Chaat Masala Cooks

Golden pan-fried chicken thighs in a rich, creamy mushroom gravy with a gentle kick of mustard, this Creamy Mushroom Chicken is pure comfort in a pan. Everything is cooked in the same pan, so the sauce picks up all the flavour left behind by the chicken.

Serve it on a bed of mashed potato or tagliatelle for an easy, satisfying dinner.

Recipe Details

• Preparation time: 10 minutes
• Cooking time: 25 minutes
• Total time: Approximately 35 minutes
• Serves: 4

Ingredients

For the Chicken

• 500 g boneless chicken thighs
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil

For the Creamy Mushroom Sauce

• 1 tablespoon unsalted butter
• 1 medium onion, chopped
• 250 g mushrooms, sliced
• 2 tablespoons plain flour
• 500 ml chicken broth
• 160 ml (⅔ cup) sour cream
• 1 tablespoon French mustard
• Salt and black pepper, to taste
• ½ teaspoon chilli flakes (optional)

To Serve

• Mashed potato or tagliatelle
• Dried parsley, for garnishing

Method

1. Season the Chicken

Coat the chicken thighs with the garlic powder, salt, black pepper and olive oil.

2. Pan-Fry the Chicken

Heat a large frying pan over medium-high heat and pan-fry the chicken for 4 minutes on each side, until golden. Remove from the pan and set aside.

3. Cook the Onion and Mushrooms

In the same pan, melt the butter and add the chopped onion, followed by the sliced mushrooms. Cook for 4 minutes, until the mushrooms are starting to turn golden brown at the edges.

4. Make the Sauce

Add the flour and mix well. Cook for 2 minutes, then pour in the chicken broth, stirring to keep the sauce smooth. Cook vigorously for 1 minute.

5. Add the Sour Cream and Mustard

Stir in the sour cream and mix well, then add the French mustard and mix again. Season with salt and black pepper, and add the chilli flakes if you would like it spicy. Taste and adjust to your liking.

6. Return the Chicken

Add the chicken thighs back to the pan and simmer gently in the gravy for a few minutes, until the chicken is completely cooked through and the sauce has thickened.

7. Serve

Sprinkle with dried parsley and serve hot on a bed of mashed potato or tagliatelle. Enjoy!

Tips and Variations

• Use the same pan for the sauce so it picks up the flavour left behind by the chicken.
• Lower the heat before stirring in the sour cream to help keep the sauce smooth.
• If the sauce becomes too thick, loosen it with a splash of chicken broth.
• Leave out the chilli flakes for a milder, family-friendly version.
• Chicken breast can be used in place of thighs; take care not to overcook it.

Storage

Keep leftovers covered in the refrigerator for up to 3 days. Reheat gently and thoroughly, adding a splash of broth or water to loosen the sauce.

Allergy information: Contains milk, wheat, gluten and mustard.