Ingredients
Chicken 2 large chicken breasts, sliced
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme 1 tsp Italian seasoning
Crispy Herb Potatoes 5 small potatoes, halved 2 tbsp olive oil 1 tsp rosemary 1 tsp parsley Salt & pepper to taste
Creamy Mushroom Sauce 2 cups mushrooms, sliced
3 garlic cloves, minced
2 tbsp butter
1 cup chicken broth 3/4 cup heavy cream
2 tbsp Parmesan cheese 1 tbsp chopped parsley
Instructions
Preheat the oven to 425°F (220°C). Toss the halved potatoes with olive oil, rosemary, parsley, salt, and pepper. Spread on a baking tray and roast for 30–35 minutes, flipping halfway through, until golden and crispy.
Season the chicken slices with salt, pepper, thyme, and Italian seasoning. Heat olive oil in a skillet over medium-high heat and sear the chicken for 4–5 minutes per side until deeply golden and cooked through to 165°F (74°C). Remove and set aside.
In the same skillet, melt butter and sauté the mushrooms for 5–6 minutes until browned and tender. Add garlic and cook for another 30 seconds.
Pour in the chicken broth and simmer for 2 minutes, scraping up the flavorful browned bits from the pan.
Stir in the heavy cream and Parmesan cheese. Simmer gently for 3–4 minutes until the sauce thickens slightly.
Return the chicken to the skillet and spoon the creamy mushroom sauce over the top. Simmer together for 2 minutes so the flavors combine.
Plate the creamy mushroom chicken beside the crispy herb potatoes and garnish with chopped parsley before serving.
Helpful Notes & Variations
Add spinach to the sauce for extra color and nutrition. 