Why You’ll Love This Recipe
This dish is an absolute crowd-pleaser, featuring succulent bone-in chicken thighs that are seared to crispy perfection before being braised in a savory mushroom sauce. The mushrooms add depth and richness to the sauce, while the fresh thyme and optional smoked paprika provide an extra layer of flavor. Plus, the optional addition of heavy cream makes the sauce velvety and indulgent. In just over an hour, you’ll have a comforting, hearty meal that is easy to prepare and full of satisfying flavors.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound mushrooms, sliced (button, cremini, or a mix)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon smoked paprika (optional)
- ½ cup halal ingredient (e.g., apple juice or vegetable broth)
- 1 ½ cups chicken broth
- ¼ cup heavy cream (optional, for a creamier sauce)
- 2 tablespoons fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Sear the Chicken
- Pat the chicken thighs dry with paper towels and season both sides with ½ teaspoon salt and ¼ teaspoon pepper.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the chicken, skin-side down, and sear for 5-7 minutes until golden brown. Flip and cook for another 3 minutes.
- Remove the chicken from the skillet and set aside.
Step 2: Sauté the Mushrooms
- In the same skillet, melt the butter over medium heat.
- Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until browned and tender.
- Stir in the chopped onion and garlic. Cook for 2-3 minutes until fragrant and softened.
Step 3: Build the Sauce
- Sprinkle the fresh thyme and smoked paprika (if using) over the mushroom mixture.
- Deglaze the pan with the halal ingredient, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until the liquid reduces slightly.
- Stir in the chicken broth and bring the mixture to a simmer.
Step 4: Braise the Chicken
- Nestle the chicken thighs back into the skillet, skin-side up.
- Cover the skillet and reduce the heat to medium-low.
- Simmer for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F).
Step 5: Add Cream and Finish
- If using, stir the heavy cream into the sauce during the last 5 minutes of cooking.
- Taste and adjust seasoning with more salt and pepper as needed.
- Garnish with fresh parsley before serving.
Servings and Timing
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
Variations
- Vegetarian Version: Omit the chicken and add additional mushrooms or hearty vegetables like zucchini or carrots for a vegetarian version.
- Spicy Version: Add a pinch of red pepper flakes to the sauce for a spicy kick.
- Herb Variations: Experiment with different fresh herbs like rosemary, oregano, or sage for varied flavor profiles.
Storage/Reheating
Store any leftover Braised Chicken with Mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a skillet over low heat, adding a splash of broth if necessary to keep the sauce from thickening too much.
FAQs
1. Can I use boneless chicken thighs instead of bone-in?
Yes, boneless chicken thighs will work, but the cooking time may be slightly shorter. Be sure to check for an internal temperature of 165°F.
2. Can I use other types of mushrooms?
Yes, you can use any variety of mushrooms, such as shiitake, oyster, or portobello, to suit your preference.
3. Is the heavy cream necessary?
The heavy cream is optional, but it adds a rich, creamy texture to the sauce. If you prefer a lighter dish, you can skip it or substitute it with a splash of milk or half-and-half.
4. Can I use chicken breast instead of thighs?
While chicken breast can be used, it may dry out faster compared to thighs. Bone-in, skin-on chicken thighs are recommended for maximum flavor and juiciness.
5. Can I make this dish in advance?
Yes, this dish can be made ahead of time. The flavors may even improve after sitting overnight in the refrigerator. Simply reheat on the stovetop when ready to serve.
6. Can I use vegetable broth instead of chicken broth?
Yes, you can substitute vegetable broth for chicken broth if you want a non-meat option.
7. How do I know when the chicken is cooked through?
Use a meat thermometer to check that the internal temperature has reached 165°F for safe consumption.
8. What can I serve this dish with?
Braised Chicken with Mushrooms pairs well with mashed potatoes, rice, or a side of roasted vegetables. It also goes perfectly with a slice of crusty bread to soak up the delicious sauce.
9. Can I freeze Braised Chicken with Mushrooms?
Yes, you can freeze this dish for up to 3 months. Allow it to cool completely before storing in an airtight container. Reheat gently when ready to serve.
Conclusion
Braised Chicken with Mushrooms is a cozy and flavorful meal that’s perfect for any occasion. The tender chicken, savory mushrooms, and creamy sauce come together to create a comforting dish that’s as elegant as it is simple. Whether you’re cooking for family or impressing guests, this recipe is sure to become a favorite!
Braised Chicken with Mushrooms
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Braising
- Cuisine: American
Description
Braised Chicken with Mushrooms is a comforting, flavorful dish where tender chicken thighs are slowly simmered in a savory mushroom sauce, creating a luxurious and satisfying meal perfect for weeknights or special occasions.
Ingredients
6 bone-in, skin-on chicken thighs
1 teaspoon salt, divided
½ teaspoon black pepper, divided
2 tablespoons olive oil
2 tablespoons unsalted butter
1 pound mushrooms, sliced (button, cremini, or a mix)
1 small onion, finely chopped
3 garlic cloves, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
½ teaspoon smoked paprika (optional)
½ cup halal ingredient (e.g., apple juice or vegetable broth)
1 ½ cups chicken broth
¼ cup heavy cream (optional, for a creamier sauce)
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken thighs dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken, skin-side down, and sear for 5-7 minutes. Flip and cook for 3 more minutes. Remove chicken and set aside.
- In the same skillet, melt butter over medium heat. Add sliced mushrooms and cook for 5-6 minutes until browned and tender. Stir in chopped onion and garlic and cook for another 2-3 minutes.
- Sprinkle thyme and smoked paprika (if using) over the mushroom mixture. Deglaze with halal ingredient, scraping up browned bits from the pan. Simmer for 2-3 minutes to reduce the liquid. Add chicken broth and bring to a simmer.
- Return chicken thighs to the skillet, skin-side up. Cover and simmer for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F.
- If using, stir in heavy cream in the last 5 minutes of cooking. Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley and serve.
Notes
For a vegetarian version, omit the chicken and use additional mushrooms or hearty vegetables like zucchini or carrots.
Add a pinch of red pepper flakes for a spicy version.
If you prefer a lighter dish, you can skip the heavy cream or replace it with milk or half-and-half.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 135mg
