Creamy Herb Chicken Bowl with Garlic Potatoes & Sautéed Mushrooms 🍗🥔🍄
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories per serving: ~590 kcal
📝 Ingredients:
🍗 2 boneless, skinless chicken breasts
🧂 1 tsp garlic powder
🌿 1 tsp dried Italian herbs
🌱 1 tbsp olive oil (for searing)
🧄 2 garlic cloves, minced
🥔 300g yellow potatoes, peeled & cubed
🍄 1 cup sliced mushrooms
🍚 1 cup cooked white rice
🌿 2 tbsp fresh parsley, chopped (plus more to garnish)
For the creamy herb sauce:
🧄 1 garlic clove, finely minced
🧈 1 tbsp butter
🥣 150 ml heavy cream
🌿 1 tbsp chopped fresh parsley
🧂 Salt & black pepper, to taste
🍋 Optional: a dash of lemon juice
👩🍳 Instructions:
Prepare the potatoes: Boil cubed potatoes in salted water for 10–12 minutes until fork-tender. Drain and set aside.
Cook mushrooms: In a skillet, sauté sliced mushrooms with ½ tbsp olive oil and a pinch of salt for 5–6 minutes until golden. Set aside.
Sear the chicken: Season chicken breasts with garlic powder, dried herbs, salt, and pepper. Heat 1 tbsp olive oil in a pan over medium heat and sear chicken for 5–6 minutes per side, or until golden brown and cooked through (internal temp: 75°C/165°F). Let rest, then slice.
Pan-fry the potatoes: In the same pan, add ½ tbsp olive oil and the boiled potatoes. Sauté for 4–5 minutes until lightly crispy. Sprinkle with chopped parsley.
Make the cream sauce: In a small saucepan, melt butter and add minced garlic. Sauté for 1 minute, then stir in cream. Simmer for 3–4 minutes until slightly thickened. Add chopped parsley, salt, pepper, and a splash of lemon juice (optional).
Assemble the bowl: Place a bed of cooked rice in each bowl. Top with sliced chicken, sautéed mushrooms, and crispy potatoes. Drizzle with creamy herb sauce and garnish with more parsley.
🔄 Notes & Variations:
Add spinach or steamed broccoli for more greens.
Swap cream for Greek yogurt for a lighter sauce.