Chicken with mushrooms

Chicken with mushrooms

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(107 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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11th Apr, 2017
Very tasty. I added bacon lardons and this added a saltiness and made it more savoury. Will definitely make this again.
22nd Nov, 2016
I added a teaspoon of french mustard and a tablespoon of creme fraiche to this and it was spot on!
16th Nov, 2016
Nice, gentle comfort food. I added wine and garlic plus some dried thyme and gently simmered it so the chicken was really tender. Peas and parsley I added at the last minute, although I think I put in too much bacon (didn't measure it!) Good easy recipe but glad I added a bit more taste as it would definitely have been way too bland.
3rd Nov, 2016
It is OK but definitely cannot call it healthy.
15th Aug, 2016
Another good recipe. I was happy with this dish. I served it up with mash and broccoli. Altogether, it took me 70 minutes to prepare this meal. Partly because I'm slow anyway, and partly because the mash and broccoli added to the preparation time. Hopefully next time it will be quicker. Anyway, it was easy to prepare and turned out well. My baby mushrooms were quite big, so I cut them in half. Otherwise, I followed the recipe exactly. For the stock, I used half of a very low salt stock cube from Kallo, just to make it even healthier. A better frying pan would have been useful to avoid the chicken thighs sticking. I'll be cooking this dish again, that's for sure.
28th Jul, 2016
I do love this recipe but would appreciate splitting the steps down more - this isn't a two step process! The first step in the recipe is actually two and the second step is probably three - the way it's laid out at the moment I find it too easy to miss things as I'm skim reading between actually doing things ... It's a really tasty meal though and can't recommend enough.
12th Jun, 2016
Delicious! I too added some garlic. Also only put half of the amount of stock and the other half white wine and eliminated the vinegar.
12th Jun, 2016
Delicious! I too added garlic but also replaced half the chicken stock with white wine and deleted the vinegar.
10th Mar, 2016
I made this for dinner last night and it was very nice, I added garlic for a bit of extra flavour and served on a bed of baby spinach.
23rd Feb, 2016
Great family favourite. I too add garlic and serve with rice or potatoes


3rd Sep, 2015
Would chorizo sausage work instead of bacon ? My bacon is in the freezer.
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.