Creamy Herb Chicken with Roasted Potatoes, Mushrooms & Broccoli

Instructions

Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the sliced chicken breast with salt, pepper, and Italian seasoning on both sides.

Step 2: Sear the chicken for 4-5 minutes per side until golden brown and cooked through. Remove and set aside on a plate.

Step 3: In the same skillet, add 1 tbsp butter and sauté the minced garlic for 30 seconds until fragrant.

Step 4: Add the sliced mushrooms and cook for 3-4 minutes, stirring occasionally, until they release their moisture and begin to brown.

Step 5: Pour in the heavy cream and stir in the grated Parmesan cheese until smooth and well combined.

Step 6: Return the chicken to the skillet and gently simmer for 2-3 minutes to coat it in the creamy sauce. Season with additional salt and pepper if needed.

Step 7: While the sauce simmers, cook the baby potatoes in boiling salted water for 8-10 minutes until tender, then drain and toss with the remaining 1 tbsp butter and fresh parsley.

Step 8: Cook the broccoli florets in boiling salted water for 4-5 minutes until tender-crisp, then drain and sprinkle with fresh parsley.

Step 9: Prepare the gnocchi according to package directions and drain well.

Step 10: Arrange the creamy chicken in the center of a plate, then add the roasted potatoes, mushrooms, broccoli, and gnocchi around it. Garnish generously with fresh chopped parsley or chives.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the sauce and protein together for best results.

To reheat, gently warm the entire dish in a skillet over medium-low heat with a splash of cream or milk to restore the sauce’s silky texture. Avoid high heat, which can cause the cream to separate.

The vegetables can also be reheated separately in the microwave or oven if preferred. Add fresh parsley right before serving to brighten the flavors.