Recipes MasterMenuCreamy Herb Chicken with Potatoes & MushroomsSeptember 3, 2025 by Recipes MasterHere is a delicious and detailed recipe for Creamy Herb Chicken with Potatoes & Mushrooms.Creamy Herb Chicken with Potatoes & MushroomsA comforting, all-in-one-pan meal featuring tender chicken, golden potatoes, and savory mushrooms in a rich, creamy herb sauce.Yield: 4 servingsPrep Time: 15 minutesCook Time: 45 minutesTotal Time: 60 minutesIngredientsFor the Chicken & Vegetables:· 4 boneless, skinless chicken breasts (or thighs)· 1 lb (450g) baby potatoes, halved (or Yukon golds, quartered)· 8 oz (225g) cremini mushrooms, sliced· 1 tablespoon olive oil· 1 tablespoon butter· Salt and black pepper to tasteFor the Creamy Herb Sauce:· 2 tablespoons butter· 3-4 cloves garlic, minced· 1 cup chicken broth· 1 teaspoon Dijon mustard· 1 cup heavy cream (or half-and-half for a lighter option)· 1 teaspoon dried thyme (or 3-4 sprigs fresh thyme)· 1 teaspoon dried rosemary (or 1 sprig fresh rosemary, finely chopped)· ½ cup freshly grated Parmesan cheese· Fresh parsley, chopped (for garnish)InstructionsPrep & Season: Pat the chicken breasts dry with a paper towel. Season both sides generously with salt and black pepper. Halve the baby potatoes and slice the mushrooms.Sear the Chicken: In a large skillet or pan over medium-high heat, heat the olive oil and 1 tablespoon of butter. Add the chicken and sear for 3-4 minutes per side, until golden brown. The chicken will not be cooked through yet. Remove from the pan and set aside on a plate.Cook Potatoes & Mushrooms: In the same pan, add the halved potatoes. Cook for 5 minutes, stirring occasionally, allowing them to soak up the pan juices and start to brown. Add the sliced mushrooms and cook for another 5-7 minutes, until the mushrooms have softened and released their water, and the potatoes are tender when pierced with a fork. Remove the potato and mushroom mixture from the pan and set aside.Make the Sauce: Reduce the heat to medium. Add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant.· Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan—this is packed with flavor!· Stir in the Dijon mustard, dried thyme, and dried rosemary.· Bring to a gentle simmer, then reduce the heat to low.Combine & Simmer: Stir in the heavy cream and grated Parmesan cheese. Let the sauce simmer gently for 2-3 minutes until it begins to thicken slightly. Taste and adjust seasoning with more salt or pepper if needed.Finish Cooking: Return the cooked potatoes, mushrooms, and any accumulated juices back to the pan. Place the seared chicken breasts on top, nestling them into the sauce. Spoon some of the sauce over the chicken.Simmer to Perfection: Cover the pan with a lid and let it simmer on low heat for 10-15 minutes, or until the chicken is completely cooked through (internal temperature of 165°F / 74°C) and the potatoes are very tender.Garnish and Serve: Sprinkle with freshly chopped parsley and an extra crack of black pepper. Serve immediately, spooning plenty of the creamy sauce, potatoes, and mushrooms over each chicken breast.Chef’s Notes & Tips:· Don’t Crowd the Pan: Avoid overcrowding when searing the chicken. If necessary, do it in two batches to get a proper golden-brown sear.· Deglaze: Scraping the browned bits (the fond) from the pan when adding the broth is crucial for building a deep, flavorful sauce.· Herb Swap: Feel free to use other herbs like tarragon, sage, or an Italian seasoning blend.· Cream Substitute: For a lighter sauce, you can use half-and-half or whole milk, but be careful not to let it boil vigorously as it can separate. The sauce will be slightly thinner.· Add Greens: For a pop of color and nutrition, stir in a couple of handfuls of fresh spinach or kale during the last 2 minutes of cooking.Enjoy your cozy, homemade meal! ✨Leave a Comment
Creamy Herb Chicken with Potatoes & Mushrooms
