Saffron-Infused Beer-Braised Chicken with Mushroom Gravy

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender chicken thighs simmered in dark Belgian beer with saffron, mushrooms, and herbs, served with a velvety mushroom gravy. This belgian-inspired chicken ready in about 55 minutes pairs bone-in, skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 405 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 cup dark Belgian beer
• 1 cup chicken broth
• 1/2 cup, sliced mushrooms
• 1 small, finely chopped yellow onion
• 2 cloves, minced garlic
• 1/4 tsp saffron threads
• 1 tbsp, chopped fresh thyme
• 2 tbsp unsalted butter
• 1/4 cup heavy cream

Instructions

1. Step 1: Season chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dredge each piece in 2 tablespoons all-purpose flour, shaking off excess.
2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and crispy; transfer to a plate.
3. Step 3: Add the finely chopped onion to the skillet and cook for 3 minutes until softened. Add the minced garlic and sliced mushrooms, then cook for 3 minutes until mushrooms release liquid and soften.
4. Step 4: Stir in the saffron threads and cook for 1 minute. Pour in 1 cup dark Belgian beer and 1 cup chicken broth, scraping the bottom to release browned bits. Return chicken to the pot, nestling it into the sauce.
5. Step 5: Add 1 tablespoon fresh thyme, cover, and reduce heat to low. Simmer for 25 minutes until chicken is cooked through.
6. Step 6: Remove chicken and set aside. Increase heat to medium-high and simmer sauce for 5 minutes to thicken. Stir in 2 tablespoons unsalted butter and 1/4 cup heavy cream until glossy. Season with salt and pepper.
7. Step 7: Return chicken to the sauce, spoon gravy over top, and serve with steamed vegetables.