Chicken Bake with Creamy Mushroom Sauce
40 min
Weeknight dinner that basically makes itself. Chicken thighs baked in a creamy mushroom sauce — just throw it together and let the oven do the work.
chickenbakedcreamy
Quick weeknight dinner that actually comes together in 40 minutes. The lemony couscous with zucchini is the real star here.
Instructions
- 1
Fry the chicken fillets in margarine in a medium-hot pan — 2 minutes on each side until nicely browned. Turn down the heat, put the lid on, and let them finish cooking for 6–8 minutes depending on thickness.
- 2
Put the couscous in a bowl and pour boiling chicken stock over it. Cover with a lid and leave it for 10 minutes until all the liquid is absorbed.
- 3
Grate the zucchini coarsely, then squeeze out as much water as you can. Fry it in olive oil together with the sliced spring onion and pressed garlic until it starts to colour. Season with salt and pepper.
- 4
Mix the zucchini into the couscous, then stir in grated lemon zest and lemon juice to taste. Scatter chopped coriander over the top and serve alongside the chicken.
Per average serving
4
Calories
kcal
0.2
Protein
g
0.8
Carbs
g
0
Fat
g
0.1g
Fiber
0g
Sugar
485mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
4
Calories
kcal
0.2
Protein
g
0.8
Carbs
g
0
Fat
g
0.1g
Fiber
0g
Sugar
485mg
Sodium
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