Roasted Chicken Breast and Creamy Mushroom Sauce

Name: Roasted Chicken Breast and Creamy Mushroom Sauce with Rosemary Roasted Potatoes and Salad
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 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; 10 grams Chicken Stock Paste; 50 grams Baby Leaf Mix; ½ tsp Sugar for the Dressing; 1 tbsp Olive Oil for the Dressing; 75 milliliter(s) Water for the Sauce

with Rosemary Roasted Potatoes and Salad

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

•Calorie Smart

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

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)2198 kJ

Energy (kcal)525 kcal

Fat17.2 g

of which saturates6.5 g

Carbohydrate50.7 g

of which sugars6.5 g

Dietary Fibre5.9 g

Protein38.3 g

Salt1.21 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

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.

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.

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.

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.

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.