Braised Chicken Thighs with Button Mushrooms
Indulge in the comforting flavors of Braised Chicken Thighs with Button Mushrooms, a one-pan recipe that transforms simple ingredients into a restaurant-worthy dish. Bone-in, skin-on chicken thighs are seared to golden perfection, then gently simmered in a rich sauce infused with garlic, onions, and earthy button mushrooms. A splash of dry white wine and fragrant herbs like thyme and bay leaf add depth, while an optional touch of cream elevates the dish to velvety indulgence. Perfectly paired with mashed potatoes, rice, or crusty bread, this hearty, aromatic meal is ideal for weeknight dinners or special gatherings. Ready in just over an hour, it’s a savory masterpiece you’ll turn to time and again.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1.5 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces button mushrooms, cleaned and sliced
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 0.5 cup dry white wine
- 1.5 cups chicken stock
- 4 fresh thyme sprigs
- 1 bay leaf
- 0.25 cup heavy cream (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
Pat the chicken thighs dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat.
Place the chicken thighs skin-side down in the pan and sear for 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and cook for an additional 3 minutes. Remove the chicken and set aside.
Reduce the heat to medium and add the butter to the same pan. Once melted, add the sliced button mushrooms and cook for 5-7 minutes, stirring occasionally, until browned and softened.
Add the chopped onion to the pan and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes, reducing slightly.
Pour in the chicken stock and stir to combine. Add the thyme sprigs and bay leaf to the pan.
Return the chicken thighs to the pan, skin-side up, ensuring they are partially submerged in the liquid. Cover the pan with a lid and reduce the heat to low. Simmer gently for 30-35 minutes, until the chicken is fully cooked and tender.
If desired, stir in the heavy cream during the last 5 minutes of cooking for a richer sauce.
Remove the thyme sprigs and bay leaf. Taste the sauce and adjust seasoning with salt and pepper as needed.
Garnish with chopped fresh parsley and serve the braised chicken thighs with the mushroom sauce over mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 385 mg | 17% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 3.5 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
