Description
Juicy pan-seared chicken breast topped with herb butter sauce, served alongside tender baby potatoes and sautéed mushrooms.
Ingredients
Scale
- 2 chicken breasts
- 2 cups baby potatoes
- 1 cup mushrooms (sliced)
- 2 tbsp butter
- 2 cloves garlic (minced)
- ½ cup heavy cream
- 1 tbsp olive oil
- 1 tbsp chopped parsley
- Salt, pepper, and paprika to taste
Instructions
- Boil baby potatoes until fork-tender, then toss with olive oil, parsley, and salt.
- Season chicken with salt, pepper, and paprika; sear in butter until golden brown on both sides.
- Remove chicken and sauté mushrooms in the same pan until caramelized.
- Add garlic, cream, and remaining butter to create a silky herb sauce.
- Return chicken to the pan, spooning sauce over the top to coat.
- Serve sliced chicken with mushrooms and potatoes, drizzling extra sauce over everything.
- Garnish with chopped parsley for freshness.
Notes
- Ensure chicken is cooked through to an internal temperature of 165°F.
- Feel free to add other vegetables like spinach or asparagus for added nutrition.
- This dish pairs well with a side salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg