Creamy Chicken and Mushroom Loaded Potatoes
Creamy Chicken and Mushroom Jacket Potatoes
Ingredients
For the baked potatoes
- 4 medium russet potatoes
- Salt & pepper - to taste
- 6 tbsp butter
- 1 1/2 cup shredded sharp cheddar cheese
- Sour cream - for serving
- Chopped chives - for serving
For the creamy chicken & mushrooms
- 2 tbsp olive oil
- 2 tbsp butter
- 4 thin chicken breasts
- 1 lb baby Bella mushrooms - sliced
- 2 tbsp all-purpose flour - optional
- 2 shallots - thinly sliced
- 3 cloves garlic - minced
- 2 tsp thyme leaves - optional
- 1/4 cup dry white wine
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tbsp tomato paste
- 1 tsp soy sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp smoked paprika - divided
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- Chopped parsley - for garnish
Instructions
Preheat oven:
- preheat oven to 400F.
Bake potatoes:
- Wash the potatoes then dry with a paper towel. Use a fork to prick the potatoes a few times, then rub with olive oil and season with salt and black pepper. Bake for 1 hour to 1 hour 15 minutes, until fork-tender. Remove from oven and set aside.
Season the chicken:
- In a bowl, combine salt, black pepper, 1 tsp paprika, garlic powder, and Italian seasoning. Season both sides of the chicken breasts evenly with prepared seasoning. Lightly dust both sides with flour, if desire - this helps create a lightly crispy exterior.
Cook the chicken:
- Heat 2 tablespoons of oil in a large non-stick skillet over medium heat, place the chicken pieces in the skillet in an even layer and sear for for 3-4 minutes per side, until fully cooked and nicely browned. Remove from the pan, cut into bite-sized pieces, and set aside.
Build the sauce base:
- Reduce heat to medium-low. Add 2 tablespoons of butter, then the shallots and garlic. Cook for 1-2 minutes until softened and fragrant.
Cook the mushrooms:
- Add sliced mushrooms and cook for another 2 minutes, until they start to soften.
Deglaze & season:
- Pour in the white wine to deglaze the pan, scraping up any brown bits. Stir in tomato paste, soy sauce, thyme leaves, the remaining paprika, and a pinch of salt and black pepper.
Finish the sauce:
- Pour in water and heavy cream. Stir well and bring to a gentle simmer. Let cook for 2–3 minutes, stirring frequently, until the sauce thickens to your liking. Remove from heat.
Assemble the potatoes:
- Slice each baked potato open lengthwise and gently push the ends toward the center to open. Add 1–1½ tablespoons butter, shredded cheddar cheese, cooked chicken, and a generous spoonful of the creamy mushroom sauce.
Serve:
- Top with sour cream, chopped chives, and parsley if desired. Serve warm and enjoy!
Tried this recipe?Let us know how it was!