Our Recipe Boxes
Chicken in Creamy Mushroom Sauce
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Chicken in Creamy Mushroom Sauce

Chicken in Creamy Mushroom Sauce

with basmati rice

There are many reasons this creamy chicken in mushroom sauce is the perfect weeknight meal. Not only is it super speedy to make, it's also made up of those favourite flavours your whole house is sure to love.

Tags:
Quick
Family Friendly
Eat Me First
Allergens:
Milk
Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

320 grams

Chicken Breast

250 grams

Mushrooms

1 unit(s)

Leek

150 grams

Rice

1 sachet(s)

Dried Oregano

1 sachet(s)

Chicken Stock

250 grams

Cream

(Contains Milk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kcal)1007 kcal
Energy (kJ)4215 kJ
Fat53.46 g
of which saturates1.59 g
Carbohydrate79.89 g
of which sugars7.14 g
Dietary Fiber0 g
Protein49.15 g
Cholesterol0 mg
Salt1.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Pan with Lid
Pot
Lid

Instructions

Cook the Rice
1
  • Boil a large pot of salted water for the rice.
  • Stir in the chicken stock and mix well.
  • Add the rice and cook for 10-12 mins.
  • Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve.

TIP: If you're in a hurry you can boil the water in your kettle.

Get prepped
2
  • Clean the mushrooms with kitchen paper and cut them into quarters.
  • Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Fry the Veg
3
  • Heat a drizzle of oil in a large pan on medium-high heat.
  • When hot, fry the mushrooms and leek for 4-6 mins, stirring occasionally.
  • Season with salt and pepper.
  • Remove from the pan and set aside.
Brown the Chicken
4
  • Sprinkle both sides of the chicken breast with oregano, salt and pepper.
  • Heat a drizzle of oil in the (now empty) pan and brown the chicken on all sides for 3-5 mins. It shouldn't be fully cooked at this point. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Cook the Sauce
5
  • Add the mushrooms, leek and cream to the pan. Cover and cook for 2-6 mins, or until the chicken is no longer pink in the middle.
  • Remove the lid and cook for another 4 mins or until the sauce has reduced.
  • Season to taste with salt and pepper.
Finish and Serve
6
  • Divide the rice between plates and place the chicken on top.
  • Cover with the mushroom and cream sauce.