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–+ servings

Braised Chicken with Caramelized Onions, Mushrooms, and Broccolini

A simple, rich and delicious one pan braised chicken marinated in honey, garlic and dijon and served with caramelized onion, mushrooms and broccolini.
Print Recipe
Course: Main Course
Keyword: dairy free, gluten free, grain free, high protein, low carb, paleo
Servings: 4 servings

Ingredients

For the Chicken Marinade:

  • 6 bone-in, skin on chicken thighs
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1/4 cup rice vinegar or sherry vinegar
  • 3 cloves garlic minced
  • 2 teaspoons salt

For the Braised Chicken:

  • 2 tablespoons olive oil
  • 1 large yellow onion thinly sliced
  • 15 oz wild mushrooms torn (such as cremini, shiitake, or oyster)
  • 1 bunch broccolini bottoms trimmed and cut into 2 in pieces
  • 1 teaspoon salt

For Serving:

  • Cooked quinoa or rice
  • Chopped parsley for garnish

Instructions

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, whisk together olive oil, Dijon mustard, vinegar, minced garlic and salt. Pat the chicken dry and place the chicken in the marinade, ensuring they are well coated. Marinate for 15-20 mins.
  • Heat 2 tablespoons of olive oil in a large oven-safe skillet or cast iron pan over medium heat. Remove the chicken from the marinade and shake off any excess. Sear the chicken skin side down until golden brown, about 5-7 minutes. Flip and sear the other side for an additional 3-4 minutes. Remove the chicken from the skillet and set aside. (if the pan is too hot, the honey on the chicken will burn, so watch carefully)
  • In the same skillet (if there are a lot of burnt pieces in the pan, wash out the pan. If its just golden bits on the bottom, then continue with the recipe as is.), add the sliced onions. Cook over medium heat, stirring occasionally, until the onions are caramelized and golden brown, about 15-20 minutes.
  • Add the sliced mushrooms to the skillet with the caramelized onions. Cook for another 5-7 minutes, or until the mushrooms are tender and browned. Now add the broccolini pieces and then return the seared chicken thighs to the skillet, nestling them among the veggies.
  • Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through with an internal temperature of 165F.
  • Carefully remove the skillet from the oven. If there is a lot of juices in the pan, place the skillet back on the stovetop over high heat. Cook for an additional 5 minutes to reduce the sauce slightly.
  • Garnish with chopped parsley and serve with quinoa or rice to soak up the delicious juices. Enjoy!

Notes

  • Since the marinade has honey in it, the chicken will brown very quickly so keep a close eye on it while you are browning each side
  • When the chicken comes out of the oven, if there is alot of juices in the pan, place it back on the stove top on high to reduce the sauce
  • Serve over quinoa or rice to soak up all the delicious juices