Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Slice potatoes into ¼-inch-thick rounds (no need to peel). TIP: If you have larger potatoes, cut into half-moons.

Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes, tossing halfway through.

Trim and thinly slice mushrooms (skip if your mushrooms are presliced!). Zest and quarter lemon. Roughly chop parsley.

Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned, 2 minutes.

Open package of chicken* and drain off any excess liquid.

Add chicken to pan with mushrooms. Season with salt and pepper. Cook, stirring occasionally, until mushrooms are tender and chicken is cooked through, 4-6 minutes.

Transfer chicken and mushrooms to a plate.

Reduce heat under pan to medium low. Add 2 TBSP butter (4 TBSP for 4 servings) and flour. Cook, stirring, until flour is lightly browned and bubbly, 1 minute.

Whisk in ½ cup water (1 cup for 4), lemon zest, and juice from half the lemon.

Turn off heat; whisk in cream cheese until fully combined.

Stir in chicken and mushrooms. TIP: If sauce seems too thick, stir in a splash of water.