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braised chicken with mushrooms
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5 from 2 votes

Braised Chicken with Mushrooms and Broccolis

Chicken thighs braised in a delicious creamy mushroom sauce with leeks and broccoli. This recipe comes together in one pan, no baking needed!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dinner
Cuisine: American
Keyword: Braised Chicken, Chicken, Creamy Chicken, keto chicken, whole30 chicken
Servings: 4 sevens
Author: Silvia


  • Skillet


  • 4 chicken thighs
  • 2 tablespoon 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 tablespoon 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.


*substitue 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 and Keto.