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Creamy Mustard Chicken and Mushrooms

Creamy Mustard Chicken and Mushrooms

with Mash and Chives

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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Mustard Chicken and Mushrooms in just 20 minutes for a delicious and speedy meal.

Tags:RapidUnder 650 caloriesMeal Prep

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


280 grams

Diced Chicken Thigh

180 grams

Sliced Mushrooms

1 bunch(es)


2 unit(s)

Garlic Clove

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche


17 grams

Wholegrain Mustard


Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2321 kJ
Energy (kcal)555 kcal
Fat27.3 g
of which saturates11.3 g
Carbohydrate43.3 g
of which sugars4.4 g
Protein36.3 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Potato Masher
Instructionsarrow up iconarrow up icon
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a) Boil a full kettle of water.
b) Chop the potatoes into 2cm chunks (peel first if you prefer).
c) Pour the boiling water into a large saucepan with 1/2 tsp salt.
d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.


a) While the potatoes cook, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the chicken and mushrooms to the pan. Season with salt and pepper.
c) Fry until golden brown all over, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


a) Meanwhile, finely chop the chives (use scissors if easier).
b) Peel and grate the garlic (or use a garlic press).


a) Once the chicken and mushrooms are browned, add the garlic to the pan and stir-fry for 1 min.
b) Stir in the water for the sauce (see ingredients for amount) and chicken stock paste, then bring to the boil and reduce by half, 2-3 mins.
c) Stir through the creme fraiche and mustard until everything is piping hot, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


a) Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
b) Add a knob of butter and a splash of milk (if you have any) along with half the chives. Mash until smooth.
c) Season with salt and pepper. Cover with a lid to keep warm.


a) When everything is ready, spoon the mash into your bowls.
b) Share out the creamy mustard chicken alongside.
c) Finish with a sprinkle of the remaining chives over the top. Enjoy!