Creamy Chicken & Mushroom w/ Rice


Creamy Chicken and Mushrooms

Limahl Asmall

"Our favourite indulgent recipe! It's a beautiful meal to make for a loved one, and simply tastes incredible. The great news is it only takes 30 mins and has that wow factor that will impress your guests. Serve with spaghetti or rice."

Cook Time: 30 mins | Servings: 2 | Difficulty: easy

1 tbsp olive oil + 1 tsp
1 tbsp vegetable oil + 1 tsp
2 chicken breasts, each cut into 6 long slices
2-3 chicken thighs, skin-off and de-boned
1 pinch salt and pepper
1 onion, finely chopped
1 clove garlic, minced
125 ml white wine (optional)
300g mushrooms, sliced in 1/2 cm pieces
300g courgette, sliced into 1/2 cm pieces
200 ml double cream
200 ml single cream
200 ml water
1 chicken stock cube
1 vegetable stock cube
2 portions rice
2 portions spaghetti

  1. Cut and prep the ingredients before starting. If eating with spaghetti or rice, put this to the boil at the same time as cooking the chicken.
  2. Add 1 tbsp olive oil to a non-stick frying pan over a medium high heat. Add the chicken and fry on one side for 3-4 minutes until golden. Season with salt and pepper and transfer the almost cooked chicken to a plate.
  3. Reduce the temperature to medium-low and add a tsp olive oil to the frying pan. Sauté the onion and garlic for 4 minutes, then add the sliced mushrooms and cook for a couple of minutes until softened.
  4. Add the white wine and turn the heat to full for 45 seconds to burn off the alcohol.
  5. Add the double cream, water, chicken stock cube and chicken pieces. Stir to dissolve the stock cube and bring to a bubbling boil. Cook for 5 minutes (or longer if you prefer a thicker sauce).
  6. Season to taste with salt and black pepper and serve with spaghetti or rice. (Perfectly delicious eaten on its own!)

1 tbsp parsley

Top tip: The sauce loves to be mopped up with a nice baguette!


Have you made this? Let us know how it went in the comments below.