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Herb Cream Chicken with Roasted Potatoes & Sautéed Mushrooms

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Juicy seared chicken breasts topped with a rich herb cream sauce, paired with golden roasted baby potatoes and buttery sautéed mushrooms for a hearty, comforting dinner.

Ingredients

Scale
  • 2 large chicken breasts
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • Salt and pepper, to taste
  • 1/2 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice
  • 2 cups baby potatoes, halved
  • 1 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 1/2 cups mushrooms, sliced
  • 1 tbsp butter
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss baby potatoes with 1 tbsp 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 paprika, garlic powder, thyme, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat, then sear chicken for 5–6 minutes per side until fully cooked. Remove chicken and let it rest.
  3. In the same skillet, add butter and mushrooms. Sauté for 5–6 minutes until golden and tender. Season with salt and pepper.
  4. Reduce heat to low, then stir in heavy cream, Dijon mustard, parsley, lemon juice, salt, and pepper. Simmer for 2 minutes until slightly thickened.
  5. Slice chicken, drizzle with herb cream sauce, and serve alongside roasted potatoes and sautéed mushrooms.

Notes

  • Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C).
  • You can substitute chicken breasts with boneless thighs for a juicier texture.
  • For extra flavor, roast the potatoes with a few cloves of garlic.
  • The herb cream sauce can also be used over fish or pork.

Nutrition

Keywords: herb cream chicken, roasted potatoes, sautéed mushrooms, creamy chicken recipe, skillet chicken

Find it online: https://foodiecara.com/herb-cream-chicken-with-roasted-potatoes-sauteed-mushrooms/