Chicken & Creamy Mushroom-Bacon Sauce
with Mashed Potatoes
- Milk
**Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** Inspired by the flavors of a classic fricassee, this quick weeknight dish features golden-brown chicken slices in a creamy mushroom, celery, and bacon sauce. Served over fluffy mashed potatoes and finished with bright lemon zest, it brings cozy, comforting flavors to the table fast—no slow simmering required.
Ingredients
1 unit
Shallot
2.5 ounce
Celery
1 unit
Lemon
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
4 ounce
Cremini Mushrooms
12 ounce
Chicken Cutlets
2 teaspoon
Garlic Powder
1 unit
Chicken Stock Concentrate
16 ounce
Potatoes
1 teaspoon
Dried Thyme
4 ounce
Bacon
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Peel and dice potatoes into 1-inch pieces. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and keep covered off heat until ready to mash in Step 4.
• While potatoes cook, halve, peel, and dice shallot into ¼-inch pieces. Dice celery into ¼-inch pieces. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Zest and quarter lemon.
• Arrange bacon* in a single layer on a baking sheet. Roast on middle rack until crispy, 15-20 minutes. Transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. • Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board.
• To pot with potatoes, add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Using a potato masher or fork, mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
• Melt 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in pan used for chicken over medium heat. Add shallot, celery, and mushrooms; season with a pinch of salt and pepper. Cook, stirring occasionally, until veggies have softened, 3-4 minutes. • Stir in thyme, cream sauce base, stock concentrate, garlic powder, ¼ cup water (½ cup for 4), and pepper. Reduce heat to medium low and cook, stirring occasionally, until sauce has thickened, 3-4 minutes. • Stir in chopped bacon and a squeeze of lemon juice.
• Slice chicken crosswise. • Divide mashed potatoes between shallow bowls. Top with chicken and spoon creamy mushroom-bacon sauce over top. Sprinkle with lemon zest. Serve with remaining lemon wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the savory mushroom-bacon sauce, though some found the thyme overpowering. Consider reducing thyme for a more balanced taste 🍲.
- Ease of prep: Several noted it took longer than expected to prepare. Allow extra time, especially if you're new to the recipe.
- Suggestions: Try food processing the onions and celery for a smoother sauce. Some preferred omitting celery and adding more mushrooms.
- Leftovers: The creamy sauce helps keep the chicken moist when reheating, making for tasty leftovers.
- Serving tip: For an elegant presentation, layer sauce on the bottom, then potatoes, chicken, and finish with lemon zest.
Reviews from our home cooks
I quite liked this, but the chicken quality was a little weird. It was rubbery and honestly looked like antibiotic filled chicken. The bacon was also not bacon I like, but when mixed in with the sauce it made more sense. The overall taste and flavor of the dish was great. It does have a lot of steps. I may order it again, but now I know it's not a quick meal to make.
OMG this sauce was amazing. I'd going to try food processing the onions and celery next time to make the sauce smoother. The chicken was only OK.
Fantastic! The creamy sauce was so delicious. My husband kept asking if I was sure there wasn't more sauce hiding somewhere!
Would be better with a vegetable side as the mushrooms were more of a sauce for the chicken. Everything was delicious as it was, though.
I thought this was a good meal. Potatoes were a little off. Cut off black chunks in a few of them so thinking they were just older and that's why didn't taste as good as normal. Sauce was good over chicken. Makes reheating the meat not taste dry. Veggies with sauce on top were great.
Putting sauce on bottom and topping on tops of the potatoes and then chicken on top with zest on chicken, was amazing
So good! A couple suggestions: no need to peel the potatoes, and I just cooked the chicken in the oven with the bacon.
This was good but, next time I would omit the celery. It wasn't necessary and kind of ruined the flavor. Also there was too much thyme when made as directed. Mushroom and bacon flavor was overpowered by the celery and thyme.
Excellent comfort food. Would do it again and again. Please keep this one on the menu. The family loved it!
A bit heavy on the celery for me, but still an excellent meal. Will order this again.
