Seared Chicken with Creamy Mushroom Garlic Sauce and Roasted Potatoes
Golden seared chicken breasts are served with a luxurious garlic mushroom cream sauce and crispy roasted potatoes — elegant, hearty, and restaurant-worthy.
Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 2–3
Ingredients
For the Chicken:
2 boneless skinless chicken breasts (or thighs)
Salt and black pepper
½ tsp garlic powder
1 tbsp olive oil
1 tbsp butter
For the Mushroom Garlic Sauce:
1 tbsp olive oil
2 tbsp butter
200g (about 2 cups) sliced cremini or button mushrooms
3–4 garlic cloves, minced
½ cup chicken broth
¾ cup heavy cream (or half and half)
½ tsp Dijon mustard (optional for depth)
¼ cup grated parmesan cheese
Salt and pepper to taste
Fresh parsley or thyme, chopped (for garnish)
For the Roasted Potatoes:
3–4 medium baby potatoes or Yukon golds, quartered
1½ tbsp olive oil
½ tsp garlic powder
Salt and pepper to taste
Fresh rosemary or thyme
Instructions
1. Prep the Potatoes
Preheat oven to 425°F (220°C).
Toss potatoes with olive oil, garlic powder, salt, pepper, and herbs.
Spread on a baking sheet and roast for 25–30 minutes, turning halfway through, until golden and crispy.
2. Sear the Chicken
Season chicken with salt, pepper, and garlic powder.
In a skillet, heat olive oil and butter over medium-high.
Sear chicken 4–5 minutes per side, until golden brown and internal temp reaches 165°F (74°C). Remove and set aside.
3. Make the Creamy Mushroom Sauce
In the same skillet, add olive oil and butter. Saute mushrooms for 5–7 minutes until browned.
Add garlic and cook 30 seconds.
Deglaze with broth, scraping browned bits. Let simmer 2–3 min.
Stir in cream, Dijon (if using), and parmesan. Simmer 2–3 minutes until slightly thickened. Season to taste.
4. Finish & Serve
Return chicken to the pan, spoon sauce over top. Simmer 2 minutes.
Plate with roasted potatoes and garnish with fresh parsley or thyme.
Notes & Tips
Don’t crowd mushrooms: Let them brown by cooking in a single layer.
Cream options: For a lighter sauce, use evaporated milk or Greek yogurt + broth (don’t boil).
Add spinach: Wilt in a handful of baby spinach at the end for greens.
Cheese boost: Finish with a sprinkle of extra parmesan when serving.
Frequently Asked Questions
Q: Can I use chicken thighs?
A: Yes! Skinless boneless thighs work great — cook an extra 2–3 minutes.
Q: What can I use instead of cream?
A: Try half and half, coconut cream (for dairy-free), or cashew cream for a vegan alternative.
Q: Can I prep this in advance?
A: You can roast the potatoes and make the sauce ahead. Reheat sauce gently and sear chicken just before serving.
Q: Is this gluten-free?
A: Yes, naturally gluten-free if all ingredients (especially broth and cheese) are verified gluten-free.
Nutritional Information
Calories: ~560
Protein: 35g
Carbs: 25g
Fat: 35g
Fiber: 3g