Creamy chicken, courgette and mushroom stew

    25 min

    A quick meal with chicken, courgette and mushrooms. I often make this during the week if I do not have much time. Serve with pasta or a green salad.

    56 people made this

    Serves: 2 

    • 1 tablespoon butter
    • 2 chicken breasts, cubed
    • salt and pepper, to taste
    • 1 tablespoon olive oil
    • 4 spring onions, sliced
    • 2 to 3 courgettes, halved lengthwise and cut into 5mm thick slices
    • 8 large mushrooms, sliced
    • 1 tablespoon plain flour
    • 200ml cream
    • finely chopped fresh parsley

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Melt butter in a pan over medium heat; add chicken and cook for 5 to 7 minutes, stirring frequently. Season with salt and pepper; transfer chicken to a plate, cover with foil to keep it hot.
    2. In the same pan, heat olive oil over medium heat. Add spring onions and cook until soft, about 1 or 2 minutes. Stir in courgette slices and allow to cook for 5 minutes to soften. Add the mushroom and stir to combine.
    3. Return the cooked chicken to the pan with the vegetables. Sprinkle flour on top and stir in cream. Stir and cook for a few more minutes; serve with freshly chopped parsley.

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    Reviews in English (37)


    delicious!  -  27 Sep 2017


    @ClareGilmour: The recipe has been amended to 1 tablespoon plain flour, which corresponds to the original from our German-language sister website. We apologize for the error.  -  22 Sep 2017


    The sauce was a little sticky and thick. Another time I would use less cornflour - or leave it out altogether.  -  18 Sep 2017