This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

Beau Monde Braised Chicken Thighs are deeply savory and aromatic, highlighting the celery-forward seasoning. Served with sautéed mushrooms and tender green beans, it’s a simple, flavor-packed dinner that feels both classic and fresh.

Beau Monde Seasoning adds a lightly sweet, super savory flavor to these simple braised chicken thighs.

I’ll admit, I’ve been on a bit of a retro food kick lately. I watched an old movie where they were eating ham on rye, and immediately had to make one for myself. It was delicious, by the way. Around the same time, I kept catching glimmers of Beau Monde Seasoning during my shopping trips.

I’m not sure why this spice blend kept jumping out at me. Maybe it’s because I just didn’t know what it was, and the name intrigued me. But I’ve also been trying to add more blends to my cooking routine to change things up a bit. I’m usually someone who just uses single spices (or I’ll make my own mixes from my own spices). There’s nothing wrong with that, but sometimes things can start to taste samey-samey. I’ve been adding blends to my cabinet just to try them and get inspiration for different flavor profiles.

My Beau Monde Seasoning Era

Beau Monde is one that I bought based solely on the name, and I had no idea what it was when I purchased it. If you’re like me from a few weeks ago, I’ll tell you that it’s essentially a celery salt blend with a few other things (onion powder and sugar, primarily). But I’ve been using it on everything. The blend is really, really nice on chicken and roasted potatoes, especially.

Of course, I had to do some Googling while I was using it, and found that it was released in the mid-century and became very popular to use in casseroles, gravies, dips, and mayonnaise-based salads. It also continues to be a staple seasoning blend in pantries throughout the South. And I get why! It delivers such a nice savory flavor with just the right amount of sweetness. I like to pair it with a little paprika and crushed red pepper for extra oomph, but it’s very delicious on its own. (No, I am not sponsored by Spice Islands. I promise, I’m just a fan girl!)

At any rate, it’s not a spice blend I hear much about, and the internet will tell you it’s a “cult classic,” which I’m not sure how accurate that is, given that it’s a staple in Southern cooking. Maybe it’s wildly popular, and I’m the only one late to the party, or maybe it really is an IFYKYK spice blend. If you use it regularly, I’d love to hear how you Beau Monde everything!

How to make this Beau Monde Braised Chicken Thighs recipe

At any rate, these Beau Monde braised chicken thighs are my new favorite. I can’t stop making them, and they’re so versatile. I serve them with green beans and mushrooms, but they go well with any vegetable. Perfect with mashed potatoes, cooked rice, or roasted potatoes. You could even dice up two potatoes and throw them in the pot with the chicken and let them soften in the braising liquid.

What you need

Beau Monde Seasoning: If you don’t have it, you can use the ratio of onion powder, celery salt, garlic powder, and sugar noted in my recipe below. I also add paprika and garlic powder to my chicken in addition to Beau Monde. If making your own blend, don’t omit the additional spices!
Chicken thighs: Bone-in, skin-on chicken thighs work best here. You could also use boneless, skinless chicken thighs or breasts, but you’ll need to adjust the cooking time to ensure they don’t overcook.
Mushrooms: I use a mix of cremini and maitake mushrooms. Try it with your favorite blend, but I recommend making cremini your primary mushroom. It would be delicious with oyster or shiitake mushrooms added to the mix.
Green beans: Fresh green beans work best, but you can use frozen, but you’ll need to cook them a bit longer. Be sure not to thaw first.
Lemon: This just adds a nice citrus punch at the end and ties everything together.

How to make it

Step 1: Season the chicken.
Pat the chicken dry and coat it with the seasoning, salt, spices, and olive oil.

Step 2: Sear the chicken.
Cook skin-side down in a hot ovenproof pot until the skin is crisp and golden. Flip and cook briefly on the other side.

Step 3: Roast the chicken.
Add water, bring to a boil, then transfer to the oven and roast uncovered until cooked through and deeply golden. If the chicken browns too quickly, cover it loosely with foil as it finishes roasting.

Step 4: Cook the mushrooms.
In a skillet, cook the mushrooms until they release and evaporate all their moisture, then sauté in oil until browned. Remove from the skillet.

Step 5: Cook the green beans.
Sauté the green beans until tender-crisp, then return the mushrooms and add crushed red pepper.

Step 6: Finish the vegetables.
Deglaze with lemon juice and a splash of the chicken’s braising liquid. Simmer briefly.

Step 7: Assemble.
Transfer vegetables to a platter, top with chicken, and spoon over the braising liquid.

FAQ

What is Beau Monde seasoning?
It’s a classic seasoning blend with celery, onion, and a slightly sweet, savory profile. If you don’t have it, use my substitution suggestion in the recipe to approximate the flavor profile.

Can I use boneless chicken thighs?
Yes, but reduce the oven time slightly (closer to 18–22 minutes) since they cook faster and won’t need as much time to render.

Why cook the mushrooms first without oil?
This helps them release and evaporate their natural moisture. If you add oil too early, they have a tendency to soak up the oil and become greasy instead of crisp.

Can I make the vegetables ahead?
Yes. Cook them fully, then reheat with a splash of water or broth before serving.

How do I make the green beans softer?
Cover the skillet for a few minutes after sautéing to steam them to your preferred texture.

What should I serve with this?
It’s great as-is, but also works well with crusty bread, rice, or mashed potatoes to soak up the braising liquid.