Creamy Mushroom Chicken with Garlic Mashed Potatoes

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 teaspoon garlic herb seasoning
• 8 ounces mushrooms, sliced (cremini or button mushrooms work well)
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• 1 teaspoon Dijon mustard
• ½ teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped (for garnish)
• 2 pounds potatoes, peeled and cubed
• 4 cloves garlic, peeled
• ½ cup milk
• 4 tablespoons butter

Instructions

1. In a large pot, add the cubed potatoes and garlic cloves. Cover with water and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork-tender. Drain and return to the pot.
2. Add butter and milk to the potatoes. Mash until creamy. Season with salt and pepper to taste. Keep warm on low heat while you prepare the chicken.
3. Season the chicken breasts with salt, pepper, and garlic herb seasoning. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the sliced mushrooms and sauté for about 5 minutes, until they are tender and golden. Add minced garlic and cook for another minute until fragrant.
5. Pour in the chicken broth and scrape up any brown bits from the bottom of the pan. Stir in the heavy cream, Dijon mustard, and dried thyme. Allow the mixture to simmer for 3-4 minutes, letting it thicken slightly.
6. Return the cooked chicken to the skillet and coat it in the creamy mushroom sauce. Let it simmer for an additional 2-3 minutes to heat through.
7. Plate the garlic mashed potatoes and top them with the creamy mushroom chicken. Drizzle extra sauce over the chicken and garnish with fresh parsley.