Instructions:
Step 1: Preheat oven to 425°F. Toss halved baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
Step 2: Season chicken breasts with salt, pepper, paprika, thyme, and garlic powder.
Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Sear chicken breasts for 5-6 minutes per side, or until cooked through and golden brown. Let rest before slicing.
Step 4: In a separate pan, melt butter and sauté sliced mushrooms until browned and tender, about 5-6 minutes.
Step 5: Warm sun-dried tomatoes slightly in the same pan or in the oven.
Step 6: For the creamy sauce, mix mayonnaise, sour cream, Dijon mustard, parsley, dill, garlic powder, salt, and pepper in a bowl until smooth. Chill until ready to serve.
Step 7: Slice the cooked chicken and plate with roasted potatoes, sautéed mushrooms, and sun-dried tomatoes. Serve with a generous spoonful of creamy herb sauce.
Storage and Reheating Tips:
Store all components in separate airtight containers in the refrigerator for up to 3 days. Reheat chicken and potatoes in the oven or skillet to maintain texture. Reheat mushrooms gently on the stove. Serve sauce chilled or bring to room temperature before using.
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