Budget-Friendly Braised Chicken Thighs with Mushrooms

Although chicken thighs are less expensive than chicken breasts (and have more flavor!) they still aren’t as popular in mainstream cooking. This recipe is a great intro to preparing chicken thighs, and it makes a tasty, low-carb, budget-friendly meal.

This recipe is from the American Diabetes Association’s Diabetes Food Hub. Click here for the original recipe and notes.

Servings: 4


  • 1 T       olive oil
  • 1 lb      boneless, skinless chicken thighs
  • 1 tsp    margarine
  • ½        onion, finely diced
  • 8 oz     white button mushrooms, sliced
  • 3 T       balsamic vinegar
  • 1 ½ c   low sodium chicken broth


  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,
  6. tight-fitting lid, and simmer for 25 minutes.


Nutritional Info for 1 serving:

Calories: 205, Fat: 11g, Carbs: 6g, Fiber: 1g, Sugar: 4g, Protein: 21g

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