Crispy thyme chicken with mushroom sauce

Crispy thyme chicken with mushroom sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 10 mins - 15 mins Cook: 15 mins - 20 mins


Serves 4

A wholesome and tasty chicken meal using only 5 ingredients

Nutrition and extra info

Nutrition: per serving

  • kcal347
  • fat21g
  • saturates12g
  • carbs3g
  • sugars0g
  • fibre2g
  • protein35g
  • salt0.62g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 part-boned chicken breasts, skin on



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 10 sprigs lemon thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 cloves garlic, chopped



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 400g chestnut mushrooms



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 142ml carton double cream


  1. Set the oven to a moderate temperature (160C-180C/gas 3-4). Rub chicken with a little oil and season well with salt and freshly ground black pepper. Strip the leaves from six of the thyme sprigs and sprinkle them evenly over the chicken. Lightly dust with flour (this helps crisp the chicken).

  2. Heat 1 tbsp olive oil in a frying pan, add the chicken skin side down and fry for 5 minutes without moving it. Then continue cooking for a further 10-15 minutes, turning regularly, until the chicken is tender and the skin crisp and browned. Remove to a plate and keep warm in the oven.

  3. Drain almost all the oil from the pan. Add the garlic and mushrooms and cook over a high heat, tossing the mushrooms until they start to soften. Stir in the cream, the remaining thyme sprigs, and season. Simmer for a few minutes until the mushrooms are cooked, then serve with the chicken. New potatoes, and a simple green salad of Little Gems and rocket leaves lightly dressed with lemon juice and olive oil, are the perfect accompaniment.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
16th Oct, 2014
Tasty. Cooked this while staying at my daughter's & went down very well. Used thighs instead of breast, & dry thyme instead of fresh & some smoked garlic. Will make again & may use smoked paprika. I'll let you know how it goes.
25th Apr, 2014
Lovely recipe, straightforward and inexpensive but very tasty. I put in extra garlic in the sauce and served with peas and baked potatoes.
17th Nov, 2011
Works great and easy a novice cook like me can get it right!
5th Feb, 2011
really nice with rice and chicken legs!! thumbs up from me and my family
9th Sep, 2010
absolutely awesome! i didn't read the recipe properly so my method differed slightly but a delicious meal. served with roast new potatoes and mangetout. even my boyfriend, who hates mushrooms, loved this. i might have overdone the garlic though...
14th Sep, 2009
Instead of garlic I added wine and reduced - used creme fraiche as no cream. Very good!
6th Jan, 2016
I can be quite dense sometimes, but when it says moderate heat, what would be the best temperate? Are we talking around 80 to 100 degrees?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?