Creamy Chicken Dinner with Roasted Vegetables
Tender chicken in a silky cream sauce with mushrooms, served alongside roasted broccoli and carrots, creamy mashed potatoes, and rich gravy. A complete weeknight dinner ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 52g
Ingredients
- 2 breasts (about 1 lb) boneless, skinless chicken breasts
- 8 oz mushrooms, sliced
- ¾ cup heavy cream
- ½ cup chicken broth
- 2 cups broccoli florets
- 2 medium carrots, sliced into rounds
- 1 lb russet potatoes, peeled and chunked
- 3 tbsp butter
Instructions
- 1
Put potatoes and carrots in a pot, cover with salted water, bring to boil. Cook potatoes until fork-tender, about 12 minutes.
- 2
While water heats, pat chicken dry and season generously with salt and pepper on both sides.
- 3
Heat 1 tbsp butter in a large skillet over medium-high until foaming. Sear chicken 5 minutes per side until golden brown; transfer to a plate.
- 4
In the same skillet, add remaining 2 tbsp butter and mushrooms. Sauté until golden and liquid releases, about 4 minutes.
- 5
Pour in broth and cream, scraping up browned bits. Nestle chicken back in, add broccoli florets. Simmer 6 minutes until broccoli is tender-crisp and chicken reaches 165°F.
- 6
Drain potatoes and carrots, reserving 1/2 cup cooking water. Mash with 2 tbsp butter and reserved water until creamy; season with salt and pepper.
- 7
Divide mashed potatoes and creamy chicken with vegetables among plates. Drizzle gravy from the pan over the top. Serve immediately.
Tools you’ll need
- large pot
- 12-inch skillet
- tongs
- instant-read thermometer
- measuring cups and spoons
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