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Easy n' creamy mushroom chicken with caesar-herbed mashed potatoes

This recipe can be modified to become lighter by swapping full-fat ingredients for fat-free.



Mushroom chicken

  • 4 organic chicken breasts
  • Olive oil
  • 1 teaspoon minced garlic
  • 1 medium red onion, chopped
  • 2 cups mushrooms, chopped
  • 1 large can condensed cream of mushroom soup
  • 1⁄4 cup water
  • Sea salt
  • Freshly ground black pepper
  • 1 tablespoon basil
  • 1 teaspoon cayenne pepper

Mashed potatoes

  • 2 pounds mini red potatoes, halved, skin-on
  • 1/2 cup full-fat cream cheese
  • 1/2 cup jarred full-fat creamy caesar dressing
  • 1/4 cup chopped fresh chives
  • Sea salt and freshly ground black pepper to taste


  1. Brown chicken breasts on both sides in olive oil in large skillet, not allowing to fully cook-through. Remove the chicken from the skillet.
  2. Add olive oil to the skillet, and cook garlic, mushrooms and red onion until aromatic and tender.
  3. Add cream of mushroom soup, water, salt, pepper, basil and cayenne. Stir until fully combined.
  4. Add chicken breasts back to skillet, and spoon sauce over chicken. Cover skillet. Bring to simmer.
  5. Cook until chicken is done (time will vary depending on size of chicken breasts).
  6. While chicken is cooking, add potatoes to a large saucepan with cold water. Bring to a boil. Boil potatoes for 12-15 minutes, or until desired tenderness. Drain.
  7. Return potatoes to saucepan. Add cream cheese and Caesar dressing. Season with salt and pepper.
  8. Mash until potatoes are smooth and mixture is well blended. For quicker, easier mashed potatoes, use a hand mixer or stand mixer.
  9. Stir fresh chopped chives into the potatoes.
  10. Plate chicken on top of mashed potatoes, and spoon extra creamy mushroom sauce over chicken.

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