The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Bistro chicken in a creamy mushroom sauce
This deliciously savoury chicken dinner tastes gourmet, with its creamy mushroom sauce studded with capers. Add roast potatoes and carrots, and vibrant Tenderstem broccoli, and tuck in to a bistro-style dinner at a fraction of the price!
SWK: Source of fibre
SWK: High protein
Plants 6
Serving size
Ingredients
- 400g potatoes
- 1 carrot
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 5g dried porcini mushrooms
- 1 onion
- 120g chestnut mushrooms
- 2 garlic clove
- 300g diced chicken breast
- 180g Tenderstem broccoli
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
Nutritional Information
Calories: 469
Protein: 49g
Carbs: 60g
Fat: 3.3g
Ingredients
- 800g potatoes
- 2 carrot
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 10g dried porcini mushrooms
- 2 onion
- 240g chestnut mushrooms
- 4 garlic clove
- 600g diced chicken breast
- 40g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 240g Tenderstem broccoli
Nutritional Information
Calories: 460
Protein: 48g
Carbs: 59g
Fat: 3.1g
Bistro chicken in a creamy mushroom sauce
This deliciously savoury chicken dinner tastes gourmet, with its creamy mushroom sauce studded with capers. Add roast potatoes and carrots, and vibrant Tenderstem broccoli, and tuck in to a bistro-style dinner at a fraction of the price!
Cook time:
40 mins
Cuisine:
British
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Get roasting
- Heat your oven to 230ºC/fan 210ºC/gas 8.
- Cut the potatoes and carrots into 2cm chunks. Put them on a baking tray lined with baking paper, spritz with cooking spray and lightly season. Roast for 25-30 mins.
Create a stir!
- Meanwhile, dissolve half the stock cube in 200ml boiled water (use all the stock and 300ml water for 4 portions), add the dried porcini and leave to soak.
- Peel the onions and cut each into 8 wedges. Quarter the mushrooms, then peel and finely chop the garlic.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the chicken, onions, mushrooms and capers for 5-7 mins, until the chicken is golden brown and the veg are softened.
Boost the flavour
- Add the garlic to the pan and cook for 1 min.
- Scoop out the porcini, finely chop and return to the stock. Pour the stock over into the frying pan and simmer for 5-7 mins, until the sauce has reduced to loosely coat the chicken and veg.
- Remove the pan from the heat and leave to cool for a few mins.
Time to boil
- Trim the broccoli. Cook in boiling water for 3-4 mins, then drain.
Finish & serve
- Stir the yogurt into the chicken to make a creamy sauce.
- Serve the saucy chicken with the roasted potatoes, carrots and broccoli.