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## **How to Make Potato & Chicken Fillet with Creamy Mushroom Sauce**
### **1. Prepare & Cook the Potatoes**
– Preheat your oven to **375°F (190°C)**.
– Toss the **sliced potatoes** with **olive oil, salt, pepper, paprika, and garlic powder**.
– Arrange them on a baking sheet in a single layer and **bake for 20-25 minutes**, flipping halfway through.
### **3. Make the Creamy Mushroom Sauce**
– In the same skillet, melt **butter** and add the **sliced mushrooms**. Sauté for **3-4 minutes** until softened.
– Add the **minced garlic** and cook for another **30 seconds**.
– Pour in the **heavy cream**, followed by the **Parmesan cheese and thyme**. Stir well and let it simmer for **3-4 minutes** until thickened.
– Season with **salt & pepper** to taste.
### **4. Combine Everything**
– Return the **chicken fillets** to the skillet and coat them with the creamy sauce. Let them cook for another **5 minutes** until fully cooked through.
– Serve the chicken over the **roasted potatoes**, spooning extra sauce on top.
## **What to Serve with This Dish**
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🔥 **Use Fresh Mushrooms** – They add the best flavor and texture.
🔥 **Don’t Overcook the Chicken** – Keep it juicy by cooking just until done.
🔥 **Add Extra Herbs** – Fresh parsley or basil enhances the dish.
🔥 **Make It Lighter** – Use **Greek yogurt** or **light cream** instead of heavy cream.
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This **Potato & Chicken Fillet with Creamy Mushroom Sauce** is a **rich, comforting, and satisfying** dish that’s perfect for any occasion. Whether you’re making it for **a cozy dinner, meal prep, or a special gathering**, it’s guaranteed to be a hit!
Give this recipe a try and let me know—**what’s your favorite way to cook creamy chicken?** 🍗🍄🥔💛