Crispy Chicken in Creamy Mushroom Sauce
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Crispy Chicken in Creamy Mushroom Sauce

Crispy Chicken in Creamy Mushroom Sauce

with Rosemary Roasted Butternut and Salad

This delicious Crispy Chicken in Creamy Mushroom Sauce has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

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 Time40 minutes
Cooking time30 minutes


serving amount

1 unit(s)

Butternut Squash

1 sachet(s)

Dried Rosemary

1 unit(s)

Garlic Clove

1 unit(s)

Medium Tomato

2 unit(s)

Skin-On British Chicken Breasts

80 grams

Sliced Mushrooms

75 grams

Soured Cream

(Contains Milk)

10 grams

Chicken Stock Paste

20 grams

Baby Leaf Mix

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2035 kJ
Energy (kcal)486 kcal
Fat22.4 g
of which saturates7.9 g
Carbohydrate31.3 g
of which sugars18 g
Protein44 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Medium Bowl
Large Frying Pan


Roast the Butternut

Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Pop the butternut onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Prep Time

Meanwhile, peel and grate the garlic (or use a garlic press). Cut the tomato into 1cm chunks.

In a medium bowl, add the sugar and olive oil for the dressing (see pantry for both amounts) and season with salt and pepper. Stir through the tomato chunks and set aside for later.

Cook the Chicken

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper.

Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side. 

Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf until cooked, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Get Frying

When the chicken has 10 mins remaining, wipe out any excess oil from the (now empty) frying pan and return to high heat.

Once hot, add the mushrooms and fry, stirring occasionally, until browned, 4-5 mins.

Add the garlic and fry until fragrant, 1 min more.


Make your Mushroom Sauce

Stir the soured cream, chicken stock paste and water for the sauce (see pantry for amount) into the mushrooms. Simmer until thickened, 4-5 mins.

Just before you're ready to serve, toss the baby leaves through the tomatoes and dressing.

Finish and Serve

When everything's ready, slice the chicken into 2cm thick slices and transfer to your plates.

Serve the roasted butternut squash and salad alongside.

Spoon the creamy mushroom sauce over the chicken to finish.