Why You’ll Love This Recipe

• Easy one-pan dinner
• Rich and creamy mushroom sauce
• Tender chicken and fork-tender potatoes
• Minimal cleanup
• Great for meal prep
• Perfect comfort food
• Family-friendly recipe

Ingredients

• 1/3 cup butter
• 4 chicken thighs, cut into bite-size pieces
• 1/2 pound mushrooms, sliced
• 2 small carrots (or 1 large), grated
• 1 medium yellow onion, chopped
• 1/3 cup all-purpose flour

Seasonings

• 1/2 tablespoon sweet paprika
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1 tablespoon chicken bouillon
• 2 teaspoons salt
• 1 teaspoon black pepper

Remaining Ingredients

• 2 pounds baby potatoes (peeled if desired)
• 3 cups water
• 1 cup heavy cream
• Fresh parsley, chopped

For full list of ingredients and instructions, see recipe card below.

How to Make Creamy Mushroom Chicken with Potatoes

1. First, melt the butter directly in a large roasting pan over medium heat or on the stovetop.
2. Next, add the chopped chicken thighs and sauté for several minutes until lightly browned.
3. Then, stir in the sliced mushrooms and continue cooking until they begin releasing their moisture.
4. Add the chopped onion and grated carrots. Continue sautéing until the vegetables become soft and lightly caramelized. This extra step creates incredible flavor.
5. Sprinkle the flour over everything and stir well until the vegetables and chicken are evenly coated.
6. Now add the baby potatoes along with the water. Sprinkle in the sweet paprika, garlic powder, onion powder, chicken bouillon, salt, and black pepper.
7. Mix everything together until well combined.
8. Finally, drizzle the heavy cream evenly over the entire roasting pan.
9. Cover the pan first with unbleached parchment paper, then tightly seal it with aluminum foil.

For full list of ingredients and instructions, see recipe card below.

Substitutions

One of the best things about this recipe is how flexible it is.

• Use white button, cremini, baby bella, or portobello mushrooms.
• Chicken tenders or chicken breast work well instead of chicken thighs.
• Yukon Gold or red potatoes are excellent substitutes for baby potatoes. Simply cut larger potatoes into evenly sized pieces.
• You can substitute half-and-half for heavy cream if you want a lighter sauce.
• If you don’t have a roasting pan, prepare everything in a large Dutch oven or deep pot on the stovetop until the potatoes are tender.

Tips for the Best Creamy Mushroom Chicken

• Baby potatoes cook evenly and stay creamy.
• Browning the mushrooms first develops much deeper flavor.
• Don’t skip caramelizing the onions and carrots because they naturally sweeten the sauce.
• Chicken thighs stay much juicier than chicken breasts.
• Covering the roasting pan with parchment paper before the foil helps lock in moisture.
• Let the dish rest for about 10 minutes before serving so the sauce thickens slightly.

Frequently Asked Questions

Can I use russet potatoes?

Yes! Russet potatoes work well in this recipe. Since they are larger than baby potatoes, simply peel them if desired and cut them into evenly sized bite-size pieces so they cook evenly. Yukon Gold and red potatoes are also excellent substitutes.

Can I make this ahead?

Absolutely. You can prepare the entire dish up to one day in advance by assembling all of the ingredients in the roasting pan, covering it tightly, and refrigerating it. When you’re ready to cook, let the pan sit at room temperature for about 20–30 minutes before baking as directed.

Can I freeze it?

Yes, although the creamy sauce may separate slightly after thawing. Allow the dish to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently while stirring to help bring the sauce back together.

Can I use chicken breasts?

Yes! Boneless, skinless chicken breasts or chicken tenders make a great substitute for chicken thighs. Keep in mind that chicken breasts are leaner, so they may cook a little faster and won’t be quite as juicy as chicken thighs.

What mushrooms work best?

White button mushrooms, cremini mushrooms, baby bella mushrooms, or portobello mushrooms all work beautifully in this recipe. Feel free to use your favorite variety or a combination for even more flavor.

Do I have to peel the potatoes?

No. Peeling the potatoes is completely optional. I usually peel mine because I prefer the texture, but leaving the skins on saves time and adds extra fiber.

Can I make this on the stovetop?

Yes! If you don’t have a roasting pan or prefer not to use the oven, prepare everything in a large Dutch oven or deep pot. Simmer over medium-low heat until the potatoes are fork tender and the sauce has thickened.

I hope you loved this recipe! If you did, please come back to leave a rating and let me know how it went. Don’t forget to take a picture and tag me on Instagram @lilyscookingandhome