Creamy Chicken and Mushroom One-Pan Casserole Recipe
This Creamy Chicken and Mushroom One Pan Casserole is a comforting and hearty dish perfect for family dinners. With tender chicken breasts browned and simmered in a rich sauce made from chicken stock, milk, cream, and mushrooms, it’s bursting with flavor and creaminess. The dish is easy to prepare in one pan, making cleanup simple, and is traditionally served with mashed potatoes and fresh vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Casserole
- Method: Stovetop
- Cuisine: British
Ingredients
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
- 2 tbsp oil
Sauce Base
- 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 Finish
- 20 chestnut mushrooms, thickly sliced
- 1/2 tsp salt
- 1/2 tsp pepper
- 240 ml (1 cup) double (heavy) cream
- 2 tbsp cornflour (cornstarch in USA), mixed with 5 tbsp cold water to make a slurry (optional)
- Small bunch parsley, chopped
To Serve
- Mashed potatoes
- Sprouts
- Peas
- Sweetcorn
Instructions
- Prepare Chicken: Place the chicken pieces in a bowl and toss with the flour, salt, and pepper until evenly coated.
- Brown Chicken: Heat the oil in a large frying pan (skillet) over high heat. In 2 batches, add the chicken and brown it well on all sides, but it does not need to be fully cooked. Remove the browned chicken with a slotted spoon and set aside.
- Sauté Aromatics: In the same pan, melt the butter over low to medium heat. Add the diced onions, minced garlic, dried thyme, and celery salt (if using). Cook for about 5 minutes until the onions soften.
- Make Roux and Add Stock: Sprinkle the remaining flour over the onions and stir for a minute, creating a lumpy mixture. Gradually whisk in a splash of chicken stock to combine, then continue adding the stock a little at a time, whisking to maintain a smooth sauce without lumps (the onions will remain and create some texture).
- Add Milk and Lemon Juice: Pour in the milk and continue stirring over heat until the sauce thickens. Stir in the lemon juice to brighten flavors.
- Simmer Chicken and Mushrooms: Add the sliced chestnut mushrooms, browned chicken, salt, and pepper. Cover the pan with a lid and gently simmer on the stovetop for 20 minutes to meld the flavors and cook the chicken through.
- Optional Oven Finish: 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 instead of stovetop simmering.
- Add Cream and Heat Through: Remove the lid and stir in the double cream. Heat through for 5 more minutes on the stove or return to the oven if baking.
- Thicken Sauce (Optional): If a thicker sauce is desired, gradually stir in the prepared cornflour slurry a little at a time until reaching your preferred thickness.
- Serve: Serve the casserole hot with mashed potatoes, sprouts, peas, sweetcorn, and a sprinkle of chopped parsley for freshness.
Notes
- Use chestnut mushrooms as they hold their shape well and add a great earthy flavor.
- The celery salt is optional but adds a nice depth to the sauce.
- Cornflour slurry is optional and can be adjusted for desired sauce thickness.
- You can opt to finish the casserole in the oven for a more hands-off approach.
- Serving with mashed potatoes and vegetables makes a balanced and satisfying meal.
