Description
A comforting one-pan meal featuring tender chicken in a rich garlic mushroom sauce, served with zesty lemon butter potatoes and pasta.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 8 oz pasta (such as fettuccine)
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 lemon, juiced and zested
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Season chicken breasts with salt, pepper, and thyme. In a large skillet, heat 1 tbsp olive oil over medium-high heat and cook chicken until golden and cooked through (about 6-7 minutes per side). Remove and set aside.
- In the same skillet, add remaining olive oil and butter. Add potatoes and cook until tender and browned, about 10-12 minutes. Stir in lemon zest and juice, then remove potatoes and set aside.
- Add mushrooms to the skillet and sauté until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Pour in chicken broth and heavy cream, simmer until sauce thickens slightly, about 5 minutes.
- Return chicken to the skillet, spooning sauce over it. Cook pasta according to package instructions, drain, and toss with a bit of butter. Serve chicken and sauce over pasta with potatoes on the side, garnished with parsley.
Notes
You can customize the seasonings to taste.