirring, that patience is what gives you deep color and concentrated flavor.
03 -
  • Start the potatoes before anything else because they take the longest and everything else comes together fast once they are in the oven.
  • Let the chicken rest for at least three minutes before slicing so the juices redistribute instead of running all over your cutting board.

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