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Pan-Seared Chicken with Creamy Mushroom Sauce and Roasted Baby Potatoes

Juicy pan-seared chicken breast served with a rich, velvety mushroom cream sauce and tender roasted baby potatoes. A comforting, restaurant-style dinner that’s simple yet elegant.
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Ingredients Method Notes

Ingredients
  

  • Ingredients Serves 2
  • For the Chicken
  • 2 chicken breasts
  • Salt and black pepper to taste
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 1 tbsp butter
  • For the Creamy Mushroom Sauce
  • 1 tbsp butter
  • 200 g 7 oz mushrooms, sliced
  • 2 cloves garlic minced
  • ¾ cup heavy cream or cooking cream
  • ½ cup chicken broth
  • ½ tsp dried thyme or Italian seasoning
  • Salt and black pepper to taste
  • Fresh parsley chopped
  • For the Roasted Potatoes
  • 400 g 14 oz baby potatoes
  • 1 tbsp olive oil
  • Salt and black pepper
  • ½ tsp dried herbs thyme or rosemary

Method
 

  1. Instructions
  2. Roast the Potatoes
  3. Preheat oven to 200°C / 400°F.
  4. Wash and halve the baby potatoes.
  5. Toss with olive oil, salt, pepper, and herbs.
  6. Roast for 30–35 minutes, turning once, until golden and tender.
  7. Cook the Chicken
  8. Season chicken with salt, pepper, paprika, and garlic powder.
  9. Heat olive oil and butter in a skillet over medium heat.
  10. Cook chicken 5–6 minutes per side until golden and fully cooked.
  11. Remove from pan and keep warm.
  12. Make the Mushroom Cream Sauce
  13. In the same pan, melt butter.
  14. Add mushrooms and sauté 4–5 minutes until golden.
  15. Add garlic and cook for 30 seconds.
  16. Pour in chicken broth and cream, stirring gently.
  17. Add thyme, salt, and pepper.
  18. Simmer 3–5 minutes until thick and creamy.
  19. Combine
  20. Slice the chicken breast.
  21. Spoon the mushroom cream sauce generously over the chicken.
  22. Sprinkle with fresh parsley.
  23. Serving
  24. Serve the creamy mushroom chicken with roasted baby potatoes. Add steamed vegetables or a fresh green salad if desired.

Notes

Tips
Don’t overcrowd the pan when cooking mushrooms to keep them golden.
Add a splash of white wine to the sauce for extra depth.
Parmesan cheese can be added for a richer sauce.