A delicious and hearty dish featuring tender chicken and mushrooms served over creamy mashed potatoes.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups chicken breast, diced
1 cup mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
1 cup chicken broth
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon butter
2 pounds potatoes, peeled and cubed
1/2 cup milk
4 tablespoons butter
Salt and pepper to taste
Instructions
In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain and return to the pot.
Add milk, butter, salt, and pepper to the potatoes. Mash until smooth and creamy. Set aside and keep warm.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are browned, about 5-7 minutes.
Push the mushroom mixture to the side of the skillet and add the diced chicken. Season with thyme, paprika, salt, and pepper. Cook until the chicken is browned and cooked through, about 7-10 minutes.
Pour in the chicken broth and bring to a simmer. Cook for an additional 5 minutes, allowing the sauce to thicken slightly. Stir to combine everything well.
Serve the chicken and mushroom mixture over a generous scoop of mashed potatoes.
Notes
For a creamier sauce, stir in 1/4 cup of heavy cream just before serving.
Add a handful of fresh spinach or kale to the chicken mixture for added nutrition and color.