Herb Roasted Chicken in Creamy White Sauce with Mushroom and Potatoes
Indulge in the comforting flavors of Herb Roasted Chicken in Creamy White Sauce with Mushroom and Potatoes. This delightful dish features tender chicken breasts enveloped in a rich, herb-infused creamy sauce that perfectly complements hearty potatoes. Ideal for family gatherings or a cozy weeknight dinner, this recipe is not only satisfying but straightforward enough for cooks of all skill levels. With minimal prep and cooking time, you can create a delicious home-cooked meal that will impress everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 pieces chicken breasts
- 2 pounds russet potatoes (peeled and cut into quarters)
- ½ cup chicken broth
- 1 cup heavy whipping cream
- 5 tablespoons butter
- 2 cloves garlic (minced)
- 2–3 tablespoons dijon mustard (or to taste)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Preheat oven to 400°F (200°C).
- Boil quartered potatoes in salted water until tender (about 15 minutes). Drain and set aside.
- In a large oven-safe skillet over medium heat, melt 2 tablespoons of butter. Season chicken with garlic powder, salt, and pepper, then sear for about 5-7 minutes on each side until golden.
- Remove chicken, add remaining butter to the skillet, and sauté minced garlic until fragrant. Whisk in flour to form a roux; gradually add chicken broth and cream while stirring until smooth.
- Stir in dijon mustard, salt, and pepper; return chicken and potatoes to pan, coating everything well. Bake for an additional 10 minutes until heated through.
- Serve warm, garnished with chopped parsley if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 650mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg