Name: Creamy chicken and mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz red potatoes, cut into 1/2-inch pieces; 1 1/2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil; 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 3.5 oz cremini mushrooms, sliced; 2 cloves garlic, minced; 1 tbsp heavy cream; 1/3 cup reduced-sodium chicken broth; 1 tbsp fresh thyme, leaves removed; 1 tsp lemon juice

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with more than half the olive oil, half the salt, half the pepper, and the dried basil. Roast for 22 minutes until golden and tender.
While the potatoes roast, season the chicken with half the remaining salt and pepper. Heat the remaining oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes, flip, and cook for 4 to 5 minutes more until the thickest part reads 165°F.
Remove the chicken from the skillet and set aside. Add the mushrooms to the same pan in a single layer. Cook undisturbed for 2 minutes, then stir and cook for 3 minutes more until browned. Add the garlic and thyme and cook for 1 minute until fragrant.
Add half the lemon juice to the pan, scraping up any browned bits with a spoon. Pour in the chicken broth and heavy cream. Bring to a simmer and cook for 4 minutes until slightly thickened. Stir in the remaining salt, pepper, and lemon juice.
Return the chicken to the skillet for 1 minute to coat with sauce. Place the roasted potatoes on a plate and top with the chicken and mushroom cream sauce.

Nutrition

Ingredients

Instructions

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