Budget-Friendly Braised Chicken Thighs with Mushrooms
Healthy eating can be done on a budget and this dinner proves it! Chicken thighs are less expensive than chicken breast and can be a nice change. This makes a tasty, low-carb, budget-friendly meal.
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- Prep time
- 15 min
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- Servings
- 4 Servings
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- Serving size
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1 chicken thigh with 1/4 cup mushrooms
Ingredients
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olive oil
- 1 tbsp
- 1 tbsp
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boneless, skinless chicken thighs (boneless, skinless)
- 1 lbs
- 454 g
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margarine (trans-fat-free)
- 1 tsp
- 1 tsp
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onion(s) (finely diced)
- 1/2
- 1/2
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sliced mushrooms (sliced)
- 8 oz
- 227 g
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balsamic vinegar
- 3 tbsp
- 3 tbsp
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low sodium chicken broth
- 1 1/2 cup
- 1 1/2 cup
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10 min30 min6
Directions
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Heat oil in a large Dutch oven over medium-high heat.
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Add chicken thighs and sauté for 3 minutes per side. Remove from pan and set aside.
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Add margarine to pan and melt. Add onion and sauté for 2 minutes. Add mushrooms and sauté for 3-5 minutes until liquid is released; stirring frequently.
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Add balsamic vinegar to pan and cook with mushrooms for 1 minute. Add chicken thighs back to pan and place mushrooms on top of chicken. Pour chicken broth into pan.
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Bring the chicken broth to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 25 minutes.
Reviews
Write a Review-
Good, but the recipe forgets to have you season your chicken before cooking, which leaves the chicken itself bland. Remember to salt and pepper your chicken before adding it to the pan, and it should be fine.
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I can't help but mention after reading several of the reviews...I don't know if anyone has noticed but this recipe is very very similar to the Balsamic Chicken with Mushrooms recipe. Neither one has a spice added like thyme or rosemary. The Balsamic Chicken with mushrooms recipe does have flour in the pan which helps with the watery sauce at the end. Check it out.
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I'm just learning to cook and tried this recipe with the Apple Walnut Salad. Both were great. I received great reviews from my husband giving me a 9.9 out of 10. The only thing I didn't know was do we use the liquid in the pan? If so, it was very liquidy so do you add corn starch as someone else recommended? Or does that add carbs? So we didn't use the liquid and the chicken and mushrooms were great on their own.
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This is a great base recipe, but like some others I found that it needed some more flavoring. I used garlic and fresh thyme. It made enough to have leftovers and so packing lunches was easy!
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Super easy, simple ingredients (altho i did tweak as suggested with rosemary and garlic and simple poultry seasonings) HOWEVER did anyone else have an issue with the sauce being watery? Might just be a preference thing, but like our sauce more like a gravy. Some corn starch did the trick, and tasted delicious. Will make again!
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I was a professional chef so I really am using this site to organize my meals. This is a good basic recipe but you can do some very simple things to enhance the flavor. Try a little crushed garlic(you can buy this crushed and ready to use in the produce section) and I like to add some rosemary or even thyme. Not much just a pinch or so. Mushrooms thrive on those flavors and become very rich tasting with that. Just my opinion but I did it my way and didn't add to the nutritional formula in any way and the family loved it.