Creamy Chicken and Mushroom Loaded Potatoes
These Creamy Chicken and Mushroom Loaded Potatoes are truly the ultimate cozy comfort meal! Warm, hearty, and perfect for cold nights when you just want something comforting and filling. Fluffy baked russet potatoes are loaded with tender chicken, sautéed mushrooms, sharp cheddar cheese, and finished with a rich, creamy sauce that soaks into every bite.
This is one of those recipes that feels a little indulgent but is still simple enough to make on a weeknight. Whether you’re cooking for yourself, your family, or prepping meals ahead of time, these loaded potatoes are guaranteed to hit the spot.
Why You’ll Love This Creamy Chicken and Mushroom Loaded Potatoes
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Cozy and comforting: Perfect for chilly days, snowy nights, or when you just need a warm meal.
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Hearty and satisfying: Packed with protein, cheese, and creamy goodness.
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Simple ingredients: Everything is easy to find and pantry-friendly.
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Great for meal prep: The chicken and mushroom topping reheats beautifully.
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British-inspired, American comfort: Classic jacket potato vibes with rich, cheesy flavors.
What Are Loaded Potatoes?
Loaded potatoes are baked potatoes that are split open and generously topped with flavorful ingredients like butter, cheese, protein, and sauces. They’re a classic comfort food and a great way to turn a simple baked potato into a hearty, satisfying meal. In this recipe, the potatoes are loaded with creamy chicken, sautéed mushrooms, sharp cheddar cheese, and finished with sour cream for the ultimate cozy, comforting bite.
Ingredients You’ll Need For Creamy Chicken and Mushroom Loaded Potatoes
For the baked potatoes
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Olive oil
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Russet potatoes
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Salt & black pepper
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Sour cream and chopped chives, for serving
For the creamy chicken and mushrooms
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Butter
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Chicken breasts
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Baby Bella mushrooms
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Shallots
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Garlic
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Smoked paprika, garlic powder, Italian seasoning
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Dry white wine
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Chicken stock or water
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Heavy cream
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Tomato paste
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Soy sauce
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Sharp cheddar cheese
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Fresh thyme and parsley
How to Make Creamy Chicken and Mushroom Loaded Potatoes
1. Bake the Potatoes
Rub the russet potatoes with olive oil, salt, and black pepper, then bake until fork-tender and fluffy on the inside. This creates the perfect base for all the creamy toppings.
2. Season and Cook the Chicken
Season the chicken with smoked paprika, garlic powder, Italian seasoning, salt, and pepper. Lightly dust with flour if you want a slightly crisp exterior, then sear until golden and cooked through.
3. Build the Mushroom Sauce
Sauté shallots and garlic in butter, then add mushrooms and cook until softened. Deglaze the pan with white wine, then stir in tomato paste, soy sauce, herbs, and cream. Simmer until thick and luscious.
4. Assemble the Potatoes
Split open the baked potatoes, add butter and cheddar cheese, then pile on the chicken and creamy mushroom sauce. Finish with sour cream, chives, and parsley.
Make-Ahead & Storage Tips
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Make ahead: The chicken and mushroom sauce can be made up to 3 days in advance and stored in the fridge.
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Reheat: Warm gently on the stovetop or in the microwave until heated through.
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Leftover potatoes: Store baked potatoes separately and reheat in the oven or air fryer for best texture.
Serving Suggestions
These loaded jacket potatoes are hearty enough to be a full meal on their own, but you can also serve them with:
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A simple green salad
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Steamed broccoli or green beans
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Crusty bread to soak up extra sauce
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!