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.

Family Friendly
Eat Me First
Total Time30 minutes
Cooking Time25 minutes


Serving amount

320 grams

Chicken Breast

250 grams


1 unit(s)


150 grams


1 sachet(s)

Dried Oregano

1 sachet(s)

Chicken Stock

125 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)777 kcal
Energy (kJ)3250 kJ
Fat30.96 g
of which saturates17.28 g
Carbohydrate78.08 g
of which sugars8.82 g
Dietary Fiber0 g
Protein47.65 g
Cholesterol0 mg
Salt1.83 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.


Pan with Lid


Cook the Rice
  • 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
  • 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
  • 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
  • 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
  • Add the mushrooms, leek, creme fraiche and 75ml water (double for 4p) 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
  • Divide the rice between plates and place the chicken on top.
  • Cover with the mushroom sauce.