Creamy Garlic Mushroom Chicken with Roasted Baby Potatoes

Creamy Garlic Mushroom Chicken with Roasted Baby Potatoes

Introduction:
This dish combines tender, pan-seared chicken breasts with a luscious creamy garlic mushroom sauce, served alongside golden roasted baby potatoes. The earthy mushrooms and silky cream sauce balance perfectly with the juicy, well-seasoned chicken, making it a comforting yet elegant meal. It’s a restaurant-quality dish you can easily prepare at home, perfect for weeknight indulgence or weekend gatherings.

Recipe:

Ingredients:

• 2 large chicken breasts, halved horizontally

• 2 cups baby potatoes, halved

• 1 cup mushrooms, sliced

• 2 tbsp olive oil

• 2 tbsp butter

• 3 cloves garlic, minced

• 1 cup heavy cream

• ½ cup chicken broth

• 1 tsp Dijon mustard (optional)

• 2 tbsp fresh parsley, chopped

• Salt and pepper, to taste

Creamy Garlic Mushroom Chicken with Roasted Baby Potatoes

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Instructions:

1. Prepare the potatoes: Preheat the oven to 200°C (390°F). Toss halved baby potatoes in olive oil, salt, pepper, and a sprinkle of parsley. Roast for 25–30 minutes until golden and crispy.

2. Cook the chicken: Season chicken breasts with salt and pepper. In a skillet over medium-high heat, sear each side for 4–5 minutes until golden brown and cooked through. Remove and set aside.

3. Make the mushroom sauce: In the same skillet, melt butter and sauté mushrooms until tender. Add garlic and cook for 1 minute.

4. Add the cream base: Pour in chicken broth and cream, then stir in Dijon mustard. Let it simmer for 3–4 minutes until thickened.

5. Combine and serve: Return chicken to the pan, coat with sauce, and sprinkle fresh parsley. Serve alongside roasted baby potatoes.

Conclusion:
This creamy garlic mushroom chicken with roasted potatoes is the perfect blend of comfort and sophistication. The crispy golden potatoes provide a satisfying contrast to the tender chicken and rich sauce, making it an irresistible main course that’s sure to impress family or guests.