🍽️ Ultimate Garlic Herb Chicken with Mushrooms & Crispy Potato Wedges
Servings: 4
Prep Time: 20 min
Cook Time: 35-40 min
📝 Ingredients
For the Garlic Herb Chicken:
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4 boneless, skinless chicken thighs (or breasts)
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1 tbsp olive oil
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2 tbsp butter
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4 cloves garlic, minced
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1 tsp fresh thyme (or 1/2 tsp dried)
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1 tsp fresh rosemary (or 1/2 tsp dried)
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1 tsp fresh parsley, chopped (plus more for garnish)
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1 tsp paprika
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Salt and pepper to taste
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8 oz (225 g) cremini or white mushrooms, sliced
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1/4 cup chicken broth or white wine
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Juice of 1/2 lemon (optional)
For the Crispy Potato Wedges:
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3-4 medium russet or Yukon Gold potatoes, cut into wedges
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2 tbsp olive oil
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1 tsp garlic powder
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1 tsp paprika
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Salt and black pepper, to taste
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2 tbsp grated Parmesan (optional, for crispiness)
🔪 Instructions
🔸 Step 1: Prep and Roast the Potato Wedges
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Preheat oven to 425°F (220°C).
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Toss potato wedges with olive oil, garlic powder, paprika, salt, pepper, and Parmesan (if using).
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Spread evenly on a baking sheet lined with parchment paper.
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Bake for 30-35 minutes, flipping halfway, until golden and crispy.
🔸 Step 2: Cook the Garlic Herb Chicken
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Season chicken with salt, pepper, paprika, thyme, and rosemary.
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Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
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Sear chicken for 5–6 minutes per side (thighs may take longer), until golden and cooked through. Remove and set aside.
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Lower heat to medium. Add remaining butter and garlic to the pan. Sauté for 1 minute.
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Add mushrooms and cook until browned, about 5–6 minutes.
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Deglaze pan with chicken broth or wine, scraping up brown bits.
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Return chicken to skillet and simmer for 3–4 minutes to absorb flavors. Add lemon juice if desired.
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Sprinkle with parsley before serving.
🔸 Step 3: Serve
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Plate chicken with mushrooms and spoon some pan sauce over the top.
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Serve alongside hot crispy potato wedges.
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Garnish with extra parsley and lemon wedges if you like.