If you’re looking for a meal that’s cozy, comforting, and impossibly satisfying, Chicken with Mushrooms and Potatoes might just become your new weeknight favorite. This dish combines juicy chicken, golden potatoes, and earthy mushrooms, all enveloped in a savory, herby sauce that tastes like it belongs in a countryside bistro. When the scent starts wafting through your kitchen, you’ll know you’re in for something truly special—plus, it’s all done in one pan! Chicken with Mushrooms and Potatoes is perfect for sharing with family or friends, yet simple enough to whip up any night you crave a dose of hearty, homespun deliciousness.
Ingredients You’ll Need
The beauty of Chicken with Mushrooms and Potatoes lies in its simplicity—each ingredient really shines and brings something special to the table. Whether it’s bold flavor, texture, or color, every element works together to create a mouthwatering, harmonious meal.
- Chicken thighs or drumsticks (1 1/2 pounds, bone-in, skin-on): These deliver unbelievably juicy results and crisp, golden skin—use your favorite or try a mix for added interest.
- Olive oil (1 tablespoon): Essential for searing, olive oil helps lock in moisture and develop that craveable flavorful crust.
- Butter (1 tablespoon): Adds extra richness and depth to both the chicken and veggies—don’t skip it if you love a luxurious sauce.
- Baby potatoes (1 pound, halved): They roast up creamy inside with irresistibly crisp edges, soaking up all those pan juices.
- Cremini or button mushrooms (8 ounces, sliced): Their earthy flavor complements the chicken beautifully and turns tender as they cook.
- Yellow onion (1 small, sliced): Sweetness and a subtle bite—onions truly round out the flavor base in this dish.
- Garlic (3 cloves, minced): Because a touch of garlicky goodness makes everything better!
- Dried thyme (1 teaspoon): This herb brings out both the savoriness of the chicken and the woodland notes in the mushrooms.
- Dried rosemary (1/2 teaspoon): A little bit packs a punch, infusing the veggies with warm, fragrant aromatics.
- Salt (1/2 teaspoon): Vital for seasoning—feel free to adjust to your taste.
- Black pepper (1/4 teaspoon): Adds balance and a hint of heat.
- Chicken broth (1/2 cup): Helps deglaze the pan and creates a savory, flavorful cooking liquid for the potatoes.
- Heavy cream (1/4 cup, optional): Finishes the sauce with velvetiness—totally optional, but oh-so worth it if you like things creamy.
- Chopped fresh parsley (for garnish): A fresh pop of color and a bright herbal note make this dish sing at the table.
How to Make Chicken with Mushrooms and Potatoes
Step 1: Prep and Season the Chicken
Set yourself up for success by preheating your oven to 400°F (200°C). While it warms up, pat your chicken thighs or drumsticks dry with paper towels—it’ll help that skin crisp up beautifully. Sprinkle both sides with salt and black pepper for a savory foundation.
Step 2: Sear the Chicken
Heat both olive oil and butter together in a large oven-safe skillet or Dutch oven over medium-high heat. Next, place the chicken in skin-side down. Sear until golden and crisp (about 5 minutes per side), letting the skin work its magic in the hot fat. Remove the chicken and set it aside on a plate—don’t worry, it’ll finish cooking in the oven.
Step 3: Sauté the Potatoes
In the same pan (no need to clean it!), add your halved baby potatoes and sauté for 4–5 minutes. As they soak up all those tasty brown bits, you’ll notice their edges turning golden and ready to hug the sauce later.
Step 4: Add Mushrooms, Onion, and Garlic
Toss in the sliced mushrooms, onion, and garlic. Sauté for another 4–5 minutes—they’ll soften, get deliciously fragrant, and mingle with the potatoes to form a flavorful veggie base. This is where Chicken with Mushrooms and Potatoes really starts to build layers of flavor.
Step 5: Add Herbs and Deglaze
Sprinkle the thyme and rosemary over the veggies, stirring to coat them evenly. Pour in the chicken broth, using a wooden spoon to gently scrape any browned bits off the bottom—this ensures a rich, savory sauce and prevents sticking.
Step 6: Return Chicken and Roast
Nestle the seared chicken pieces back into the skillet, skin-side up, nestling them among the potatoes and mushrooms. Slide the skillet into the preheated oven and roast for 30–35 minutes. The chicken should reach an internal temperature of 165°F (74°C) and the potatoes will be fork-tender.
Step 7: Make it Creamy (Optional)
If you love a creamy pan sauce, take the skillet out of the oven and gently stir in the heavy cream (if using). Let it bubble for a minute to thicken—this final touch makes your Chicken with Mushrooms and Potatoes taste downright luscious.
Step 8: Finish and Garnish
Sprinkle chopped fresh parsley over the top right before serving. Not only does it add color and vibrancy, it also infuses the dish with a burst of fresh, herby flavor.
How to Serve Chicken with Mushrooms and Potatoes
Garnishes
Finish this dish with a generous sprinkle of freshly chopped parsley for a pop of green and a touch of brightness. If you’re feeling fancy, try a bit of lemon zest or even a few shreds of Parmesan cheese to play up the creamy, earthy mushroom flavors.
Side Dishes
Chicken with Mushrooms and Potatoes is already a one-pan wonder, but it pairs beautifully with a crisp green salad tossed in a zippy vinaigrette, or a simple plate of steamed green beans. For a heartier spread, try serving it alongside crusty bread to mop up that glorious sauce.
Creative Ways to Present
If you’re entertaining guests, arrange the chicken pieces atop the potatoes and mushrooms on a large platter and drizzle the sauce over everything for maximum visual appeal. Individual cast iron skillets or bowls also add a rustic, bistro flair that makes Chicken with Mushrooms and Potatoes feel extra special.
Make Ahead and Storage
Storing Leftovers
Pack any leftovers into airtight containers once they’ve cooled to room temperature. Chicken with Mushrooms and Potatoes will keep for up to 3 days in the fridge, making it easy to turn today’s dinner into tomorrow’s savory lunch.
Freezing
This dish freezes surprisingly well! Just skip adding the cream until you’re ready to serve. Place cooled portions in freezer-safe containers or bags, squeeze out extra air, and freeze for up to 2 months. To thaw, simply transfer to the fridge overnight.
Reheating
For the tastiest results, gently reheat Chicken with Mushrooms and Potatoes on the stove over medium-low heat, adding a splash of chicken broth or water to refresh the sauce. If you’ve added cream previously, stir as it warms to keep everything smooth and luscious.
FAQs
Can I use boneless, skinless chicken instead of bone-in?
Absolutely! Boneless, skinless chicken cooks a bit faster and is great if you prefer a lighter dish. Just shorten the oven time by about 5–7 minutes, and keep an eye out to avoid overcooking. The sauce and veggies are perfect with either option.
What other herbs work well in Chicken with Mushrooms and Potatoes?
You can switch up the herbs to suit your mood. Sage or tarragon both play very nicely with chicken and mushrooms, while fresh herbs like basil or chives are delicious as garnishes in the spring and summer.
Is this recipe gluten-free?
Yes! Chicken with Mushrooms and Potatoes is naturally gluten-free, as long as your chicken broth doesn’t contain any hidden gluten—always check the label if you’re cooking for someone with celiac or a gluten sensitivity.
How can I make it lighter?
To make a lighter version, simply omit the heavy cream or substitute it with a splash of milk or extra chicken broth. The dish will still be packed with flavor and have plenty of sauce for drizzling over the chicken and veggies.
Can I add more vegetables?
Definitely! This recipe is super flexible. Try adding sliced bell peppers, kale, or carrots along with the potatoes or mushrooms. Just keep an eye on cooking times so everything stays tender but not mushy.
Final Thoughts
If you love meals that are as beautiful as they are comforting, Chicken with Mushrooms and Potatoes deserves a spot in your regular rotation. Every bite bursts with homestyle flavors, hearty textures, and a little bit of magic from that creamy, herb-flecked sauce. Give it a try and make it your own—you’ll be surprised just how quickly it vanishes from the table!
Print
Chicken with Mushrooms and Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This one-pan Chicken with Mushrooms and Potatoes recipe is a comforting and flavorful meal that’s perfect for a cozy dinner. Juicy chicken thighs or drumsticks are seared to perfection and baked with tender baby potatoes, earthy mushrooms, and aromatic herbs. A creamy option adds richness to this hearty dish.
Ingredients
- 1 1/2 pounds bone-in, skin-on chicken thighs or drumsticks
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound baby potatoes (halved)
- 8 ounces cremini or button mushrooms (sliced)
- 1 small yellow onion (sliced)
- 3 garlic cloves (minced)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional)
- Chopped fresh parsley for garnish
Chicken:
Vegetables:
Seasonings:
Liquid:
Garnish:
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sear the chicken: Season chicken with salt and pepper. Sear in a skillet until golden. Remove and set aside.
- Cook the vegetables: In the same pan, cook potatoes until browned. Add mushrooms, onion, and garlic. Sauté until softened. Add thyme and rosemary.
- Add chicken and bake: Pour in chicken broth, nestle chicken back in pan, and bake for 30–35 minutes.
- Finish and serve: Stir in heavy cream if desired. Garnish with parsley before serving.
Notes
- You can substitute heavy cream with white wine or omit for a lighter dish.
- If using boneless chicken, reduce baking time by 5–7 minutes.
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