๐ Creamy Garlic Mushroom Chicken with Herbed Rice & Golden Potatoes ๐ฅ๐
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories per Serving: ~580 kcal
๐ Ingredients:
For the Chicken Breast ๐
2 boneless, skinless chicken breasts
1 tbsp olive oil
1/2 tsp paprika
Salt & pepper to taste
For the Creamy Garlic Mushroom Sauce ๐
1 tbsp butter
1 garlic clove, minced
1 cup mushrooms, sliced (button or cremini)
1/2 cup heavy cream (or crรจme fraรฎche)
1 tbsp chopped parsley
Salt & pepper to taste
For the Herbed Rice ๐
1 cup jasmine or basmati rice
1 ยฝ cups water
1 tsp butter or olive oil
Salt to taste
1 tbsp chopped parsley for garnish
For the Golden Potatoes ๐ฅ
2 medium potatoes, peeled and diced
1 tbsp olive oil
Salt & pepper
1 tsp dried herbs (e.g., thyme, rosemary, or parsley)
๐จโ๐ณ Instructions:
Preheat the oven to 200ยฐC (390ยฐF). Toss diced potatoes with olive oil, herbs, salt, and pepper. Spread on a baking sheet and roast for 25โ30 minutes, flipping halfway through.
Cook the rice: Rinse the rice until the water runs clear. In a pot, add rice, water, salt, and butter. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes. Rest for 5 minutes, then fluff and garnish with parsley.
Season and cook the chicken: Rub the chicken with olive oil, paprika, salt, and pepper. Grill or sear in a skillet over medium heat for 5โ6 minutes per side, or until cooked through and golden. Remove and let rest before slicing.
Prepare the creamy mushroom sauce: In the same pan, melt butter and sautรฉ garlic for 30 seconds. Add mushrooms and cook for 5 minutes until browned. Pour in cream, season with salt, pepper, and stir in chopped parsley. Simmer for 2โ3 minutes until slightly thickened.
Assemble: Serve sliced grilled chicken over rice, topped with the creamy mushroom sauce. Add roasted potatoes and sautรฉed mushrooms on the side.
Tips & Variations:
Add a splash of white wine to the mushroom sauce for depth.
Swap rice with mashed potatoes or couscous.
Chicken thighs can be used for a juicier cut.