Tender, pan-seared chicken breasts smothered in a rich, creamy garlic mushroom sauce and finished with fresh dill or parsley. Served with crispy herb-roasted golden potatoes, this comforting and satisfying dish strikes the perfect balance between homestyle simplicity and elevated flavor—ideal for weeknight meals or elegant dinner occasions.
Why You’ll Love This Recipe
Creamy Garlic Mushroom Chicken with Herb-Roasted Potatoes delivers everything you want in a hearty, delicious dinner: juicy chicken, earthy mushrooms, a velvety garlic cream sauce, and golden-roasted potatoes with herbs. It’s a well-rounded plate that’s both filling and flavorful. The components come together quickly, and the presentation is sophisticated enough for guests while being accessible for everyday cooking.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken:
- 2 large chicken breasts, halved horizontally
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
For the Mushroom Sauce:
- 1 cup mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1/4 cup freshly grated Parmesan
- 1 tbsp fresh dill, chopped (or parsley if preferred)
- Salt and pepper, to taste
For the Roasted Potatoes:
- 1 lb baby or Yukon gold potatoes, halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and black pepper, to taste
Directions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss the halved potatoes with olive oil, garlic powder, oregano, salt, and pepper.
- Spread the potatoes cut-side down on a baking sheet lined with parchment paper. Roast for 25–30 minutes or until golden and crispy, flipping once if needed.
- While the potatoes roast, season the chicken breasts on both sides with salt and pepper.
- In a large skillet, heat olive oil and butter over medium heat. Sear the chicken breasts for 4–5 minutes per side, or until golden and cooked through (internal temperature of 165°F / 74°C). Remove from the skillet and set aside.
- In the same skillet, add the sliced mushrooms. Sauté for 5–7 minutes, stirring occasionally, until browned.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, Dijon mustard, and Parmesan cheese. Simmer for 3–4 minutes until the sauce thickens slightly.
- Stir in the chopped dill (or parsley), and season with salt and pepper to taste.
- Return the cooked chicken breasts to the skillet and spoon the sauce over them. Simmer for 1–2 minutes to reheat and meld the flavors.
- Serve the creamy garlic mushroom chicken hot, with the roasted potatoes on the side.
Servings and timing
This recipe serves 4.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
- Herb variations: Use thyme, rosemary, or tarragon instead of dill for different herbal notes.
- Cheese alternative: Substitute the Parmesan with Pecorino Romano or Gruyère for a richer flavor.
- Low-carb version: Replace the roasted potatoes with steamed or roasted cauliflower.
- Add vegetables: Include spinach or kale in the sauce for a green boost, or serve with a side of green beans or asparagus.
- Mushroom mix: Use a combination of cremini, shiitake, or oyster mushrooms for a more complex flavor profile.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the chicken and sauce gently in a skillet over low heat, adding a splash of broth or cream if the sauce has thickened too much.
Reheat roasted potatoes in the oven at 375°F (190°C) for 10–15 minutes to restore their crisp texture.
Freezing is not recommended for cream-based sauces, as the texture may separate upon thawing.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and remain juicy. Adjust cooking time as needed for thickness.
Can I make the mushroom sauce ahead of time?
Yes, you can prepare the sauce a few hours ahead and reheat it gently before serving. Add fresh herbs at the end for best flavor.
What mushrooms are best for this recipe?
White button or cremini mushrooms are commonly used, but you can also use a mix for added depth of flavor.
Can I make this dish dairy-free?
Use a dairy-free cream substitute and omit the Parmesan, or use a plant-based cheese alternative.
Is Dijon mustard necessary?
Dijon adds a subtle tang and complexity, but you can omit it or replace with a touch of lemon juice for brightness.
Can I pan-roast the potatoes instead?
Yes, pan-roast them in a large skillet with oil over medium heat, stirring occasionally, until golden and crisp.
How do I thicken the sauce more?
Simmer the sauce longer uncovered, or stir in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) if needed.
What can I serve with this instead of potatoes?
Mashed potatoes, pasta, rice, or crusty bread also pair well with the creamy mushroom sauce.
Is this recipe gluten-free?
Yes, as written, it is naturally gluten-free. Always verify your broth and cheese to ensure compliance.
Can I use dried herbs instead of fresh?
Yes, use one-third the amount of dried herbs (e.g., 1 tsp dried dill instead of 1 tbsp fresh).
Conclusion
Creamy Garlic Mushroom Chicken with Herb-Roasted Potatoes is a satisfying, elegant meal that brings comfort and flavor to your table with minimal fuss. The velvety mushroom sauce, tender chicken, and crispy potatoes come together in perfect harmony for a dish that’s just as suitable for a quiet weeknight as it is for guests. Serve hot and enjoy the rich, savory experience in every bite.
Print
Creamy Garlic Mushroom Chicken with Herb-Roasted Potatoes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Seared & Roasted
- Cuisine: American
- Diet: Halal
Description
Tendres poitrines de poulet poêlées, nappées d’une sauce crémeuse aux champignons et à l’ail, le tout relevé d’aneth frais. Servi avec des pommes de terre dorées croustillantes et rôties aux herbes, ce plat copieux regorge de saveurs réconfortantes et est parfait pour les soirs de semaine comme pour les dîners raffinés.
Ingredients
- Pour le poulet :
- 2 grosses poitrines de poulet, coupées en deux horizontalement
- Sel et poivre, au goût
- 1 cuillère à soupe d’huile d’olive
- 1 cuillère à soupe de beurre
- Pour la sauce aux champignons :
- 1 tasse de champignons, tranchés
- 2 gousses d’ail hachées
- 1/2 tasse de bouillon de poulet
- 1/2 tasse de crème épaisse
- 1 cuillère à café de moutarde de Dijon
- 1/4 tasse de parmesan fraîchement râpé
- 1 cuillère à soupe d’aneth frais haché (ou de persil si vous préférez)
- Sel et poivre, au goût
- Pour les pommes de terre rôties :
- 1 lb de pommes de terre grelots ou Yukon Gold, coupées en deux
- 2 cuillères à soupe d’huile d’olive
- 1 cuillère à café de poudre d’ail
- 1 cuillère à café d’origan séché
- Sel et poivre noir, au goût
Instructions
- Préchauffer le four à 220 °C. Mélanger les pommes de terre coupées en deux avec l’huile d’olive, l’ail en poudre, l’origan, le sel et le poivre. Étaler les pommes de terre, côté coupé vers le bas, sur une plaque de cuisson et faire rôtir 25 à 30 minutes jusqu’à ce qu’elles soient dorées et croustillantes.
- Assaisonnez les blancs de poulet avec du sel et du poivre. Faites chauffer l’huile d’olive et le beurre dans une poêle à feu moyen. Faites cuire le poulet 4 à 5 minutes de chaque côté, jusqu’à ce qu’il soit doré et cuit à cœur. Réservez.
- Dans la même poêle, ajouter les champignons et les faire revenir jusqu’à ce qu’ils soient dorés. Ajouter l’ail et cuire 1 minute.
- Versez le bouillon de poulet en grattant bien les sucs de cuisson. Incorporez la crème, la moutarde de Dijon, le parmesan et l’aneth. Laissez mijoter 3 à 4 minutes jusqu’à épaississement. Assaisonnez à votre goût.
- Remettre le poulet dans la poêle et napper de sauce. Laisser mijoter 1 à 2 minutes supplémentaires.
- Servir chaud avec des pommes de terre rôties à côté.
Notes
- Utilisez un thermomètre à viande pour vous assurer que le poulet atteint une température interne de 165 °F (74 °C).
- Les champignons cremini ou baby bella fonctionnent bien pour une saveur plus riche.
- Du thym frais ou du romarin peuvent être utilisés à la place de l’aneth ou du persil pour un profil d’herbes différent.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 460mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg
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