Baked One Pot Chicken and Mushrooms

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Baked One Pot Chicken and Mushrooms

This just happens to be one of the best recipes in the fantastical series of one pot chicken dishes I have cooked lately. I love mushroom sauce….so much.  This chicken makes it’s own amazing Mushroom Sauce all in the one pot.

One pot dinners have become my speciality lately because once you construct them they just take care of themselves until the oven timer goes off.  Lets also talk about the fact that if there are leftovers they can miraculously become another meal too.  Pick off all the little leftover pieces of chicken, wrap them in a taco and bingo you have a great snack.

Baked One Pot chicken with mushrooms

One Pot Chicken Simple. No Need to add extras

I haven’t used any butter in this recipe because I think the cream adds enough of a luxury feel to the sauce. The most important element here is the dijon mustard it seasons the sauce beautifully and adds its own creaminess.

My only tip is when adding the mushrooms you should add a little extra Olive Oil as mushrooms tend to need a little extra help when you are cooking them. They soak up a bit of oil before they soften. Swiss Brown mushrooms have more flavour than most mushrooms, if you can get a hold of them. You can see in the video I have added a few of them whole because it is nice to get a whole mushroom on your plate.

OMG you are going to love this.

Check out these ones too: One Pot Chermoula Chicken, One Pot Coconut Chicken, One Pot Mexican Chicken


4.0 from 1 reviews
Baked One Pot Chicken and Mushrooms
My Kitchen Stories: 
  • 1.5 kg whole chicken ( or close)
  • 60 ml olive oil
  • 1 onion, diced
  • 2 cloves garlic
  • 2 Tablespoons thyme, chopped
  • 500 gm mushrooms, sliced (button or swiss brown mushrooms)
  • 3 tablespoons dijon mustard
  • 250 ml chicken stock
  • 250 ml cream (or non dairy cream)
  • 40 ml lemon juice ( or ½ a lemon)
  • 40 ml olive oil extra
  • cracked pepper
  • ½ teaspoon salt
  1. Set the oven to 190 C. You will need a baking dish big enough to hold the whole chicken. I used a square le Creuset dish 35 cm x 25 cm or 14 inches x 10 in
  2. Heat the baking dish on a stove top on medium and add the oil, onions, garlic and thyme and sweat till they are soft. Add the sliced mushrooms stirring till they start to break down and soften too. You may want to add a little more oil .
  3. Once the mushrooms are starting to soften add the dijon mustard the cream and the stock and stir well. Let come to a simmer briefly.
  4. Now add the whole chicken and sprinkle it with salt and rub into the skin along with a splosh of olive oil. this is to make sure the chicken cooks with a love brown exterior. Pop the squeezed lemon half into the cavity of the chicken
  5. Bake till the chicken is golden and the juices run clear in the inner though of the leg or approximately 1 hour to 1.15 minutes
  6. Stand for several munites before cutting and serving with salad or rice or quinoa. .
Baked One Pot chicken with mushroom


  • Pam Hayward says:

    Love your one pot chicken dinners and this one sounds delicious. Swiss mushrooms have much more flavour…i agree

  • Looks really juicy and yummy! Love quick and fuss free meals like this.

  • Ruby & Cake says:

    This looks seriously delicious! That chicken is perfection 🙂

  • Aria says:

    These pot chicken and mushrooms taste and looks absolutely fabulous!!! Thanks for sharing!!

  • Amanda says:

    I love chook and could eat it every night of the week, if only the rest of the family wouldn’t whinge. Add cream and mushrooms and a one-pot deal and I’m really in a happy place!

  • Lorraine Sumners says:

    Hi Tania 🙂
    I can actually smell this latest super tasty one pot wonder cooking in the oven as I type this!!!
    We are looking forward to dinner tonight and enjoying this easy, delicious chicken and mushroom meal!
    Just one thing I wanted to ask… I didn’t read mention of covering before baking nor see a lid on your dish, so have followed suit and just hoping that this is correct!
    I figured it needed without a lid so that the chicken would brown nicely but was a bit worried that the mushrooms etc could possibly dry out too much?
    Thanks again for sharing your easy-to-follow and tasty recipes which I always enjoy making and eating immensely 🙂

    • Tania says:

      Hello and thank you so much for commenting!!. Yes you are correct. You dont need to cover the chicken. Thats party of the beauty of it. Hope you have a great dinner. THANKS LORRAINE X

  • Lorraine Sumners says:

    Thanks for your reply Tania 🙂
    Our Baked One Pot Chicken and Mushroom dinner was indeed a delicious winner in our house!
    Cooking without a lid as shown in the recipe was AOK and the chicken stayed lovely and moist with the mushroom sauce remaining thick and creamy!
    Just a slight change on my part… I substituted the 250ml cream with the same quantity of Lactose Free cream which I had in the cupboard and it worked out just fine 🙂
    We had our dish with a big batch of cauliflower couscous which I had made the night before and they went beautifully together!
    Thanks again for your absolutely delicious, no fuss easy dinner recipes which I always enjoy making! xox

    • Tania says:

      Thanks for the tip on the lactose free cream Lorraine I’d have never thought of that one. I love it when you let me know how you made it. It makes it so helpful for other readers.

  • Grace says:

    This chicken and mushroom recipe makes my mouth watering. In fact, I can actually smell the aroma of spices and it’s so satisfying. Looking forward to more of this.

  • Eva Taylor says:

    I’m all over this easy recipe except, I’ll skip the cream. I know, so creamy and beautiful silky smooth texture, I just cannot do it. The mushrooms are awesome and I absolutely love that it’s a one pot meal!

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