Chicken Mushroom With Baked Potatoes Recipe

Name: Chicken Mushroom With Baked Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g chicken breasts, boneless, skinless; 1 dash white pepper, salt, paprika (for chicken seasoning); 1 tablespoon vegetable oil; 200 g mushrooms, sliced (fresh or canned); 400 ml fresh cooking cream; 6 scallions, chopped into rings; 1 tablespoon butter; 1 cube chicken stock cube; 1 dash rosemary; 1 dash paprika; 1 dash salt; 1 dash ground black pepper; 1 dash ground nutmeg; 4 medium round potatoes (preferably Agria); 50 g parmesan cheese or 50 g mozzarella cheese, grated

Servings: persons

500 g chicken breasts, boneless, skinless
1 dash white pepper, salt, paprika (for chicken seasoning)
1 tablespoon vegetable oil
200 g mushrooms, sliced (fresh or canned)
400 ml fresh cooking cream
6 scallions, chopped into rings
1 tablespoon butter
1 cube chicken stock cube
1 dash rosemary
1 dash paprika
1 dash salt
1 dash ground black pepper
1 dash ground nutmeg
4 medium round potatoes (preferably Agria)
50 g parmesan cheese or 50 g mozzarella cheese, grated

1
Wash the potatoes very well; draw a slice in each one, then prick them with a fork.
2
Add salt and pepper, drizzle with some oil.
3
Bake for 1 hour at 250C.
4
Meanwhile, marinade the chicken breasts in salt, white pepper, paprika and vegetable oil for about 20 minutes.
5
It can be done overnight too.
6
In a medium skillet, fry the chicken breast until they become caramelized then remove from skillet and keep them warm.
7
In the same skillet add butter and fry the scallions in it.
8
Add mushrooms and continue sauteing.
9
Add rosemary.
10
Add fresh cream.
11
Add the chicken cube and wait till it dissolves.
12
Add the rest of the seasonings (salt, pepper, paprika, nutmeg).
13
Bring to boil will stirring to prevent sticking.
14
The mixture is now thick in texture with a yellowish tint.
15
Reintroduced the cooked chicken and heat all the mixture together.
16
Now the baked potatoes are done.
17
Remove from oven fill the slits with grated cheese and top with sour cream.
18
Serve chicken fillet topped with mushroom sauce alongside with the baked potatoes.

940

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 500 g chicken breasts, boneless, skinless, 1 dash white pepper, salt, paprika (for chicken seasoning), 1 tablespoon vegetable oil, 200 g mushrooms, sliced (fresh or canned), and more.

Yes, Chicken Mushroom With Baked Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Mushroom With Baked Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions