If you’re craving a hearty, comforting meal that combines tender chicken, earthy mushrooms, and crispy baby potatoes, this Savory Chicken with Mushrooms and Potatoes recipe is a must-try. It’s an easy yet flavorful one-skillet dinner that makes any evening feel a little extra special.
Why You’ll Love This Recipe
I love this recipe because it brings together the perfect balance of savory flavors and textures. The chicken breasts are seared to perfection and paired with tender mushrooms and baby potatoes that soak up all the delicious sauce. The combination of soy sauce, Worcestershire sauce, and honey creates a rich, umami-packed sauce that enhances the dish with a slightly sweet, savory flavor. It’s not only a crowd-pleaser but also incredibly simple to make, all in one skillet. Plus, it makes great leftovers!
Ingredients
4 boneless chicken breasts
2 tablespoons olive oil
1 tablespoon butter
1 large onion, finely chopped
3 garlic cloves, minced
8 oz (225g) mushrooms, sliced
1 lb (450g) baby potatoes, halved
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
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Season the chicken breasts with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken until browned, about 5 minutes per side. Remove the chicken from the skillet and set it aside.
In the same skillet, melt the butter. Add the onion and garlic, sautéing for 2 minutes until fragrant.
Add the sliced mushrooms and halved baby potatoes. Cook for 5 minutes, stirring occasionally.
Pour in the chicken broth and dry white wine (if using). Stir in the soy sauce, Worcestershire sauce, honey, and dried thyme.
Return the chicken to the skillet, nestling it among the vegetables. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
Adjust seasoning with salt and pepper as needed.
Serve the dish garnished with fresh parsley.
Servings and timing
Prep Time: 15 minutes
Cook Time: 35 minutes
Serving Size: 4 servings
Variations
Add Vegetables: Feel free to add other vegetables like carrots, peas, or spinach to the skillet for an even more colorful and nutritious dish.
Swap the Protein: I sometimes make this with boneless, skinless chicken thighs for a more flavorful, juicy option.
Use Sweet Potatoes: For a slightly different twist, try swapping the baby potatoes with sweet potatoes, which add a lovely sweetness to the dish.
Make it Spicy: Add a pinch of red pepper flakes or a few dashes of hot sauce to give the dish a little kick.
Dairy-Free Version: Use dairy-free butter and double the olive oil for a dairy-free alternative.
Storage/Reheating
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the chicken and vegetables in a skillet over medium heat, adding a little chicken broth to help prevent drying out. Cover and warm for 10-15 minutes, or until heated through.
Related Recipes:
- French Chicken Casserole
- Creamy Garlic Sauce Baby Potatoes
- Double Crunch Honey Garlic Chicken Breasts
FAQs
Can I use bone-in chicken instead of boneless?
Absolutely! If you prefer bone-in chicken, just adjust the cooking time. Bone-in chicken will take a bit longer to cook, typically 35-40 minutes, depending on the size of the pieces.
Can I skip the wine in this recipe?
Yes, you can skip the wine and just use chicken broth for a non-alcoholic version. The wine adds depth to the sauce, but it still tastes great without it.
Can I make this dish in advance?
Yes! You can make this dish ahead of time and store it in the fridge. When ready to serve, simply reheat in a skillet or microwave.
Can I freeze leftovers?
Yes, this dish freezes well. Place it in an airtight container and store it for up to 2 months. To reheat, thaw overnight in the fridge and heat in a skillet.
What can I serve this with?
This dish pairs wonderfully with a side of steamed vegetables, a crisp salad, or even a slice of crusty bread to soak up the delicious sauce.
Conclusion
Savory Chicken with Mushrooms and Potatoes is one of those meals that combines simplicity with comfort and flavor. It’s the perfect choice for a busy weeknight dinner or a special weekend meal. Whether I’m cooking for a crowd or just for myself, this dish always hits the spot. I love how the chicken turns out juicy, the potatoes are perfectly tender, and the mushrooms add an earthy richness that’s just unbeatable. Enjoy this easy and satisfying meal any time.
📖 Recipe:
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Savory Chicken with Mushrooms and Potatoes
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
Savory Chicken with Mushrooms and Potatoes is a hearty, comforting meal that combines tender chicken, earthy mushrooms, and crispy baby potatoes in a flavorful sauce made with soy sauce, Worcestershire sauce, and honey. It’s an easy, one-skillet dinner that is simple to make but packed with delicious flavors.
Ingredients
4 boneless chicken breasts
2 tablespoons olive oil
1 tablespoon butter
1 large onion, finely chopped
3 garlic cloves, minced
8 oz (225g) mushrooms, sliced
1 lb (450g) baby potatoes, halved
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
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken until browned, about 5 minutes per side. Remove the chicken from the skillet and set it aside.
- In the same skillet, melt the butter. Add the onion and garlic, sautéing for 2 minutes until fragrant.
- Add the sliced mushrooms and halved baby potatoes. Cook for 5 minutes, stirring occasionally.
- Pour in the chicken broth and dry white wine (if using). Stir in the soy sauce, Worcestershire sauce, honey, and dried thyme.
- Return the chicken to the skillet, nestling it among the vegetables. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
- Adjust seasoning with salt and pepper as needed.
- Serve the dish garnished with fresh parsley.
Notes
Add other vegetables like carrots, peas, or spinach for a more colorful and nutritious dish.
Swap the chicken breasts for boneless, skinless chicken thighs for a more juicy and flavorful option.
Try swapping the baby potatoes with sweet potatoes for a slightly different twist.
Add a pinch of red pepper flakes or a few dashes of hot sauce to give the dish a spicy kick.
For a dairy-free version, use dairy-free butter and double the olive oil.
Leftovers can be stored in the refrigerator for up to 3 days and reheated with a little chicken broth to keep the dish moist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal per serving
