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.
Speedy spinach & porcini chicken with rice
Tender chicken and baby spinach, plus porcini and chestnut mushrooms in a velvety garlic and thyme-scented sauce, plated up with long-stem broccoli and basmati rice. It’s slow-cooked flavours, fast-lane timings – because, sometimes, patience is overrated.
SWK: Source of fibre
SWK: High protein
Plants 5
quick cook
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Serving size
Ingredients
- 300g diced chicken breast
- 140g basmati rice
- 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 shallot
- 120g chestnut mushrooms
- 180g Tenderstem broccoli
- 1 handful of fresh thyme
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 80g baby spinach
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 493
Protein: 50g
Carbs: 69g
Fat: 3.4g
Ingredients
- 280g basmati rice
- 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 shallot
- 240g chestnut mushrooms
- 600g diced chicken breast
- 240g Tenderstem broccoli
- 1 handful of fresh thyme
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 160g baby spinach
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 482
Protein: 49g
Carbs: 68g
Fat: 3.2g
Speedy spinach & porcini chicken with rice
Tender chicken and baby spinach, plus porcini and chestnut mushrooms in a velvety garlic and thyme-scented sauce, plated up with long-stem broccoli and basmati rice. It’s slow-cooked flavours, fast-lane timings – because, sometimes, patience is overrated.
Cook time:
20 mins
Cuisine:
British
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Before you start
- 1x medium saucepan
- 1x large non-stick frying pan
Sort the rice & stock
- Cook the rice in boiling water for 10-12 mins, then drain.
- Meanwhile, dissolve half the stock cube in 150ml boiled water (use all the stock and 250ml water for 4 portions), add the dried porcini and leave to soak.
Sauté away!
- At the same time, peel and finely dice the shallots. Quarter the mushrooms.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the shallots, mushrooms and chicken for 4-5 mins until golden brown.
Ramp up the flavour
- Finely chop the thyme leaves. Scoop out the porcini and finely chop, then return to the stock.
- Stir the thyme and the garlic paste into the chicken pan and cook for 2 mins.
- Add the spinach and pour in the porcini stock. Simmer for 4-5 mins (5-7 mins for 4 portions), until the sauce loosely coats the veg and the chicken is cooked through.
Cook the broccoli
- While the sauce simmers, trim the broccoli. Cook in boiling water for 3-4 mins, then drain.
Bring it all together
- Remove the chicken from the heat, leave to cool a little and stir in the yogurt.
- Serve the saucy chicken with the rice and broccoli.