Creamy Mushroom Chicken with Herb-Roasted Potatoes

Creamy Mushroom Chicken with Herb-Roasted Potatoes

ByVerj Recipes

This is one of those dinners that instantly makes everything feel calmer. The kind where the oven’s humming, the skillet’s gently sizzling, and the kitchen smells like butter, herbs, and garlic. Creamy mushroom chicken with herb-roasted potatoes is cozy in the best way — rich without being heavy, comforting without being complicated.

It’s perfect for a relaxed evening at home, whether you’re cooking for someone you love or just treating yourself to something warm and satisfying. The chicken is tender and golden, the sauce is silky and savory, and the potatoes come out crispy on the edges and fluffy inside. Every bite feels like a little reward.

Creamy Mushroom Chicken with Herb-Roasted Potatoes

Ingredients

For the Chicken

  • 2 boneless, skinless chicken breasts

  • Salt and black pepper, to taste

  • 1 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 1 tablespoon olive oil

  • 1 tablespoon butter

For the Creamy Mushroom Sauce

  • 1 cup mushrooms, sliced (button or cremini)

  • 2 cloves garlic, minced

  • 3/4 cup heavy cream

  • 1/2 cup chicken broth

  • 1/3 cup grated Parmesan cheese

  • 1 teaspoon Italian seasoning

  • 1 tablespoon fresh parsley, finely chopped

For the Herb-Roasted Potatoes

  • 1 lb baby potatoes, halved

  • 1 1/2 tablespoons olive oil

  • 1/2 teaspoon dried thyme or rosemary

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (optional)

Instructions

Roast the Potatoes
Preheat your oven to 400°F (200°C).
Toss the baby potatoes with olive oil, thyme, salt, and pepper until well coated.
Spread them out on a baking sheet in a single layer.
Roast for 30–35 minutes, flipping once, until golden, crispy, and fork-tender.
Set aside and keep warm.

Season the Chicken
Pat the chicken breasts dry with a paper towel.
Season both sides with salt, pepper, paprika, and garlic powder.

Sear the Chicken
Heat the olive oil and butter together in a large skillet over medium-high heat.
Once hot and shimmering, add the chicken.
Cook for 5–6 minutes per side until deeply golden and cooked through.
Remove the chicken from the skillet and keep it warm.

Cook the Mushrooms
In the same skillet, add the sliced mushrooms.
Let them cook for 3–4 minutes, stirring occasionally, until browned and slightly caramelized.
Add the garlic and cook for about 30 seconds, just until fragrant.

Make the Sauce
Pour in the chicken broth and let it simmer for 2 minutes, scraping up all the flavorful bits from the pan.
Lower the heat and stir in the heavy cream, Parmesan cheese, and Italian seasoning.
Let the sauce simmer gently until thickened and silky.

Bring It All Together
Return the chicken to the skillet.
Spoon the sauce over the top and let it simmer for 2–3 minutes so the chicken absorbs all that creamy goodness.

Presentation

Serve the chicken with plenty of mushroom sauce spooned over the top.
Place the roasted potatoes alongside, still hot and crisp.
Finish with a sprinkle of fresh parsley for color and freshness.
If you want to make it extra cozy, serve everything in shallow bowls so the sauce pools beautifully.

Nutritional Information:

  • ⏰ Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

  • 🔥 Kcal: ~560 kcal per serving | 🍽️ Servings: 2 servings

Conclusion

Creamy mushroom chicken with herb-roasted potatoes is one of those recipes that feels timeless — simple ingredients, comforting flavors, and a result that always hits the spot. It’s hearty, satisfying, and perfect for slowing down and enjoying a proper home-cooked meal.

If you’re craving something warm, creamy, and deeply comforting, this is your sign to make it soon. One bite, and you’ll see why it’s a favorite.

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