Chicken Bake with Creamy Mushroom Sauce
40 min
Weeknight dinner that basically makes itself. Chicken thighs baked in a creamy mushroom sauce — just throw it together and let the oven do the work.
chickenbakedcreamy
Quick weeknight dinner that actually comes together in 40 minutes. The lemony couscous with zucchini is the real star here.
Instructions
- 1
Fry the chicken fillets in margarine in a medium-hot pan — 2 minutes on each side until nicely browned. Turn down the heat, put the lid on, and let them finish cooking for 6–8 minutes depending on thickness.
- 2
Put the couscous in a bowl and pour boiling chicken stock over it. Cover with a lid and leave it for 10 minutes until all the liquid is absorbed.
- 3
Grate the zucchini coarsely, then squeeze out as much water as you can. Fry it in olive oil together with the sliced spring onion and pressed garlic until it starts to colour. Season with salt and pepper.
- 4
Mix the zucchini into the couscous, then stir in grated lemon zest and lemon juice to taste. Scatter chopped coriander over the top and serve alongside the chicken.
Per average serving
813
Calories
kcal
50
Protein
g
93.5
Carbs
g
26.7
Fat
g
9.5g
Fiber
5.4g
Sugar
1348mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
813
Calories
kcal
50
Protein
g
93.5
Carbs
g
26.7
Fat
g
9.5g
Fiber
5.4g
Sugar
1348mg
Sodium
Tips from the kitchen
- Squeeze the grated zucchini hard before it hits the pan. A handful at a time, wrung out over the sink. Wet zucchini just steams and turns the couscous soggy instead of letting it brown.
- Add the lemon zest and juice to the couscous a little at a time and taste as you go. Two lemons can be a lot depending on how juicy they are, so you want to sneak up on it rather than dump it all in.
- Don't crowd the chicken when you brown it. If the fillets are touching they release water and you lose the browning. Give them space, then drop the heat and lid them to finish.
- Check the chicken with a knife at the thickest part. Juices should run clear and the meat should be white through. The 6 to 8 minutes is a guide, thick fillets need the longer end.
- Pour the boiling stock over the couscous and walk away. Lid on, no peeking for the full 10 minutes, then fluff it with a fork so it doesn't clump.
Ways to vary it
- Swap the coriander for fresh mint or flat parsley if coriander isn't your thing. Mint plays well with the lemon.
- A handful of toasted pine nuts or chopped almonds stirred through the couscous at the end adds some crunch, if you want it.
- You can use thighs instead of fillets. They take a few minutes longer under the lid but stay juicier.
Storage & leftovers
Keeps in the fridge for up to 3 days in a sealed container, chicken and couscous separately if you can. The couscous freezes fine for a couple of months, though the zucchini softens a bit. Reheat the couscous with a splash of stock or water so it doesn't dry out, and warm the chicken gently so it doesn't go rubbery.
What to serve with it
A simple green salad with a lemon vinaigrette is all it needs alongside. A dollop of plain yoghurt on the side works nicely if you want something cooling.
UC
By Untrained ChefPublished 5 May 2026 · Updated 11 July 2026
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