Creamy Mushroom Chicken with Mashed Potatoes

dinner party · creamy sauce

Creamy Mushroom Chicken with Mashed Potatoes

40 minMediumServes 2Kids OK

Ingredients

boneless chicken thigh300g (0.66 lb)Any store
button mushrooms150gAny store
potato3Any store
milk100mlEither
parsley (garnish)a small amountAny store

Sauce

heavy cream200mlAny store
minced garlic1 TbspAny store
chicken stock100mlAny store
butter3 TbspEither
olive oil1 TbspEither
salt and pepperto tasteAny store
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Steps

1

Season the chicken thigh with salt and pepper.

~3 min

2

Heat olive oil in a pan and sear the chicken until golden on the outside, then set aside.

~6 min

3

In the same pan, melt the butter and sauté the mushrooms and minced garlic.

~4 min

Why: Cooking the mushrooms in the pan drippings from the chicken deepens the flavor.

4

Add the heavy cream and chicken stock and simmer to build the sauce.

~5 min

5

Return the chicken to the sauce and simmer over low heat until cooked through.

~8 min

Watch out: Simmering too long over high heat can cause the cream sauce to separate — keep the heat low.

6

Boil and mash the potatoes, then mix in butter and milk to make the mashed potatoes.

~12 min

7

Plate the mashed potatoes with the creamy mushroom chicken and garnish with parsley.

~2 min

Tips

  • —

    Sear the chicken first to lock in the juices, then finish cooking it in the sauce.

  • —

    Simmer the cream sauce gently over low heat so it doesn't break.

  • —

    Mash the potatoes while they're still hot for the smoothest texture.

Storage

Refrigerate up to 2 days; if the cream sauce thickens too much when reheating, thin it with a splash of milk.