Creamy Mushroom Chicken with Mashed Potatoes
Creamy Mushroom Chicken with Mashed Potatoes
Ingredients
For the Creamy Mushroom Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 ounces cremini mushrooms, sliced
- 1/2 yellow onion, minced
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
- 1 teaspoon salt, plus more, as needed
- 1/2 teaspoon black pepper, plus more, as needed
- 1 teaspoon smoked paprika
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon olive oil
For the Mashed Potatoes
- 2 pounds Russet potatoes, peeled and cut into 1-inch chunks
- 1 teaspoon salt, plus more for boiling
- 1/2 cup unsalted butter, softened
- 1/2 cup milk, warm
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- 1
Season the chicken pieces liberally with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of smoked paprika. Toss to ensure all pieces are evenly coated.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, until golden brown. Remove the seared chicken from the pan and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same pan. Once melted, add the minced yellow onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 4
Add the sliced cremini mushrooms to the pan. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are softened and browned.
⏱️ 7 min
- 5
Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables and mushrooms. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min
- 6
Gradually pour in 1 1/2 cups of chicken stock, whisking continuously to prevent lumps and ensure the sauce thickens smoothly. Bring the mixture to a gentle simmer. Stir in 1/2 cup of heavy cream and 1 teaspoon of finely chopped fresh rosemary. Continue to simmer, stirring occasionally, until the sauce is creamy and smooth, about 3-5 minutes.
⏱️ 5 min
- 7
Return the seared chicken pieces to the creamy mushroom sauce. Stir to coat the chicken. Reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the chicken is fully cooked through and tender. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 12 min
- 8
While the chicken simmers, prepare the mashed potatoes. Place the peeled and chunked Russet potatoes in a large pot. Cover with cold water by about 1 inch and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min
- 9
Drain the cooked potatoes thoroughly. Return them to the hot pot. Add 1/2 cup of softened unsalted butter, 1/2 cup of warm milk, 1 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Mash the potatoes with a potato masher until smooth and creamy. Taste and adjust seasoning as desired.
⏱️ 8 min
- 10
Serve the creamy mushroom chicken immediately alongside the warm mashed potatoes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mushroom Chicken with Mashed Potatoes
For the Creamy Mushroom Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 ounces cremini mushrooms, sliced
- 1/2 yellow onion, minced
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
- 1 teaspoon salt, plus more, as needed
- 1/2 teaspoon black pepper, plus more, as needed
- 1 teaspoon smoked paprika
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon olive oil
For the Mashed Potatoes
- 2 pounds Russet potatoes, peeled and cut into 1-inch chunks
- 1 teaspoon salt, plus more for boiling
- 1/2 cup unsalted butter, softened
- 1/2 cup milk, warm
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- 1
Season the chicken pieces liberally with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of smoked paprika. Toss to ensure all pieces are evenly coated.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, until golden brown. Remove the seared chicken from the pan and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same pan. Once melted, add the minced yellow onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 4
Add the sliced cremini mushrooms to the pan. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are softened and browned.
⏱️ 7 min - 5
Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables and mushrooms. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min - 6
Gradually pour in 1 1/2 cups of chicken stock, whisking continuously to prevent lumps and ensure the sauce thickens smoothly. Bring the mixture to a gentle simmer. Stir in 1/2 cup of heavy cream and 1 teaspoon of finely chopped fresh rosemary. Continue to simmer, stirring occasionally, until the sauce is creamy and smooth, about 3-5 minutes.
⏱️ 5 min - 7
Return the seared chicken pieces to the creamy mushroom sauce. Stir to coat the chicken. Reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the chicken is fully cooked through and tender. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 12 min - 8
While the chicken simmers, prepare the mashed potatoes. Place the peeled and chunked Russet potatoes in a large pot. Cover with cold water by about 1 inch and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min - 9
Drain the cooked potatoes thoroughly. Return them to the hot pot. Add 1/2 cup of softened unsalted butter, 1/2 cup of warm milk, 1 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Mash the potatoes with a potato masher until smooth and creamy. Taste and adjust seasoning as desired.
⏱️ 8 min - 10
Serve the creamy mushroom chicken immediately alongside the warm mashed potatoes.
⏱️ 1 min