Description
A comforting, all-in-one meal featuring tender chicken, earthy mushrooms, and crispy roasted potatoes in a rich, creamy sauce.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 8 oz cremini mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss potatoes with 1 tbsp olive oil, salt, and pepper; spread on a baking sheet and roast for 20 minutes.
- Season chicken with salt, pepper, and thyme. In a large skillet, heat remaining oil over medium-high heat and sear chicken until golden, about 4 minutes per side; set aside.
- In the same skillet, sauté mushrooms and garlic until softened, about 5 minutes. Stir in chicken broth and heavy cream, scraping up browned bits.
- Return chicken to skillet, nestling it among the potatoes. Transfer skillet to oven and bake for 15-20 minutes, until chicken is cooked through and sauce is bubbly.
- Garnish with fresh parsley and serve hot.
Notes
You can customize the seasonings to taste.