Name: Creamy Mushroom Alfredo Chicken with Garlic Potatoes & Broccoli-Parmesan Crust
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; Salt and black pepper, to taste; 2 tablespoons olive oil (divided); 2 tablespoons butter; 3 garlic cloves, minced; 8 oz mushrooms, sliced; 1 cup heavy cream; 1/2 cup grated parmesan cheese; 1 teaspoon Italian seasoning; Fresh parsley, for garnish (optional); 1 1/2 lbs baby potatoes or Yukon gold, halved or quartered; 1 tablespoon olive oil (for potatoes); 2 garlic cloves, minced; 1/2 teaspoon paprika (optional); 2 cups broccoli florets; 1 tablespoon olive oil (for broccoli); 1/4 cup grated parmesan cheese; 2 tablespoons bread crumbs (optional)

Creamy mushroom Alfredo chicken with garlic potatoes and a broccoli-Parmesan crust is an elegant yet easy meal that brings together rich, creamy flavors and comforting sides in one unforgettable plate. Tender chicken breasts are smothered in a luxurious mushroom Alfredo sauce, served alongside crispy roasted garlic potatoes and broccoli baked to golden perfection with a cheesy crust. I love how balanced and satisfying this meal is—from the indulgent sauce to the crisp-tender veggies.

Why You’ll Love This Recipe

I love this dish because it feels like something I’d order in a fine restaurant, but I can make it all at home with simple ingredients. The Alfredo sauce is rich and silky, the garlic potatoes are golden and flavorful, and the broccoli crusted with Parmesan adds the perfect crunchy contrast. Everything cooks beautifully together, and the flavors complement each other perfectly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken and mushroom Alfredo:
boneless, skinless chicken breasts
salt
black pepper
olive oil
butter
garlic (minced)
mushrooms (sliced)
heavy cream
grated parmesan cheese
Italian seasoning
fresh parsley (optional, for garnish)

For the garlic potatoes:
baby potatoes or Yukon gold (halved or quartered)
olive oil
garlic (minced)
salt
pepper
paprika (optional)

For the broccoli-Parmesan crust:
broccoli florets
olive oil
grated parmesan cheese
bread crumbs (optional, for extra crunch)
salt
pepper

Directions

I preheat the oven to 400°F (200°C).
For the garlic potatoes: I toss the potatoes with olive oil, garlic, salt, pepper, and paprika. I spread them on a baking sheet and roast for 35–40 minutes, flipping halfway until golden and tender.
For the broccoli: I toss the florets with olive oil, salt, and pepper, then sprinkle with grated parmesan and bread crumbs. I roast them on a separate pan for about 20–25 minutes, until crisp and lightly browned.
For the chicken: I season both sides of the chicken breasts with salt and pepper. I heat olive oil in a skillet and sear the chicken for 5–6 minutes per side until golden and cooked through. I remove the chicken and set it aside.
To make the Alfredo sauce: In the same skillet, I melt butter and sauté the garlic and mushrooms until tender and browned. I pour in the heavy cream, add Italian seasoning, and bring it to a gentle simmer. I stir in the parmesan cheese and cook until thick and creamy.
I return the chicken to the skillet, spoon the sauce over the top, and simmer for a few minutes to let everything meld.
I plate the chicken with a generous spoonful of mushroom Alfredo sauce, add a serving of garlic potatoes, and finish with the broccoli-Parmesan crust.

Servings and timing

This recipe serves about 4 people.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

Sometimes I use chicken thighs for extra juiciness or swap in cauliflower instead of broccoli. For a lighter version, I use half-and-half instead of cream, and I’ve even made a gluten-free version using almond flour crumbs on the broccoli. To add a bit of zest, I stir in a splash of lemon juice into the Alfredo sauce at the end.

Storage/Reheating

I store each component separately in airtight containers in the refrigerator for up to 3 days. To reheat, I warm the chicken and sauce gently in a skillet over low heat with a splash of cream or broth. The potatoes and broccoli reheat best in the oven at 350°F (175°C) for 10–15 minutes or in the air fryer for a crisp finish.

FAQs

Can I make the sauce ahead of time?

Yes, I often make the Alfredo sauce a day in advance and store it in the fridge. I reheat it gently and whisk to smooth it out before serving.

What kind of mushrooms work best?

I like using cremini or baby bella mushrooms for a deeper flavor, but white button mushrooms work just fine too.

Can I make this dish dairy-free?

For a dairy-free version, I use unsweetened almond milk and dairy-free cheese. The texture changes slightly but still tastes great.

Do I need to peel the potatoes?

Nope, I leave the skins on for added texture and nutrition. I just give them a good scrub before roasting.

Can I use frozen broccoli?

Yes, but I thaw and pat it dry thoroughly before roasting to avoid excess moisture that prevents crisping.

Conclusion

Creamy mushroom Alfredo chicken with garlic potatoes and broccoli-Parmesan crust is a complete meal that’s both indulgent and well-balanced. I love how every component complements the next—from the rich, cheesy sauce to the savory, crispy sides. It’s the kind of dinner that feels fancy but comes together simply, making it perfect for a weekend dinner or a cozy family meal.