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.
Chicken forestière with garlic potatoes
Chicken and mushrooms are a match made in heaven! In this deliciously savoury dish, roast chicken breasts are smothered in a creamy mushroom and yogurt sauce, served with garlicky roast potatoes and a medley of green veg.
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 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)
- 1 leek
- 2 skinless chicken breasts
- 1 onion
- 120g chestnut mushrooms
- 1 handful of fresh flat-leaf parsley
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 80g mangetout
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 500g baby potatoes
- 80g green beans
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
Nutritional Information
Calories: 479
Protein: 45g
Carbs: 62g
Fat: 4.5g
Ingredients
- 1000g baby potatoes
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 4 x skinless chicken breasts
- 2 onion
- 240g chestnut mushrooms
- 1 handful of fresh flat-leaf parsley
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 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)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 160g green beans
- 2 leek
- 160g mangetout
Nutritional Information
Calories: 463
Protein: 44g
Carbs: 59g
Fat: 4.4g
Chicken forestière with garlic potatoes
Chicken and mushrooms are a match made in heaven! In this deliciously savoury dish, roast chicken breasts are smothered in a creamy mushroom and yogurt sauce, served with garlicky roast potatoes and a medley of green veg.
Cook time:
35 mins
Cuisine:
British
Food group:
Poultry
Allergens: Sulphites, Milk
Cooking Instructions
Get the spuds in the oven
- Heat your oven to 200ºC/fan 180ºC/gas 6.
- Halve the potatoes and mix with half the garlic paste. Put them on a baking tray lined with baking paper, spritz with cooking spray and lightly season. Roast for 25-30 mins.
Sear the chicken
- Meanwhile, spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the chicken for 2-3 mins on each side until golden brown.
- Transfer the chicken to another baking tray lined with baking paper and roast for 10-12 mins until cooked through.
Make the mushroom sauce
- At the same time, boil a half-full kettle. Peel and finely dice the onions. Thinly slice the mushrooms, and finely chop the parsley.
- Put the frying pan over a medium heat, spritz with cooking spray and fry the onions and mushrooms for 5 mins. Add the remaining garlic paste and the vinegar and cook for 1 min.
- Crumble the stock into the pan and pour in 150ml boiled water (250m for 4 portions). Simmer for 6-8 mins (8-10 mins for 4 potions) until reduced by two-thirds, then remove from the heat and leave to cool a little.
- Stir in the yogurt and half the parsley, then mix the remaining parsley into the potatoes.
Steam the veg
- Trim the green beans, then trim the leeks and thinly slice.
- Spritz another large non-stick frying pan with cooking spray and put it over a medium-high heat. Cook the green beans and leeks for 3 mins, then add the mangetout with a splash of water and cook for 2 mins.
Plate up
- Serve the chicken with the garlic potatoes and veg, then pour over the mushroom sauce.