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.
Creamy chicken supreme
Discover the dish that really lives up to its name! Searing then simmering chicken breasts in a simple but sumptuous sauce locks in their natural juiciness. Added to that are bacon and chestnut mushrooms, crispy roast potatoes and – last but not least – Greek-style yogurt for a sublimely silky finish.
SWK: Source of fibre
SWK: High protein
Plants 3
highly rated
Serving size
Ingredients
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 500g potatoes
- 120g chestnut mushrooms
- 1 handful of fresh flat-leaf parsley
- 2 skinless chicken breasts
- 1 head of broccoli
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 100g smoked bacon (pork, water, salt, brown sugar, dextrose powder, sodium ascorbate, potassium nitrate, sodium nitrite)
- 2 shallot
- 2 garlic clove
Nutritional Information
Calories: 601
Protein: 65g
Carbs: 71g
Fat: 6.4g
Ingredients
- 1000g potatoes
- 3 shallot
- 240g chestnut mushrooms
- 3 garlic clove
- 1 handful of fresh flat-leaf parsley
- 100g smoked bacon (pork, water, salt, brown sugar, dextrose powder, sodium ascorbate, potassium nitrate, sodium nitrite)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 4 x skinless chicken breasts
- 2 x head of broccoli
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 541
Protein: 56g
Carbs: 69g
Fat: 5.1g
Creamy chicken supreme
Discover the dish that really lives up to its name! Searing then simmering chicken breasts in a simple but sumptuous sauce locks in their natural juiciness. Added to that are bacon and chestnut mushrooms, crispy roast potatoes and – last but not least – Greek-style yogurt for a sublimely silky finish.
Cook time:
40 mins
Cuisine:
French
Food group:
Poultry
Allergens: Mustard, Milk
Cooking Instructions
Get the potatoes on
- Heat your oven to 220ºC/fan 200ºC/gas 7/air fryer 200ºC.
- Cut the potatoes into 2cm cubes. Spread them out on a baking tray lined with baking paper (or pop into the air-fryer basket), spritz with cooking spray and lightly season. Roast for 25-30 mins (air-fry for 18-20 mins).
Stir up the sauce
- Meanwhile, peel and finely dice the shallots, and halve the mushrooms. Peel and crush the garlic, and finely chop the parsley.
- On a separate board, remove any visible fat from the bacon and chop. Dissolve the stock powder in 200ml boiled water (250ml for 4 portions) and stir in the mustard.
- Spritz a non-stick saucepan with cooking spray, put it over a medium-high heat and fry the chicken for 2-3 mins on each side, until golden brown. Remove and set aside, keeping the pan over the heat.
- Tip the shallots, mushrooms and bacon into the pan and fry for 4-5 mins, adding a little water if they start to catch. Add the garlic and cook for 2 mins.
- Pour in the stock, return the chicken to the pan and turn the heat down to medium. Simmer for 12-15 mins, turning the chicken halfway, until itʼs cooked through and the sauce has reduced slightly. Lightly season.
Simmer the broccoli
- At the same time, cut the broccoli into florets.
- Cook the broccoli in boiling water for 3-4 mins. Drain, return to the pan and mix in a quarter of the parsley.
Bring everything together
- Leave the sauce to cool a little, then stir in the remaining parsley and the yogurt.
- Spoon the sauce over the chicken and serve with the spuds and broccoli.