Chicken with rosemary mushroom cream sauce – a delicious recipe with chicken thighs, oil, onion, mushrooms, butter, zucchini. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Salt and pepper your chicken thighs heat two tablespoons oil on medium high heat.
2
Cook chicken bone side down first until cooked.
3
Remove from pan and set aside.
4
In same pan add 3 tablespoons of butter and let melt, add the sliced onions and cooked for 5-7 minutes until soft then add mushrooms.
5
Once the mushrooms have browned sprinkle with flour ( Less than 1/2 teaspoon) cook for additional 5 minutes then add the Worcestershire .
6
Next, add chicken broth and half the sprig of rosemary.
7
Let simmer for 7 minutes, in separate pan cook the zoodles/ shaved zucchini , however you prefer them.
8
They only take about 5 minutes to cook, you don't want them to be soggy.
9
Add the sour cream to the pan gravy and whisk until blended.
629
kcal
Calories
41
g
Fat
28
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 piece chicken thighs, 3 tbsp oil, 1/2 sliced onion, 1 cup sliced mushrooms, and more.
Yes, Chicken with rosemary mushroom cream sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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