Spiced, Creamy Chicken & Mushroom Supreme

June 7, 2026

Midweek comfort food that packs a protein punch without the fuss.

Forget boring, dry chicken breasts. This Spiced Chicken & Mushroom Supreme brings a burst of warmth and rich flavour to your dinner table, combining juicy, pan-seared chicken with a silky, mushroom-infused cream sauce. Served over a bed of buttery, smooth home-made mash and crisp seasonal greens, it is the ultimate healthy comfort food. It tastes incredibly indulgent, but it’s secretly packed with protein and light on unnecessary fats - making it a guaranteed hit for the whole family.

Prep & Cook Time

Prep time: 20 minutes
Cook time: 30-40 minutes
Serves: 4

For the Chicken & Sauce:

4 Chicket Breasts (200g each)
1 tbsp Olive Oil (for searing)
1 tbsp Sweet Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Ground Cumin
1/2 tsp Salt & Cracked Black Pepper
250ml Chicken Stock (salt-reduced is best)
125ml Light Cooking Cream (or evaporated milk for lower fat)
2 cups Fresh Baby Spinach

For the Smooth Mash:

1kg Sebago Potatoes, peeled and chopped into even chunks
60ml Light Milk
20g Butter
Pinch of Nutmeg
Salt & Pepper, to taste

Seasonal Veggies:

1 bunch Broccolini, trimmed
200g Snow Peas, topped and tailed

Method:

Prep and Boil the Mash
Place chopped potatoes into a large pot of salted cold water. Bring to the boil and cook for 15–20 minutes, or until completely fork-tender. Drain well, then return to the hot pot for 1 minute to cook off excess steam. Mash thoroughly with the butter, milk, nutmeg, salt, and pepper until silky smooth. Cover to keep warm.
Season and Sear the Chicken
While potatoes boil, mix the paprika, garlic powder, onion powder, cumin, salt, and pepper in a small bowl. Rub this spice mix evenly over your chicken cutlets. Heat olive oil in a large non-stick frypan over medium-high heat. Sear the chicken for 3–4 minutes on each side until golden brown and cooked through. Remove chicken from the pan and set aside on a plate, loosely covered with foil.
Sauté Mushrooms and Make the Supreme Sauce
Turn the frypan heat down to medium. Add the sliced mushrooms directly into the same pan with the leftover spices and chicken juices. Sauté for 3 minutes until softened and golden. Pour the chicken stock into the pan, using a wooden spoon to scrape up all those delicious caramelized bits. Let the stock simmer and reduce by half. Pour in the light cream and stir continuously for 2 minutes until hot and slightly thickened. Stir through the baby spinach until it wilts.
Steam the Greens and Serve
While the sauce simmers, lightly steam or boil your broccolini and sugar snap peas for 2–3 minutes so they remain bright green and beautifully crisp.

To serve, divide the fluffy mash among four plates, top each with a spiced chicken breast, pour over the creamy mushroom supreme sauce, and serve the fresh greens on the side.