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Creamy Chicken and Mushroom Jacket Potatoes

Creamy Chicken and Mushroom Jacket Potatoes

If you love rich, comforting meals that feel like a warm hug, these Creamy Chicken and Mushroom Baked Potatoes are a must-try! They’re simple, satisfying, and perfect for when the weather turns cold — or anytime you’re craving something cozy and indulgent.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Dinner, Entree, Main Course
Cuisine American, British
Servings 4

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!
Keyword American, Baked, British, comforting, Potato
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