Herb-Cream Chicken Thighs with Garlic Potatoes & Zesty Mushroom Pasta
Creamy, savory chicken with crispy garlic potatoes and bright, lemony mushroom pasta—this complete comfort-style plate feels restaurant-worthy but is easy enough for a weeknight dinner.
Time & Yield
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: ~1 hour
Servings: 3–4
Calories (approx.): 680–750 kcal per serving
Ingredients
Herb-Cream Chicken Thighs
6 bone-in or boneless chicken thighs
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken stock
1 tsp dried thyme
1 tsp dried rosemary (or Italian herbs)
½ tsp black pepper
1 tsp salt (adjust to taste)
½ tsp paprika
1 tsp lemon juice (optional, for balance)
Garlic Potatoes
5–6 medium potatoes, cubed
3 tbsp olive oil
1 tsp garlic powder or 3 fresh cloves minced
½ tsp paprika
½ tsp black pepper
1 tsp salt
1 tsp dried parsley or thyme
Zesty Mushroom Pasta
250 g (½ lb) pasta (penne, fusilli, or spaghetti)
2 tbsp olive oil
200 g mushrooms, slices
3 cloves garlic, minced
Zest of 1 lemon
1–2 tbsp lemon juice
¼ cup grated Parmesans
½ tsp chili flakes (optional)
Salt & pepper to taste
Fresh parsley (optional)
Step-by-Step Instructions
1. Start with the Garlic Potatoes
Preheat oven to 200°C / 400°F.
Toss potatoes with olive oil, garlic, paprika, salt, pepper, and herbs.
Spread on a baking tray in one layer.
Roast for 35–40 minutes, flipping halfway, until golden and crispy.
2. Cook the Herb-Cream Chicken
Heat olive oil and butter in a large pan over medium-high heat.
Season chicken with salt, pepper, paprika, thyme, and rosemary.
Sear chicken 5–6 minutes per side until golden and cooked through.
Remove chicken and set aside.
In the same pan, sauté garlic for 30 seconds.
Add cream and stock, simmer 3–4 minutes until thickened.
Stir in lemon juice if using.
Return chicken to the sauce and simmer 5 minutes.
3. Prepare the Zesty Mushroom Pasta
Boil pasta in salted water until al dente. Reserve ¼ cup pasta water.
Heat olive oil in a pan, sauté mushrooms 5–6 minutes until golden.
Add garlic and cook 30 seconds.
Toss in cooked pasta, lemon zest, lemon juice, Parmesan, chili flakes, pasta water, salt, and pepper.
Mix until glossy and flavorful.
How to Serve
Plate the creamy chicken generously with extra sauce, add a scoop of crispy garlic potatoes, and finish with the fresh, bright mushroom pasta on the side. Garnish with parsley or extra Parmesan.
Pro Tips
For extra crispy chicken, pat thighs dry before seasoning.
Add spinach to the pasta for extra nutrition.
A splash of white vinegar can replace lemon if needed.
Use Greek yogurt + milk if substituting cream.
Storage & Reheating
Refrigerator: 3–4 days in airtight containers
Reheat: Gently on stovetop or microwave with a splash of milk or stock
Freezer (Chicken only): Up to 2 months
Frequently Asked Questions (Q&A)
Q1: Can I use chicken breast instead of thighs?
Yes. Use medium heat and cook 4–5 minutes per side to avoid drying out.
Q2: Can I make this dish lighter?
Yes! Use:
Half cream + half milk
Air-fried potatoes
Less Parmesan in the pasta
Q3: What mushrooms work best?
Button, cremini, oyster, or portobello all work beautifully.
Q4: Can I prepare this ahead of time?
Yes. Cook chicken and potatoes ahead; make pasta fresh for best texture.
Q5: Is this recipe kid-friendly?
Absolutely—just skip chili flakes and reduce garlic slightly.