Creamy Garlic Mushroom Chicken & Roasted Potatoes

Creamy Garlic Mushroom Chicken & Roasted Potatoes

Introduction

Indulge in a comforting, restaurant-style dinner at home with this Creamy Garlic Mushroom Chicken paired with golden, herb-roasted potatoes. Tender chicken cutlets are bathed in a rich, velvety mushroom and garlic cream sauce, while the potatoes add a crispy, savory element that makes every bite irresistible. Finished with a drizzle of basil pesto cream, this dish is elegant yet approachable—perfect for weeknight meals, date nights, or a cozy family dinner.

Ingredients

For the chicken and sauce

• 2 boneless, skinless chicken breasts, sliced into thin cutlets (about 400 g / 14 oz)
• 1 tablespoon olive oil (15 ml)
• 2 cloves garlic, minced (6 g)
• 1 cup mushrooms, sliced (cremini or button) (70 g / 2.5 oz)
• ½ cup heavy cream (120 ml)
• ¼ cup chicken broth (60 ml)
• ¼ cup grated Parmesan cheese (25 g / 1 oz)
• Salt and pepper, to taste

Herb-roasted potatoes

• 2 medium Yukon Gold potatoes, diced into bite-sized pieces (about 400 g / 14 oz)
• 1 tablespoon olive oil (15 ml)
• 1 clove garlic, minced (3 g)
• 1 teaspoon dried rosemary or thyme (1 g)
• Salt and pepper, to taste

Basil pesto cream drizzle

• 2 tablespoons basil pesto (30 g / 1 oz)
• 2 tablespoons Greek yogurt or heavy cream (30 ml / 1 oz)
• 1 tablespoon Parmesan cheese (10 g / 0.35 oz)
• Splash of water or milk, to thin if needed (10–15 ml)

Garnish

• Fresh basil or parsley, chopped (5 g / ¼ cup)
• Extra Parmesan cheese, grated (optional)
• Crushed black pepper, optional

Directions