Chicken Thighs in Mushroom Pan Sauce
Parmesan-Herb Roasted Potatoes and Steamed Green Beans
Ingredients
- ¾ lb boneless, skinless chicken thighs
- 2 Tbsp butter, divided
- 1 (8-oz) pkg sliced mushrooms
- 2 cloves garlic, minced
- 2 Tbsp white wine (or use broth)
- ½ cup chicken broth
- ½ Tbsp chopped fresh thyme
Instructions
- Sprinkle chicken lightly with salt and pepper. Melt 1 Tbsp butter in a large skillet over medium-high heat; add chicken, and cook 3 to 4 minutes per side or until done. Remove from skillet; cover and keep warm.
- Melt 1 Tbsp butter in skillet. Add mushrooms and garlic; cook, stirring occasionally, 5 minutes. Stir in wine, scraping skillet to loosen browned bits.
- Add broth and thyme; bring to a boil, reduce heat, and simmer 5 minutes or until reduced by half. Serve sauce over chicken.
Side Dish Ingredients
- 1 lb small red potatoes, quartered
- 2 Tbsp olive oil, divided
- 3 Tbsp freshly grated Parmesan cheese
- ¾ tsp Italian seasoning
- ½ tsp salt, divided
- ¼ tsp pepper, divided
- 1 (12-oz) pkg green beans
Side Dish Instructions
- Preheat oven to 400°F. Toss potatoes with 1 Tbsp oil, cheese, Italian seasoning, ¼ tsp salt, and ⅛ tsp pepper. Spread in a single layer on rimmed baking sheet coated with cooking spray.
- Bake 25 to 30 minutes or until browned and tender, turning once.
- Microwave green beans according to package directions; toss with 1 Tbsp oil, ¼ tsp salt, and ⅛ tsp pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
223
|
242
|
465
|
| Fat (g) | 12 | 11 | 23 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 26 | 6 | 32 |
| Carb (g) | 3 | 33 | 36 |
| Fiber (g) | 1 | 6 | 7 |
| Sodium (mg) | 307 | 512 | 819 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
