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Creamy Mushroom & Thyme Chicken with Rustic Mashed Potatoes

Juicy seared chicken simmered in a decadent herbed mushroom sauce and served over rustic mashed potatoes.
Difficulty: Easy
Time: 40-45 min

Do not fear the chill! This is the perfect comfort food to keep you warm and cozy on these winter evenings. Consider this a riff on a Minnesota classic mushroom soup-based hot dish, but with a little more presence. We’re betting you’ll want this on regular rotation. We sure do.

Ingredients
Russet potato
Vegetable Broth Base
Flour
Thyme
Chicken breast
Heavy Cream
Butter
Featured Ingredient Partners:
Cremini Mushrooms: Forest Mushroom Company - St. Joesph, MN
Russet potato: Hugh's Garden

Cooking terms for this recipe

Roux A cooked mixture of flour and fat used as a thickening agent.
Sear To cook the surface of meat very quickly with intense heat.
Simmer To stew gently below or just at boiling point.

What you need

Medium pot

Medium sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Cut cremini mushrooms in half. Remove thyme stems and discard; keep leaves whole. Cut potatoes into 1" pieces. Remove chicken breasts from package; rinse and pat dry. Dissolve vegetable broth base in 2 cups warm water. Note: We like to leave the skin on potatoes or flavor and fiber content but if you don't, feel free to peel them before dicing.

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Step 2: COOK POTATOES

Place potatoes in a medium pot covered by 2” of water over medium heat; add a pinch of salt. Bring to a boil, cook for 10-12 min until potatoes are tender. Reserve ½ cup potato water. Turn off heat, strain potatoes, and return to pan. Add half heavy cream, reserved potato water, and a pinch of salt and pepper; mash using a potato masher or fork until incorporated. While potatoes are boiling, begin searing chicken (Step #3).

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Step 3: SEAR CHICKEN

Heat 1 tsp. oil in a medium sauté pan over medium heat. Season chicken breasts with a pinch of salt and pepper. Add to hot pan and sear on each side for 4-5 min until golden brown. Remove chicken from pan and set aside. Note: Chicken will not be fully cooked at this point.

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Step 4: BEGIN CREAMY SAUCE

Reduce heat to low. Add butter to previously used pan. Once melted, add flour and stir to make a roux. Cook 1-2 min until lightly browned. Add remaining heavy cream vegetable broth, cremini mushrooms and thyme; whisk until roux has dissolved. Return chicken to pan.

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Step 5: FINISH CHICKEN

Simmer chicken over low heat for 8-10 min. The USDA recommends cooking chicken to an internal temperature 165ºF.

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Step 6: PLATE YOUR DISH

Divide mashed potatoes between two plates. Top with chicken breasts and plenty of mushroom sauce. Enjoy!