Creamy Mushroom Chicken and Potatoes

Instructions

Step 1: Preheat the oven to 400°F.

Step 2: Toss the halved baby potatoes with 1 tablespoon olive oil, salt, pepper, and a pinch of paprika.

Step 3: Spread the potatoes on a baking sheet and roast for 25 to 30 minutes until golden and tender.

Step 4: Season the chicken breasts with Italian seasoning, paprika, salt, and black pepper.

Step 5: Heat the remaining olive oil in a large skillet over medium-high heat.

Step 6: Sear the chicken breasts for 5 to 6 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.

Step 7: In the same skillet, melt the butter and sauté the mushrooms until softened and browned.

Step 8: Add the minced garlic and cook for 1 minute until fragrant.

Step 9: Pour in the chicken broth and heavy cream, stirring well to combine.

Step 10: Stir in the Parmesan cheese and cook until the sauce thickens slightly.

Step 11: Return the chicken to the skillet and spoon the creamy mushroom sauce over the top.

Step 12: Serve the chicken with roasted potatoes and garnish with fresh parsley.

Storage and Reheating Tips

Store leftover Creamy Mushroom Chicken and Potatoes in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet over low heat or in the microwave until warmed through.

Add a splash of broth or cream while reheating to keep the sauce smooth and creamy.

Freezing is possible for up to 2 months, though the cream sauce may slightly change texture after thawing.