Creamy Garlic Mushroom Chicken with Roasted Baby Potatoes
You know those dinners that feel like they belong in a cozy little bistro — candlelight flickering, something creamy and garlicky simmering on the stove? This is that kind of meal… except you’re making it in your own kitchen, probably in comfy clothes.
Creamy Garlic Mushroom Chicken is rich without being heavy, comforting without being complicated. The chicken turns golden and tender, then gets tucked into a silky Parmesan mushroom sauce that smells absolutely incredible. And alongside it? Crispy roasted baby potatoes with golden edges and fluffy centers — the perfect partner for soaking up every last spoonful of sauce.
It’s the kind of dinner that makes everyone at the table go quiet for the first few bites. Always a good sign.
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Creamy Mushroom Sauce
2 tablespoons unsalted butter
3 cloves garlic, minced
8 ounces cremini or button mushrooms, sliced
1 cup low-sodium chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
Salt and black pepper, to taste
1 tablespoon fresh parsley, chopped (plus extra for garnish)
For the Roasted Baby Potatoes
1 1/2 pounds baby potatoes, halved
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Preheat the oven
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper so cleanup is easy later.
2. Roast the potatoes
In a large bowl, toss the halved baby potatoes with olive oil, garlic, rosemary, salt, and pepper. Make sure they’re evenly coated.
Arrange them cut-side down on the baking sheet — this helps them get beautifully crisp. Roast for 25–30 minutes, flipping halfway through, until they’re golden and tender inside.
Your kitchen will already start smelling amazing at this point.
3. Season the chicken
Pat the chicken breasts dry with paper towels. This helps them brown better.
Sprinkle both sides with garlic powder, paprika, thyme, salt, and pepper. Press the seasoning in gently so it sticks.
4. Sear the chicken
Heat olive oil in a large skillet over medium-high heat. Once it’s shimmering, add the chicken.
Let it sear for 4–5 minutes per side. Don’t move it around too much — that golden crust needs time to form.
Once browned, remove the chicken and set it aside on a plate.
5. Cook the mushrooms
In the same skillet (don’t wash it — those browned bits are flavor!), melt the butter.
Add the sliced mushrooms and cook for 5–6 minutes. They’ll release their moisture, then slowly turn golden and tender. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
6. Create the sauce
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. That’s pure flavor.
Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Let it simmer gently for 4–5 minutes until it thickens slightly. The sauce should coat the back of a spoon.
Season with salt and black pepper to taste.
7. Finish cooking the chicken
Return the chicken to the skillet. Spoon some of that creamy mushroom sauce over the top.
Cover and let it simmer on low for 6–8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The chicken will finish cooking while soaking up all that creamy goodness.
8. Garnish and serve
Sprinkle fresh parsley over the top just before serving.
Plate the chicken with a generous spoonful of sauce and a side of those crispy roasted potatoes. And don’t forget extra sauce — it’s too good to waste.
Presentation
For a beautiful presentation, serve the chicken in a shallow bowl or on a wide plate so the sauce can pool around it. Arrange the roasted potatoes on the side, slightly overlapping for a rustic look.
Finish with a light sprinkle of fresh parsley for color and maybe a little extra grated Parmesan. If you’re hosting, a simple green salad and a glass of white wine make it feel restaurant-worthy without any extra stress.
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
🔥 Kcal: ~580 kcal per serving | 🍽️ Servings: 4 servings
Conclusion
Creamy Garlic Mushroom Chicken with Roasted Baby Potatoes is one of those recipes that feels indulgent but is surprisingly easy to pull together. It’s rich, cozy, and packed with flavor — the kind of meal that turns an ordinary evening into something a little special.
If you’re craving comfort with a touch of elegance, this is your sign. Light a candle, grab a fork, and enjoy every creamy, garlicky bite. You’re going to love this one.