A perfect harmony of crisp, golden textures and comforting flavors — this Grilled Chicken with Roasted Potatoes and Mushrooms is everything a balanced meal should be. Juicy, well-seasoned chicken pairs beautifully with buttery baby potatoes and earthy mushrooms, brought together by a smooth, creamy herb sauce that makes every bite indulgent. Whether served for lunch or dinner, this restaurant-quality plate brings gourmet elegance to your home kitchen.

Ingredients

For the Chicken:

  • 1 boneless chicken breast
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp black pepper
  • Salt to taste
  • ½ tsp lemon juice

For the Roasted Potatoes:

  • 10–12 baby potatoes, halved
  • 1 tbsp olive oil
  • ½ tsp dried thyme or rosemary
  • Salt and pepper to taste
  • 1 tbsp chopped parsley (for garnish)

For the Mushrooms:

  • 6–8 button mushrooms, sliced
  • 1 tbsp butter
  • 1 tsp chopped garlic
  • 2 tbsp sun-dried tomatoes (optional)
  • Pinch of salt

For the Creamy Herb Sauce:

  • ¼ cup Greek yogurt or mayonnaise
  • 1 tbsp Dijon mustard
  • ½ tsp lemon juice
  • 1 tbsp finely chopped parsley or chives
  • Salt and pepper to taste

Preparation Steps

1. Marinate the Chicken:
Pat the chicken breast dry with a paper towel. Drizzle olive oil over it, then season with salt, pepper, garlic powder, and paprika. Add a squeeze of lemon juice and let it marinate for at least 15 minutes. If time allows, refrigerate it for 30 minutes to deepen the flavor.

2. Grill or Pan-Sear the Chicken:
Heat a grill pan or non-stick skillet over medium heat. Lightly oil the surface, then cook the chicken for 5–6 minutes on each side until golden brown with grill marks and cooked through. Transfer to a cutting board and let it rest before slicing. This resting period keeps the juices locked inside.

3. Roast the Potatoes:
Preheat the oven to 200°C (400°F). Toss halved baby potatoes in olive oil, thyme, salt, and pepper. Spread them on a baking tray and roast for 20–25 minutes until golden and crisp on the edges. Once done, sprinkle fresh parsley over the top for a burst of color and flavor.

4. Sauté the Mushrooms:
In a small pan, melt butter and add chopped garlic. Once fragrant, toss in the mushrooms and sauté for 3–4 minutes. Add sun-dried tomatoes for a rich, tangy contrast. Cook until the mushrooms are browned and tender.

5. Prepare the Creamy Herb Sauce:
In a bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, salt, pepper, and chopped herbs. Adjust consistency with a splash of water if needed. The sauce should be smooth and creamy, complementing the grilled chicken perfectly.

6. Assemble the Plate:
Arrange the sliced grilled chicken on one side, the roasted potatoes beside it, and the sautéed mushrooms next to the creamy herb sauce. Garnish with chopped parsley for a professional presentation. Serve warm.

Chef’s Tips

1. Perfect Browning:
Always start with a hot pan when grilling chicken. This ensures caramelization on the outside while keeping the meat juicy inside.

2. Cream Sauce Upgrade:
For an extra-rich texture, substitute yogurt with a spoon of cream cheese or add a splash of heavy cream.

3. Balance the Flavors:
A squeeze of lemon over the final dish before serving enhances brightness and cuts through the creaminess beautifully.

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