Pan-seared chicken breast served with a rich garlic mushroom cream sauce, paired with golden roasted baby potatoes—simple, rustic, and full of flavor. This dish brings together comforting textures and bold, savory flavors in a restaurant-quality meal that’s surprisingly easy to make at home.

Why You’ll Love This Recipe

This Garlic Herb Chicken with Creamy Mushroom Sauce and Roasted Baby Potatoes is the perfect blend of elegance and comfort. The chicken is seared to golden perfection, and the sauce is luxuriously creamy with earthy mushroom notes. Paired with crispy, herb-seasoned baby potatoes, it’s a well-rounded dish that’s ideal for both weeknight dinners and special occasions. Whether you’re cooking for guests or just treating yourself, this recipe never fails to impress.

Ingredients

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

• 2 boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper
• 2 cups baby potatoes, halved
• 2 tablespoons olive oil (for potatoes)
• 1 teaspoon garlic powder
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves
• 1 tablespoon chopped fresh parsley (for garnish)

For the Creamy Mushroom Sauce:

• 1 tablespoon butter
• 1 clove garlic, minced
• 1 cup cremini or button mushrooms, sliced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste

Directions

1. Preheat your oven to 400°F (200°C).
2. Toss the halved baby potatoes in 2 tablespoons of olive oil, garlic powder, rosemary, thyme, salt, and pepper. Spread them out on a baking sheet and roast for 25–30 minutes until golden and crispy.
3. While the potatoes roast, season the chicken breasts with salt and pepper.
4. In a skillet over medium heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Add the chicken and sear for 6–7 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
5. In the same skillet, melt 1 tablespoon of butter. Add the minced garlic and sliced mushrooms. Sauté for 4–5 minutes until softened and fragrant.
6. Pour in the chicken broth and simmer for about 3 minutes. Stir in the heavy cream and Parmesan cheese. Let the sauce simmer for an additional 5 minutes until thickened. Season to taste with salt and pepper.
7. Slice the cooked chicken breasts and serve them topped with the creamy mushroom sauce.
8. Plate the chicken alongside the roasted baby potatoes and garnish with fresh chopped parsley before serving.

Servings and timing

Servings: 2
Preparation Time: 10 minutes
Cooking Time: 30–35 minutes
Total Time: 40–45 minutes

Variations

• Add greens: Serve with sautéed spinach or steamed green beans for a complete meal.
• Make it spicy: Add red pepper flakes to the mushroom sauce for a subtle kick.
• Swap the protein: Use boneless pork chops or skin-on chicken thighs for a different texture and flavor.
• Dairy-free option: Substitute the cream with full-fat coconut milk and omit Parmesan or use a dairy-free alternative.
• Vegetarian version: Replace the chicken with pan-seared tofu or portobello mushrooms and use vegetable broth.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat:

• Stovetop: Gently reheat the chicken and sauce in a covered skillet over low heat until warmed through.
• Oven: Reheat potatoes on a baking sheet at 350°F (175°C) for about 10 minutes.
• Microwave: Heat in 30-second intervals, stirring the sauce in between to prevent separation.

Avoid freezing the creamy sauce, as dairy-based sauces can split upon thawing.

FAQs

What kind of chicken works best for this recipe?

Boneless, skinless chicken breasts are ideal, but thighs can also be used for a juicier result.

Can I use dried herbs instead of fresh?

Yes, but reduce the quantity to one-third. Dried herbs are more concentrated in flavor.

What mushrooms are best for the sauce?

Cremini or button mushrooms are commonly used, but shiitake or baby bella mushrooms add depth.

How do I know the chicken is fully cooked?

Use a meat thermometer. The internal temperature should read 165°F (74°C).

Can I prepare the sauce in advance?

Yes, the sauce can be made up to a day ahead and gently reheated before serving.

What’s a good substitute for Parmesan cheese?

Grana Padano or Pecorino Romano are great substitutes, or use a vegan cheese if dairy-free.

Can I make this gluten-free?

Yes, the recipe is naturally gluten-free, but always double-check broth and cheese labels.

What wine pairs well with this dish?

A Chardonnay or Pinot Noir pairs nicely with the creamy mushroom sauce and roasted potatoes.

Can I cook the chicken in the oven instead of searing?

Yes, bake at 400°F (200°C) for 20–25 minutes, but searing adds a better crust and flavor.

How can I thicken the sauce more?

Simmer it longer to reduce, or add a teaspoon of cornstarch mixed with a tablespoon of water.

Conclusion

This Garlic Herb Chicken with Creamy Mushroom Sauce and Roasted Baby Potatoes offers a satisfying and flavorful dining experience with minimal effort. It’s a timeless combination of hearty ingredients, creamy textures, and savory herbs. Whether you’re planning a weeknight dinner or a weekend feast, this dish will surely become a favorite in your recipe rotation.

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