Savory Baked Potatoes with Grilled Herb Chicken and Creamy Mushroom Sauce
Fluffy roasted potatoes topped with juicy herb-marinated chicken pieces and a creamy mushroom sauce, making it a comforting dinner option.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 medium russet potatoes scrubbed clean and dried
- 2 tablespoons olive oil divided
- 1 tablespoon sea salt
- 1.5 lbs chicken breast cut into 1-inch pieces
- 1 teaspoon herb seasoning such as Italian seasoning
- 1 teaspoon garlic powder
- 2 tablespoons butter divided
- 1 cup cremini mushrooms sliced
- 1.25 cups heavy cream
- 1 cup mozzarella cheese shredded
- 2 tablespoons chives minced
- 0.5 teaspoon paprika
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- Rub each potato with 1 tablespoon of olive oil and sprinkle with sea salt. Place on a baking sheet.
- Bake the potatoes for 70-80 minutes until tender.
- In a bowl, combine chicken pieces with herb seasoning, garlic powder, and 1 tablespoon olive oil. Mix well.
- Heat a skillet over medium heat. Add 1 tablespoon butter and cook the seasoned chicken until golden and cooked through, about 8 minutes.
- Remove chicken and set aside. In the same skillet, add remaining butter and sauté mushrooms for 4-5 minutes.
- Lower the heat and pour in heavy cream. Let it simmer and thicken for 3 minutes.
- Stir in mozzarella cheese until melted and smooth. Season with paprika. Turn off the heat.
- To serve, slice open each baked potato and fluff the inside with a fork. Top with cooked chicken and spoon over the mushroom cream sauce.
- Garnish with minced chives and serve immediately.
Notes
For a spicier kick, consider adding a pinch of chili flakes when preparing the sauce.