🍗 Creamy Herb Chicken with Roasted Potatoes, Mushrooms & Peppers 🌿🥔🍄
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4
Calories per Serving: ~560 kcal
📝 Ingredients
For the Chicken & Creamy Herb Sauce:
🍗 2 large chicken breasts
🛢️ 1 tbsp olive oil
🧂 Salt & black pepper
🌶️ ½ tsp paprika (optional)
🧈 1 tbsp butter
🧄 2 garlic cloves, minced
🥛 200ml heavy cream
🧂 ½ tsp Dijon mustard (optional)
🌿 2 tbsp fresh parsley, chopped (plus extra for garnish)
For the Roasted Potatoes:
🥔 600g baby potatoes, halved
🛢️ 2 tbsp olive oil
🧂 Salt & pepper
🌿 1 tbsp chopped parsley
For the Mushrooms & Peppers:
🍄 250g mushrooms, halved or thickly sliced
🌶️ 1 red bell pepper, roasted or pan-seared (or use sun-dried tomatoes for variation)
🛢️ 1 tbsp olive oil
🧂 Salt & pepper
👩🍳 Instructions
Preheat oven to 200°C (400°F).
Roast potatoes: Toss halved potatoes with olive oil, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes, flipping halfway. Sprinkle with parsley before serving.
Cook chicken: Season chicken breasts with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high heat. Sear chicken 6–7 minutes per side until golden brown and cooked through (74°C / 165°F internal temp). Remove and rest. Slice before serving.
Make creamy herb sauce: In the same pan, melt butter and sauté garlic for 30 seconds. Stir in cream, mustard, salt, and pepper. Simmer 3–4 minutes until slightly thickened. Stir in parsley.
Cook mushrooms & peppers: In another pan, heat olive oil. Sauté mushrooms 4–5 minutes until golden. Add roasted peppers (or sun-dried tomatoes) and cook for 2–3 minutes. Season lightly.
Assemble plate: Arrange sliced chicken, potatoes, mushrooms, and peppers. Spoon herb cream sauce over chicken. Garnish with parsley and serve hot.
💡 Tips & Variations
Add lemon zest to the sauce for freshness.
Replace chicken with salmon fillets for a seafood twist.
Use baby carrots or zucchini instead of peppers.
Serve with a side salad for a lighter meal.