These Stove Top Chicken Thighs with Mushrooms and Red Wine Sauce are a delicious way to feed your family. Make this chicken on the stove top as it's an easy way to get dinner on the table.
Stovetop Cooking Tips
Stove top cooking is a great method to use. If the weather is warm, there is no need to heat up your oven. It is also nice to have that extra oven space in case you'd like to make side dishes like roasted vegetables or a batch of Monster Cookie Bites.
Here are the best tips to make great meals on your stove top:
- Make sure the pot is hot before putting the chicken and mushrooms in it. It will get a great sear this way and the chicken will stay juicy plus the sauce will have lots of flavor.
- Make sure to use a heavy pot for this recipe. I prefer a cast iron Dutch oven or heavy aluminum pot. A non stick pot will not give the chicken as much as a sear.
- Don't flip the chicken too quickly. Again we are looking for a nice sear.
- Know your stove. Some get hot quicker than others and only you know whether your stove runs really hot or on the cooler side. My gas stove gets much hotter quicker than my electric stove ever did. So I take this into account when cooking.
- Season lightly then add more after you taste the food. You can always add extra salt and pepper at the end of cooking.
Chicken Thigh Recipe Variations
How to choose the best ingredients:
For the chicken thighs, it's of course important to look at the "best by" date, but also pay attention to the color.
- Your chicken should be a nice, healthy pink hue.
- For the amount of chicken, this recipe calls for whole thighs, so it's best to buy only as much as you'll need for these mushroom chicken thighs. If you have to buy more but don't plan on using the excess chicken right away, you can store it in the freezer for up to nine months.
- If you're storing chicken in the fridge, you should try to use it within 1 to 2 days.
For your mushrooms, here are some tips for choosing them.
- Try giving them a little poke--it's best to choose mushrooms that are a bit firm and have a fairly uniform, smooth appearance.
- The mushrooms should be dry but not dried out or tough.
- Mushrooms should be stored in the fridge--in their original packaging if possible--for up to a week.
- You may want to clean them before cooking by simply rinsing them with some cool water and patting them dry. This guide from The Mushroom Council has some more information about selecting and storing mushrooms.
What side dishes go with these mushroom chicken thighs?
- In the spring and summer, some Oven Roasted Asparagus with Lemon Zest is a delicious and refreshing side.
- During the cooler months, try this recipe for Mini Parmesan Truffle Hasselback Potatoes to provide a sophisticated and hearty addition to the meal.
- Or, if you want to carry the mushrooms through to your side, you could try this Mushroom Rice Pilaf from A Spicy Perspective.
- To make dinner super simple, just add a baked potato and some cherry tomatoes. You don't even have to worry about other recipes.
Why use chicken thighs rather than chicken breasts?
Tips for Leftovers and Reheating
- Leftovers can be stored for 2 to 3 days in the refrigerator.
- If you want to freeze the leftovers, let the dish cool completely and place the food in an airtight container. You can store for up to 3 months this way.
- Thaw frozen mushroom chicken thighs in the refrigerator overnight.
- To reheat, microwave until hot or place in the oven at 325 degrees for 15 to 20 minutes.
More Chicken Thigh Recipes:
- Chicken Shawarma
- Slow Cooker Chicken and Sausage Jambalaya
- Chicken and Shrimp Orzo Paella via Ask Chef Dennis
- One Pot Chicken with Apricots, Olives and Couscous via Swirls of Flavor
First Published January 2009; Updated October 2020
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Rosemary Chicken Thighs with Mushrooms
- 1 Tablespoon olive oil
- ½ Teaspoon garlic powder
- ½ Teaspoon onion powder
- salt and pepper
- 6 chicken thighs boneless and skinless
- ½ Cup red wine
- 1 Teaspoon fresh rosemary chopped, plus extra for garnish
- 8 Ounces baby bella mushrooms cleaned and sliced
- 1 ½ Cups low sodium chicken broth
- In a large Dutch Oven, heat olive oil to medium heat.
- Sprinkle garlic powder, onion powder, salt and pepper on chicken.
- Brown chicken for 5 to 10 minutes or until brown.
- Add wine to deglaze pan. Add rosemary, mushrooms and broth.
- Bring heat to low and simmer covered for about 40 minutes or until chicken is very tender.
- Season with salt and pepper to taste.