Mouthwatering Creamy Herb Chicken with Roasted Potatoes & Garlic Mushrooms

Instructions

Step 1: Preheat oven to 400°F (200°C). Toss baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender. Toss with parsley.

Step 2: While potatoes roast, heat a grill pan or skillet over medium heat. Season chicken with salt and pepper and rub with olive oil. Grill for 5-6 minutes per side until cooked through. Set aside.

Step 3: In a separate skillet, melt butter and sauté garlic for 1 minute. Add heavy cream, Parmesan, Dijon (if using), and herbs. Simmer for 4-5 minutes until thickened.

Step 4: Slice the grilled chicken and return to the sauce, spooning it over the top.

Step 5: In another pan, melt butter and add mushrooms and garlic. Cook for 6-8 minutes until browned and tender. Season with salt and pepper.

Step 6: Plate the chicken with creamy herb sauce, roasted potatoes, and garlic mushrooms. Garnish with fresh herbs.

Storage Information

Refrigerate leftovers in airtight containers for up to 3 days. Reheat chicken and sauce gently over low heat. Potatoes and mushrooms reheat best in the oven or skillet to retain texture.