Spain’s Creamy Chicken & Mushrooms
Top recipes from HelloFresh markets around the world
- Milk
In honor of the summer games and inspired by a gold-medal winning recipe from HF Spain, these juicy seared chicken cutlets are drizzled with a creamy, buttery mustard-herb sauce that’s infused with dried thyme and loaded with savory sautéed mushrooms, adding tangy richness to every bite. On the side are tender roasted carrots and zucchini seasoned with garlic and thyme.
Ingredients
12 ounce
Carrots
1 unit
Zucchini
1 teaspoon
Garlic Powder
1 teaspoon
Dried Thyme
10 ounce
Chicken Cutlets
4 ounce
Button Mushrooms
4 teaspoon
Dijon Mustard
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Chicken Stock Concentrate
5 teaspoon
Red Wine Vinegar
Not included in your delivery
4 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and halve zucchini lengthwise; slice crosswise on a diagonal into 1⁄2-inch-thick half-moons.
• Toss carrots and zucchini on a baking sheet with a large drizzle of oil, half the garlic powder, half the thyme, salt, and pepper (for 4 servings, spread carrots out across entire sheet; use a second sheet for zucchini). (You’ll use the remaining garlic powder and thyme in Step 5.) • Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)
• While veggies roast, 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 heat. Add chicken; cook until browned and cooked through, 6-8 minutes per side. TIP: Lower heat and cover pan if chicken begins to brown too quickly. • Turn off heat; transfer to a cutting board. Wipe out pan.
• Meanwhile, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). • In a small bowl, whisk together mustard, sour cream, stock concentrate, 1⁄4 cup water, and 1 tsp vinegar (1⁄3 cup water and 2 tsp vinegar for 4 servings). (Be sure to measure the vinegar; we sent more.) Set aside.
• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and remaining thyme; season with salt and pepper. Cook, stirring occasionally, until softened, 2-4 minutes. Add remaining garlic powder and stir to coat. • Add mustard mixture and 2 TBSP butter (4 TBSP for 4 servings). Cook, stirring constantly, until butter has melted and sauce is thoroughly combined. • Bring to a simmer and cook, stirring constantly, until slightly thickened, 1-2 minutes more. TIP: If sauce is too thick, add a splash or two of water and bring to a boil; stir until smooth and slightly thickened. • Turn off heat and season with salt and pepper.
• Thinly slice chicken crosswise. • Divide chicken and veggies between plates. Spoon mushroom sauce over chicken and serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy mushroom sauce, praising its rich taste and how it elevated the dish 🍲.
- Ease of prep: Simple to make and quick to cook, though some found timing the vegetables tricky.
- Suggestions: Consider adding rice or couscous for a more filling meal; adjust mustard to taste.
- Leftovers: Several mentioned enjoying the leftovers, indicating it reheats well.
- Vegetables: Roast carrots longer than zucchini for perfect doneness; some preferred more veggie variety.
Reviews from our home cooks
One of the BEST HelloFresh meals I've ever had! So robust and full of flavor. The mushroom sauce with thyme made me feel like I was eating a 5 star meal. Please keep this one around.
Singly easy and so very delicious! The veggies were perfect. The mushroom sauce was spectacular. It had SO much flavor. Excellent meal I will definitely add to rotation.
The last 2 recipes I received (one broiled in the oven and the other pan fried) the chicken cutlets have been pounded out so thin I have to really be careful so I don't overcook them. Fortunately due to past mistakes I knew to cut off a couple of minutes off the cook time to prevent the meat from becoming very dry. The vegetables with the thyme and garlic powder were really good and the mushroom thyme gravy was wonderful with the chicken!
My husband just finished eating this meal and he said it was amazing. The veggies were fresh and the cutlets were juicy and very flavorable when cooked, mushroom gravy was over the top. Will definitely order this again.
Tasty combination of chicken and mushroom sauce. Hard sell to light the oven in such warm weather to roast the vegetables. I simply cooked them over the stove so they were probably not as flavorful as the roasted kind. Perhaps, some rice or couscous and less vegetables would make a more complete meal.
This was a very good meal, the mushroom pan sauce was delicious. Paired it with Hello Fresh potato au gratin and garlic bread, perfect!
The thyme really makes this dish. Very tasty! Loved the mushroom sauce as well
I doubled the "Creamy Sauce" and all ingredients. Double the garlic and thyme. Least Liked: there was too much carrots and zucchini.
Liked the chicken and mustard sauce. I always like carrots and zucchini so it was nice to have both in one meal
I subbed one of the packets of Dijon mustard for a leftover packet of the mushroom bouillon gel from a previous recipe. Oh my, the flavor was phenomenal!
