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!
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.
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!
- Season chicken and brown the skin. Set aside.
- Add mushrooms and cook until tender. Add in wine, broth and herbs (per recipe below).
- 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.
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
- Chicken ala King – 30-minute meal
- Sticky Bourbon Chicken – better than take-out
- Chicken Cacciatore – fresh ingredients
- Cilantro Lime Chicken – marinated & juicy
- Cheesy Chicken Casserole – kid-friendly
- Coq au Vin – so elegant & tasty
Did you make these Braised Chicken Thighs? Be sure to leave a rating and a comment below!
Braised Chicken Thighs with Mushrooms
Equipment
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
- ⅔ cup chicken broth
- ½ cup white wine optional
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.
Notes
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
HI, MY NAME IS LISE!
i just made this, my spouse thought it was soooo good! and so did i, i changed the recipe a bit, at the end i added instead of wine, i added the chicken stock, and 1/2 & 1/2. Brought it to a simmer, with a large bag, of spinach, served with brown rice, delicious! will make again!!!!
So glad you loved this!
Amazing! Tasted like a slow-roasted Sunday dinner that I made in less than an hour on a Tuesday after work! Very impressive first date meal!!
So happy to hear that, Angela! Glad you enjoyed it.
I made the recipe as written except for subbing in fresh herbs rather than dry in a 3:1 ratio. I did use the white wine. It was absolutely delicious! I was happy to find a recipe that did not entail cream or half and half. T he SNL you fir a clearly written and really tasty recipe!
Glad you enjoyed this recipe, Mary! Your substitution sounds perfect.
This was our dinner tonight, and it was
absolutely delicious!
I cheated and added some sliced onions and cut up sweet potatoes to the mushrooms, bc I wanted one pot meal. Hubby gave it a thumbs up!
Recipe looks delicious and of course all the comments confirm it.
How many pieces of chicken per serving approximately?
I’m planning to make a big batch. Thank you.
2 pounds will be 4 large thighs, with each serving being one quarter of the recipe (so one large thigh, or if they’re small, it may be 1 ½ thighs. Hope that helps Ann!
I want to make this tonight but only have frozen mushrooms. Do you think that it would work? Defrost first to help drain the water?
Frozen mushrooms will work in this, I would recommend defrosting them before cooking!
Just made this last night and my husband said it is now his favorite dinner. Mine looked just like yours and so good. I did use Vermouth for the wine and substitute Tarragon for the spices, because I didn’t have the other two. I will buy them for the next time. Thank you. xo
Easy Recipe! I just made for myself for lunch between school bus runs! Great Taste & Smells! I served over Basmati Rice. $12 worth of ingredients, I used only chicken broth not wine.
Hi. After browning the thighs, should I drain the fat before cooking the mushrooms?
Hi Tanya, I would cook the mushrooms in the chicken fat for extra flavor and goodness!
Very good. St the last minute, with no ideas for dinner, I googled ‘chicken and mushrooms’ and found this simple recipe. Gave it a try and am so glad I did. When eating I wondered what? a spoon? a straw? How am I going to get all this delicious sauce to my mouth? Thank you so much, Holly, for a great recipe that I will add to my rotation.
Oh my gosh, that is too funny Sandra! But definitely a straw! Can’t miss one drop of that yummy goodness.
I cut boneless skinless thighs into bite sized pieces and baked in the oven per recipe, covered. Adding this to the list of family faves. I only had two pounds of chicken but my family of 5 could’ve eaten three.
This is my favorite recipe of all time. Absolutely delicious!
I’ve made this before but am more calorie conscious this go round. As far as your calories – Is one serving one thigh?
2 pounds will be 4 large thighs. The nutrition is for one quarter of the recipe. Hope that helps Amanda!
Do you braise with lid on or off
Lid off Deb. Enjoy!
holly im crazy over this recipe i love chiken
excellent! only thing i did difference was to add small sliced potatoes & onions
with the mushrooms! delicious!
Very nice dish. I served it over basmati rice. My husband loved it. This recipe is a keeper.
Yuummmmmo! Made this for supper tonight and we enjoyed it so, so much!
This was so good and super easy! Such a simple recipe, but the flavors are perfect. I served it with rice (roast potatoes would have been my choice if I didn’t need to go shopping for food!) and a side of broccoli. Keeping this recipe for sure.
Sounds like a perfect dinner Shelly!
Absolutely delicious. My partner thought the sauce was made with flour, but it isn’t! Used coconut aminos and soy sauce instead of just soy. (Coconut aminos are a good substitute.) Also used dried thyme and Trader Joe 21 Seasoning Salute as I didn’t have rosemary on hand. Can’t wait to make it again. It will be part of our regular rotation. Loved using a cast iron pan that went from stovetop to skillet.
I made some changes, I used marsala wine instead of white wine. I added a bit of heavy cream also. This recipe is definitely delicious with or without any changes you make. It’s really easy and very good!! Highly recommend it