Creamy Mustard Chicken

Shiitaking the piss? If you have someone in your family who doesn’t like mushrooms, try them with a fancier variety like shiitake, oyster or forestiere

I’d been meaning try to Creamy Mustard Chicken from Jamie Oliver ever since buying his ‘5 ingredients’ book, but my son’s refusal to entertain mushrooms placed this on the backburner. However, I decided to buy some fancy shiitake ones and slice them thinly which thankfully he was prepared to stomach without protest. Progress or just a fluke?

This meal is very quick to make but it does need something else to accompany it. I used up some spare sweetcorn but green veg would work well, or even some cheeky mash if you’re not watching your weight. For other ‘5 ingredient’ inspiration, click here for other ideas.

Recipe: Creamy Mustard Chicken

Calories: 304 per serving

Serves: 2

Book: Jamie Oliver – 5 ingredients

Prep time: Approx 5 minutes

Cooking time: Approx 15 minutes


  • 200g mixed mushrooms
  • 1 red onion
  • 2 x 120g chicken breasts
  • 2 tsp wholegrain mustard
  • 60ml single cream
  • Olive oil
  • Sea salt
  • Ground black pepper 

Cost per portion: Approx £2.74


Place a 30cm non-stick frying pan on a medium-high heat. Place all the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get dark golden and nutty, tossing occasionally, while you peel and finely slice the red onion and slice the chicken breasts into 1cm-thick strips.

When the mushrooms look good, add the onion and chicken to the pan with 1 tablespoon of olive oil. Cook for 5 minutes, tossing often, then add the mustard, cream and 150ml of water. Bring to the boil, then simmer until you’ve just got a loose sauce consistency and the chicken is cooked through.

Taste, season to perfection with sea salt and black pepper, and dish up.


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