Juicy, golden-seared chicken breast topped with a luscious herb cream sauce, served with tender, rosemary-roasted potatoes and buttery sautéed mushrooms. This dish offers a satisfying blend of textures and flavors, perfect for a comforting yet elegant dinner.

Why You’ll Love This Recipe

This recipe delivers a harmonious balance of rich, creamy, and savory flavors without being overly heavy. The herb cream sauce adds a fresh, aromatic note that complements the chicken perfectly, while the roasted potatoes and mushrooms provide hearty, earthy sides. It is ideal for a weeknight dinner yet impressive enough for guests. Everything comes together with straightforward steps, making it approachable for cooks of any skill level.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken:

• 2 large chicken breasts
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp dried thyme
• Salt and pepper to taste

For the Herb Cream Sauce:

• ½ cup heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon juice
• Salt and pepper to taste

For the Sides:

• 2 cups baby potatoes, halved
• 1 tbsp olive oil
• 1 tsp dried rosemary
• 1 ½ cups mushrooms, sliced
• 1 tbsp butter
• Salt and pepper to taste

directions

1. Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, rosemary, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, until golden and tender.
2. Season chicken breasts with paprika, garlic powder, thyme, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken for 5–6 minutes per side, or until fully cooked. Remove from pan and let rest.
3. In the same skillet, melt butter, add sliced mushrooms, and sauté for 5–6 minutes until golden brown. Season with salt and pepper.
4. Reduce heat to low and prepare the sauce by stirring in heavy cream, Dijon mustard, parsley, lemon juice, salt, and pepper. Simmer gently for 2 minutes until slightly thickened.
5. Slice the chicken, drizzle with the herb cream sauce, and serve with roasted potatoes and sautéed mushrooms.

Servings and timing

This recipe serves 2 people.
Preparation time: 10 minutes
Cooking time: 35–40 minutes

Variations

• Use chicken thighs instead of breasts for a juicier texture.
• Add a splash of white wine to the sauce for a richer flavor.
• Swap rosemary for thyme or oregano for a different herb profile.
• Replace baby potatoes with sweet potatoes for a sweeter, nutrient-rich side.
• Add spinach or asparagus to the skillet for extra vegetables.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat chicken and sauce gently on the stovetop over low heat to prevent the cream sauce from separating. Potatoes and mushrooms can be reheated in the oven or air fryer at 350°F (175°C) until warmed through. Avoid microwaving the sauce for too long, as it may curdle.

FAQs

1. Can I use half-and-half instead of heavy cream?

Yes, but the sauce will be lighter and less thick. You may need to simmer it slightly longer.

2. Can I make the sauce ahead of time?

It is best made fresh, but you can prepare it a few hours in advance and reheat gently.

3. How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.

4. Can I use bone-in chicken?

Yes, but adjust the cooking time to ensure the chicken is cooked through.

5. Can I make this dairy-free?

Yes, replace heavy cream with coconut cream and butter with olive oil.

6. What mushrooms work best for this recipe?

Cremini, button, or shiitake mushrooms are all excellent choices.

7. Can I roast the mushrooms with the potatoes instead?

Yes, but sautéing them separately gives better flavor and texture.

8. Is this recipe gluten-free?

Yes, it is naturally gluten-free.

9. Can I freeze the leftovers?

The chicken and potatoes can be frozen, but the cream sauce may separate when thawed.

10. What can I serve with this meal?

A fresh green salad or steamed vegetables make great accompaniments.

Conclusion

Herb Cream Chicken with Roasted Potatoes & Sautéed Mushrooms is a refined yet comforting dish that combines the richness of a creamy sauce with the wholesomeness of roasted potatoes and earthy mushrooms. Its simple preparation and elegant presentation make it suitable for both casual dinners and special occasions, offering a delicious and satisfying dining experience.

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