Chicken with mushrooms

Chicken with mushrooms

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(192 ratings)

Prep: 15 mins Cook: 25 mins


Serves 4
A healthy and low calorie chicken casserole with bacon, peas and a parsley sauce - use chicken thighs for extra flavour and juiciness

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal260
  • fat13g
  • saturates3g
  • carbs3g
  • sugars1g
  • fibre3g
  • protein32g
  • salt0.9g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g boneless, skinless chicken thigh
  • flour, for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 50g cubetti di pancetta



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 300g small button mushroom
  • 2 large shallots, chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 250ml chicken stock
  • 1 tbsp white wine vinegar
  • 50g frozen pea
  • small handful parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.

  2. Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.

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Comments, questions and tips

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8th Oct, 2019
I found this really bland and not tasty at all!
25th Apr, 2019
I thought that this recipe was ok. Nothing special even after adding a good slug of wine, mustard and creme fraiche. I served with new potatoes and broccoli. If I make it again I’ll use chicken breasts and reduce the cooking time as we find the thighs stringy and chewy.
28th Mar, 2019
This recipe is wonderful. Tasty, fast and low calorie! It’s so simple that you can make it with your eyes closed. I use boneless chicken thighs and cut them in half as when I made it the first time with rather large chicken thighs, they weren’t cooked after 20 minutes and needed more than 30 minutes.
11th Mar, 2019
Lovely recipe, will definitely be doing this one again. We had it with whole baby potatoes, roasted. Next time I will increase the mushrooms, stock and peas.
6th Jan, 2019
Amazing recipe, tasty and easy to make. Recipe is easy to follow. I used white wine which was fine and to be honest I didn’t follow the measurements just went with my casual gut measurements and was perfect. Definitely a favourite
Dana Kanel's picture
Dana Kanel
6th Jan, 2019
Delicious recipe, although I have to say that the chicken wasn't completely cooked through - would suggest cooking for 5-10 mins longer than the recommended 15 minutes.
Victoria Boukerma's picture
Victoria Boukerma
19th Aug, 2018
Really easy to make. Great for a low calorie diet and absolutely delicious.
16th Aug, 2018
Really delicious and super easy to make. I'm thinking of adding some cannellini or butter beans next time I make it, too!
27th Jul, 2018
Great recipe, added some chilli powder and a little extra stock.
24th Jun, 2018
Love this recipe. I've made it a few times now using red onions instead of shallots and bacon lardons instead of pancetta. I definitely recommend adding one or two dollops of creme fraiche at the end which sucks up a bit of the vinegary taste.


3rd Sep, 2015
Would chorizo sausage work instead of bacon ? My bacon is in the freezer.
23rd Jul, 2017
Since it is almost two years since you asked this question, I am sure you came to your own conclusion. But I would like to say first of all, it is ok to cook bacon from frozen. In this case it wouldn't matter if it was frozen in a block, just chop it up with a sharp knife. But in answer to your question - I think this dish would be quite nice with chorizo.
TONI STUART's picture
26th Jun, 2019
I used a whole chicken, deboned and skin off. I cut the chicken meat up a little too. I thought this might be dry especially using the breasts. Boy was I wrong. Delicious. Plus I used swiss brown mushrooms (I live in Australia, I do not know the name equivalent in UK), but only had 120gms so I re-hydrated 6 porcini mushroom slices in the hot stock for 20 mins and used them. Fabulous. Will make this one of my special occasion dishes from now on!
17th Aug, 2017
Great recipe, makes a great quick and easy dinner that the kids loved with a bit of mash and veg. I'm glad I followed some tips on here, by adding mustard and some cream, it gave it that little bit more.
15th Sep, 2013
Used a mixture of skinless thighs and drumsticks and added fresh tarragon and white wine. So easy and tasty.
rstokes's picture
16th Jul, 2013
I added a generous splash of apple juice (not from concentrate) to boost the flavour and stirred in two tablespoons of half fat crème fraîche at the end to make the parsley sauce a bit creamier. Works best with skinless chicken thighs, rather than breasts.
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