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Garlic Herb Chicken and Mushrooms with Crispy Potato Wedges Recipe

Garlic Herb Chicken & Mushrooms with Crispy Potato Wedges

There's something so comforting about a home-cooked meal that brings back memories of family gatherings and cozy evenings. The aroma of garlic sizzling in a pan, the sound of crispy potato wedges coming out of the oven, and the sight of a beautifully plated dish can make anyone feel right at home.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Herb Chicken & Mushrooms
  • 4 pieces boneless, skinless chicken breasts
  • 8 oz mushrooms sliced
  • 4 cloves garlic minced
  • 2 tbsp olive oil divided
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 4 medium potatoes cut into wedges
  • 1 tbsp paprika
  • 2 tbsp fresh parsley chopped (for garnish)

Equipment

  • Large Skillet
  • baking sheet
  • Large bowl
  • Oven

Method
 

  1. Step 1: Preheat the oven to 400°F (200°C).
  2. Step 2: In a large bowl, toss the potato wedges with 1 tablespoon of olive oil, paprika, salt, and pepper. Spread them on a baking sheet in a single layer.
  3. Step 3: Bake the potato wedges in the preheated oven for 25-30 minutes, flipping halfway, until golden brown and crispy.
  4. Step 4: While the potatoes are baking, heat the remaining olive oil in a large skillet over medium heat.
  5. Step 5: Add the garlic and sauté for 1 minute, until fragrant.
  6. Step 6: Add the sliced mushrooms and cook for 5-7 minutes, until they are tender and browned.
  7. Step 7: Season the chicken breasts with thyme, rosemary, salt, and pepper. Add them to the skillet with the mushrooms.
  8. Step 8: Cook the chicken for 6-7 minutes on each side, or until fully cooked and no longer pink in the center.
  9. Step 9: Once the chicken is cooked, remove from heat and let it rest for a few minutes.
  10. Step 10: Serve the chicken and mushrooms alongside the crispy potato wedges, garnished with fresh parsley.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.