Creamy Chicken Bowl with Garlic Mushrooms, Baby Potatoes & Broccoli

gluten-free ⓘ

4 meals

From a reel by Brook Recipes — watch the original

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 10 oz baby potatoes, halved
• 7 oz small peeled potatoes, parboiled
• 1½ cups broccoli florets
• 1½ cups sliced mushrooms
• 1 tbsp butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup shredded mozzarella
• Fresh parsley

Instructions

1. Preheat the oven to 400°F.
2. Mix the halved baby potatoes with olive oil, salt, and pepper, then roast for 25 to 30 minutes.
3. Steam the broccoli florets until they are tender.
4. Season the chicken breasts and cook them in a skillet for 5 to 6 minutes on each side until the internal temperature reaches 165°F.
5. Sauté the minced garlic and sliced mushrooms in butter.
6. Add the chicken broth and heavy cream to the mushroom mixture and bring to a simmer.
7. Incorporate the shredded mozzarella into the sauce and stir until melted.
8. Mix the parboiled small potatoes into the cream sauce.
9. Assemble the bowls by serving the chicken alongside the roasted potatoes, broccoli, and the creamy mushroom sauce, garnished with parsley.