Creamy Mushroom Chicken Recipe

Place peeled and cubed potatoes and whole garlic cloves in a large pot. Cover with cold water by 1 inch and add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 15–18 minutes.

Drain potatoes and garlic well and return to the hot pot. Let sit 1 minute to evaporate excess moisture.

Mash potatoes and garlic with a potato masher or ricer. Add 3 tbsp butter, 1/2 cup warm milk, and 2 tbsp sour cream. Season with 1 tsp salt and 1/2 tsp black pepper. Mash or whip until smooth and creamy. Keep warm covered while you prepare the rest of the dish.

Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment.

Toss carrots with 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp pepper. Spread carrots on one side of the baking sheet. Roast for 10 minutes.

Toss asparagus with remaining 1 tbsp olive oil, 1 minced garlic clove, 1/4 tsp salt and 1/4 tsp pepper. After carrots have roasted 10 minutes, add asparagus to the other side of the same sheet and roast both vegetables for an additional 8–10 minutes, until carrots are tender and asparagus is crisp-tender.

Remove from oven, sprinkle with chopped parsley and keep warm.

While vegetables roast, prepare the chicken breasts by patting them dry. If breasts are thick, butterfly or pound to an even 1/2-inch thickness. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper.

Place 1/2 cup all-purpose flour on a plate and lightly dredge each chicken breast, shaking off excess.

Heat a large skillet over medium-high heat and add 2 tbsp olive oil and 1 tbsp butter. When oil is shimmering and butter melted, add the chicken. Cook without moving until golden brown, about 4–5 minutes per side (depending on thickness), until an instant-read thermometer reads 160°F (71°C). Transfer chicken to a plate and tent with foil. Do not fully cook to 165°F yet — it will finish in the sauce.

In the same skillet, reduce heat to medium. Add 2 tbsp butter and 1 tbsp olive oil. When butter foams, add the minced shallot and cook 1–2 minutes until softened and translucent.

Add 2 minced garlic cloves and cook 30 seconds until fragrant. Add sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 6–8 minutes.

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits. Increase heat to medium-high and let the wine reduce by about half, 2–3 minutes.

Add 1/2 cup chicken stock and bring to a simmer. Stir in 1 cup heavy cream and 1 tsp Dijon mustard. Reduce heat to low and simmer gently until sauce slightly thickens, 3–5 minutes.

Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over the chicken and simmer gently for 3–5 minutes more, until internal temperature reaches 165°F (74°C) and sauce coats the back of a spoon.

Stir in 1 tbsp fresh thyme leaves, 3/4 tsp salt, 1/2 tsp black pepper and 1 tsp lemon juice (optional) to brighten. Taste and adjust seasoning as needed.

Divide garlic mashed potatoes among four plates. Arrange one chicken breast over the potatoes and spoon generous amounts of mushroom cream sauce over the chicken.

Add a portion of roasted carrots and asparagus to each plate. Sprinkle with chopped parsley and, if desired, a light dusting of grated Parmesan.

Serve immediately.