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There’s something deeply satisfying about a hearty casserole that brings warmth to your kitchen and comfort to your soul. The creamy chicken and mushroom one pan casserole is exactly that a rich, indulgent dish that’s surprisingly simple to prepare yet impressive enough to share with family and friends. Imagine tender chunks of chicken mingling with earthy mushrooms in a luscious cream sauce, all cooked in one pan for easy cleanup. This dish isn’t just food; it’s a comforting embrace on a plate that reminds you of home cooking at its best.
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Quick and Easy Creamy Chicken and Mushroom Casserole
- Total Time: 55 mins
- Yield: 5 servings
Description
A creamy, comforting one pan casserole featuring tender chicken breasts, earthy chestnut mushrooms, and a rich cream sauce with a hint of lemon, perfect for a hearty family meal.
Ingredients
- 5 chicken breasts (1kg/2.25 lb), chopped into big chunks or strips
- 45 g (6 tbsp) plain (all-purpose) flour
- ½ tsp salt ½ 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
- ½ 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 or half-fat)
- 2 tbsp freshly squeezed lemon juice (approx. 1 lemon) 2
- 0 chestnut mushrooms, thickly sliced
- ½ tsp salt ½ tsp pepper
- 240 ml (1 cup) double (heavy) cream
- 2 tbsp cornflour mixed with 5 tbsp cold water (optional for thickening)
- Small bunch parsley, chopped Mashed potatoes, sprouts, peas, and sweetcorn for serving
Instructions
- Place the chicken in a bowl with the flour, salt, and pepper.
- Toss to coat.
- Heat oil in a large frying pan on high heat.
- Brown chicken in batches, then set aside.
- Melt butter in the same pan on low-medium heat.
- Add onions, garlic, thyme, and celery salt.
- Cook 5 minutes until soft.
- Sprinkle flour over the onions and stir for 1 minute.
- Gradually whisk in chicken stock until smooth.
- Add milk and cook until sauce thickens.
- Stir in lemon juice.
- Add mushrooms, chicken, salt, and pepper.
- Cover and simmer 20 minutes on hob or bake covered at 175C/350F for 30 minutes.
- Remove lid, stir in cream, heat through 5 minutes.
- Optional: add cornflour slurry to thicken sauce.
- Serve garnished with parsley alongside vegetables.
Notes
For thicker sauce, add cornflour slurry gradually. Substitute chicken thighs for a juicier result. Serve with mashed potatoes, sprouts, peas, and sweetcorn. Use fresh lemon juice to balance the creaminess. This recipe is freezer-friendly after cooking.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: One Pan; Casserole; Simmer
- Cuisine: American; Comfort Food
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken breasts | 5 (1kg/2.25 lb), chopped | Big chunks or strips |
| Plain (all-purpose) flour | 45 g (6 tbsp) | For coating chicken and thickening sauce |
| Salt | 1 tsp total | Divided for chicken and seasoning sauce |
| Black pepper | 1 tsp total | Divided for chicken and seasoning sauce |
| Oil | 2 tbsp | For frying chicken |
| Unsalted butter | 2 tbsp | For sauce |
| Small-to-medium onions | 3, peeled and finely diced | Adds sweetness and depth |
| Garlic cloves | 5, peeled and minced | Adds aroma and flavor |
| Dried thyme | 1 tsp | Herbal note |
| Celery salt (optional) | ½ tsp | Enhances flavor |
| Chicken stock | 1 litre (4 1/4 cups) | Base for the sauce |
| Milk | 300 ml (1 1/4 cups) | Whole or half-fat |
| Fresh lemon juice | 2 tbsp | Adds brightness |
| Chestnut mushrooms | 20, thickly sliced | Earthy, meaty mushrooms |
| Double (heavy) cream | 240 ml (1 cup) | Adds richness |
| Cornflour (optional) | 2 tbsp + 5 tbsp cold water | To thicken if desired |
| Parsley | Small bunch, chopped | Fresh garnish |
| Vegetables to serve | Mashed potatoes, sprouts, peas, sweetcorn | Complements the casserole perfectly |
Step-by-Step Cooking Instructions
- Prepare Chicken Coating:
In a bowl, toss the chicken pieces with flour, salt, and pepper until they’re evenly coated. - Brown the Chicken:
Heat oil in a large frying pan over high heat. In two batches, add chicken and brown all over (it doesn’t need to be fully cooked). Remove and set aside. - Start the Sauce:
Lower heat to medium and melt butter in the same pan. Add onions, garlic, thyme, and celery salt. Cook for about 5 minutes until onions soften. - Make the Roux:
Sprinkle flour over the onions and stir continuously for 1 minute to cook off the raw flavor. - Add Stock Gradually:
Pour a small splash of chicken stock into the pan and whisk to combine, then gradually add the rest until the sauce is smooth, albeit slightly lumpy from onions. - Add Milk and Lemon:
Stir in milk and keep cooking the sauce until thickened. Add lemon juice to brighten the flavors. - Combine Main Ingredients:
Stir in mushrooms, browned chicken, salt, and pepper. Cover with a lid and simmer gently for 20 minutes on the hob. (Alternatively, transfer to a covered casserole dish and bake at 175C/350F for 30 minutes). - Finish with Cream:
Remove lid, stir in the double cream, and heat through for an additional 5 minutes. If you desire a thicker sauce, add the cornflour slurry gradually while stirring. - Serve:
Sprinkle with fresh parsley and serve alongside mashed potatoes, sprouts, peas, and sweetcorn for a complete meal.
Helpful Tips for the Best Casserole
- Use fresh chicken breasts to ensure tenderness in the dish.
- Browning the chicken before adding it to the sauce locks in juices and flavor.
- If you prefer a thicker sauce, adding cornflour slurry little by little helps control consistency perfectly.
- Chestnut mushrooms provide a great hearty texture, but feel free to substitute with cremini or button mushrooms.
- Fresh lemon juice is key; it cuts through the creaminess and balances the dish beautifully.
- For an oven-baked option, baking in a casserole dish allows the flavors to meld more deeply.
Frequently Asked Questions (FAQ)
What makes this a “one pan” casserole?
All the cooking, from browning the chicken to simmering the sauce and chicken mixture, happens in the same pan, minimizing cleanup and maximizing flavor integration.
Can I substitute the chicken breasts with thighs?
Yes! Boneless, skinless chicken thighs work wonderfully, offering even more juiciness and flavor.
Is this recipe freezer-friendly?
Absolutely. After cooking, allow it to cool completely before freezing in airtight containers. Reheat gently to avoid curdling the cream.
What can I serve with this casserole?
This dish is best paired with creamy mashed potatoes, steamed sprouts, peas, or sweetcorn to balance its richness.
Conclusion
Your creamy chicken and mushroom one pan casserole is a recipe poised to become a staple for comforting meals. The ease of preparation combined with the full, luscious flavor makes it perfect for busy weeknights or cozy weekend dinners. With vibrant mushrooms, tender chicken, and a rich sauce enlivened by lemon and cream, this dish is sure to delight your loved ones and you’ll love how little effort it takes to create such a satisfying meal. Dive in and savor every creamy bite!