Potato & Chicken Fillet with Creamy Mushroom Sauce

For the Potato & Chicken Fillet:

• 4 medium potatoes, peeled and sliced into rounds
• 4 chicken fillets (breasts or thighs), boneless and skinless
• 2 tablespoons olive oil (for cooking)
• Salt and pepper, to taste
• 1 teaspoon paprika (optional, for extra flavor)
• 1 teaspoon dried thyme or oregano (optional)

For the Creamy Mushroom Sauce:

• 2 tablespoons butter
• 1 cup mushrooms, sliced (button mushrooms or cremini work well)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream or half-and-half
• 1/4 cup chicken broth
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• Fresh parsley, for garnish (optional)

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How to Make Potato & Chicken Fillet with Creamy Mushroom Sauce

Step 1: Prepare the Potatoes

1. Preheat the oven to 400°F (200°C).
2. Peel and slice the potatoes into round slices, about 1/4 inch thick.
3. Arrange the potato slices on a baking sheet in a single layer. Drizzle with olive oil, and sprinkle with salt, pepper, and paprika (if using).
4. Roast the potatoes in the oven for about 25-30 minutes, flipping halfway through, until they are golden brown and crispy on the outside and tender on the inside.

Step 2: Cook the Chicken Fillets

1. While the potatoes are roasting, season the chicken fillets with salt, pepper, and dried thyme (or oregano).
2. In a large skillet, heat olive oil over medium-high heat.
3. Add the chicken fillets and cook for 6-7 minutes per side, or until the chicken is golden brown and cooked through (the internal temperature should reach 165°F or 75°C).
4. Remove the chicken from the pan and set it aside, keeping it warm.

Step 3: Prepare the Creamy Mushroom Sauce

1. In the same skillet, melt butter over medium heat.
2. Add the onion and garlic, and sauté for about 2-3 minutes until softened and fragrant.
3. Add the sliced mushrooms and cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and release their moisture.
4. Pour in the chicken broth and bring to a simmer. Let it cook for about 2 minutes, allowing the broth to reduce slightly.
5. Add the heavy cream (or half-and-half) and thyme, and stir to combine. Let the sauce simmer for about 5 minutes, allowing it to thicken and become creamy.
6. Taste and adjust the seasoning with salt and pepper as needed.

Step 4: Assemble the Dish

1. Place a layer of roasted potato slices on each plate, arranging them in a circular pattern.
2. Top the potatoes with a chicken fillet.
3. Spoon the creamy mushroom sauce generously over the chicken and potatoes.
4. Garnish with fresh parsley for a burst of color and extra flavor.

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Tips for the Perfect Potato & Chicken Fillet with Creamy Mushroom Sauce

• Make it a one-pan meal: To save time, you can cook the chicken and sauce in the same skillet after removing the chicken. Just add a bit of extra butter or oil to sauté the mushrooms and make the sauce.
• Add more veggies: Feel free to add your favorite vegetables, like spinach, green beans, or carrots, to the creamy sauce for added flavor and nutrition.
• Use different mushrooms: Experiment with different types of mushrooms, like shiitake or portobello, to add a variety of textures and flavors to the sauce.
• Gravy option: If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with a little cold water and stir it into the sauce to thicken it.

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Final Thoughts

This Potato & Chicken Fillet with Creamy Mushroom Sauce is the perfect balance of savory, creamy, and satisfying flavors. The crispy potatoes, tender chicken, and rich mushroom sauce come together in a meal that feels both indulgent and comforting.

Whether you’re cooking for a weeknight family dinner or impressing guests with a special dish, this recipe is guaranteed to delight everyone at the table. The best part? It’s easy to make, so you don’t have to spend hours in the kitchen to enjoy a delicious, restaurant-quality meal at home.

Give this recipe a try and let me know how it turns out! Bon appétit! 🍗🍄🥔