These Stove Top Chicken Thighs with Mushrooms and Red Wine Sauce are a delicious way to feed your family. Make this one pot chicken recipe on the stove top as it's an easy way to get dinner on the table.
Easy but delicious dinners are my favorite type of cooking. This week I made Rosemary chicken thighs with mushrooms and red wine sauce. Red wine is also perfect to sip while the chicken is braising.
I love cooking with rosemary because even in NJ, I can pull some right out of my garden any season. It is the one herb that lasts through snow, sleet or extreme heat. See the beautiful rosemary from my garden.
Stove Top Chicken Thighs 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 red wine chicken 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.
How to Make Red Wine Chicken Thighs
Chicken thighs and mushrooms is a yummy weeknight dish. Follow these stove top cooking instructions.
- Heat oil in a large dutch oven over medium heat.
- Season chicken and brown in the oil until the surface is golden. (You are not cooking the chicken all the way through.)
- Deglaze the pan with the wine and scrape the bottom to remove any bits of flavor.
- Add rosemary, mushrooms and broth and bring to a simmer.
- Cook for 40 minutes until chicken is tender and cooked through.
Chicken Thighs with Mushrooms Recipe Variations
- I paired rosemary with the chicken but you can use another herb you like. Tarragon or parsley both make good substitutions.
- Baby Bella mushrooms are meaty and delicious but use any type of mushrooms you like. Cremini and shittake mushrooms are make flavorful substitutions and it's also fine to use button mushrooms.
- White wine can be substituted for the red. It was just one of those nights where I used what I had in the fridge but I do love the richer taste of red wine with chicken thighs. You could also try using a dark beer to give the dish a rich and more caramelized flavor profile. If you prefer not to use alcohol in your cooking, some extra chicken broth or apple cider works well too.
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 six months.
- If you're storing chicken in the fridge, you should try to use it within 1 to 2 days.
Tips for Choosing and Storing Mushrooms
- 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.
Side dishes to go with Chicken Thighs and Mushrooms
While your stove top chicken thighs are simmering, it's the perfect time to get a side dish together.
- In the spring and summer, some Oven Roasted Asparagus with Lemon Zest is a delicious and refreshing side.
- Mini Parmesan Truffle Hasselback Potatoes provides 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, make an air fryer baked potato or sweet potato and serve some cherry tomatoes. It will be super easy to add this to your dinner.
Why use chicken thighs rather than chicken breasts?
Aside from the fact that thighs are typically the more affordable option, the dark meat also ensures that the dish will be more flavorful. In addition, chicken thighs tend to retain moisture better due to their higher fat content. The reason I use chicken thighs is mainly because my family loves the dark meat of the chicken.
If you like crispy breaded chicken, try these Air Fryer Chicken Thighs too. They are coated with crunchy panko bread crumbs but are super juicy inside.
Tips for Leftovers and Reheating
- Leftovers can be stored for 2 to 3 days in the refrigerator.
- If you want to freeze the leftover stove top chicken thighs, 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 One Pot Chicken Recipes:
- One Pot Chicken with Apricots, Olives and Couscous via Swirls of Flavor
- Pan Roasted Chicken Thighs via Food Fanatic
- Easy Chicken Cacciatore
- Skillet Chicken Parmesan
If you like this one pot chicken recipe, please give it a 5-star rating below!
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.
First Published January 2009; Updated June 2021
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