Crispy thyme chicken with mushroom sauce

For a simple but indulgent meal try Mary Cadogan's recipe for pan-fried chicken served with a creamy mushroom sauce
By Mary Cadogan
Crispy thyme chicken with mushroom sauce
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 4 part-boned chicken breasts
  • 1 tbsp olive oil, plus a little extra
  • black pepper
  • 10 sprigs of lemon thyme, leaves picked
  • flour, for dusting
  • 2 clove garlic, chopped
  • 400 g chestnut mushrooms
  • 142 ml double cream
  • new potatoes, to serve
  • green salad of Little Gem lettuce or rocket


1. Preheat the oven to 180°C/gas 4.

2. Rub the chicken breasts with a little olive oil and season well with salt and freshly ground black pepper.

3. Sprinkle the thyme leaves evenly over the chicken and lightly dust with flour.

4. Heat 1 tablespoon of olive oil in a large, heavy-based frying pan.

5. Add in the chicken, skin side-down, and fry for 5 minutes without moving it.

6. Cook the chicken breasts for a further 10-15 minutes, turning regularly, until the chicken is cooked through and the skin crisp and browned. Remove to a plate and keep warm in the oven.

7. Drain almost all the oil from the pan. Add the garlic and mushrooms and cook over a high heat, tossing the mushrooms until they start to soften.

8. Stir in the cream, the remaining thyme sprigs and season with salt and freshly ground pepper. Simmer for a few minutes until the mushrooms are cooked.

9. Serve the chicken with the mushroom sauce, new potatoes and a simple green salad of Little Gem lettuce and rocket leaves, lightly dressed with freshly squeezed lemon juice and olive oil.

Rate This Recipe