Herbed Chicken with Creamy Mushroom & Potatoes
(Almost one pot!)
I cooked this for my family when my parents were in town because my dad does not love pasta, so I wanted to find some thing that had his favorites chicken, potatoes, and mushrooms.
This recipe was a huge hit. With the exception of par boiling the potatoes, I was able to do the rest of the recipe in one roasting pan that starts on the stove and finishes in the oven! This way there were minimal dishes, which is my goal in life! Everyone in the family went back for seconds and said it was restaurant quality!
I went out of my comfort zone with some of the ingredients, and it was well worth the effort!
I hope you enjoy this as much as we did!
Here's the instagram video link followed bythe full recipe:
Chicken:
8 chicken breasts or thighs (or both!)
½ cup olive oil
2 tablespoons butter
Chicken seasoning:
2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon pepper
1 teaspoon paprika
Pan sautè
4 tablespoons chopped garlic
1 white or yellow onion, diced
16 ounces baby, Portabella mushrooms, sliced
2 pounds red potatoes, largely diced and parboiled until tender
Herbs added next:
2 teaspoons dried parsley
2 teaspoons dried basil
1 teaspoon oregano
1 teaspoon thyme
For sauce:
3 cups chicken broth
2 cups heavy cream
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
3 tablespoons cornstarch to thicken
1 cup grated Parmesan
Instructions:
In a large roasting pan on your stove, on medium heat, add the olive oil and butter.
Add the chicken and then sprinkle the chicken with the seasoning mixture.
Brown on both sides, and then set aside.
In the same pan, add the onion and garlic, and then the mushrooms. Sauté on medium high until the mushrooms get a little bit browned.
Add in the pre-cooked potatoes and sauté them until they get a bit browned.
Sprinkle on the herb mixture and combine.
Add the chicken back in
Place in the preheated oven oven at 400° for 15 minutes
Combine all the ingredients for the sauce, except for the corn starch and the Parmesan
Pour the sauce over the chicken and put back in the oven for 30 more minutes.
After 30 minutes, add the cornstarch, slurry and top with the Parmesan
Bake for 15 to 20 more minutes until the sauce thickens.
Serve with a great bread that will absorb the delicious sauce
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