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Creamy chicken topped with mushroom and thyme sauce

Creamy chicken topped with mushroom and thyme sauce

Just a few ingredients are needed for tonight’s dinner.

  • Serves 2
  • Less than 45 minutes


  • 4 (600g) skinless and boneless chicken breasts
  • ½ cup (125ml) Maggi Lazenby Worcestershire sauce
  • 3 Tbsp (45ml) olive oil
  • ½ cup (125ml) chicken stock
  • 100g portabellini mushrooms, quartered
  • ½ cup (125ml) Nestlé Ideal unsweetened evaporated milk
  • 1 Tbsp (15ml) fresh thyme
  • Salt and milled pepper
  • Couscous, for serving


  1. Place chicken breasts in a shallow bowl and coat with Worcestershire sauce.
  2. Marinate in the fridge for 30 minutes.
  3. Heat oil in a large frying pan and cook chicken until golden on both sides.
  4. Pour over chicken stock, cover with a lid and cook until chicken is tender and cooked through.
  5. Remove and set aside.
  6. Add mushrooms, ideal milk, thyme and seasoning to the same pan and cook until thickened slightly.
  7. Return chicken to pan and stir to combine.
  8. Serve chicken with couscous and drizzle with creamy mushroom and thyme sauce.
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