Creamy Mustard Chicken and Mushrooms
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Creamy Mustard Chicken and Mushrooms

Creamy Mustard Chicken and Mushrooms

with Spring Onion Mash

This Creamy Mustard Chicken and Mushrooms is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
Calorie Smart
High Protein

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 war 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
Cooking time20 minutes


serving amount

450 grams


240 grams

Diced British Chicken Thigh

180 grams

Sliced Mushrooms

2 unit(s)

Spring Onion

2 unit(s)

Garlic Clove

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains Milk)

17 grams

Wholegrain Mustard

(Contains Mustard)

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2352 kJ
Energy (kcal)562 kcal
Fat26.4 g
of which saturates11.4 g
Carbohydrate49.8 g
of which sugars5 g
Protein37.2 g
Salt1.61 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press
Potato Masher


Cook the Potatoes

a) Boil a full kettle.

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 pan and cook until you can easily slip a knife through, 15-18 mins.

Fry the Chicken and Veg

a) While the potatoes cook, heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the diced chicken and sliced mushrooms to the pan. Season with salt and pepper.

c) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Finish the Prep

a) Meanwhile, trim and thinly slice the spring onions.

b) Peel and grate the garlic (or use a garlic press).

Sauce Things Up

a) Once the chicken and mushrooms are cooked, add the garlic to the pan. Stir-fry for 1 min.

b) Pour in the chicken stock paste and water for the sauce (see pantry for amount), then bring to the boil and reduce by half, 2-3 mins.

c) Stir through the creme fraiche and mustard until everything's piping hot, 2-3 mins.

Make the Mash

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 spring onion. Mash until smooth.

c) Season with salt and pepper. Cover with a lid to keep warm.


a) When everything's ready, spoon the spring onion mash onto your plates.

b) Serve the creamy mustard chicken alongside.

c) Sprinkle over the remaining spring onion to finish.