Chicken with Mushrooms and Rosemary

Yield: 3 servings (serving size: 2 chicken thighs and about 1 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 258
  • Fat: 7.1g
  • Saturated fat: 1.6g
  • Protein: 32.4g
  • Carbohydrate: 15.1g
  • Cholesterol: 115mg
  • Iron: 2.7mg
  • Sodium: 739mg
  • Calories from fat: 25%
  • Fiber: 1.8g
  • Calcium: 43mg


  • 1 teaspoon olive oil
  • 1/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 6 chicken thighs (about 2 pounds), skinned
  • 1 1/2 cups vertically sliced onion (1 medium)
  • 1 (6-ounce) package baby portobello mushrooms, sliced (about 3 1/4 cups)
  • 1 (3.2-ounce) package fresh shiitake mushrooms, sliced (about 2 3/4 cups)
  • 2 tablespoons all-purpose flour
  • 2 cups fat-free, less-sodium chicken broth
  • 1/4 cup dry white wine or fat-free, less-sodium chicken broth
  • 1 tablespoon chopped fresh rosemary


  1. Preheat oven to 350°.
  2. Heat oil in a large ovenproof Dutch oven over medium-high heat. Sprinkle 1/8 teaspoon salt and 1/4 teaspoon pepper evenly over chicken. Add chicken to pan; cook 5 minutes on each side or until browned. Remove from pan; set aside. Add onion and mushrooms to pan, and sauté 5 minutes or until liquid evaporates. Add flour, and cook 1 minute, stirring constantly. Gradually stir in remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, broth, wine, and rosemary. Bring to a boil, scraping pan to loosen browned bits. Return chicken to pan.
  3. Cover and bake at 350° for 30 minutes or until chicken is done. Remove chicken from pan; keep warm. Place pan over medium-high heat; cook 7 minutes or until mushroom sauce is slightly thick, stirring occasionally.
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