Creamy Mushroom Chicken (Printable)

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

# What You’ll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ 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 - ½ cup chicken stock (gluten-free if needed)

→ Thickener

15 - 1 tablespoon cornstarch (optional, for thickening)

# How to Prepare:

01 - Preheat the 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.
03 - Season chicken breasts generously with salt and pepper. Heat remaining 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. Transfer to a plate and cover loosely with foil.
04 - In the same skillet, cook the onion over medium heat until softened, about 2–3 minutes. Add garlic and sauté briefly until fragrant. Add sliced mushrooms and remaining thyme; cook until deeply browned, about 5–6 minutes.
05 - Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes. Reduce heat to low and stir in heavy cream. Return chicken breasts to the skillet and simmer gently for 5 minutes, or until chicken is fully cooked through and the sauce has thickened. For a thicker sauce, whisk cornstarch with 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 generous spoonfuls of the creamy mushroom sauce alongside the crispy herb potatoes. Garnish with additional fresh thyme sprigs.

# Expert Advice:

01 -
  • The cream sauce practically makes itself while the chicken finishes cooking, so you feel like a genius with almost no extra effort.
  • Those potatoes get so crisp on the outside and fluffy inside that people will assume you spent all day on them.
02 -
  • Do not move the chicken around while it sears, let it sit undisturbed so a proper golden crust forms, otherwise you lose that fond flavor that makes the sauce special.
  • The sauce will look thin at first but it thickens as it simmers with the chicken, so trust the process before reaching for the cornstarch.
03 -
  • Pat the chicken breasts completely dry with paper towels before seasoning because moisture is the enemy of a good sear.
  • Let the mushrooms cook without stirring for the first few minutes so they actually brown instead of steaming in their own liquid.

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