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
4.99 from 213 votes↑ Click stars to rate now!
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Braised Chicken Thighs with Mushrooms

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

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

Do not add soy sauce to mushrooms ahead of time, this will remove too much moisture from the mushrooms.
4.99 from 213 votes

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

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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. I’m not a big fan of cooking or eating chicken but decided to give this a try. I removed extra fat and skin not attached to the thighs and still wound up with a LOT of fat after frying the chicken. I drained most of the fat before cooking the mushrooms, but the sauce was very thin (though flavorful!!). My husband loved it and asked me to make it again sometime soon, which I’ll be glad to as the dish came together nicely. He especially loved the crispy skin. My chicken temped out at 190 degrees after 35 minutes in the oven, but still moist under that crisp skin… Is the sauce supposed to be thin? I doubled the amount of chicken (4#) and otherwise kept the amounts the same. It was perfect for our “Sunday Supper” … thanks Holly for another wonderful recipe!5 stars

    1. Yes, the sauce for this recipe is quite thin. You can certainly thicken it with a bit of cornstarch slurry before serving if you’d like.

  2. Does it help to season the chicken with S&P an hour before cooking? Will this help to draw the seasoning into the chicken?

    1. Seasoning chicken with salt and pepper an hour before cooking can boost its flavor. As time passes, the salt starts to infuse into the chicken, improving its taste from the inside out!

  3. I’ve made this recipe 3 times, turns out great every time! It’s a very forgiving recipe, the only thing I do that’s radically different is to broil the thighs skin-side-up to really crisp up the skin (I mash down the “bubbles” or they get too burnt). Broiling the thighs also renders a lot more fat, just don’t walk away and burn the chicken. I also braise the thighs for 2 hours at 350F, the thighs are fall-off-the-bone but still totally moist. Yum!

  4. This recipe is bomb. Though I didn’t have thyme at hand, I used oregano and it still works great! And I didn’t have button mushroom but king trumpet, that works great as well!! Husband raves about the smell first thing he came home! And even more so when he ate it!! Thank you for publishing the recipe!5 stars

  5. Lovely, crisp chicken skins, which I added together with the bones in a pot of veggies for soup. Moist chicken which I has si much more flavor than breasts. Thanks – enjoyed5 stars

  6. Wow, this was delicious! My husband said, “better than at a restaurant.” So good served with lobster ravioli, and there was plenty of nice mushroom sauce. I halved the recipe, and it came out perfectly. Truly gorgeous chicken and super juicy and tender.5 stars

  7. This was so delicious!! I didn’t have white wine, so I used a little bit of marsala wine instead. it turned out amazing! i also added shallots along with the garlic and i highly recommend it! amazing recipe!5 stars

  8. That is a right tasty recipe. We are garlic lovers so I doubled up and added a shallot as well. It will be going into our rotation.5 stars

  9. tasted very good but what temp did you use after heating the pan over high heat. Turn down after adding the chicken? What temp for the mushrooms? I added the garlic, thyme and rosemary the last minute so it didn’t burn as garlic is apt to do. Will make oten as it was a success, but I need temperatures. Thanks for a great new reipe for chicken thighs

    1. Hi Cathy, you can turn it down to medium-high to cook the mushrooms to prevent burning if you need. Once simmered a few minutes, we pop it in the oven in step 5 to bake.

    1. We have never tried this recipe with canned mushrooms but it should still work. We would love to hear how it works for you, Heather!

  10. I’d very much like to make this recipe on the stove, instead of putting it in the oven. My question is, how long should I cook it and how high should the flame be? Low, medium?5 stars

    1. I haven’t tried so I can’t say for sure how long it would take Pamela. You will want to cook until the chicken reaches 165°F and I would keep it at a low simmer. If you try it I would love to hear how it turns out!

  11. I made this using my Le Creuset Tagine and it turned out so well. Chicken was cooked perfectly and was so moist. Definitely will make again!5 stars

  12. This recipe is easy and company worthy. I used a sliced portobello mushroom for more flavor. My chicken thighs only cooked 25 minutes in the oven and they were at 170 so check the temp on your thighs earlier than this recipe indicates. I put potatoes in the oven to bake as it was preheating and kept them in through the cooking process and it worked perfectly.5 stars

  13. This was fantastic! We did make a few changes based on what I had on hand. Red wine worked fine. We only had 8oz of mushrooms and skinless, boneless thighs. Reduced cook time to 30 minutes.. Should have basted the thighs a couple times during cook. The sauce was yummy. This recipe will go into our rotation.5 stars

  14. OMG!!! Just made this recipe and it was AMAZING!
    My only adjust was to bake the thighs and mushrooms low and slow.
    Oven at 225 degrees Fahrenheit until probe thermometer read 190 degrees.
    Took approximately 3 hours but the chicken was fall-of-the-bone tender and the mushroom were perfect due to being protected by the braising liquid.
    Thank you, Holly!