Braised Chicken Thighs with Mushrooms and Creamy 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.

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.

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.

Braised Chicken Thighs with Mushrooms and Creamy Polenta

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4.8 from 20 reviews

• Author: Tux Loerzel
• Total Time: 60 minutes
• Yield: Serves 4
• Diet: Omnivore, Gluten-Free

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Description

Tender chicken thighs simmered in a rich mushroom sauce, served over creamy parmesan polenta. A comforting and flavorful weeknight meal.

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs (907 g) bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper
• 0.25 cups (30 g) all-purpose flour
• 1 tbsp butter
• 1 medium onion, finely chopped
• 16 oz (454 g) mushrooms (cremini, portobello, or mixed), thinly sliced
• 3-4 sprigs fresh thyme
• 0.5 cups (120 ml) dry white wine
• 0.5 cups (120 ml) chicken stock
• 2 cups (480 ml) chicken stock
• 1 cups (240 ml) water
• 1 cups (240 ml) milk
• 2 tbsp butter
• 1 cups (160 g) coarse yellow cornmeal
• 0.25 cups (25 g) grated parmesan cheese
• Salt and freshly ground black pepper

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Instructions

1. Season chicken thighs generously with salt and pepper. Place flour in a shallow dish, coat each chicken thigh evenly, and shake off excess flour. Set aside.
2. Preheat a large cast iron skillet over high heat, 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.
3. 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, stirring well to combine and scraping browned bits from the bottom of the pan.
4. 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 (165°F / 74°C internal) and sauce has reduced and thickened, about 20-25 minutes.
5. 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.
6. Remove thyme sprigs from the skillet. Spoon polenta into bowls, top with mushroom sauce and chicken thighs. Serve warm.

Notes

• For richer flavor, use a combination of cremini and shiitake mushrooms.
• To prevent sticking, use a heavy-bottomed pot for making the polenta.
• Leftovers can be stored separately (chicken & polenta) in airtight containers for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 1.5 cups
• Calories: 550
• Sugar: 5
• Sodium: 700
• Fat: 30
• Saturated Fat: 15
• Unsaturated Fat: 10
• Trans Fat: 0g
• Carbohydrates: 40
• Fiber: 5
• Protein: 40
• Cholesterol: 150

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