This creamy mushroom chicken with mash and beans is the kind of recipe that makes people think you're a fancy home chef… but joke's on them because it's ridiculously easy. With my sneaky meal prep tips, it holds up like a champ for leftovers!
Jump to:
Why you'll love this recipe
Chicken breast. A lean protein that keeps you full without being heavy like my other chicken breast meal preps such as Greek chicken rice bowl and pesto chicken gnocchi bake.
No heavy cream. Instead, I use yogurt for creaminess that won't break when reheated, like in my goGochujang Pasta with Chicken (Meal Prep) and creamy sundried tomato chicken pasta (with spinach)
Mushies. Every now and then I feel like a meal with mushrooms. If you're the same, make sure to also try my beef stroganoff without cream and mushroom and spinach risotto.
Ingredients
Chicken breasts. Lean and high in protein. Depending on how thick they are, you might want to slice them in half through the middle or pound them so they cook evenly.
Parmesan. This is added both to the breading of the chicken and to the sauce.
Mushrooms. Button mushrooms are recommended as they can be bought most of the year and are more affordable. They do release a bit more water when cooked so you don't want to overcook them.
Chicken stock. This builds out the flavour in the base, I recommend a homemade chicken stock, but you can use store-bought (just aim for low-sodium and a higher-quality with less filler ingredients listed).
Yogurt. Replaces heavy cream for a lighter, meal-prep friendly sauce.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and variations
Dairy free. Swap the yogurt for a coconut or soy yogurt and replace parmesan with nutritional yeast.
Protein switch. You could swap the chicken breast for chicken thighs. They're often more uniform in size, but are less lean so it depends on your preferences.
Extra veg. Spinach is an easy add to the sauce. Just pop in a couple handfuls just before switching the heat off.
How to make mushroom chicken & mash
Step 1: Add peeled potatoes to a large pot filled with cold water and add to the stove over medium-high heat. Once they're softened (approx. 10 minutes after it starts bubbling). You should be able to feel this with a skewer or knife that the potato is soft to the centre.
Step 2: Heat oil over medium-high on a skillet then add the beans and cook for approx. 5 minutes until they turn a brighter green. Remove and set aside.
Step 3: Slice chicken horizontally (pound if needed to ensure even thickness). Then, season and roll in flour in parmesan.
Step 4: Add chicken breasts to the pan until golden and the outside is completely white (approx. 4 minutes per side). Remove and set aside.
Step 5: In the same skillet, add onion and sauté until fragrant (approx. 2 minutes). Add mushrooms and garlic until golden (approx. 5 minutes). Remove and set aside.
Step 6: Turn heat up to high then add white wine vinegar and stir quickly (it should smoke a lot). Add chicken stock and continue stirring until it bubbles (approx. 5 minutes). Turn heat off and move pan off heat.
Step 7: Whisk in yogurt and parmesan, then add the mushrooms, onion and chicken back into the skillet. Turn heat back on to medium and spoon sauce over and simmer gently (approx. 5 minutes) to finish cooking the chicken (to 69C/160F).
Step 8: The potatoes should now be done so while simmering, drain the potatoes then add butter, milk, seasoning and garlic. Mash until desired texture.
Step 9: Serve the creamy chicken over mashed potatoes and beans (make sure you scoop up all the sauce).
Top Tip
Pound your chicken. Make sure the chicken is uniform in thickness so it cooks faster and more evenly.
Use Greek yogurt carefully. Stir it off heat (and quickly) to avoid curdling.
Extra veg. If you're looking to increase your veggie intake, add fresh spinach when you add the veggies and chicken back in until wilted.
Leftovers and storing
This creamy mushroom chicken is perfect for a "fancy" dinner that takes only 30 minutes, but because of the Greek yogurt, it's also great for leftovers or a meal prep which is balanced with carbs and veggies.
It can be stored in airtight containers in the fridge for up to 4 days.
Reheating creamy chicken and mash
Add a drizzle of water or a small spoonful of butter over the mashed potatoes and mushroom sauce then reheat on 1 minute intervals on a medium-low setting in the microwave until heated through. This will help keep the yogurt from splitting. If you reheat too quickly, this is when it will split.
Flip the chicken between reheats so it reheats evenly.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yogurt can split if it's overheated or added directly to a boiling sauce, which makes it look grainy and less creamy. To avoid this, stir the yogurt in off the heat or keep the heat very low when combining it with the sauce. When reheating leftovers, warm them gently over medium-low heat or in the microwave at 50% power in short bursts, stirring in between. This keeps the sauce smooth and creamy without curdling.
? Pro Tip: If you're extra nervous about splitting, whisk a spoonful of cornstarch into the yogurt before adding it to the sauce. It acts like insurance against curdling.
The chicken and mash are, but the yogurt sauce is best fresh as the texture can change when frozen.
Other meal preps with chicken breast
Or, you can have a browse through my Chicken Breast Meal Preps for more delicious eats.
Recipe
Grilled Creamy Mushroom Chicken with Mashed Potatoes
Save Recipe
Equipment
- 1 large pot
Ingredients
Chicken, mash and beans
- 400 g (14 oz) chicken breasts
- 40 g (⅓ cups) flour
- 10 g (2 tablespoon) parmesan, grated
- Salt and pepper, to taste
- 15 g (1 tablespoon) oil
- 400 g (14 oz) green beans
- 400 g (14 oz) potatoes, approx.6 small, see note 1
- 30 g (2 tablespoon) butter
- 60 ml (¼ cups) milk
- 4 garlic cloves, minced
Mushroom sauce
- 1 onion
- 300 g (10 ½ oz) mushrooms, white button recommended
- 4 garlic cloves
- 15 g (1 tablespoon) white wine vinegar, substitutions note 2
- 125 ml (½ cups) chicken stock, homemade or store-bought
- 160 g (1 cups) Greek yogurt, substitutions note 3
- 30 g (¼ cups) parmesan, grated
Instructions
Begin potatoes
- Peel and quarter 400 g (14 oz) potatoes.
- Add potatoes to a large pot filled with cold water and add to the stove over medium-high heat. Once they're softened (approx. 10 minutes after it starts bubbling) drain (see below for further instructions).
Prepare
- Slice ends off 400 g (14 oz) green beans.
- Dice 1 onion. Thinly slice 300 g (10 ½ oz) mushrooms.
- Grate 30 g (¼ cups) parmesan. Set aside. Grate 4 garlic cloves. Set aside.
- Grate 10 g (2 tablespoon) parmesan and add to 40 g (⅓ cups) flour, Salt and pepper on a plate.
- Halve 400 g (14 oz) chicken breasts horizontally and pound chicken breasts so they're an even thickness. Place chicken breasts into flour mixture to coat both sides.
Cook chicken and beans
- Heat 15 g (1 tablespoon) oil over medium-high on a skillet then add the 400 g (14 oz) green beans and cook for approx. 5 minutes until they turn a brighter green. Turning constantly. Remove and set aside.
- Add chicken breasts to the pan and cook until golden and the outside is completely white (approx. 4 minutes per side). Remove and set aside.
- In the same skillet, add 1 onion and sauté until fragrant (approx. 2 minutes). Add 300 g (10 ½ oz) mushrooms and 4 garlic cloves until golden (approx. 5 minutes). Remove and set aside.
- Turn heat up to high then add 15 g (1 tablespoon) white wine vinegar and stir quickly (it should smoke a lot). Add 125 ml (½ cups) chicken stock and continue stirring until it bubbles (approx. 5 minutes). Turn heat off and move pan off heat.
- Whisk in 160 g (1 cups) Greek yogurt and 30 g (¼ cups) parmesan, then add the mushrooms, onion and chicken back into the skillet. Turn heat back on to medium and spoon sauce over and simmer gently (approx. 5 minutes) to finish cooking the chicken (to 69°C/160°F).
Finish potatoes and serve
- The potatoes should now be done (You should be able to feel this with a skewer or knife that the potato is soft to the centre) so while simmering, drain the potatoes then add 30 g (2 tablespoon) butter and 60 ml (¼ cups) milk, and salt and pepper to taste. Mash until desired texture.
- Remove chicken and serve over mashed potatoes and beans. Make sure to drizzle over the mushroom sauce.
Leave a Reply