Description
This Savory Chicken with Mushrooms and Potatoes is a comforting one-pan meal featuring tender seared chicken breasts simmered with earthy mushrooms, sweet baby potatoes, and a flavorful sauce made from chicken broth, white wine, soy sauce, Worcestershire sauce, and honey. Garnished with fresh parsley, this dish is perfect for an easy yet elegant weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless chicken breasts
- Salt and pepper to taste
For Searing and Sautéing
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion, finely chopped
- 3 garlic cloves, minced
Vegetables
- 8 oz (225g) mushrooms, sliced
- 1 lb (450g) baby potatoes, halved
Liquid Ingredients and Seasonings
- 1 cup chicken broth
- 1/2 cup dry white wine (optional)
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons honey
- 1 teaspoon dried thyme
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken: Season the chicken breasts evenly with salt and pepper to enhance flavor before cooking.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat and sear the chicken breasts for about 5 minutes on each side until browned. Remove the chicken and set aside to retain juices.
- Sauté aromatics: In the same skillet, melt butter and add finely chopped onion and minced garlic. Sauté for 2 minutes until fragrant, building the base flavor.
- Cook mushrooms and potatoes: Add the sliced mushrooms and halved baby potatoes to the skillet. Cook for 5 minutes, stirring occasionally to soften and brown.
- Add liquids and seasonings: Pour in chicken broth and dry white wine, if using. Stir in soy sauce, Worcestershire sauce, honey, and dried thyme to create a savory and slightly sweet sauce.
- Simmer with chicken: Nestle the seared chicken breasts back into the skillet among the vegetables. Reduce heat to low, cover, and simmer gently for 20-25 minutes until the chicken is cooked through and potatoes are tender.
- Adjust seasoning: Taste and adjust salt and pepper as needed to balance the flavors.
- Serve: Plate the chicken and vegetables, garnishing with freshly chopped parsley for a bright and fresh finish.
Notes
- For a non-alcoholic version, omit white wine and substitute with additional chicken broth or water.
- Use baby potatoes for faster cooking; larger potatoes should be cut into smaller pieces.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For added richness, finish the dish with a splash of cream or a knob of butter just before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
