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Roasted Chicken Breast and Creamy Bacon and Mushroom Sauce
Roasted Chicken Breast and Creamy Bacon and Mushroom Sauce

Roasted Chicken Breast and Creamy Bacon and Mushroom Sauce

with Rosemary Roasted Potatoes and Salad

Recipe Development Team
Recipe Development TeamUpdated on October 21, 2025
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This Roasted Chicken Breast and Creamy Mushroom Sauce is a classic British dish with a twist. With rosemary roasted potatoes and salad on the side, this version has been designed by our chefs to suit a balanced lifestyle.

Tags:
High Protein
Allergens:
Milk

The quantities provided above are averages only.

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.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

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 May contain traces of: Milk)

10 grams

Chicken Stock Paste

50 grams

Baby Leaf Mix

90 grams

British Smoked Bacon Lardons

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2685 kJ
Energy (kcal)642 kcal
Fat26.4 g
of which saturates9.4 g
Carbohydrate51.6 g
of which sugars6.5 g
Dietary Fibre6.3 g
Protein46 g
Salt2.44 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Garlic Press
•Pan

Cooking Instructions and Tips

Roast the Sweet Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary, season with salt and pepper, then toss to coat. 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, 25-35 mins. Turn halfway through.

Prep Time
2

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
3

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, 12-15 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
4

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 bacon and mushrooms and fry, stirring occasionally, until browned, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

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

Make your Mushroom Sauce
5

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
6

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

Serve the roasted rosemary potatoes and salad alongside.

Spoon the creamy bacon and mushroom sauce over the chicken to finish.

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