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Creamy chicken Diane tray bake


Creamy chicken Diane tray bake

  • 10m prep
  • 1h 05m cook
  • 4 servings

  • A classic chicken favorite turned into an easy traybake. This quick recipe is ready in just over an hour.

    1116 calories per serve

    Allergens: Recipe may contain celery, milk, gluten, wheat and egg.

    15 Ingredients

    • 1 large brown onion, sliced
    • 1 tbsp extra virgin olive oil
    • 8 chicken thigh cutlets, skin on
    • 350g cup mushrooms, thickly sliced
    • 2 garlic cloves, thinly sliced
    • 4 sprigs fresh thyme
    • 1 tbsp Massel Chicken Style Stock Powder
    • 1 1/2 cups boiling water
    • 2 tbsp Worcestershire sauce
    • 2 tbsp brandy
    • 3 tsp Dijon mustard
    • 1/2 cup pure cream
    • 325g fresh fettuccine
    • 1 bunch broccolini, trimmed, cut into 6cm lengths
    • Chopped fresh flat-leaf parsley, to serve 

    5 Method Steps 

    • Step 1
      Preheat oven to 200°C/180°C fan-forced.
    • Place onion on a large baking tray with sides. Drizzle with oil. Top with chicken, skin-side up. Season with salt and pepper. Bake for 20 minutes. Add mushroomgarlic and thyme around chicken. Bake for a further 10 minutes.
    • Meanwhile, combine stock powder, boiling waterWorcestershire saucebrandy and mustard in a heatproof jug.
    • Pour stock mixture over and around chicken on tray. Bake for 20 minutes.
    • Transfer chicken to a plate. Stir cream into mushroom mixture. Top with fettuccine, then broccolini. Return chicken to tray, pushing into pasta. Bake for 10 to 15 minutes or until pasta and broccolini are tender and chicken is cooked through. Sprinkle with parsley. Serve immediately.


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