Description

A hearty and flavorful one-pan dish featuring tender boneless chicken breasts simmered with earthy mushrooms and baby potatoes in a savory blend of chicken broth, soy sauce, and herbs. Perfect for a comforting weeknight dinner, this recipe combines easy stovetop searing and simmering to infuse rich flavors into every bite.

Ingredients

Scale

Chicken

4 boneless chicken breasts
Salt and pepper to taste

Vegetables and Aromatics

1 large onion, finely chopped
3 garlic cloves, minced
8 oz (225g) mushrooms, sliced
1 lb (450g) baby potatoes, halved

Liquids and Sauces

1 cup chicken broth
1/2 cup dry white wine (optional)
1/4 cup soy sauce
1 tablespoon Worcestershire sauce

Fats and Sweeteners

2 tablespoons olive oil
1 tablespoon butter
2 tablespoons honey

Seasoning and Garnish

1 teaspoon dried thyme
Fresh parsley, chopped (for garnish)

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Instructions

Season the chicken: Pat the chicken breasts dry and season both sides generously with salt and pepper to enhance the flavor.
Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts until golden brown, about 5 minutes per side, then remove them from the skillet and set aside to keep warm.
Sauté aromatics: In the same skillet, melt the butter. Add finely chopped onions and minced garlic, cooking them for about 2 minutes until fragrant and softened.
Cook mushrooms and potatoes: Add the sliced mushrooms and halved baby potatoes to the skillet. Cook for 5 minutes, stirring occasionally to allow the mushrooms to brown and the potatoes to begin softening.
Add liquids and seasoning: Pour in the chicken broth and dry white wine (if using). Stir in soy sauce, Worcestershire sauce, honey, and dried thyme to create a flavorful simmering sauce.
Simmer with chicken: Return the seared chicken breasts to the skillet, nestling them among the vegetables. Reduce the heat to low, cover the skillet, and let simmer gently for 20-25 minutes until the chicken is fully cooked and potatoes are tender.
Adjust seasoning: Taste the sauce and vegetables, then add additional salt and pepper as needed to balance the flavors.
Garnish and serve: Sprinkle freshly chopped parsley over the dish before serving for a bright aromatic finish.

Notes

For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
Dry white wine is optional; replace with extra chicken broth if preferred.
Baby potatoes can be swapped for regular potatoes cut into smaller pieces, adjusting cooking time accordingly.
Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave.
For extra richness, add a splash of cream at the end of cooking if desired.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: American