Why You’ll Love Creamy Chicken and Mushroom One Pan Casserole Recipe Recipe
- One-pan recipe that keeps cleanup easy and stress-free.
- Rich, creamy sauce with layers of flavor from garlic, onions, and thyme.
- Tender chicken pieces that stay juicy and flavorful.
- Perfect balance of earthy mushrooms and bright lemon notes.
- Easily adaptable for oven or stovetop cooking.
- Family-friendly comfort food that pairs well with classic sides.
- Great for meal prep or make-ahead dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 5 chicken breasts, chopped into large chunks or strips
- 45 g plain (all-purpose) flour, plus 25 g additional flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp oil
- 2 tbsp unsalted butter
- 3 small-to-medium onions, finely diced
- 5 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp celery salt (optional)
- 1 litre chicken stock
- 300 ml milk (whole or semi-skimmed)
- 2 tbsp lemon juice
- 20 chestnut mushrooms, sliced
- 240 ml double (heavy) cream
- 2 tbsp cornflour mixed with 5 tbsp cold water (optional slurry)
- Small bunch parsley, chopped
Directions
- Toss the chicken pieces in a bowl with flour, salt, and black pepper until evenly coated.
- Heat oil in a large frying pan over high heat and brown the chicken in batches. Remove and set aside.
- In the same pan, melt the butter over medium heat and add onions, garlic, thyme, and celery salt. Cook for about 5 minutes until softened.
- Stir in the remaining flour and cook for 1 minute, allowing it to absorb the fats.
- Gradually add chicken stock a little at a time, whisking continuously until a smooth sauce forms.
- Pour in the milk and stir over heat until the sauce begins to thicken.
- Add lemon juice, mushrooms, cooked chicken, salt, and pepper. Stir well.
- Cover and simmer gently on the stovetop for 20 minutes, or transfer to a casserole dish and bake at 175°C (350°F) for 30 minutes.
- Remove from heat or oven and stir in the cream. Heat for another 5 minutes until fully combined and creamy.
- If needed, thicken the sauce using the cornflour slurry, adding gradually until desired consistency is reached.
- Serve hot with mashed potatoes and vegetables, topped with freshly chopped parsley.
Servings and timing
- Servings: 10
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
Variations
- Add bacon for extra smoky flavor.
- Swap chicken breasts for chicken thighs for a juicier texture.
- Use button or portobello mushrooms instead of chestnut mushrooms.
- Add spinach or peas for extra vegetables.
- Replace cream with a lighter cooking cream for a reduced-fat version.
- Add white wine to the sauce for deeper flavor.
- Make it gluten-free by using gluten-free flour.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over low heat, adding a splash of milk or stock if the sauce has thickened too much. You can also reheat in the microwave in short intervals, stirring between each one.
For freezing, allow the casserole to cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well and often result in a juicier texture.
Do I have to brown the chicken first?
Browning adds flavor, but you can skip it if you’re short on time.
Can I make this casserole ahead of time?
Yes, it can be prepared in advance and reheated before serving.
What mushrooms work best?
Chestnut mushrooms are ideal, but white button or cremini mushrooms also work well.
Can I make this without cream?
Yes, you can replace the cream with extra milk or a lighter cooking cream, though the sauce will be less rich.
Why is lemon juice added?
Lemon juice brightens the flavor and balances the richness of the cream.
Can I cook this entirely in the oven?
Yes, after combining all ingredients, bake covered in the oven until fully cooked.
How do I thicken the sauce?
Use the cornflour slurry and add it gradually until you reach your desired consistency.
What should I serve with this casserole?
Mashed potatoes, peas, sweetcorn, and steamed greens are classic pairings.
Can I freeze this dish?
Yes, it freezes well for up to 2 months and reheats smoothly after thawing.
Creamy Chicken and Mushroom One Pan Casserole Recipe
A comforting creamy chicken and mushroom casserole made in one pan with tender chicken, sautéed mushrooms, and a rich, velvety sauce. Perfect served over mashed potatoes or seasonal vegetables for a hearty family meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Main Course
- Method: One Pan
- Cuisine: British
- Diet: Halal
Ingredients
- 5 chicken breasts (1 kg/2.25 lb), chopped into 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, finely diced
- 5 cloves garlic, 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
- 2 tbsp lemon juice
- 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 (optional slurry)
- Small bunch parsley, chopped
Instructions
- Toss the chicken pieces in flour, salt, and pepper until evenly coated.
- Heat oil in a large frying pan over high heat and brown the chicken in batches. Remove and set aside.
- In the same pan, melt the butter over low-medium heat. Add onions, garlic, thyme, and celery salt, and cook for about 5 minutes until softened.
- Stir in the flour and cook for 1 minute until combined.
- Gradually add the chicken stock a little at a time, whisking constantly until a smooth sauce forms.
- Stir in the milk and cook until the sauce thickens, then add the lemon juice.
- Add mushrooms, browned chicken, salt, and pepper. Cover and simmer gently for 20 minutes on the stovetop, or transfer to a casserole dish and bake at 175°C/350°F for 30 minutes.
- Stir in the cream and heat for another 5 minutes until warmed through.
- If needed, thicken with the cornflour slurry, adding a little at a time until desired consistency is reached.
- Serve hot with mashed potatoes and vegetables, and garnish with chopped parsley.
Notes
- Brown the chicken in batches to avoid steaming and ensure better flavor.
- The sauce will thicken further as it rests.
- Use the cornflour slurry only if you prefer a thicker sauce.
- Great served with mashed potatoes, peas, or seasonal vegetables.
- Can be baked or simmered on the stovetop depending on preference.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg
