Name: Garlic Herb Chicken with Mushrooms & Crispy Potato Wedges
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 boneless, skinless chicken breasts (or thighs); 3 tbsp olive oil; 4 cloves garlic, minced; 1 tbsp fresh parsley, chopped; 1 tsp dried thyme (or 2 tsp fresh); 1 tsp dried rosemary (or 2 tsp fresh); ½ tsp paprika; Juice of 1 lemon; Salt and black pepper, to taste; 2 cups cremini or button mushrooms, sliced; 2 tbsp butter; 2 cloves garlic, minced; 1 tsp fresh thyme leaves (or ½ tsp dried); Salt and pepper, to taste; 1 ½ lbs (700 g) russet or Yukon gold potatoes, cut into wedges; 2 tbsp olive oil; 1 tsp smoked paprika; ½ tsp garlic powder; ½ tsp onion powder; 1 tsp dried parsley; Salt and pepper, to taste

Description

There’s nothing like the classic comfort of golden, herb-seasoned chicken paired with hearty sides. This garlic herb chicken with mushrooms and crispy potato wedges brings together juicy, flavorful chicken cooked with fragrant herbs, earthy sautéed mushrooms, and crispy-on-the-outside, fluffy-on-the-inside potato wedges. It’s a complete meal that feels homestyle yet elegant enough for dinner guests. Perfect for a cozy weeknight or a weekend feast, this dish is all about balance—savory, crispy, and satisfying.

Ingredients

Scale

For the Garlic Herb Chicken:

4 boneless, skinless chicken breasts (or thighs)
3 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh parsley, chopped
1 tsp dried thyme (or 2 tsp fresh)
1 tsp dried rosemary (or 2 tsp fresh)
½ tsp paprika
Juice of 1 lemon
Salt and black pepper, to taste

For the Mushrooms:

2 cups cremini or button mushrooms, sliced
2 tbsp butter
2 cloves garlic, minced
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt and pepper, to taste

For the Crispy Potato Wedges:

1 ½ lbs (700 g) russet or Yukon gold potatoes, cut into wedges
2 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
1 tsp dried parsley
Salt and pepper, to taste

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss potato wedges with olive oil, smoked paprika, garlic powder, onion powder, parsley, salt, and pepper. Spread evenly on the baking sheet and bake for 30–35 minutes, flipping halfway, until golden and crispy.
While potatoes roast, season chicken with garlic, parsley, thyme, rosemary, paprika, lemon juice, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden brown and fully cooked (internal temp: 165°F/74°C). Remove and keep warm.
In the same skillet, melt butter. Add mushrooms, garlic, thyme, salt, and pepper. Sauté for 5–6 minutes until mushrooms are tender and golden.

Serve chicken topped with sautéed mushrooms alongside crispy potato wedges. Garnish with fresh parsley and extra lemon wedges if desired.

Prep Time: 20 minutes
Cook Time: 30 minutes