Creamy Chicken and Mushroom One-Pan Casserole Recipe
Introduction
This creamy chicken and mushroom one-pan casserole is a comforting and flavorful dish perfect for family dinners. Tender chicken pieces simmered in a rich, velvety sauce with mushrooms and herbs make it both hearty and satisfying.
Ingredients
- 5 chicken breasts (1kg/2.25 lb), chopped into big chunks or strips
- 45 g (6 tbsp) plain (all-purpose) flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp oil
- 2 tbsp unsalted butter
- 3 small-to-medium onions, peeled and finely diced
- 5 cloves garlic, peeled and minced
- 1 tsp dried thyme
- 1/2 tsp celery salt (optional)
- 25 g (3 tbsp) plain (all-purpose) flour
- 1 litre (4 1/4 cups) chicken stock
- 300 ml (1 1/4 cups) milk (whole milk or half-fat)
- 2 tbsp freshly squeezed lemon juice (juice of approx. 1 lemon)
- 20 chestnut mushrooms, thickly sliced
- 1/2 tsp salt
- 1/2 tsp pepper
- 240 ml (1 cup) double (heavy) cream
- 2 tbsp cornflour (mixed with 5 tbsp cold water to make a slurry, cornstarch in USA) Optional
- Small bunch parsley, chopped
- Mashed potatoes, sprouts, peas, and sweetcorn (for serving)
Instructions
- Step 1: Place the chicken in a bowl with the flour, salt, and pepper. Toss to coat the chicken evenly with the flour and seasoning.
- Step 2: Heat the oil in a large frying pan over high heat. Working in two batches, brown the chicken pieces all over (they do not need to be fully cooked). Remove the chicken with a slotted spoon and set aside.
- Step 3: In the same pan, melt the butter over low-medium heat. Add the onions, garlic, thyme, and celery salt, cooking for about 5 minutes until the onions soften.
- Step 4: Sprinkle the flour over the onion mixture and stir for one minute; it will look a bit lumpy.
- Step 5: Gradually add the chicken stock a little at a time, whisking continuously until the sauce is smooth and free of lumps (the onions will create a slight texture).
- Step 6: Pour in the milk and stir over heat until the sauce thickens. Then add the lemon juice and mix well.
- Step 7: Add the mushrooms, cooked chicken, salt, and pepper. Cover the pan with a lid and simmer gently on the hob for 20 minutes.
- Step 8: Optional: Transfer to a casserole dish, cover with foil, and bake at 175°C (350°F fan) for 30 minutes instead of stovetop simmering.
- Step 9: Remove the lid and stir in the cream. Heat through for another 5 minutes. If oven cooking, place back in the oven during this step.
- Step 10: If you prefer a thicker sauce, gradually stir in the cornflour slurry a little at a time until you reach the desired consistency.
- Step 11: Serve the casserole hot with mashed potatoes, sprouts, peas, sweetcorn, and a sprinkle of chopped parsley.
Tips & Variations
- Swap chestnut mushrooms for button or cremini mushrooms if preferred.
- For a lighter version, use low-fat milk and omit the cream.
- If you don’t have celery salt, a pinch of celery seed or just omit it altogether.
- Add a handful of cooked peas or spinach before serving for extra greens.
- Use cornstarch or arrowroot powder as an alternative to cornflour for thickening.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the oven until heated through, adding a splash of milk if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used and will add extra moisture and flavor. Adjust cooking time if needed, ensuring the chicken is cooked through.
Is it possible to make this casserole gluten-free?
Absolutely. Use gluten-free flour for dredging the chicken and thickening the sauce, and ensure your chicken stock is gluten-free as well.
Print
Creamy Chicken and Mushroom One-Pan Casserole Recipe
- Total Time: 45 minutes
- Yield: 5 servings 1x
- Diet: Halal
Description
This Creamy Chicken and Mushroom One Pan Casserole is a comforting and hearty dish that features tender chicken breasts and sautéed mushrooms simmered in a rich, creamy sauce infused with garlic, onions, thyme, and a hint of lemon. Perfect for an easy weeknight dinner, this casserole is cooked on the stovetop or can be finished in the oven, and is best served with classic sides like mashed potatoes, peas, sprouts, and sweetcorn.
Ingredients
Scale
Chicken and Coating
- 5 chicken breasts (1kg/2.25 lb), chopped into big chunks or strips
- 45 g (6 tbsp) plain (all-purpose) flour
- 1/2 tsp salt
- 1/2 tsp black pepper
Sauce Base
- 2 tbsp oil
- 2 tbsp unsalted butter
- 3 small-to-medium onions, peeled and finely diced
- 5 cloves garlic, peeled and minced
- 1 tsp dried thyme
- 1/2 tsp celery salt (optional)
- 25 g (3 tbsp) plain (all-purpose) flour
- 1 litre (4 1/4 cups) chicken stock
- 300 ml (1 1/4 cups) milk (whole milk or half-fat)
- 2 tbsp freshly squeezed lemon juice (juice of approx. 1 lemon)
Mushrooms and Finishing
- 20 chestnut mushrooms, thickly sliced
- 1/2 tsp salt
- 1/2 tsp pepper
- 240 ml (1 cup) double (heavy) cream
- 2 tbsp cornflour (mixed with 5 tbsp cold water – to make a slurry) (Optional)
- Small bunch parsley, chopped
To Serve
- Mashed potatoes
- Sprouts
- Peas
- Sweetcorn
Instructions
- Coat the Chicken: Place the chopped chicken breasts in a bowl with 45 g flour, 1/2 tsp salt, and 1/2 tsp black pepper. Toss well to evenly coat all pieces in the flour mixture.
- Brown the Chicken: Heat 2 tbsp oil in a large frying pan or skillet over high heat. Working in two batches, add the chicken pieces and brown them on all sides. The chicken doesn’t need to be fully cooked at this stage. Remove browned chicken with a slotted spoon and set aside.
- Sauté Aromatics: In the same pan, melt 2 tbsp unsalted butter over low-medium heat. Add the diced onions, minced garlic, 1 tsp dried thyme, and 1/2 tsp celery salt if using. Cook and stir occasionally for about 5 minutes until the onions soften.
- Create the Sauce Base: Sprinkle 25 g flour over the softened onions and stir for about a minute to coat and cook the flour, although it may look lumpy. Gradually pour in a splash of the 1 litre chicken stock, whisking continuously to combine. Continue adding the stock a little at a time while whisking to create a smooth sauce without lumps, though the onions will remain visible.
- Finish the Sauce: Stir in 300 ml milk and cook over heat, stirring until the sauce thickens. Then add the freshly squeezed lemon juice to brighten the flavor.
- Add Mushrooms and Simmer: Mix in the sliced mushrooms, browned chicken, and season with 1/2 tsp salt and 1/2 tsp pepper. Cover with a lid and simmer gently on the stovetop for 20 minutes to allow flavors to meld and chicken to finish cooking.
- Oven Alternative: Alternatively, transfer the mixture to a casserole dish, cover with foil, and bake in a preheated oven at 175°C (350°F fan) for 30 minutes to complete the cooking.
- Incorporate Cream: Remove the lid (or foil if oven cooking) and stir in 240 ml double cream. Heat through for another 5 minutes on the stovetop or in the oven.
- Adjust Sauce Thickness (Optional): If desired, add the cornflour slurry a little at a time while stirring until the sauce reaches your preferred thickness.
- Serve: Spoon the creamy chicken and mushroom casserole onto plates and serve with mashed potatoes, sprouts, peas, sweetcorn, and a sprinkle of chopped parsley for garnish.
Notes
- For a thicker sauce, use the optional cornflour slurry.
- Can be cooked entirely on the stovetop or finished in the oven for ease and convenience.
- Chestnut mushrooms can be substituted with cremini or button mushrooms if preferred.
- Adjust seasoning according to taste, especially if using lower-sodium chicken stock.
- Serving with classic vegetable sides adds color and nutrition to the meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: British
Keywords: chicken casserole, mushroom casserole, creamy chicken recipe, one pan dinner, easy comfort food, stovetop casserole
