Bistro-Style Herb Chicken with Crispy Potatoes & Creamy Sauce

1️⃣ Roast the Potatoes

1. Preheat oven to 425°F (220°C).
2. Toss halved baby potatoes with olive oil, garlic, salt, and pepper.
3. Spread on a baking sheet and roast for 30–35 minutes until golden and crispy, tossing halfway through.

2️⃣ Cook the Chicken

4. Pat chicken breasts dry. Season with salt, pepper, paprika, and thyme.
5. Heat olive oil in a skillet over medium-high heat.
6. Sear chicken for 5–6 minutes per side until golden and cooked through (internal temp: 165°F / 74°C).
7. Let rest for 5 minutes, then slice.

3️⃣ Sauté the Mushrooms

8. In a small skillet, heat butter or olive oil over medium heat.
9. Add mushrooms and sauté for 6–8 minutes until golden and tender. Season with salt and pepper.

4️⃣ Make the Sauce

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