Creamy Mushroom Chicken with Roasted Baby Potatoes

Ingredients

For the Chicken

• 2 chicken breasts
• 1 tbsp olive oil
• Salt and black pepper
• 1 tsp garlic powder
• 1 tsp paprika

For the Mushroom Sauce

• 250 g mushrooms, sliced
• 2 tbsp butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• ¼ cup Parmesan cheese
• ½ tsp dried thyme
• Salt and pepper to taste

For the Potatoes

• 500 g baby potatoes
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and black pepper
• Fresh parsley, chopped

Instructions

1. Toss the baby potatoes with olive oil, seasoning, salt, and pepper.
2. Roast at 200°C (400°F) for 25–30 minutes until golden.
3. Season the chicken breasts with garlic powder, paprika, salt, and pepper.
4. Cook in a skillet with olive oil for 5–6 minutes per side until golden and cooked through.
5. Remove the chicken and slice it.
6. In the same pan, melt butter and sauté mushrooms until browned.
7. Add garlic and cook for 30 seconds.
8. Pour in the cream, Parmesan, thyme, salt, and pepper.
9. Simmer for 3–4 minutes until creamy.
10. Serve the sliced chicken with roasted potatoes and generously spoon the mushroom cream sauce over the top.
11. Garnish with fresh parsley.