Chicken Thighs, Rosemary Wedges, and Thyme-Balsamic Mushroom Cream Sauce Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Chicken thighs, Rosemary wedges, and Thyme-balsamic mushroom cream sauce

Read Directions
Add to Meal Planner
Chicken thighs, Rosemary wedges, and Thyme-balsamic mushroom cream sauce

Add to Meal Planner


A simple recipe that's full of savory flavor. The nutrition facts are skewed due to the list of ingredients. This can be a light meal by utilizing some portion control!


  • steak fries (GARLIC ROSEMARY)
  • 2 russet potatoes (large, washed)
  • 1 Tbsp. fresh rosemary (chopped)
  • 3 cloves garlic (peeled and smashed)
  • 3 Tbsp. olive oil
  • 1/2 tsp. crushed red pepper
  • salt
  • mushroom cream sauce (REDUCED THYME-BALSAMIC)
  • 1 cup white mushrooms (cleaned & sliced)
  • 1/2 cup balsamic vinegar
  • 1/4 cup heavy cream
  • 1 Tbsp. fresh thyme (chopped)
  • 1 tsp. canola oil
  • chicken thighs
  • 2 boneless skinless chicken thighs (trimmed)
  • 1 cup flour
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. chili powder
  • pepper
  • 3 Tbsp. olive oil
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. Preheat oven to 425. Cut the potatoes into long wedges, leaving the skin on. Line a sheet pan with foil and put directly on a burner at medium heat. Add 2 Tablespoons of olive oil and red pepper flakes. Take your cloves of garlic and lightly crush with a knife, just enough to break them open, and add them to the hot oil. Bless the oil with the garlic, moving it around to completely flavor, until the garlic just starts to brown on the edge, and then remove the garlic and set aside. Remove the sheet pan from the heat, add the potato wedges, and sprinkle with rosemary, then mix to evenly coat the potatoes with the oil and herbs. Put in the oven for 25 minutes, flip the potatoes, drizzle with remaining Tablespoon of olive oil, and put them back in for another 15-20 minutes, or until they start to brown and turn crispy. Season with salt and pepper to taste.
    2. While the potatoes are in the oven, heat 1 teaspoon of canola oil in a saucepan over medium-low heat. Add the sliced mushrooms and cook for 5 minutes. Add the balsamic vinegar and reduce the heat to low, and cook the vinegar down until a quarter of it has reduced. Add the thyme, heavy cream, and roasted garlic cloves from the potatoes, and simmer to combine flavors. After a few minutes, remove the garlic cloves and remove from heat.
    3. While the balsamic sauce is reducing, season your chicken thighs with salt and pepper. Combine the flour, paprika, garlic, onion, and chili powders all in a plastic resealable bag and shake to combine. Dredge the chicken thighs one at a time by putting them in the bag, sealing it, shaking to coat, and then shaking off any excess flour. Add the olive oil to a medium pan and heat over medium-high. When the oil is hot (you will see it shimmering, if it starts to smoke, it is too hot), add the chicken thighs top-side down to sear and cook for 3-5 minutes, then flip when golden brown. Cook for another 3-5 minutes, or until the chicken is cooked through.
    4. To plate, layer the potato wedges first, then the chicken thigh, add some mushrooms from your sauce on top of the chicken, and then ladle the balsamic sauce over it all. Garnish with fresh thyme leaves sprinkled on top, or a sprig of thyme.

    NutritionView More

    Unlock full nutritional details with subscription

    Calories1380Calories from Fat700
    Total Fat78g120%
    Saturated Fat20g100%
    Trans Fat
    Calories from Fat700
    Total Carbohydrate111g37%
    Dietary Fiber9g36%
    Vitamin A35%
    Vitamin C40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.