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 bone-in skin-on 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
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Preheat oven to 425°F.
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Season chicken with salt & pepper. Set aside.
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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.
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Quickly toss the mushrooms with soy sauce. Cook mushrooms, garlic, thyme and rosemary until mushrooms are tender, about 5 minutes.
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Add chicken broth and white wine. Simmer 2 minutes.
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Place seasoned chicken, skin side up over the mushrooms.
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Bake 35-40 minutes or until chicken reaches 165°F. Broil 1 minute if desired.
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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
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Absolutely excellent. I am a serious mushroom lover and I’ve been known to adore chicken thighs as well. This hits all my favorites! Very balanced and very easy. Thank you for the recipe!!
This is now on my rotation for meals that I prepare, portion, and keep in the freezer! The gravy/sauce is so flavorful and the chicken stays so moist. I add 1 to 1/2 tablespoons of flour when I’m sautéing the mushrooms to thicken up the sauce.
Followed the recipe other than I had no rosemary (it froze), herbs de province had to do. Left it a little longer in the oven (55 mins) and had a winner. Served it with basmati rice in a chicken stock with peas and diced tomato. The good news is that I made four thighs, and two are in the fridge along with a bowl of rice and mushrooms for tomorrow.
That sounds delicious. I am glad you enjoyed it, Gord!