Chicken thighs braised in a delicious creamy mushroom sauce with leeks and broccoli. This recipe comes together in one pan, no oven needed!
Amongst the many ways you can prepare a chicken recipe, braising is perhaps largely overlooked. I am guilty of such, although I grew up eating braised chicken and potatoes. So yummy and comforting!
The beauty of braised chicken is that you get a delicious sauce that you can then turn into a dipping sauce for crusty breads, or instantly give your side rice or veggies a creamy gravy. Or you can use in soups later 🙂
Not to mention the fact that braised chicken always comes out insanely moist and flavorful! Hard to mess it up!
Another great thing about braised chicken is that you can add whatever vegetables you like, from peppers, mushrooms and peas to potatoes, carrots and other hearty vegetables.
In this lighter version of creamy braised chicken I opted it out of using any type of creamer or milk, nor did I use butter. But of course, you can always add some cream or butter, if you want your chicken to be even creamier.
Although I opted for a dairy-free recipe, the sauce is still very creamy, glossy and entirely flavorful!
Recipe notes, alternatives and substitutions:
- Add butter, cream or milk for a creamier version of the recipe (not dairy-free)
- Substitute all-purpose flour for gluten-free flour = GF compliant or any non-grain based flour almond flour, coconut flour, tapioca flour, cassava flour) for Whole30.
- Substitute broccoli for peas, peppers, green beans with no extra cooking required
- For a ‘harder’ broccoli, simply add after chicken is cooked. Cover and let it sit for five minutes. For ‘softer’ broccoli cook alongside the chicken for the last five minutes of cooking time.
- Measure chicken temperature on thickest part of the chicken
- Can substitute chicken thighs for chicken legs. Bone cut is better in braised recipes
Favorite accompaniments for this recipe:
This Crusty Bread Recipe for dipping in the sauce
A delicious Green Side Salad
Serve chicken over this Creamy Corn Risotto
Save room for dessert! Cinnamon Bites Apple Cobbler
If you make this Braised Chicken with Mushrooms and Broccoli recipe be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Thanks a bunch!
Braised Chicken with Mushrooms and Broccolis
- 4 chicken thighs
- 2 tbsp olive oil
- sea salt and ground pepper, to taste
- 2 cups mushrooms (crimini, portabella or shiitake) sliced
- 1 medium leek, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour* (see recipe notes)
- fresh thyme
- 2 cups chicken broth
- Rinse and pat dry chicken thighs. Season with sea salt and pepper, to taste. Set aside
- Heat oil in large skillet. Add seasoned chicken thighs skin side down and cook for 6-8 minutes on each side. Transfer chicken to a plate
- To the same skillet add in leeks, garlic and mushrooms and sauté until softened (about 5 mins). Season wtih thyme and/ or any other additional seasoning you may like (terragon, oregano, etc.)
- Whisk in flour until well incorporated (1 min).
- Stir in chicken broth. Return the chicken to the skillet and turn heat down to a simmer (low). Cover and cook until chicken registers 165F degrees (about 10 mins).
- Add broccoli florets or broccolini. If you like your broccoli only slightly cooked, add in after chicken is done, cover and let it sit for 5 mins to soften. Alternatively if you prefer your broccoli softer, add in about 5 minutes before the chicken is done.
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