Creamy Lemon Herb Chicken with Mushrooms, Olives and Mashed Potatoes
This creamy lemon herb chicken dish brings together tender chicken, earthy mushrooms, bright citrus, soft mashed potatoes, and roasted carrots for a comforting and well-balanced meal. The flavors blend beautifully, with the lemon adding freshness, the herbs giving depth, and the cream creating a velvety sauce that pairs perfectly with the potatoes. It is a simple dish that feels complete, satisfying, and comforting.
Ingredients
1 large boneless chicken breast or thigh
1 tablespoon olive oil
1 garlic clove, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
Salt and pepper to taste
3 to 4 thin lemon slices
1 tablespoon butter
½ cup sliced mushrooms
1 tablespoon all-purpose flour
¾ cup chicken broth
¼ cup heavy cream or half and half
1 tablespoon lemon juice
4 to 5 green olives, halved
Fresh parsley for garnish
For the mashed potatoes
2 medium potatoes, peeled and cubed
1½ tablespoons butter
3 tablespoons milk or cream
Salt and pepper to taste
For the carrots
4 to 5 carrots, peeled and halved
1 teaspoon olive oil
½ teaspoon honey, optional
Salt and pepper to taste
Preparing the mashed potatoes
Start by placing the cubed potatoes in a pot of cold, salted water. Bring the water to a boil and cook until the potatoes are soft when pierced with a fork. Drain well, then mash them while they are still hot. Add the butter, milk or cream, salt, and pepper. Mix until smooth and creamy, then set aside.
Preparing the carrots
Place the peeled and halved carrots in a small pan or baking dish. Drizzle with olive oil and season with salt and pepper. Add honey if you prefer a touch of sweetness. Roast or sauté the carrots until they are tender and lightly caramelized. Set aside and keep warm.
Preparing the chicken and sauce
Season the chicken breast or thigh with salt, pepper, thyme, and oregano. Warm the olive oil in a skillet over medium heat. Add the chicken and cook until golden on both sides. Remove the chicken once it has browned.
In the same skillet, add the butter and garlic. Stir gently until fragrant, then add the sliced mushrooms. Cook until the mushrooms soften and release their moisture.
Sprinkle the flour over the mushrooms and stir to coat. Slowly pour in the chicken broth while stirring to avoid lumps. Continue stirring as the mixture thickens. Add the cream and lemon juice, letting the sauce become smooth and creamy.
Return the chicken to the skillet and add the lemon slices. Reduce the heat and let everything simmer until the chicken is fully cooked and tender. Stir in the green olives during the final minute of cooking.
Serving the dish
Place a generous scoop of mashed potatoes on a plate. Add the chicken and spoon the creamy lemon herb sauce over the top. Serve the roasted carrots alongside the chicken. Garnish with fresh parsley for brightness and a touch of color.
This dish brings together creamy textures, citrusy notes, savory herbs, and warm roasted vegetables for a complete meal that is both comforting and refreshing. It works well for a cozy dinner at home and is simple enough to prepare on a weeknight.