Beer Braised Chicken Thighs

Beer Braised Chicken is an easy weeknight dinner. Chicken thighs and onions are browned on the stovetop, then baked in a flavorful beer and broth mixture.

Simple Chicken Recipes like this one make easy and delicious meals. For more hassle-free chicken dinners try Oven Baked Rotisserie Chicken Breast and Coca-Cola Chicken.

Beer Braised Chicken and Mushrooms on plate with mashed potatoes


If you’re looking for an easy dinner that’s sure to be a new favorite, then you’ve come to the right place. These chicken thighs come out crispy on the outside with a juicy and tender center. Using skin-on chicken thighs gives you the crispy outside without having to add breading. Plus, the beer adds a tangy flavor that the chicken absorbs beautifully. Giving the chicken time to slowly braise makes fall-off-the-bone meat that you won’t be able to get enough of. 

Making this Beer-Braised Chicken Thighs is a simple matter of searing the chicken and the onions on a skillet, then whisking together the beer and chicken broth. Add all the ingredients to your baking dish and let the oven do the rest of the work.

That’s right, all you need as a sauce for this chicken is beer and chicken broth. The beer cooks down in the oven to make a rich sauce to serve with your cooked chicken and mushrooms. It comes out wonderfully juicy and full of warm flavors.

This isn’t the first time we’ve used beer to flavor meat. Try our Beer Braised Pot Roast and Bacon, Beer and Cheese Sloppy Joes for more richly flavored dinners.


The best kind of beer to braise chicken in is a dark beer. A dark stout will work wonderfully, but if you prefer a lighter beer you can use a brown ale or lager. If you prefer not to cook with alcohol, use a non-alcoholic beer or double up on the chicken broth.



The braising liquid will cook down on its own during the cooking time. However, if you’d like to make the sauce thicker and more similar to a gravy, that’s easy to do right before serving your Beer Chicken Thighs.

  • Put the cooking liquid in a saucepan.
  • Mix in 2 tablespoons of butter and 2 tablespoons of flour. Add more chicken broth if needed.
  • Continue to whisk the sauce ingredients together until they’re smooth.
  • Cook it on the stovetop fro 3-4 minutes until it’s thickened.


If you want to make this into a one-pot dish, sear the chicken thighs in an oven-safe pot like a dutch oven. After browning the chicken and onions you can add the other ingredients and put the dutch oven straight into the oven to bake the Beer Chicken.

Beer Braised Chicken and Mushrooms


  • Grilled: To grill chicken thighs, you can prep the chicken in a marinade the night before. Put the beer mixture in a ziplock bag and let the chicken sit in it overnight. When you’re ready to grill remove the chicken from the liquid and grill the chicken thighs as normal. You can use flour to thicken up the marinade and serve it with the grilled chicken as a sauce.
  • Cooking liquid: There are lots of different cooking liquids you can braise your chicken with instead of beer. Try using red wine, white wine, or red wine vinegar. You could also mix in a tablespoon or so of barbecue sauce or mustard with the cooking liquid for extra flavor.
  • Flavor additions: For some extra flavor in your Beer Braised Chicken Thighs try cooking some minced garlic cloves, chopped shallots, or parsley with it. 
  • Spice rub: To make a sweet Beer Chicken recipe, try making a brown sugar dry rub. Combine 1/4 cup brown sugar, 1 tablespoon sea salt, 2 teaspoons black pepper, 2 teaspoons paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon ground mustard, and 1/2 teaspoon cayenne pepper to make a sweet and spicy rub. Use a paper towel to pat the chicken dry then add the rub over it. Use your hands to work the rub into the meat, then prepare the dinner as usual. The rub will give your beer chicken some extra sweetness and spice. This rub is also great if you’re grilling the chicken.


  • Set your instant pot to sauté mode, and add extra virgin olive oil to the base.
  • Season the chicken with salt and pepper, then place the chicken skin side down and brown the chicken. You may have to do this in batches.
  • Remove the chicken and cook the onions until tender.
  • Turn off sauté mode and put the chicken back in the instant pot.
  • Add in the mushrooms, beer, broth, and thyme.
  • Seal and pressure cook for 11 minutes, then quick release.



  • Serve: Don’t leave cooked chicken at room temperature for more than 2 hours.
  • Store: You can keep your chicken, mushrooms, and onions in an airtight container in the the fridge for up to 4 days. To reheat the meal put it on a baking dish in the oven on low heat.
  • Freeze: You can freeze your chicken for up to 3 months. Let it thaw in the fridge overnight before reheating it.

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Beer Braised Chicken Thighs in baking dish
5 from 5 votes

Beer Braised Chicken

Beer Braised Chicken is an easy weeknight dinner. Chicken thighs and onions are browned on the stovetop, then baked in a flavorful beer and broth mixture.
Course Dinner
Cuisine American
Keyword Beer Braised Chicken Thighs
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 5 Thighs
Calories 416 kcal
Author Sabrina Snyder


  • 2 tablespoons vegetable oil
  • 5 chicken thighs , bone in and skin on
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 yellow onion , sliced
  • 8 ounces crimini mushrooms , sliced
  • 12 ounces beer
  • 1 cup chicken broth
  • 1 teaspoon spicy brown mustard
  • 1 teaspoon dried thyme


  1. Preheat oven to 375 degrees and add vegetable oil to a large skillet on medium-high heat.

  2. Season chicken with salt and pepper and add to the skillet skin side down.

  3. Sear the chicken until browned, about 3-4 minutes then flip over and cook an additional 3-4 minutes.

  4. Remove chicken, lower heat to medium and add in the onions, cooking for 4-5 minutes until translucent.

  5. Place chicken into baking dish with the onions and mushrooms.

  6. Mix the beer, broth, spicy brown mustard and dried thyme and pour it over the chicken.

  7. Bake for 50-60 minutes, uncovered until the sauce has cooked down and the chicken is browned and crispy.

Nutrition Facts
Beer Braised Chicken
Amount Per Serving
Calories 416 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 11g69%
Cholesterol 142mg47%
Sodium 522mg23%
Potassium 529mg15%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 26g52%
Vitamin A 132IU3%
Vitamin C 7mg8%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Beer Braised Chicken Thighs collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. This looks so delicious and full of flavor! I can’t wait to give this a try! My family is going to absolutely love this recipe!

  2. Made this tonight with truffle butter mashed potatoes and sweet and spicy green beans. Prepared recipe just as written and was delicious! I did find that the liquid in my pan didn’t reduce as much as expected, but as Sabrina wrote- you def could thicken it a bit after the fact if you wish (I didn’t). This was a big hit with the whole fam and will for sure be made again. Thanks for the recipe!

  3. Tasted great – recipe never gave the oven temperature to cook at. Also, no mention of what to do with the mushrooms!

    1. So sorry about that. I’ve edited the recipe card to read completely now. So glad you were able to figure out even through my half writing.

    1. I’ve edited the recipe card to include the 375 degree oven temperature now. Thanks for letting me know it was missing. Enjoy!

    1. You’ll want to use a darker beer, like a stout. If you prefer a lighter beer, then I suggest using a brown ale or lager. Hope this helps!