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

    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!

  • Recommended

    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!

  • Recommended

    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.

  • Recommended

    This was very good. The vinegar made a great sauce. I didn’t have mushrooms so l used carrots. It turned out well. I would definitely make it again.

  • Recommended

    Cooked it using thighs with the bone. Easy to follow directions.The smells were wonderful. My husband commented about how nice it is to have home cooked meals because you know what is in them. This recipe had few ingredients and cooks up quickly, making a quick week night dinner. I would have preferred stronger flavors myself. I would definitely make it again.