Go Back
Herb Grilled Chicken with Roasted Potatoes and Cream Sauce Recipe

Herb Grilled Chicken with Roasted Potatoes, Mushrooms & Cream Sauce

There's something magical about gathering around the table with family and friends, sharing a meal that warms your heart and fills your belly. This Herb Grilled Chicken with Roasted Potatoes, Mushrooms & Cream Sauce is one of those dishes that brings back memories of cozy dinners and laughter. Not only is it incredibly easy to whip up, but it’s also a crowd-pleaser that will have everyone asking for seconds!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Herb Grilled Chicken
  • 4 breasts chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp fresh herbs thyme, rosemary, or parsley
  • 2 cloves garlic minced
For the Roasted Potatoes and Mushrooms
  • 4 medium potatoes diced
  • 8 oz mushrooms sliced
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 clove garlic for the cream sauce, minced

Equipment

  • Oven
  • Grill Pan
  • baking sheet
  • Saucepan
  • Mixing bowl

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: In a bowl, combine olive oil, chopped herbs, minced garlic, salt, and pepper. Let the chicken breasts soak in this flavor for at least 30 minutes.
  3. Step 3: Toss the diced potatoes and sliced mushrooms in a separate bowl with olive oil, salt, pepper, and dried herbs if using. Spread them out on a baking sheet.
  4. Step 4: Roast the potatoes and mushrooms in the preheated oven for 25-30 minutes, stirring halfway through.
  5. Step 5: While the veggies are roasting, heat a grill pan over medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side.
  6. Step 6: For the cream sauce, melt butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant. Pour in the heavy cream, seasoning with salt and pepper. Cook for 3-5 minutes until it thickens slightly.
  7. Step 7: Serve the grilled chicken on a plate alongside the roasted potatoes and mushrooms. Drizzle with the creamy sauce and garnish with fresh herbs if desired.

Notes

Let everything cool to room temperature before storing. Refrigerate for up to 3-4 days. Reheat gently in the microwave or on the stovetop.