Creamy Herb Chicken Bowl with Garlic Potatoes & Sauteed Mushrooms
Tender herb-marinated chicken is served over creamy garlic mashed potatoes, topped with buttery sautéed mushrooms, and finished with a light herb cream sauce. It’s cozy, restaurant-style comfort food in bowl form.
Prep: 20 minutes
Cooking: 35 minutes
Total: 55 minutes
Servings:4
Ingredients
For the Chicken
4 boneless chicken breasts or thighs
2 tbsp olive oil
1 garlic clove, minced
1 tbsp lemon juice
1 tsp dried oregano
½ tsp dried thyme
Salt & pepper, to taste
For the Garlic Potatoes
4 medium potatoes, peeled and chopped
3 tbsp olive oil
½ cup milk or cream
2 garlic cloves, roasted or sautéed, mashed
Salt & pepper, to taste
For the Sauteed Mushrooms
10 oz (300 g) mushrooms, sliced
1 tbsp butter + 1 tbsp olive oil
2 garlic cloves, minced
Salt & pepper, to taste
For the Creamy Herb Sauce
1 tbsp olive oil
2 tbsp flour
1 cup chicken broth
½ cup cream or half-and-half
½ tsp Dijon mustard
2 tbsp fresh herbs (parsley, dill, chives, or basil), finely chopped
Salt & pepper, to taste
Instructions
Step 1: Cook the Chicken
Mix olive oil, garlic, lemon juice, oregano, thyme, salt, and pepper.
Coat chicken and let marinate 15–30 minutes.
Heat skillet over medium heat, cook chicken 5–6 minutes per side until golden and cooked through. Rest and slice.
Step 2: Make Garlic Potatoes
Boil potatoes in salted water until tender (15 minutes).
Mash with butter, milk, garlic, salt, and pepper until smooth.
Step 3: Saute Mushrooms
In a skillet, heat butter + olive oil.
Add mushrooms, season with salt, and cook 6–8 minutes until golden.
Stir in garlic, cook 1 minute more.
Step 4: Make Creamy Herb Sauce
Melt butter in a small pan, whisk in flour to form a roux.
Slowly whisk in broth, then cream.
Simmer until slightly thickened.
Stir in Dijon and fresh herbs, season with salt & pepper.
Step 5: Assemble Bowls
Spoon garlic potatoes into bowls.
Add sliced chicken and sautéed mushrooms.
Drizzle with creamy herb sauce.
Garnish with extra herbs.
Notes & Tips
Shortcut → Use store-bought mashed potatoes if short on time.
Veggie boost → Add sautéed spinach, asparagus, or roasted carrots.
Make it lighter → Use Greek yogurt in place of cream for the sauce.
Extra flavor → Deglaze mushrooms with a splash of white wine before adding garlic.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs stay juicier and work beautifully here.
Q: Can I meal-prep this bowl?
A: Yes – store chicken, potatoes, mushrooms, and sauce separately. Reheat gently, adding a splash of broth to loosen the sauce.
Q: Can I make this gluten-free?
A: Replace flour in the sauce with cornstarch slurry (1 tsp cornstarch + 2 tsp water).
Nutritional Information
Calories: ~580
Protein: 39g
Carbs: 42g
Fat: 27g
Fiber: 5g
Sugar: 5g