Creamy Herb Chicken with Roasted Potatoes, Mushrooms & Broccoli

Instructions

step 1 Preheat the oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, salt, black pepper, and dried thyme. Spread them on a baking sheet and roast for 25–30 minutes until golden and tender. /n
step 2 Season the chicken breasts with salt, black pepper, garlic powder, and paprika on both sides. /n
step 3 Heat olive oil and butter in a skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden and cooked through. Remove from the pan and set aside. /n
step 4 In the same skillet, melt butter and sauté the sliced mushrooms with garlic, salt, and black pepper until tender and lightly browned. Set aside. /n
step 5 Steam or boil the broccoli florets for 3–4 minutes until bright green and tender-crisp. Drain and set aside. /n
step 6 In the skillet, add minced garlic and cook for about 30 seconds until fragrant. Pour in the chicken broth and heavy cream, stirring well. /n
step 7 Add parmesan cheese, parsley, thyme, and black pepper. Simmer for 3–4 minutes until the sauce thickens. /n
step 8 Return the chicken and mushrooms to the skillet and spoon the creamy herb sauce over the top. Simmer for 2 minutes to combine the flavors. /n
step 9 Slice the chicken and serve with roasted potatoes, broccoli, and the creamy mushroom herb sauce spooned over the chicken.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat chicken and sauce gently in a skillet over medium-low heat or in the microwave, adding a splash of cream or broth if the sauce thickens too much. Roasted potatoes can be reheated in the oven or air fryer to restore their crispiness, while broccoli reheats best quickly in the microwave or a skillet.