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Creamy Mushroom Chicken with Roasted Potatoes

Rose
This creamy mushroom chicken with roasted potatoes is a comforting yet elegant dinner made with juicy chicken breasts, a velvety garlic mushroom sauce, and crispy herb-roasted baby potatoes. Perfect for weeknight meals or casual entertaining, this flavorful dish balances rich creaminess with golden roasted textures.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 2 servings
Calories 430 kcal

Equipment

  • oven
  • baking sheet
  • large skillet
  • mixing bowl
  • spatula or tongs

Ingredients
  

  • 2 large chicken breasts, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 cup sliced mushrooms (button or cremini)
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • salt and black pepper to taste
  • 2 cups baby potatoes, halved
  • 1 tbsp olive oil (for potatoes)
  • 1 tsp dried rosemary
  • 1/2 tsp paprika (for potatoes)
  • salt and pepper to taste (for potatoes)
  • 1 tbsp fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat the oven to 400°F (200°C). Toss halved baby potatoes with olive oil, rosemary, paprika, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, turning halfway, until golden brown and crispy.
  • Heat olive oil in a large skillet over medium-high heat. Season the sliced chicken with salt, pepper, and a pinch of paprika. Sear the chicken for about 3–4 minutes per side until golden and cooked through, then remove from the skillet and set aside.
  • In the same skillet, melt the butter. Add sliced mushrooms and sauté for 4–5 minutes until browned and their moisture evaporates. Stir in minced garlic and cook for 1 minute until fragrant.
  • Pour in the chicken broth and heavy cream, stirring well to combine. Let the sauce simmer gently for 3–4 minutes until slightly thickened.
  • Return the cooked chicken to the skillet and coat it with the creamy mushroom sauce. Cook for 2–3 minutes until heated through. Serve the chicken with roasted potatoes and garnish with chopped fresh parsley.

Notes

Thinly slice the chicken so it cooks quickly and stays tender. Avoid overcrowding the skillet when searing for a better golden crust. Simmer the cream sauce gently to prevent curdling. For extra flavor, add a splash of white wine or lemon juice to the sauce. You can substitute half-and-half for heavy cream for a lighter version, or use coconut cream and olive oil for a dairy-free option.

Nutrition

Calories: 430kcalCarbohydrates: 28gProtein: 32gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 450mgPotassium: 820mgFiber: 3gSugar: 3gVitamin A: 520IUVitamin C: 18mgCalcium: 60mgIron: 1.8mg
Keyword chicken with mushroom sauce, creamy mushroom chicken, easy chicken dinner, roasted potatoes dinner
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