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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Budget-Friendly Pork Chops with Peach Salsa
20 min8 min4 -
Pecan-Crusted Pork Tenderloin with Apples and Onions
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-
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.
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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.
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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!