Jamie Oliver Chicken & Mushroom Bake

Nothing beats the comfort of a creamy, one-pan dinner—and this Jamie Oliver Chicken & Mushroom Bake nails it. With tender chicken thighs, rich mushroom soup, hearty rice, and earthy mushrooms, it’s a fuss-free dish perfect for a busy weeknight. I love how adaptable it is—you can mix in whatever veg or beans you’ve got hanging around. (inspired by Jamie Oliver)

Ingredients Needed

Main Ingredients:

• 4 large free-range chicken thighs, skin-on, bone-in
• 1 tbsp olive oil
• 400g / 14 oz mixed mushrooms
• 1 x 295g / 10.4 oz tin Campbell’s condensed mushroom soup
• 1 x 400g / 14 oz tin butter beans
• 300g / 1½ cups basmati rice
• 1 lemon (zest and juice)
• 200g / 7 oz frozen leaf spinach
• 4 tsp English mustard (plus extra for serving)
• Sea salt & black pepper

How To Make Jamie Oliver Chicken & Mushroom Bake

1. Preheat the Oven: Start by preheating your oven to 200°C/400°F/gas 6. This gives the dish a strong start to crisp up the chicken skin and cook the rice thoroughly.
2. Prep the Chicken and Mushrooms: In a large roasting tray (about 25cm x 35cm), toss the chicken thighs with olive oil and a generous pinch of black pepper. Scatter the mushrooms around—tear up any larger ones. If you have time, sear the chicken thighs in a pan first for extra crispy skin.
3. Build the Base: Add the mushroom soup straight into the tray, followed by drained butter beans and basmati rice. Fill the empty bean tin with water and pour it in as well. Grate in the zest of one lemon and stir everything gently to combine.
4. Arrange the Toppings: Bring the chicken pieces to the surface, skin side up, so they crisp up in the oven. Nestle the frozen spinach around them—it’ll defrost and melt into the rice as it cooks.
5. Bake: Cover the tray tightly with oiled tin foil and bake for 50 minutes. Then, uncover for the last 5 minutes to crisp up the chicken and evaporate any extra liquid.
6. Finish with Mustard: While it rests, mix the lemon juice with the mustard and drizzle over the top. It adds a zesty kick that balances out the richness beautifully.

Why I Love This Recipe

This dish is everything I want in a winter warmer: creamy, comforting, and full of earthy flavors from mushrooms and beans. I threw it together after work with minimal effort, and it tasted like I’d been cooking all day. The mustard drizzle is genius—it wakes up the whole dish.

Recipe Tips

• Crisp that skin: For golden chicken, sear the thighs first or broil at the end for 2 minutes.
• Sub your veg: No spinach? Try kale, peas, or even frozen broccoli.
• Check your rice: Make sure it’s submerged in liquid before baking—add more water if needed.
• Don’t skip the mustard: It adds depth and cuts the creaminess in a delicious way.
• Rest before serving: Let the bake sit for 5–10 minutes to let the rice finish absorbing moisture.

How To Store And Reheat Leftovers?

• Refrigerate: Cool leftovers to room temp and store in a sealed container for up to 3 days.
• Freeze: Cool completely, then wrap tightly or use freezer-safe containers. Freeze for up to 2 months.
• Reheat: Preheat oven to 180°C/350°F. Cover with foil and reheat for 15–20 minutes or until piping hot.

FREQUENTLY ASKED QUESTIONS

• Can I use boneless chicken thighs?
  Yes! Just reduce cooking time slightly—start checking at 40 minutes.
• Is there a substitute for condensed soup?
  You can use a thick white sauce or a creamy mushroom sauce from scratch.
• Can I make this vegetarian?
  Definitely—skip the chicken and add extra mushrooms, beans, or even tofu.
• Can I use brown rice?
  It’s doable, but it’ll need more liquid and longer cook time—adjust accordingly.
• What else can I serve it with?
  A green salad or steamed broccoli balances the richness nicely.

Nutrition Facts

Serving Size: 1 serving (approximately 1/4 of the recipe)

• Calories: 644
• Total Fat: 23.1g
• Saturated Fat: 5g
• Total Carbohydrate: 77.3g
• Dietary Fiber: 4.1g
• Sugars: 3g
• Protein: 31.1g ​​

Try More Jamie Oliver Recipes:

• Jamie Oliver Cauliflower Cheese Lasagne
• Jamie Oliver Chestnut Brussels Sprouts Pie
• Jamie Oliver Festive Porchetta & All the Trimmings
• Jamie Oliver Slow-Cooker Beef Curry