HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Mushroom Chicken
Creamy Mushroom Chicken

Creamy Mushroom Chicken

with Smashed Potatoes and Broccoli

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Luxury is here. With mushrooms in a creamy sauce and loads of satisfying mash, this dinner is sure to comfort you. We bet it won't last long on your plate!

Tags:Easy Clean-up

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

113 g


360 g

Yellow Potato

3 tbsp

Sour Cream


56 g

Yellow Onion

1 unit

Chicken Broth Concentrate

1 tbsp

All-Purpose Flour


227 g

Broccoli, florets

Not included in your delivery

¾ cup



3 tbsp

Unsalted Butter*


1.5 tbsp


½ tsp

Salt and Pepper*

1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories760 kcal
Fat38 g
Saturated Fat17 g
Carbohydrate54 g
Sugar12 g
Dietary Fiber7 g
Protein52 g
Cholesterol180 mg
Sodium660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Measuring Cups
Potato Masher
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Combine potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.


While potatoes cook, cut broccoli into bite-sized pieces. Thinly slice mushrooms. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).


Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer to one side of a baking sheet.


Add broccoli and 1 tbsp oil (dbl for 4 ppl) to the other side of the baking sheet with chicken. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until broccoli is tender and chicken is cooked through, 10-12 min.**


Heat the same pan (from step 3) over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms and onions. Cook, stirring occasionally, until softened, 5-6 min. Reduce heat to medium, then sprinkle with flour. Cook, stirring often, until veggies are coated, 1-2 min. Add broth concentrate and 3/4 cup milk (dbl for 4 ppl). Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper.


When potatoes are done, mash sour cream and 2 tbsp butter (dbl for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper. Thinly slice chicken. Divide chicken, smashed potatoes and broccoli between plates. Spoon creamy mushrooms over chicken.