HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Mushroom Chicken
Creamy Mushroom Chicken

Creamy Mushroom Chicken

with Mash & Steamed Veggies

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Something magical happens when you spoon this creamy mushroom sauce over chicken and mashed potato. It all comes together so beautifully you'll be wanting to lick the plate clean!

Tags:Kid FriendlyNot Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bag

green beans



2 clove


1 packet

chicken breast

1 bag

sliced mushrooms

1 packet

diced bacon

(May be present Soy)

1 packet

light thickened cream


1 sachet

vegetable stock powder

½ bag


Not included in your delivery

olive oil

2 tbs



¼ tsp


40 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3516 kJ
Fat47.3 g
of which saturates25.3 g
Carbohydrate44.6 g
of which sugars15 g
Protein56.8 g
Sodium1360 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Peel and cut the potato into large chunks. Trim the green beans. Cut the carrot into thin sticks. Finely chop the garlic.


Cook the potato in the boiling water for 5 minutes. Place a steamer basket on top of the saucepan and add the carrot. Cover with a lid and steam until the carrot has softened, 4 minutes. Add the green beans to the carrot and continue cooking until the veggies are tender, and the potato can be easily pierced with a knife, 6 minutes. Transfer the carrot and beans to a bowl and season with salt and pepper. Drain the potato and return to the saucepan. Cover to keep warm.


While the potato is cooking, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the chicken steaks and add to the hot pan. Cook until cooked through, 2-4 minutes each side (depending on the thickness). Transfer to a plate to rest.

TIP: The chicken is cooked when it's no longer pink inside.


Return the frying pan to a high heat with a drizzle of olive oil. Cook the sliced mushrooms and diced bacon, breaking up with a spoon, until well browned, 5-6 minutes. Reduce the heat to medium-low and add the garlic. Cook, stirring, until fragrant, 1 minute. Add the light thickened cream, vegetable stock powder and any chicken resting juices and stir to combine. Simmer until slightly reduced, 3-4 minutes. Season with salt.


Add the milk, salt, butter and a pinch of pepper to the potato. Mash until smooth.


Roughly chop the parsley. Divide the mash, chicken breast and veggies between plates. Spoon the creamy mushroom sauce over the chicken and garnish with the parsley.