Budget-Friendly Braised Chicken Thighs with Mushrooms

Budget-Friendly Braised Chicken Thighs with Mushrooms
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Thinkstock.

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.

  • Prep time
    15 min
  • Servings
    4 Servings
  • Serving size
    1 chicken thigh with 1/4 cup mushrooms
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 chicken thigh with 1/4 cup mushrooms
  • Amount per serving Calories 210

  • Total Fat 11g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 105mg
  • Sodium 130mg
  • Total Carbohydrate 6g
    • Dietary Fiber 1g
    • Total Sugars 4g
    • Added Sugars 0g
  • Protein 22g
  • Potassium 510mg
  • Phosphorus 250mg

Choices/Exchanges: 1 Nonstarchy vegetable, 3 Lean protein, 1 Fat



  • olive oil
    1 tbsp
  • boneless, skinless chicken thighs (boneless, skinless)
    1 lbs
  • margarine (trans-fat-free)
    1 tsp
  • onion(s) (finely diced)
  • sliced mushrooms (sliced)
    8 oz
  • balsamic vinegar
    3 tbsp
  • low sodium chicken broth
    1 1/2 cup


  1. Heat oil in a large Dutch oven over medium-high heat.

  2. Add chicken thighs and sauté for 3 minutes per side. Remove from pan and set aside.

  3. 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.

  4. 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.

  5. 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.

  • Recommended

    This recipe was exceptional! I used no-salt broth and added salt to the sauce before setting it to simmer. I added more later. The recipe says low-sodium broth, but if you use regular broth, you may not need extra salt. I like the suggestions for garlic, rosemary, and thyme. My chicken thighs were done at 20 minutes, so I removed them and let the sauce simmer another five minutes. I think removing the cover for ten minutes before the cooking time is up may help thicken the sauce. I'm sure I'll make this again and will try adding herbs and removing the cover early.

  • Recommended

    Wow, this recipe packs in so much flavor! My family loves this dinner and after it was cooked we put some of the sauce on top to add more of an authentic risotto flavor to the cauliflower risotto we made and parmesan asparagus as another side dish. This is going to be a family favorite recipe. Like some of the reviews said season the chicken with salt and pepper when you first start cooking it.

  • Recommended

    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.

  • Recommended

    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.

  • Recommended

    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.

  • Recommended

    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!