Braised Chicken Thighs with Mushrooms

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Braised chicken thighs make an easy, elegant entrée that the whole family with love!

Juicy chicken thighs and mushrooms in a savory white wine sauce make for a delicious recipe that will be on rotation all year long! Just sear and bake everything together in the oven and dinner’s ready!

Braised Mushroom Chicken Thighs in a frying pan after its cooked

What is Braising?

Braising meat simply means to fry until crisp and then slow cook in liquid. In this case, the chicken thighs are browned in a frying pan and then baked with a mushroom broth and herbs.

It takes less than an hour and the chicken comes out delicious and tender!

Chicken Thighs are budget-friendly and this recipe uses simple ingredients you probably already on hand!

Ingredients & Variations

CHICKEN
Bone-in chicken is the best option for this recipe. My first choice is chicken thighs as the meat comes out incredibly tender!

The bones also add flavor to the sauce. If using boneless pieces, add a little more seasoning and reduce the cooking time (be sure not to overcook).

SAUCE Chicken broth, white wine, and spices are simmered with mushrooms and garlic to make this delicious sauce.

No wine? No problem, just replace with additional chicken stock or cream for a thicker, creamier version!

Not a fan of mushrooms? Try eggplant or onions in place.

pan of mushrooms with white wine being poured over top to make Braised Mushroom Chicken Thighs

How to Braise Chicken Thighs

Be sure to use a skillet that can go from the stovetop to the oven for easier prep and cleanup!

  1. Season chicken and brown the skin. Set aside.
  2. Add mushrooms and cook until tender. Add in wine, broth and herbs (per recipe below).
  3. Set chicken on top of mushrooms and bake until chicken is fully cooked.

Easy peasy!

Serve this dish over easy rice pilaf, egg noodles, or mashed potatoes.

Braised Mushroom Chicken Thighs in a frying pan

Tips for Braising Chicken

  • Look for thighs that are uniform in size so they all cook the same.
  • Lightly saute the mushrooms in advance so they continue to cook in the oven and soak up all those amazing braising juices!
  • Nestle the chicken in the mushrooms and ensure you have enough sauce to cover about ½ way up the chicken (add a bit extra broth if needed). You want to make sure the skin is exposed so it can crisp.
  • Use a meat thermometer and test from the thickest part of the chicken (without touching the bone) to ensure it reaches 165°F.
  • Once the leftovers are fully cooled, keep them in an airtight container in the refrigerator for up to 3 days.

Delicious Chicken Dishes

Did you make these Braised Chicken Thighs? Be sure to leave a rating and a comment below!

Braised Mushroom Chicken Thighs over the top view in a frying pan
4.98 from 79 votes
Review Recipe

Braised Chicken Thighs with Mushrooms

Prep Time 15 minutes
Cook Time 46 minutes
Total Time 1 hour 1 minute
Servings 4
These juicy Braised Chicken Thighs are a perfect dinner option, any day of the week!

Ingredients

  • 2 pounds chicken thighs with bone and skin
  • ½ teaspoon seasoned salt & pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound mushrooms sliced 1/2" thick
  • 2 teaspoons soy sauce
  • 4 cloves garlic minced
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon dried rosemary slightly crushed
  • cup chicken broth
  • ½ cup white wine optional

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Instructions

  • Preheat oven to 425°F.
  • Season chicken with salt & pepper. Set aside.
  • Heat butter and oil in a 10" skillet over high heat. Add chicken (skin side down) and brown without moving the chicken, about 4-5 minutes. Remove from pan and set aside.
  • Quickly toss the mushrooms with soy sauce. Cook mushrooms, garlic, thyme and rosemary until mushrooms are tender, about 5 minutes.
  • Add chicken broth and white wine. Simmer 2 minutes.
  • Place seasoned chicken, skin side up over the mushrooms.
  • Bake 35-40 minutes or until chicken reaches 165°F. Broil 1 minute if desired.
  • Spoon mushroom sauce over chicken. Garnish with parsley and serve.

Recipe Notes

Do not add soy sauce to mushrooms ahead of time, this will remove too much moisture from the mushrooms.

Nutrition Information

Calories: 384, Carbohydrates: 6g, Protein: 48g, Fat: 16g, Saturated Fat: 5g, Cholesterol: 223mg, Sodium: 836mg, Potassium: 981mg, Fiber: 1g, Sugar: 3g, Vitamin A: 142IU, Vitamin C: 6mg, Calcium: 32mg, Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Chicken, Dinner, Entree, Main Course
Cuisine American
Braised Mushroom Chicken Thighs in pan close up with writing
Braised Mushroom Chicken Thighs close up with writing
Braised Mushroom Chicken Thighs with writing

 

Braised Mushroom Chicken Thighs in a pan with a title and another image of mushrooms in a pan with wine being poured over top
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. The best braised chicken thighs I have made thus far! Thank you for the recipe! I followed it exactly but doubled the amount of mushrooms, using a variety of bella, white and shitake. It wasn’t as rich as other sauces, which was good for me; the sauce was very tasty. So easy and quick to make.5 stars

  2. I made this tonight and it was great. I didn’t have white wine, so I used more chicken broth as the recipe suggested.

    I used sage, oregano, and thyme as those are the spices I had in my cupboard.

    Finished it with a splash of lemon juice, which I would recommend if you’re not using wine. You can taste it first though and decide for yourself.

    It was great! Easy. I’ll make it again for certain.5 stars

    1. Hi Jessica, we have never tried red wine in place of white in this recipe but would love to hear how it turns out for you. You can also replace the white wine with chicken broth in this recipe.

    1. I do not cover it. As mentioned in the post, you want to make sure the skin is exposed so it can crisp. Enjoy, these are SO good Julie!

    1. Hi Jessica, Carrots or brussels sprouts would be delicious, or even asparagus on the side.

  3. You have parsley as an optional garnish at the end of the instructions, but it’s not in the ingredients list. I got lucky but I have some leftover in my fridge, but I definitely didn’t notice it when I was putting together my grocery list.

    1. We love using a Sauvignon Blanc or a Pinot Grigio but any white wine you have on hand should work well. Or you can replace the white wine with additional chicken stock or cream for a thicker, creamier version!