Creamy Mushroom Chicken With Crispy Potatoes (Printable)

Juicy chicken in velvety mushroom cream sauce with golden herb-roasted potatoes — a comforting gluten-free dinner.

# What You Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 1.1 lb baby potatoes, halved
03 - 10.6 oz cremini or button mushrooms, sliced
04 - 3 garlic cloves, minced
05 - 1 small yellow onion, finely chopped

→ Dairy

06 - ¾ cup + 1½ tbsp heavy cream
07 - 2 tbsp unsalted butter

→ Pantry

08 - 2 tbsp olive oil
09 - 1 tsp paprika
10 - 1 tsp garlic powder

→ Fresh Herbs & Seasoning

11 - 2 tbsp fresh parsley, chopped
12 - 2 tbsp fresh thyme, chopped (plus extra for garnish)
13 - Salt and black pepper, to taste

→ Liquids

14 - scant ½ cup chicken stock (gluten-free if needed)

→ Other

15 - 1 tbsp cornstarch (optional, for thickening)

# Directions:

01 - Preheat oven to 425°F. Toss halved baby potatoes with 1 tbsp olive oil, paprika, garlic powder, half the thyme, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet.
02 - Roast potatoes for 30–35 minutes, turning halfway through, until golden brown and crispy on the edges.
03 - Season chicken breasts generously with salt and pepper. Heat remaining 1 tbsp olive oil and butter in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until deeply golden and nearly cooked through. Transfer to a plate and cover loosely with foil.
04 - In the same skillet, cook onion until softened, about 2–3 minutes. Add garlic and sauté briefly until fragrant. Add sliced mushrooms and remaining thyme; cook undisturbed for 5–6 minutes until deeply browned and any moisture has evaporated.
05 - Pour in chicken stock, scraping up any browned bits from the pan bottom. Simmer for 2 minutes to reduce slightly. Lower heat and stir in heavy cream. Return chicken breasts to the skillet and simmer gently for 5 minutes, or until chicken is cooked through and the sauce has thickened. For a thicker consistency, dissolve cornstarch in 2 tbsp cold water and stir into the sauce; cook 1–2 minutes more.
06 - Stir chopped parsley into the sauce. Plate each chicken breast with creamy mushrooms and sauce spooned over top, alongside crispy herb potatoes. Garnish with additional fresh thyme.

# Expert Tips:

01 -
  • The mushroom cream sauce tastes like something from a restaurant but comes together in one pan with zero fuss.
  • Those crispy herb potatoes roast alongside everything else, so you get a full comforting dinner without juggling multiple pots.
  • It is naturally gluten free as long as you check your stock, which makes it a safe bet for dinner parties with mixed dietary needs.
02 -
  • Do not move the mushrooms around too much in the pan because they need contact with the heat to brown rather than steam.
  • Let the chicken rest for a couple of minutes after searing so the juices redistribute and do not run out when you slice it.
03 -
  • A squeeze of lemon juice stirred into the sauce right before serving wakes up every flavor and balances the richness in a way that salt alone cannot.
  • If you have time, salt the chicken breasts about 30 minutes before cooking and leave them uncovered in the fridge so the surface dries out and sears better.

Go Back