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Pan-seared chicken thighs in a creamy mushroom sauce with roasted baby potatoes

Creamy Garlic Mushroom Chicken with Roasted Baby Potatoes

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 1.5 lbs baby potatoes, halved
  • 4 boneless skinless chicken thighs
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic , minced
  • 1 cup heavy cream
  • 1/2 cup low -sodium chicken broth
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 3 tbsp olive oil, divided
  • 1 tsp dried rosemary
  • 1 tsp fresh thyme leaves
  • 1 tsp smoked paprika
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss halved baby potatoes with 2 tablespoons of olive oil, dried rosemary, salt, and pepper on a rimmed baking sheet.
  3. Roast potatoes for 30 to 35 minutes, tossing halfway through, until golden brown and tender.
  4. Season chicken thighs with salt, pepper, and smoked paprika.
  5. Heat remaining 1 tablespoon of olive oil in a large skillet over medium-high heat; sear chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C).
  6. Remove chicken from skillet and set aside; lower heat to medium and add butter to the same pan.
  7. Sauté mushrooms for 5-6 minutes until moisture has evaporated and they are browned.
  8. Add minced garlic and cook for 1 minute until fragrant.
  9. Deglaze the skillet with chicken broth, scraping up browned bits, then stir in heavy cream.
  10. Simmer the sauce for 5 minutes until thickened, then stir in Parmesan cheese and fresh thyme.
  11. Return chicken to the skillet to coat in sauce and serve alongside the roasted potatoes.