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 with garlic mushrooms & celeriac mash
Winner, winner, epic chicken dinner! Succulent roast chicken breasts with piles of fluffy celeriac mash, long-stem broccoli, roasted carrots and creamy garlic mushrooms. That’s Sunday sorted…
SWK: High protein
Plants 5
SWK: High fibre
Serving size
Ingredients
- 1 onion
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 skinless chicken breasts
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 180g Tenderstem broccoli
- 2 carrot
- 400g celeriac (Celery)
- 300g potatoes
- 120g chestnut mushrooms
- 2 garlic clove
- 1 handful of fresh thyme
- 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)
Nutritional Information
Calories: 495
Protein: 49g
Carbs: 62g
Fat: 6.0g
Ingredients
- 4 skinless chicken breasts
- 4 carrot
- 800g celeriac (Celery)
- 600g potatoes
- 2 onion
- 240g chestnut mushrooms
- 4 garlic clove
- 2 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh thyme
- 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)
- 240g Tenderstem broccoli
Nutritional Information
Calories: 482
Protein: 48g
Carbs: 60g
Fat: 5.8g
Chicken with garlic mushrooms & celeriac mash
Winner, winner, epic chicken dinner! Succulent roast chicken breasts with piles of fluffy celeriac mash, long-stem broccoli, roasted carrots and creamy garlic mushrooms. That’s Sunday sorted…
Cook time:
35 mins
Cuisine:
French
Food group:
Poultry
Allergens: Celery, Milk, Mustard
Cooking Instructions
Roast the chicken & carrots
- Heat your oven to 240ºC/fan 220ºC/gas 9. In a small bowl, stir the yogurt and mustard together.
- Put the chicken on a baking tray lined with baking paper and rub 1 tbsp mustard mixture over each breast. Spritz with cooking spray, lightly season and roast for 20-25 mins until cooked through.
- Meanwhile, cut the carrots into ½cm-thick batons. Put them on another baking tray lined with baking paper, spritz with cooking spray and roast for 18-20 mins.
Make your mash
- At the same time, peel the celeriac and potatoes, and dice both into 2cm cubes.
- Cook the celeriac and potatoes in boiling water for 15-20 mins, then drain. Return to the pan, lightly season and mash well.
Sort that sauce
- While the chicken and veg are cooking, finely dice the onions, and quarter the mushrooms. Peel and crush the garlic, then finely chop the thyme leaves.
- Spritz a non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions and mushrooms for 5-7 mins.
- Add the garlic and thyme, cook for 1 min, then crumble in the stock and add 150ml water (200ml for 4 portions). Stir well and simmer for 4-5 mins until the sauce is reduced by half.
Simmer the broccoli
- Trim the broccoli and cook in boiling water for 3-4 mins, then drain.
Add your finishing touches
- Remove the mushrooms from the heat and leave to cool a little, then stir in the remaining mustardy yogurt.
- Dish up the chicken with the mash, carrots and broccoli, then spoon over the garlic mushrooms.