---
title: "Spain's Creamy Chicken & Mushrooms"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spains-creamy-chicken-and-mushrooms-667ac7aae4ccb870eb4daf0b
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Calorie Smart
  - Carb Smart
  - Protein Smart
  - New
rating: 0
rating_count: 0
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the creamy mushroom sauce, praising its rich taste and how it elevated the dish.
  - theme: Ease of prep
    text: Simple to make and quick to cook, though some found timing the vegetables tricky.
nutrition:
  calories: 510
  protein: 37
  fat: 30
  saturated fat: 11
  carbohydrates: 26
  sugar: 13
  fiber: 7
  cholesterol: 140
  sodium: 690
image: "https://images.recipes.furrysalamander.com/Spanish%20Recipes/spain-s-creamy-chicken-mushrooms.avif"
---

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut @carrots{24%oz} on a diagonal into 1/2-inch-thick pieces. Trim and halve @zucchini{2%unit} 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 @cooking oil{4%tsp}, half the @garlic powder{2%tsp}, half the @dried thyme{2%tsp}, @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%minutes} (for 4, roast on top and middle racks, swapping rack positions halfway through).

While veggies roast, pat @chicken cutlets{20%oz} 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%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 @button mushrooms{8%oz} (skip if your mushrooms are pre-sliced!). In a #small bowl{}, #whisk{} together @Dijon mustard{8%tsp}, @sour cream{3%tbsp}, @chicken stock concentrate{2%unit}, 1/4 cup water, and @red wine vinegar{5%tsp} (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%minutes}. Add remaining garlic powder and stir to coat. Add mustard mixture and @butter{4%tbsp} (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%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 degrees F.**