In this recipe, chicken thighs are braised in a delicious mushroom and garlic sauce. This meal is really easy to make so it’s perfect for busy weeknights. The prep work is minimal, and it comes together quickly.
Serve the braised chicken thighs with noodles or mashed potatoes with a generous amount of the mushroom and garlic sauce for a satisfying meal.
If you’d like more easy weeknight dinner inspiration, check out this steak and mushrooms recipe or these Cuban pork chops. Enjoy!
Braised chicken thighs ingredients
- 6 Chicken Thighs, bone in, skin on (about 2 lbs.) excess fat removed
- 1½ teaspoon Salt
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- 2 tablespoon Canola Oil
- 2 tablespoon Butter
- 8 oz. White Mushrooms, sliced
- 1 Head of Garlic, about 10-12 Cloves, whole
- 2 tablespoon Flour
- 2 cups Chicken Broth
- Parsley, for garnish if desired
Prep work
- Remove any excess fat from the chicken thighs.
- Add the salt, onion powder and black pepper to a small bowl, stir to combine. Season the chicken on both sides with the seasoning mix.
- Peel the garlic. Take off excess skin, then trim about a quarter inch off the root end. Separate the individual cloves and peel. Don’t chop or mince the garlic. We are going to use the cloves whole.
- Clean the mushrooms with a wet cloth or paper towel and slice them. Don’t slice them too thin though, so they hold up during cooking.
- Let the chicken and mushrooms sit out at room temperature (provided it’s cool in your kitchen) for 10-15 minutes to get the chill out.
Brown the chicken
Heat the oil in a large, deep skillet over medium heat. When the oil is hot, but not smoking add the chicken thighs, skin side down. Cook the chicken 5 minutes until the skin is nice and golden brown.
Flip the chicken and brown the other side, about 4 more minutes. Remove the skillet from the heat and remove the chicken, place it on a plate or pan, keep it warm by covering loosely with a piece of aluminum foil, and/or place the plate in the microwave or oven.
The chicken will stay nice and warm in an enclosed space away from drafts. Don’t worry that the chicken isn’t cooked all the way through; it will finish cooking in the sauce.
Drain the any oil remaining in the skillet, but don’t wipe or wash.
Make the mushroom and garlic sauce
Set the skillet back over medium heat, add the butter. When the butter is melted and foamy add the mushrooms and garlic cloves. Cook the mushroom and garlic gently for 5 minutes, stirring frequently.
Add the flour to the skillet and stir until well combined. Cook for 1 minute, stirring almost constantly.
Add the chicken broth to the skillet, stir, scrapping bits off the bottom of the skillet gently as you stir. Stir making small circles over the entire skillet. Bring the liquid to a boil.
Finish the braised chicken thighs
Arrange the reserved chicken in the skillet, skin side up. When the liquid comes back to a boil, lower the heat to medium-low and cover. Cook the chicken for 30 minutes, stirring the sauce occasionally.
After it’s covered, keep the sauce at a simmer, if it’s boiling too vigorously, lower the heat a bit. We don’t want that delicious sauce to cook away. Make sure the internal temperature of the chicken is at least 165°F at its thickest part.
Serve the braised chicken over noodles or mashed potatoes with a generous amount of the mushroom garlic sauce, and garnish with a little chopped parsley, if desired.
You may also like:
- Artichoke Chicken
- Mushroom Pork Chops
- Chicken and Mushrooms
- Rice, Chicken and Sausage
- Fried Chicken Thighs
- Yellow Rice and Grilled Pork Loin Bowl
Braised Chicken Thighs
Ingredients
- 6 Chicken Thighs bone in, skin on (about 2 lbs.) excess fat removed
- 1½ teaspoon Salt
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- 2 tablespoon Canola Oil
- 2 tablespoon Butter
- 8 oz. White Mushrooms sliced
- 1 Head of Garlic about 10-12 Cloves, whole
- 2 tablespoon Flour
- 2 cups Chicken Broth
- Parsley for garnish if desired
Instructions
- Remove any excess fat from the chicken thighs.
- Add the salt, onion powder and black pepper to a small bowl, stir to combine. Season the chicken on both sides with the seasoning mix.
- Heat the oil in a large, deep skillet over medium heat. When the oil is hot, but not smoking add the chicken thighs, skin side down. Cook the chicken 5 minutes until the skin is nice and golden brown.
- Flip the chicken and brown the other side, about 4 more minutes.
- Remove the skillet from the heat and remove the chicken, place it on a plate or pan, keep it warm by covering loosely with a piece of aluminum foil, and/or place the plate in the microwave or oven.
- Drain the any oil remaining in the skillet, but don’t wipe or wash.
- Set the skillet back over medium heat, add the butter. When the butter is melted and foamy add the mushrooms and garlic cloves. Cook the mushroom and garlic gently for 5 minutes, stirring frequently.
- Add the flour to the skillet and stir until well combined. Cook for 1 minute, stirring almost constantly
- Add the chicken broth to the skillet, stir, scrapping bits off the bottom of the skillet gently as you stir. Bring the liquid to a boil.
- Arrange the reserved chicken in the skillet, skin side up.
- When the liquid comes back to a boil, lower the heat to medium-low and cover. Cook the chicken for 30 minutes, stirring the sauce occasionally. After it’s covered, keep the sauce at a simmer, if it’s boiling too vigorously, lower the heat a bit. Make sure the internal temperature of the chicken is at least 165°F at its thickest part.
- Serve the braised chicken over noodles or mashed potatoes with a generous amount of the mushroom garlic sauce, and garnish with a little chopped parsley, if desired.
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