This easy Jamie Oliver Chicken & Mushroom Bake is a comforting, hearty dish that’s perfect for busy nights. With creamy mushroom soup, tender chicken thighs, and fluffy rice, it’s a simple, nutritious meal. Swap in any veggies or beans you have on hand for a flexible and satisfying dinner everyone will love.
Ingredients Needed
- 4 large free-range chicken thighs, skin-on, bone-in
- Olive oil
- 400g (14 oz) mixed mushrooms
- 1 x 295g (10.4 oz) tin of Campbell’s condensed mushroom soup
- 1 x 400g (14 oz) tin of butter beans
- 300g (1 ½ cups) basmati rice
- 1 lemon
- 200g (7 oz) frozen leaf spinach
- 4 teaspoons English mustard, plus extra to serve
How To Make Chicken & Mushroom Bake
- Preheat the oven: Preheat the oven to 200°C/400°F/gas 6.
- Prepare the chicken and mushrooms: In a 25cm x 35cm (10in x 14in) roasting tray, toss the chicken with 1 tablespoon of olive oil and a pinch of black pepper. Scatter the mushrooms in, tearing larger ones if needed. (For extra crispy skin, fry the chicken thighs until golden before adding the mushrooms.)
- Add the soup, beans, rice, and water: Tip in the soup, then drain and add the butter beans. Follow with the rice. Fill the empty bean tin with water and pour into the tray. Finely grate in the lemon zest and mix everything together.
- Arrange the chicken and spinach: Bring the chicken to the top, skin side up, making sure the rice is submerged. Nestle in the frozen spinach.
- Bake the dish: Cover with oiled tin foil and bake for 50 minutes, or until the chicken is cooked through and the rice is tender. Remove the foil for the last 5 minutes to crisp the chicken.
- Finish and serve: Fluff up the rice and spinach, season to taste, and mix the mustard with lemon juice. Drizzle over the bake before serving.
Recipe Tips
- Crispy Chicken Skin: For extra crispy chicken skin, sear the thighs in a hot pan with a little oil before adding them to the roasting tray.
- Substitute Veggies: Feel free to swap the frozen spinach with other frozen vegetables like cauliflower or green beans for a different taste.
- Rice Cooking Tip: Make sure the rice is fully submerged in the liquid before baking. If needed, add a little extra water.
- Mustard Sauce: For a tangier flavor, adjust the amount of mustard to suit your taste. A little extra mustard can enhance the dish.
- Resting Time: Let the dish sit for a few minutes after baking to allow the rice to absorb any remaining liquid and make it fluffier.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken & Mushroom Bake cool to room temperature, then cover it and store it in the fridge for up to 3 days.
- Freeze: If you want to freeze the bake, let it cool to room temperature, then wrap it tightly in plastic wrap or foil and freeze for up to 2 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Cover the bake with foil and heat for 15-20 minutes, or until it is heated through.
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
Jamie Oliver Chicken & Mushroom Bake
Description
This easy Jamie Oliver Chicken & Mushroom Bake is a comforting, hearty dish that’s perfect for busy nights. With creamy mushroom soup, tender chicken thighs, and fluffy rice, it’s a simple, nutritious meal. Swap in any veggies or beans you have on hand for a flexible and satisfying dinner everyone will love.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200°C/400°F/gas 6.
- Prepare the chicken and mushrooms: In a 25cm x 35cm (10in x 14in) roasting tray, toss the chicken with 1 tablespoon of olive oil and a pinch of black pepper. Scatter the mushrooms in, tearing larger ones if needed. (For extra crispy skin, fry the chicken thighs until golden before adding the mushrooms.)
- Add the soup, beans, rice, and water: Tip in the soup, then drain and add the butter beans. Follow with the rice. Fill the empty bean tin with water and pour into the tray. Finely grate in the lemon zest and mix everything together.
- Arrange the chicken and spinach: Bring the chicken to the top, skin side up, making sure the rice is submerged. Nestle in the frozen spinach.
- Bake the dish: Cover with oiled tin foil and bake for 50 minutes, or until the chicken is cooked through and the rice is tender. Remove the foil for the last 5 minutes to crisp the chicken.
- Finish and serve: Fluff up the rice and spinach, season to taste, and mix the mustard with lemon juice. Drizzle over the bake before serving.
Notes
- Crispy Chicken Skin: For extra crispy chicken skin, sear the thighs in a hot pan with a little oil before adding them to the roasting tray.
- Substitute Veggies: Feel free to swap the frozen spinach with other frozen vegetables like cauliflower or green beans for a different taste.
- Rice Cooking Tip: Make sure the rice is fully submerged in the liquid before baking. If needed, add a little extra water.
- Mustard Sauce: For a tangier flavor, adjust the amount of mustard to suit your taste. A little extra mustard can enhance the dish.
- Resting Time: Let the dish sit for a few minutes after baking to allow the rice to absorb any remaining liquid and make it fluffier.
Jamie Oliver Chicken & Mushroom Bake