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Roasted Chicken Thighs with Creamy Mushroom Sauce
Roasted Chicken Thighs with Creamy Mushroom Sauce

Roasted Chicken Thighs with Creamy Mushroom Sauce
Succulent roasted chicken thighs served with a rich and creamy mushroom sauce, accompanied by sautéed green beans.
Roasted Chicken Thighs with Creamy Mushroom Sauce

This meal provides a balanced intake of protein and fats while keeping carbohydrates low, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 4
    item
     chicken thigh
  • 2
    tbsp
     olive oil
  • 200
    g
     mushroom
  • 100
    ml
     heavy cream
  • 2
    clove
     garlic
  • 30
    g
     butter
  • 150
    g
     green bean
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Roasted Chicken Thighs with Creamy Mushroom Sauce
Instructions:
  1. Preheat the oven to 200°C.
  2. Season chicken thighs with salt and black pepper.
  3. Heat olive oil in a pan over medium-high heat and sear chicken thighs until golden brown on both sides.
  4. Transfer chicken to a baking dish and roast in the oven for 25 minutes.
  5. In the same pan, add butter and sauté garlic until fragrant.
  6. Add mushrooms and thyme, cooking until mushrooms are tender.
  7. Pour in heavy cream and simmer until sauce thickens.
  8. Blanch green beans in boiling water for 3 minutes, then sauté in butter until tender.
  9. Serve roasted chicken thighs topped with creamy mushroom sauce and a side of green beans.
Nutrition Per Serving 800 g Per 100g
Energy 600 kcal 75 kcal
Protein 50 g 6.3 g
Fibre 4 g 0.5 g
Salt 2 g 0.3 g
Sugar 3 g 0.4 g
Carbohydrates 10 g 1.3 g
Fat 45 g 5.6 g
  • 4
    item
     chicken thigh
  • 2
    tbsp
     olive oil
  • 200
    g
     mushroom
  • 100
    ml
     heavy cream
  • 2
    clove
     garlic
  • 30
    g
     butter
  • 150
    g
     green bean
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season chicken thighs with salt and black pepper.

Heat olive oil in a pan over medium-high heat and sear chicken thighs until golden brown on both sides.

Transfer chicken to a baking dish and roast in the oven for 25 minutes.

In the same pan, add butter and sauté garlic until fragrant.

Add mushrooms and thyme, cooking until mushrooms are tender.

Pour in heavy cream and simmer until sauce thickens.

Blanch green beans in boiling water for 3 minutes, then sauté in butter until tender.

Serve roasted chicken thighs topped with creamy mushroom sauce and a side of green beans.

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