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.
Like our recipes?
Follow us on Pinterest!
Absolutely LOVE this recipe. I tried it not knowing what it would taste like. It is SO good. Even if you don’t like mushrooms you would like this. there is so much flavor. For spices I used oregano and basil instead of thyme and rosemary. I also added the 1/2 cup of wine. I would make this for dinner guests.
Love, love, love! So tasty, easy and disappears quickly. It’s in constant rotation now. I rarely comment but absolutely had to say thank you.
Excellent recipe! I usually tend towards Chicken Breasts, but these were so much nicer. Paired them with Baked Sweet Potatoes and steamed Broccoli with a spritz of lemon juice. Having leftovers tonight!!
This is absolutely a keeper recipe. My husband loves mushrooms, me, not so much. I used half the mushrooms and added onions, but that was the only change. I even ate the mushrooms in this!!! Thank you, Holly!
We liked this, but felt flavors could have been more evident resulting sauce should have been thickened up
Great recipe. One thing that was omitted that I wanted to know was if we cover it in oven or not. I had a Braiser pot so I did. That info would be nice to have. I added onions and one jalapeño. Easy and delicious!
I do not cover it. As mentioned in the post, you want to make sure the skin is exposed so it can crisp. I am so glad you enjoyed it Lynne!
So delicious. I didn’t use wine so used a bit more broth. The chicken was done before minimum time. The chicken was very tender. A perfect dish for company.
So easy and delish!
Delicious! I did not have white wine subbed dry sherry and added a shallot it was yummy! Hubby said this was a keeper, will definitely make again.
Absolutely delicious! I’m making it again tonight, for the second time in just over a week!
Added some new potatoes to the mushroom broth.
Loved this recipe! So did my wife.
Simple and delicious
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.
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.
How do you adjust time using boneless skinless thighs?
Could I use red wine in this instead of white?
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.
Covered or not in oven?
I do not cover it. As mentioned in the post, you want to make sure the skin is exposed so it can crisp. Enjoy Bryan!
Do you cover the dish when baking in oven?
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!
Are there other veggies that would go with this, like carrots or brussel sprouts?
Hi Jessica, Carrots or brussels sprouts would be delicious, or even asparagus on the side.
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.
Braised chicken thighs with mushrooms. What type of white wine would be good for this recipe ?
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!
Hi Holly,
Do you braise each side for 4-5 minutes for each side?
Thanks!
We only brown the skin side of the chicken for 4-5 minutes!