Braised Chicken Thighs with Mushrooms and Creamy Polenta

These chicken thighs are supremely tender, rich, and flavorful. The mushrooms have a great rustic meaty flavor and texture and help make this meal feel really filling and substantial. And polenta is the perfect creamy complement to all the rich flavors going on here.
Braised Chicken Polenta Braised Chicken Polenta

When I first met my husband, he was convinced he was “allergic” to mushrooms. He had somehow lived his entire life believing that mushrooms, along with a few other foods, caused a very slight allergic tingle in his throat that (in his words) made him go “eh.” When he described these supposed “allergies” to me, I knew immediately he was full of it. I’ve always loved mushrooms, so I made it my mission to convince him these food allergies were all in his head.

I was relentless. We had just started dating, so he didn’t yet know just how stubborn and determined I can be when I *know* I’m right, and he was eventually forced to give in to reason and logic. While he finally admitted that most of the foods in question were ones he simply didn’t like, mushrooms ended up being something he decided were worth giving another try.

To my surprise (and delight) he ended up loving them! I still don’t understand where he’d picked up the idea he didn’t like (or was allergic to) mushrooms in the first place, but now we eat them all the time. No throat tingle, no “eh.”

Why Mushrooms Are a Kitchen Staple

Adding mushrooms to a dish is an easy and affordable way to bring hearty richness to foods that might otherwise fall flat. I always find myself wanting to “beef up” my dinners with the meaty earthiness of mushrooms as soon as the weather starts to turn cold. Though they have a distinctive flavor profile, mushrooms are incredibly versatile and complement a huge variety of foods and flavor combinations.

Back when I was single and spent more of my money on barhopping than recipe planning, I used mushrooms to either stretch whatever protein I was cooking or replace it altogether. When craving something decadent and “fancy” without much time or money to spend, I’d sauté mushrooms in butter and pile them over creamy polenta.

Polenta: The Perfect Mushroom Partner

If you’re not familiar with polenta, you need to be. It’s super easy and cheap to make, requiring only about 20 minutes of your time. It’s essentially cornmeal porridge, but the addition of chicken stock and a little butter and cheese transforms it into something wonderfully rich and elegant.

Creamy polenta is the simplest preparation, but here’s a pro tip: if you let it set up and firm after cooking, you can slice it and grill, bake, or fry the wedges or sticks for an entirely different experience.

Choosing the Right Mushrooms

While white button mushrooms once dominated grocery stores, today’s options are far more exciting. Though I appreciate their texture, buttons tend to be somewhat bland, so I’d recommend mixing them with more flavorful varieties if you use them.

For mushroom enthusiasts wanting to explore flavors and textures, try a mix of trumpet, hen-of-the-woods, and shiitakes (just remember to remove the woody stems). Since these specialty varieties can get pricey, my go-to affordable combination is creminis and portobellos – you’ll get fantastic flavor without breaking the bank.

Quick, Budget-Friendly Comfort Food

The best part of a mushroom-centered meal is how economical and simple it is. You can have a mushroom polenta dinner on the table in under an hour, using ingredients that won’t strain your grocery budget.

When serving mushrooms as a main dish, I often pair them with chicken thighs. I know I sound like a broken record about chicken thighs, but they’re genuinely superior to breasts – they’re cheaper, significantly more flavorful, have a better texture, and don’t dry out when cooked properly.

Whether you’re a longtime mushroom lover or a convert like my husband, incorporating these versatile fungi into your cooking routine opens up a world of affordable, satisfying meals.


Braised Chicken with Mushrooms


Step by Step Guide to Making Braised Chicken with Mushrooms and Creamy Polenta:


Step 1: Season and Flour the Chicken

Generously season chicken thighs on both sides with salt and pepper.

Place flour in a shallow dish. Coat each chicken thigh evenly and shake off excess flour. Set aside.


Step 2: Brown Chicken

Preheat a large cast iron skillet over high heat and melt butter.

Place chicken thighs skin-side down, cooking for about 5 minutes until golden brown and crispy.

Flip and brown the other side for another 5 minutes. Remove chicken thighs from skillet and set aside.


Step 3: Cook the Mushroom Sauce

In the same skillet, add finely chopped onion and sliced mushrooms. Season lightly with salt and pepper.

Sauté mushrooms and onions until mushrooms release their moisture and liquid evaporates, approximately 10 minutes.

Pour in white wine and chicken stock, stir well to combine, scraping browned bits from the bottom of the pan.


Step 4: Braise the Chicken

Return chicken thighs to the skillet, nestling into mushroom sauce. Add fresh thyme sprigs.

Reduce heat to medium-low. Simmer uncovered until chicken is fully cooked and sauce has reduced and thickened, about 20-25 minutes. Check chicken doneness with a thermometer (165°F / 74°C internal).


Step 5: Prepare the Creamy Polenta

Meanwhile, in a medium saucepan, bring chicken stock, water, and milk to a gentle simmer. Season with salt and pepper.

Gradually whisk in cornmeal to prevent lumps. Reduce heat to low.

Stir regularly until polenta becomes creamy and thick, about 20 minutes. If polenta becomes too thick, thin slightly with extra milk or water.

Stir in butter and grated parmesan until melted and smooth. Adjust seasoning to taste.


Step 6: Serve

Remove thyme sprigs from the skillet.

Spoon polenta into bowls, top with mushroom sauce and chicken thighs. Serve warm.


Braised Chicken Polenta


CHICKEN, MUSHROOM AND POLENTA FAQ


Can I substitute chicken breasts?
Yes, but reduce cooking time slightly to prevent drying out.

Can the polenta be made ahead?
Yes, reheat gently, adding extra liquid to restore creaminess.

What mushrooms work best?
Cremini, portobello, shiitake, or a combination all work well.

Can I omit wine?
Yes, substitute additional chicken stock instead.

How to store leftovers?
Store chicken and polenta separately in airtight containers in the fridge for up to 3 days.


Print
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Braised Chicken Polenta

Braised Chicken Thighs with Mushrooms and Creamy Polenta


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 18 reviews

  • Author: Tux Loerzel
  • Total Time: 1 hour
  • Yield: Serves 4

Description

Tender chicken thighs, slowly cooked with mushrooms and aromatic herbs, then served with the delicious sauce atop a bed of smooth, creamy parmesan polenta.


Ingredients

Scale

For the Chicken:

2 pounds (about 4 large or 8 small) bone-in, skin-on chicken thighs

Salt and freshly ground black pepper, to taste

1/4 cup (30 grams) all-purpose flour

1 tablespoon butter

1 medium onion, finely chopped

16 ounces (450 grams) mushrooms (cremini, portobello, or mixed), thinly sliced

34 sprigs fresh thyme

1/2 cup (120 ml) dry white wine

1/2 cup (120 ml) chicken stock

For the Creamy Polenta:

2 cups (480 ml) chicken stock

1 cup (240 ml) water

1 cup (240 ml) milk

2 tablespoons butter

1 cup (160 grams) coarse yellow cornmeal

1/4 cup (25 grams) grated parmesan cheese

Salt and freshly ground black pepper, to taste


Instructions

Step 1: Season and Flour the Chicken

  • Generously season chicken thighs on both sides with salt and pepper.

  • Place flour in a shallow dish. Coat each chicken thigh evenly and shake off excess flour. Set aside.

Step 2: Brown Chicken

  • Preheat a large cast iron skillet over high heat and melt butter.

  • Place chicken thighs skin-side down, cooking for about 5 minutes until golden brown and crispy.

  • Flip and brown the other side for another 5 minutes. Remove chicken thighs from skillet and set aside.

Step 3: Cook the Mushroom Sauce

  • In the same skillet, add finely chopped onion and sliced mushrooms. Season lightly with salt and pepper.

  • Sauté mushrooms and onions until mushrooms release their moisture and liquid evaporates, approximately 10 minutes.

  • Pour in white wine and chicken stock, stir well to combine, scraping browned bits from the bottom of the pan.

Step 4: Braise the Chicken

  • Return chicken thighs to the skillet, nestling into mushroom sauce. Add fresh thyme sprigs.

  • Reduce heat to medium-low. Simmer uncovered until chicken is fully cooked and sauce has reduced and thickened, about 20-25 minutes. Check chicken doneness with a thermometer (165°F / 74°C internal).

Step 5: Prepare the Creamy Polenta

  • Meanwhile, in a medium saucepan, bring chicken stock, water, and milk to a gentle simmer. Season with salt and pepper.

  • Gradually whisk in cornmeal to prevent lumps. Reduce heat to low.

  • Stir regularly until polenta becomes creamy and thick, about 20 minutes. If polenta becomes too thick, thin slightly with extra milk or water.

  • Stir in butter and grated parmesan until melted and smooth. Adjust seasoning to taste.

Step 6: Serve

  • Remove thyme sprigs from the skillet.

  • Spoon polenta into bowls, top with mushroom sauce and chicken thighs. Serve warm.

Notes

To avoid lumps in polenta, add cornmeal gradually while whisking constBone-in chicken thighs are best for flavor, but boneless thighs or breasts can be substituted. Adjust cooking time accordingly.

Using a cast iron pan ensures even cooking and excellent browning.

  • Prep Time: 15 min
  • Cook Time: 45 min
  • Category: Main
  • Method: Braising
  • Cuisine: Italian American

Nutrition

  • Serving Size: 320g
  • Calories: 620g
  • Sugar: 5g
  • Sodium: 320mg
  • Fat: 31g
  • Saturated Fat: 11g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 4g
  • Protein: 39g
  • Cholesterol: 145mg

If you liked this, you are going to LOVE these favorite chicken recipes:

See Yao Gai: Cantonese Soy Sauce Chicken

Sous-Vide Buttermilk Fried Chicken

Chicken à la King – The Legendary Comfort Classic

Baked Lemon Pepper Chicken Wings


What do YOU think? Leave a comment! (25) What do YOU think? Leave a comment! (25)
  1. I messed up the polenta a little bit, made it a bit too dense (or I waited too long to serve it), but the flavors are spot on and the chicken and sauce was absolutely delicious.

  2. This is fantastic! I had to end up oven braising for 45 mins covered on 300 degrees due to a meeting and then it sat in the oven for another hour. (Timed oven) it was fantastic! It was just like a dish at our favorite restaurant that went out of business. I can’t wait to tell the chef I’ve found his recipe! Thank you so much it was so delish!

  3. I’ve been making this delicious recipe for some time. It’s easy and the presentation is beautiful enough for a dinner party. Thank you for sharing this!!

  4. I’ve been making this for years now and it’s one of our favorites. Haven’t made it for a long time and made it tonight. We forgot how much we loved this dish. Don’t skimp on salting the chicken before browing, and get that heat up to not quite medium high on your cast iron to give the chix a good brown. You can always turn the heat down if the flour on the chicken starts to get too dark. Thanks again, Chef.

  5. So yummy and simple! Elegant enough for a dinner party but easy enough for a week-night meal. I loved how crispy the chicken got. I used sherry wine instead of white wine and the flavor was incredible. That’s the only tweak I made.

  6. This is a great recipe, and versatile too. It’s great made exactly as is, with deep mushroom flavor. But when I don’t have enough mushrooms I dice up a carrot and brown it along with the onions & mushrooms (and a minced clove of garlic). Fresh rosemary sprigs can sub for thyme. Sometimes I use half duck fat and half butter, which really crisps the skin. (A good way to ensure crispy skin: after the skin-side down thighs start to give off their fat, lift the thighs up and let the hot fat get underneath them, then finish the browning.)

  7. Am I missing something? The ingredients for the polenta has 2 tbs butter but the directions don’t mention the butter?

  8. Made this tonight. OMG!!! Was EXCELLENT! Yum!
    Even my picky husband liked it and asked to have it again. Definitely putting in my favorites cookbook.

  9. Made this tonight and it was sooo good. My chicken thighs were big so I put the skillet in the oven to cook it through. My hubby said “this is definitely a keeper!”

  10. Gorgeous dish! FYI though, crimini and portobello are the exact same mushroom– portobellos are just criminis that have grown longer and so are bigger. ??

  11. I love this recipe and tried it last night and it was the best thing I had ever made my bf said. The only think I did different was sous vide the chicken so it’s more juicy and tender. I tried the iron skillet with the butter and I think it didn’t get crispy so I added oil to make it more fried all around. Overall it was bomb.com. Loved it!

  12. This looks incredibly delicious!! Thanks for sharing! Definitely trying this autumn :) Was searching for some seasonal rich but simple dish!

  13. EXCELLENT!

    I usually tweak recipes but i was tired tonight so I made this one exactly as presented here.

    It was wonderful. My husband is not a huge fan of either mushrooms or polenta, but he loved it too.

    This one is a keeper.

  14. So I made this tonight. Sorry but it was not a big hit with the family nor myself. I think the chicken needed to cook a lot longer than stated which was my own fault for plating them without checking. Duh! It’s chicken…Nevertheless, the cooked for 25+ and they were still rather pink IMO. The flavors tasted ok and I especially liked the polenta and the mushroom onion mixture. I think would try this again only being certain to make sure the chicken is cooked through. I think Catie is correct…I might reduce the heat of the cast iron pan to a med-medhigh heat.

  15. This was delicious! Thank you for such a cheap and easy recipe. My only hiccup was that the temperature seemed a bit high for browning the chicken, but I think it was because I didn’t use a cast iron pan…(I put one on my wish list though) ;)

    10/10 would make again

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