Lemon & Herb Roasted Chicken with Mushroom and Cream Sauce

Versatile enough for a weeknight dinner or weekend dinner party, this easy dish is ready in just under an hour. Creamy chicken casserole pieces are paired with a cauliflower puree and topped with wilted sage leaves.


Serves 4

Preparation Time

Cook time

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For the Chicken:

  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 150g portabellini mushrooms
  • 4 chicken breasts
  • 3 garlic cloves, finely chopped
  • 3 sprigs of sage
  • 1 cup cream
  • Juice of ½ a lemon
  • Sea salt and freshly ground black pepper, to taste

For the Cauliflower Puree:

  • 2 medium cauliflowers, cut into chunks
  • 1 Tbsp. butter
  • ½ cup cream
  • Sea salt and freshly ground black pepper, to taste


To make the Chicken:
Heat the olive oil and 1 Tbsp. butter in a Le Creuset 30cm Signature Buffet Casserole over medium to high heat. Add the mushrooms and fry until browned (using both butter and oil prevents the butter from burning). Remove from the heat and keep warm.

In the same pan, fry the chicken breasts in 1 Tbsp. olive oil for 2 minutes on either side, or until just browned and just cooked. Add the garlic, sage, cream and lemon juice and stir through. Bring to the boil and season. Cook until the chicken is cooked through, but still succulent.

To make the Cauliflower Puree:
Blanch the cauliflower in boiling water and drain. Add the butter, cream and seasoning. Allow to simmer until cauliflower is soft. Puree with a hand stick blender until smooth. Reheat if necessary.

To serve:
Ladle the puree into bowls and top with creamy chicken casserole pieces and a few wilted sage leaves.