Creamy Mushroom Chicken With Potatoes
This Creamy Mushroom Chicken With Potatoes is a comforting one-pan meal with tender chicken, savory mushrooms, and hearty potatoes in a luscious cream sauce.
Servings: 4 servings
Ingredients
- 4 chicken breasts skinless and boneless
- 2 cups mushrooms sliced (cremini or button mushrooms work beautifully)
- 1 cup heavy cream
- 4 medium potatoes peeled and diced into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
Prep Your Ingredients
- Start by peeling and dicing the potatoes into roughly 1-inch cubes. Clean and slice your mushrooms, finely chop the onion, and mince the garlic cloves. Having everything ready before you turn on the heat makes the cooking process smooth and enjoyable.
Brown the Chicken
- Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Season the chicken breasts generously with salt, pepper, and half the dried thyme. Once the oil is hot, add the chicken and cook for about 5 minutes on each side, or until golden brown and nearly cooked through. Remove the chicken from the pan and set aside.
Sauté the Vegetables
- In the same pan, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Toss in the diced potatoes and cook for about 8 minutes, stirring occasionally, until they start to soften. Then add the chopped onion, minced garlic, and sliced mushrooms. Season with a pinch of salt and the rest of the thyme. Cook everything together until the mushrooms release their moisture and the onions become translucent, about 5 minutes.
Simmer in Cream
- Pour in the heavy cream, stirring to combine. Scrape the bottom of the pan to lift any flavorful bits stuck to the surface. Let this simmer gently for 3 to 5 minutes until the sauce thickens slightly and the potatoes are tender.
Return Chicken and Finish Cooking
- Nestle the chicken breasts back into the skillet, spooning some sauce over the top. Cover the pan with a lid and let everything cook together for another 5 to 7 minutes, until the chicken is cooked through and the potatoes are perfectly tender.
Garnish and Serve
- Sprinkle freshly chopped parsley over the top for a pop of color and freshness. Serve your Creamy Mushroom Chicken With Potatoes hot, straight from the pan, and enjoy the rich flavors melding with the tender textures.
Equipment
- Large Skillet or Sauté Pan
- Sharp Knife
- Cutting Board
- Wooden spoon or spatula
- Measuring cups and spoons
Notes
- For a holiday twist, swap potatoes for sweet potatoes or add fresh rosemary or sage for aromatic flavor.
- Leafy greens like baby spinach or kale can be stirred in at the end for added nutrition and color.
- To keep the cream sauce smooth, simmer gently and avoid boiling.
- Prep vegetables a day ahead and store in airtight containers to save time.
- Reheat leftovers gently on the stovetop to maintain sauce texture; this dish also freezes well.
