Creamy Garlic Mushroom Chicken And Roasted Potatoes
Tender garlic chicken sautéed in a rich, creamy mushroom sauce, served alongside crispy herb-roasted potatoes and finished with a silky basil pesto cream drizzle. It’s an earthy, hearty, and utterly satisfying meal perfect for cozy dinners at home.
Ingredients
For the Creamy Garlic Mushroom Chicken:
- 2 boneless skinless chicken breasts, sliced
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 cup mushrooms cremini or button, sliced
- ½ cup heavy cream
- Salt and pepper to taste
For the Herb-Roasted Crispy Potatoes:
- 2 medium Yukon Gold potatoes diced into bite-sized pieces
- 1 tbsp olive oil
- 1 clove garlic minced
- 1 tsp dried rosemary or thyme
- Salt and pepper to taste
For the Rich Basil Pesto Cream Sauce:
- 2 tbsp basil pesto
- 2 tbsp Greek yogurt or heavy cream
- 1 tbsp Parmesan cheese
- Splash of water or milk to thin if needed
Garnish:
- Fresh basil or parsley chopped
- Extra Parmesan cheese grated
- Crushed black pepper optional
Instructions
- Cut potatoes into chunks, season with olive oil, salt, pepper, and herbs. Roast in the oven at 400°F (200°C) until golden and crispy.
- Season chicken breasts or thighs with salt, pepper, and optional paprika. Sear in a hot skillet with oil until golden on both sides. Remove and set aside.
- In the same skillet, sauté sliced mushrooms with butter until browned.
- Add minced garlic to the mushrooms and cook briefly. Pour in heavy cream, a bit of chicken broth, and stir in some pesto or herbs. Simmer until the sauce thickens slightly.
- Add the seared chicken back into the sauce. Simmer until the chicken is fully cooked and tender.
- Plate the creamy mushroom chicken with the roasted potatoes. Garnish with fresh herbs if desired.