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Creamy Mushroom Chicken with Roasted Potatoes

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Tender pan-seared chicken breasts served with a creamy mushroom sauce and golden roasted potatoes for a cozy, flavorful dinner.

Ingredients

Scale
  • 2 large chicken breasts
  • 1 tbsp olive oil
  • Salt and black pepper to taste
  • 1 tbsp butter
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley, chopped
  • 2 cups baby potatoes, halved
  • 1 tbsp olive oil (for potatoes)
  • 1 tsp dried rosemary
  • Salt and black pepper to taste (for potatoes)

Instructions

  1. Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.
  2. Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
  3. In the same skillet, melt butter and sauté mushrooms for 4–5 minutes until browned. Add garlic and cook for 30 seconds.
  4. Pour in chicken broth and let simmer for 2 minutes. Stir in heavy cream and Dijon mustard, cooking until sauce thickens.
  5. Return chicken to skillet, spoon sauce over the top, and sprinkle with fresh parsley.
  6. Serve hot with roasted potatoes on the side.

Notes

  • You can substitute chicken thighs for breasts for a juicier option.
  • For extra flavor, add a splash of white wine when making the sauce.
  • Use fresh rosemary for the potatoes if available.

Nutrition

Keywords: chicken breast, creamy mushroom sauce, roasted potatoes, easy dinner, gluten free chicken recipe

Find it online: https://foodiecara.com/creamy-mushroom-chicken-with-roasted-potatoes/