Chicken in mushroom sauce with crispy potatoes – an easy, creamy one-pan dish for the whole family.
A simple dish with big flavour – plenty of creamy sauce, juicy chicken and crisp potatoes in every mouthful.
Chicken in mushroom sauce with crispy potatoes is a true weeknight favourite, made in a single frying pan with potatoes roasted until crisp in the oven.
A dish full of depth, flavour and creamy sauce that both the adults and the children in our house love – even the ones who skip the mushrooms.
The potatoes are halved and tossed with oil, dried thyme, salt and freshly ground pepper, then roasted in the oven until golden and crisp. Meanwhile, the sauce comes together in the pan. Crisp bacon, juicy paprika-seasoned chicken, then fried mushrooms, onion, garlic, stock, cream and a spoonful of Dijon mustard, which gives the sauce a little edge and warmth. A touch of gravy browning and a splash of red wine vinegar round off the flavour with depth and acidity.
Finally, half the potatoes are folded into the creamy sauce, the chicken goes back in, and the remaining potatoes are piled on top. A scattering of fried mushrooms, freshly chopped parsley and a little thyme – and dinner is served.
A dish that is perfect for busy weeknights as well as more relaxed weekends, when you want to treat everyone without too much fuss.
The bonus in our house is that both children love it.
Choose the method that suits you when it comes to the chicken
Although it can all easily be made in one pan, it can be nice to split things up a little – especially when it comes to the chicken.
While the potatoes are in the oven, there is plenty of time to fry the bacon, vegetables and chicken in the same pan. But if you prefer to keep a better handle on things, or simply want to avoid juggling too many things at once, you can easily fry the chicken separately.
For example, you can:
- Brown the chicken in the bacon fat and then move it to a second pan, where it can finish cooking at its own pace
- Cook the chicken all the way through first and keep it warm in a pan over a low heat while you make the rest
- Cook the chicken in a separate pan – from the start
- Or simply set it aside and cover it, as described in the recipe, if you find that works best
The most important thing is that the chicken stays juicy and is cooked at your own pace – and that you choose whatever feels most manageable in your kitchen.
Chicken in mushroom sauce with crispy potatoes
Ingredients
- 650 g small potatoes, halved
- 1 tsp dried thyme
- 150 g bacon, diced
- 600 g chicken breasts, cut in half if you like
- 50 g butter
- 400 g mushrooms, sliced or quartered
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 leek, sliced into rings
- 1 1/2 tsp Dijon mustard
- 2 tbsp plain flour
- 350 ml water
- 1 chicken stock cube
- 200 ml cream
- 1/2-1 tsp red wine vinegar
- Gravy browning
- Paprika
- Salt and freshly ground pepper
- Oil
- Parsley and fresh thyme, to garnish
Method
- Toss the potatoes with a little oil, thyme, salt and freshly ground pepper, and roast them in a preheated conventional oven (top and bottom heat) at 210°C for about 50 minutes, or until golden and crisp.
- Heat a frying pan and fry the bacon in a little oil until golden. Set it aside on a plate.
- In the same pan, fry the chicken until golden and cooked through. Add more oil if needed, and season with paprika, salt and freshly ground pepper.Set the chicken aside and cover it with foil.
- Melt the butter in the same pan and fry the mushrooms over a high heat until they have released their liquid and it has cooked off. Set a few aside for the topping, if you like.
- Turn the heat down to medium, add the onion, garlic and leek, and fry until the onion is soft and translucent. Stir in the mustard at the end.
- Sprinkle over the flour and stir it in, then stir in the water, stock cube and cream. Return the bacon to the pan and let the sauce simmer while the potatoes finish roasting in the oven.
- Adjust the colour with gravy browning, and season the sauce to taste with red wine vinegar, salt and freshly ground pepper.
- Fold half the roasted potatoes into the sauce and nestle the chicken well down into the sauce too. Arrange the remaining roasted potatoes on top, along with the reserved fried mushrooms if using, and sprinkle with freshly ground pepper, chopped parsley and fresh thyme.
Nutrition
Premium
Hej
Hvilke svampe bruger du? Ser så godt ud
Bh Dorthe
Hej Dorthe
Tusind tak 🙂
Jeg bruger brune mark champignon:)
Warm wishes, Dianna
Hej. Den vil jeg lave til gæster i den kommende uge. Kan du anbefale en salat der passer til?
Hej Sandra
Hvor lyder det dejligt 🙂
Ja da, prøv en af disse:
https://gourministeriet.dk/groen-salat-med-aebler-og-bladselleri/
https://gourministeriet.dk/groenkaalssalat-med-paere-avocado-og-sennepsvinaigrette/
https://gourministeriet.dk/groenkaalssalat-med-bagte-guleroedder-aeble-og-sproed-serrano/
Warm wishes, Dianna
Smager fantastisk
Hej Anne Christine
Tusind tak for de søde ord, det er jeg virkelig glad for at høre 🙂
Warm wishes, Dianna
Virkelig lækker ret. Familien var vilde med dem
Vil så gerne gemme denne opskrift, men kan ikke finde ud af hvordan??
Min mail: brittlanther@hotmail.com
Hejsa
Jeg tror ikke jeg forstår hvad du mener? 🙂 Opskriften er derinde hvor du har skrevet fra:)
Du kan gemme den hvis du er premium medlem, så trykker du blot på hjertet:)
Og ellers kan du printe dem:)
Warm wishes, Dianna
Fantastisk velsmagende ret Min mand var i den syvende himmel
Anne Christine
Eeeej hvor er du sød at skrive det:) Tusind tusind tak for de søde ord 🙂
Warm wishes, Dianna
Hejsa
Måleenheden rsk er jeg ikke bekendt med.
Hvad står rsk for?
Ovn på 210 gr almindelig varme. Kan “almindelig varme” defineres lidt skarpere ☺️
Glæder mig til at prøve retten til vores månedlige “spis og skrid” arrangement
Hej René
Så er den rettet til tak:)
Almindelig varme er over under varme – ellers skriver jeg varmluft:)
God fornøjelse:)
Dbh Dianna