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    Home » Chicken & Poultry

    White Wine Mushroom Chicken Thighs

    Published: May 14, 2021 / Updated: Aug 9, 2023 / 45 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    These crispy white wine mushroom chicken thighs are a simple but elegant dinner that's easy to make. You'll love the buttery white wine pan sauce!

    Love wine sauces with chicken? Try this Chicken Riesling next.

    white wine chicken thighs with mushroom herb butter sauce in a skillet close-up

    Why you'll enjoy it

    Chicken in a white wine and mushroom sauce is a classic, and it's extra delicious when you use pan-seared chicken thighs. The buttery pan sauce is light yet flavorful, and in our house this one is on repeat since it's so easy to throw together.

    This baked chicken thighs recipe uses everyday ingredients, and it's rustic and comforting. You'll feel like a pro in the kitchen when you pull this out of your back pocket for easy entertaining.

    What goes into it

    • Chicken thighs - I strongly recommend using bone-in skin-on chicken thighs for this recipe. The crispy skin adds a lot of flavor and helps keep the chicken nice and juicy. I would not sub for chicken breasts.
    • Salt & pepper, garlic powder, and flour - for seasoning and dredging
    • Olive oil and butter - for sautéing
    • Mushrooms - I like cremini because of their meaty texture and earthy taste
    • Onion - Vidalia (sweet onions) are my go-to, but yellow or white works too
    • Italian seasoning - it's a tasty and versatile dried herb blend that comes in one jar, and I use it in so many sauces
    • Garlic - use even more than suggested if you're a garlic lover
    • Dijon mustard - it's one of my favorite tricks to add a ton of additional flavor. It doesn't taste overpowering!
    • White wine - use a dry white wine such as sauvignon blanc, pinot grigio, or even chardonnay
    • Chicken broth - for even more savory flavor in the sauce
    • Parsley - it's a pop of freshness to top it all off
    pan frying chicken thighs and mushrooms in a skillet

    How to make chicken thighs with white wine

    This is an overview, and full ingredients & instructions are in the recipe card below.

    • Sprinkle each chicken thigh with garlic powder and salt & pepper, then coat them in flour. In a skillet, sear them in the butter and olive oil until golden. Transfer the chicken to a plate.
    • Sauté the onions and mushrooms in the skillet. Add in the garlic and Dijon mustard, then deglaze the pan with the white wine and chicken broth.
    • Add the chicken thighs back in, and finish cooking them in the oven for 20 minutes. If you don't own an oven-safe skillet, transfer the skillet contents to a baking dish for the roasting step.

    Substitutions and variations

    • Feel free to swap the cremini mushrooms with another variety if you can't find them.
    • Definitely throw in some fresh herbs if you like beyond just the parsley! Use whatever favorites from the garden you have on hand.
    • This isn't a thick sauce, so I do recommend including the flour to thicken it a bit and prevent the chicken sticking to the skillet. You can omit it if necessary, but the sauce will be thin.

    Tools for this recipe

    Check out Natasha's favorite kitchen essentials, gadgets, and cookware!

    • I love using my kitchen tongs to easily turn the chicken in recipes like this one, and my handy splatter guard makes clean-up easier.
    • A good oven-safe skillet is one of my favorite pieces of cookware. My Le Creuset is pictured, but Lodge also makes great ones that are a bit more on the affordable side.

    What to serve with this recipe

    • Try these chicken thighs with my Cream Cheese Mashed Potatoes to soak up all the sauce!
    • For some vegetable sides, I recommend this Honey Roasted Butternut Squash or these Creamy Garlic Mushrooms.
    • If you're looking for a great salad pairing, try my Super Simple Parmesan Arugula Salad.

    Leftovers and storage

    • Leftovers of this chicken will keep for 3-4 days in the fridge in an airtight container.
    • Reheat over a low heat in a saucepan, but keep in mind the skin won't crisp up again. Try reheating it at 350F in the oven until warmed through if crisping it up again is important.
    • It's best fresh, but you could freeze it in individual portions for up to 3 months.

    More tasty chicken recipes

    • Mozzarella Mushroom White Wine Chicken
    • Easy Lemon Chicken
    • Easy Chicken Francese
    • Tomato Spinach White Wine Chicken
    • Easy Baked Chicken Thighs
    crispy white wine mushroom chicken thighs in a skillet

    Questions about these white wine chicken thighs? Ask me in the comments below, or leave me a review if you made it!

    white wine chicken thighs with mushroom herb butter sauce in a skillet close-up

    White Wine Mushroom Chicken Thighs

    These white wine mushroom chicken thighs are a simple but elegant dinner that's easy to make. You'll love the buttery white wine pan sauce!
    5 from 7 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 395 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 2 pounds chicken thighs (bone-in skin-on) see note
    • Salt & pepper to taste
    • 1/2 teaspoon garlic powder
    • Flour for dredging
    • 1 tablespoon olive oil
    • 2 tablespoons butter
    • 7 ounces cremini mushrooms sliced
    • 1/2 medium onion chopped
    • 1/4 teaspoon Italian seasoning
    • 3 cloves garlic minced
    • 1/2 teaspoon Dijon mustard
    • 3/4 cup dry white wine
    • 1/4 cup chicken broth
    • Fresh parsley chopped, to taste

    Instructions
     

    • Preheat your oven to 375F and move the rack to the middle position.
    • Sprinkle the chicken thighs with salt & pepper and the garlic powder (both sides), then coat them in flour and shake off any excess.
    • Heat the olive oil and butter in a skillet over medium-high heat for a few minutes. Once the pan is hot, sear the chicken for 6-8 minutes skin side down or until it's nicely browned, then cook the other side for 3-4 minutes. Transfer the chicken to a plate.
    • Add the mushrooms, onions, and Italian seasoning to the skillet. Sauté for about 6-8 minutes, stirring occasionally. The mushrooms should get a nice sear and release all their water (let the water cook off).
    • Stir in the garlic and Dijon mustard and cook for about 30 seconds.
    • Add in the wine and chicken broth. Give it a good stir and scrape up any brown bits from the bottom of the pan. Bring it to a bubble, then add the chicken back into the pan (skin side up).
    • Transfer the skillet to the oven and cook for 20 minutes.
    • Sprinkle with the fresh parsley and season with extra salt & pepper if needed.

    Notes

    • Use 4 larger or 6 smaller chicken thighs. Mine weighed about 2 pounds... anything in the ballpark will work fine.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 395kcalCarbohydrates: 8gProtein: 20gFat: 28gSaturated Fat: 9gTrans Fat: 1gCholesterol: 126mgSodium: 204mgPotassium: 537mgFiber: 1gSugar: 2gVitamin A: 266IUVitamin C: 3mgCalcium: 35mgIron: 1mg
    Keyword chicken in white wine and mushroom sauce, white wine chicken thighs, white wine mushroom chicken
    Author Natasha Bull
    « Homemade Spaghetti Sauce
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    1. LYNNE says

      July 5, 2023 at 6:47 PM

      5 stars
      I made this tonight and my husband loved it! I will definitely be making it again.

      Reply
      • Natasha says

        July 6, 2023 at 10:29 AM

        So glad to hear it!!

        Reply
    2. Ann says

      June 14, 2023 at 5:20 PM

      5 stars
      My husband and I put this together tonight and it was excellent. The prep time was more than 10 minutes, but I guess that included prepping potatoes and brussel sprouts with it. I added another dollop of chicken broth to balance the flavoring. We enjoyed it!

      Reply
      • Natasha says

        June 14, 2023 at 9:03 PM

        Glad it was a hit, Ann! 🙂

        Reply
    3. Nancy Mullen says

      April 2, 2023 at 3:06 PM

      5 stars
      Delish..
      The only draw Back I had, took longer to prepare than stated in recipe.

      Never the less I’ll make over and over

      Nancy

      Reply
      • Natasha says

        April 2, 2023 at 3:46 PM

        So happy you enjoyed the recipe, Nancy!! 🙂 Yes, prep time can be quite subjective since we all go at different speeds. Thanks for your review!

        Reply
    4. Carol says

      November 12, 2022 at 6:23 PM

      5 stars
      Easy instructions and truly delicious. Wouldn’t change a thing. This will become a new fav

      Reply
      • Miranda @ Salt & Lavender says

        November 12, 2022 at 6:26 PM

        That's wonderful to hear, Carol! Thanks for giving it a try.

        Reply
    5. Susan says

      November 8, 2022 at 6:29 AM

      I have made this similar wonderful recipe for years! Company, anniversaries and special occasions. But I also make a parmasion thick white sauce to top when done. Stick under broiler until melted. Delicious!

      Reply
      • Natasha says

        November 8, 2022 at 8:36 AM

        🙂

        Reply
    6. Karen says

      August 13, 2022 at 5:57 AM

      I don't have a pan that can cook on the stove and then be put in the oven. How can I finish cooking this dish on top of my stove in the frying pan, please?

      Reply
      • Natasha says

        August 13, 2022 at 10:12 AM

        Hi! I would transfer the chicken to a baking dish for the oven step. In recipes like these, they generally aren't finished on the stove. You could probably turn the heat down really low and cover the pan, but then the skin won't stay crispy. I can't really comment on timing without testing. I'd be sure to use an instant read thermometer to ensure the chicken is cooked properly if you go that route. I highly recommend getting an oven-safe skillet... they're really versatile for so many different recipes.

        Reply
    7. Marla H says

      June 11, 2022 at 4:26 PM

      Delicious and easy. It’s a keeper ❤️❤️❤️

      Reply
      • Natasha says

        June 11, 2022 at 9:59 PM

        So happy to hear it! 😀

        Reply
    8. Bethany says

      May 18, 2022 at 7:48 PM

      5 stars
      This dish was so delicious!!!! I didn’t have mushrooms for tonight’s meal, but I can’t wait to make this again with mushrooms!

      Reply
      • Natasha says

        May 18, 2022 at 9:55 PM

        So glad you liked it!!

        Reply
    9. Alana sabo-middleton says

      January 4, 2022 at 5:27 PM

      Do you trim the skin off?⁹

      Reply
      • Natasha says

        January 4, 2022 at 8:26 PM

        No... the crispy skin is the best part in my opinion.

        Reply
    10. Meg says

      October 28, 2021 at 3:43 PM

      Do you think this will work in an air fryer in place of oven?

      Reply
      • Natasha says

        October 28, 2021 at 4:28 PM

        I think that should work.

        Reply
    11. Anna says

      October 7, 2021 at 9:03 AM

      Can this be cooked in an Instant Pot?

      Reply
      • Natasha says

        October 7, 2021 at 10:26 AM

        It would end up being a different recipe... like the skin wouldn't be crispy at all. You could play with it, but I haven't tested anything like this in the IP - sorry!

        Reply
    12. Cynthia S Urbanek says

      July 24, 2021 at 12:43 PM

      Made this recipe last night. It was delicious. Hubby and I both enjoyed. He did ask if I could make it a little more "gravy-like". What would you suggest?

      Reply
      • Natasha says

        July 24, 2021 at 1:22 PM

        I'm glad you enjoyed it! 🙂 Hmm... does he mean like a thicker sauce? I can't really say without testing, but in steps 5-6 you could experiment by making a roux and also adding a bit more broth/wine perhaps to make a thicker sauce. But... it's possible that the sauce will cook down too much in the oven before the chicken is fully cooked... so I would definitely keep an eye on it and use an instant read thermometer on the chicken.

        Reply
      • Diana says

        March 17, 2023 at 12:52 PM

        I cannot have wine unfortunately. What can I use instead?

        Reply
        • Natasha says

          March 17, 2023 at 1:06 PM

          Chicken broth could work.

          Reply
    13. Helene says

      May 25, 2021 at 2:43 AM

      Just wanted to check regarding the cast iron skillet. I’ve been told to avoid using acidic ingredients like white wine. Is this not a problem for this recipe?

      Reply
      • Natasha says

        May 25, 2021 at 7:41 AM

        Hi! That's a bit of a myth but has some truth to it. If your cast iron skillet is well-seasoned, it'll be fine. A little white wine is fine, but yes, you may not want to cook tomato sauces in it for a long time if you're concerned. In this case, I'm using an enameled cast iron skillet (Le Creuset), and you can cook anything in it due to that extra protective coating. I've cooked everything from white wine to tomato-based sauces in my Lodge cast iron (needs to be seasoned), and it's just fine.

        Reply
        • Helene says

          May 27, 2021 at 3:17 AM

          Thank you! My skillet is new so I’m probably being overly precious about it. Good to know!

          Reply
          • Natasha says

            May 27, 2021 at 9:15 AM

            I totally get it! Let me know if you try the recipe. 🙂

            Reply
    14. BB says

      May 23, 2021 at 2:13 PM

      I was excited to see the White Wine Mushroom Chicken Thighs image IG that I made it a point to include all of the ingredients during my grocery shopping, so I can cook it for Sunday dinner and it did not disappoint me. I paired it with a veggie couscous and everything was delectable!

      Thank you for the recipe!!

      Reply
      • Natasha says

        May 23, 2021 at 2:15 PM

        You're very welcome!! So happy you liked it!! 😀 Thanks for letting me know.

        Reply
    15. Linda says

      May 22, 2021 at 10:50 PM

      5 stars
      Enjoy making your recipes.
      I’m an unimaginative cook and get loads of compliments. So thank you

      Reply
      • Natasha says

        May 23, 2021 at 10:24 AM

        Aww thanks so much, Linda!! I'm thrilled to hear that!

        Reply
    16. Tricia B. says

      May 18, 2021 at 10:44 AM

      Natasha, I love your site & lots of your recipes. I must say I drool at the Creamy recipes you show... would like to try BUT... I don't cook with heavy cream unfortunately! I will give this recipe a try as it does not call for the use of cream. I will rate once I make it. I'm pretty sure it's a tasty recipe!

      Reply
      • Natasha says

        May 18, 2021 at 12:05 PM

        Thank you!! Yes, people love the creamy recipes and I like making them, but I try to offer other options every now and then. 🙂 I hope you enjoy this one! Definitely let me know how it goes.

        Reply
        • Tricia B. says

          May 18, 2021 at 4:41 PM

          I will let you know for sure. And, I'm thinking of using an alternate to heavy cream in some of your recipes (since I don't use heavy cream) - using maybe Milk & Cornstarch or Greek Yogurt and Milk? It's not that I dislike using heavy cream; it's the fact that at 74 yrs "young" & the fact that husband had a stroke in 2013 I cook for his health. Do you think the substitute(s) mentioned would work with some of you chicken dishes which call for heavy cream? I just love the looks of the creamy recipes but...!
          Thanks Natasha.

          Reply
          • Natasha says

            May 18, 2021 at 8:41 PM

            That's a tough question to answer. I guess it depends partly on your comfort with adapting recipes and also your expectations when it comes to taste/texture. I haven't found anything that works as well as heavy cream, but plenty of people do adapt my recipes and still enjoy them. Lower fat alternatives like milk and yogurt can curdle quite easily, so be mindful of that (like especially if the pan is very hot from searing chicken, for example). Green yogurt is also more tangy, so the flavor may be a bit different. You could try reading through the comments on some of my more popular recipes, like this creamy garlic chicken where many people have adapted it: https://bit.ly/2RlOxQf

            Reply
            • Tricia B. says

              May 19, 2021 at 7:36 AM

              Thank you. I think I might try the substitution your reader Katie tried in the creamy garlic chicken recipe. She tried it by original & the alternate which she commented it worked for her. I'll give it a try. I agree with you & others... cream is the best. Sorry I don't cook with any more.

            • Natasha says

              May 19, 2021 at 7:38 AM

              Let me know how it goes! 🙂

            • Tricia B. says

              May 19, 2021 at 8:13 AM

              👌👍 I will.

    17. Dennis McMahon says

      May 16, 2021 at 11:23 AM

      5 stars
      I'm giving the White wine chicken and mushroom recipe 5 stars in spite of the fact that I have yet to make it!! I've been subscribed to your weekly letter for a bit over a year I think, and while I can't claim to have made every recipe you've supplied I HAVE prepared a goodly number . I can honestly say I've never been so pleased with a recipe collection as I am with yours. I've got cookbooks that are so darned pretentious one feels as if one should shower, shave and put on a tuxedo just to look through it and I've got probably a cookbook from most of the churches in North Dakota. And I've got everything in between. They've all got something to offer . Quite frankly I've never met a cookbook I didn't like. Natasha has reduced sometimes complicated culinary machinations down to a form that ANYONE can master what are to me some of the finest recipes I've ever used.

      Thank you Natasha

      Dennis "Mac" McMahon

      Reply
      • Natasha says

        May 16, 2021 at 11:49 AM

        Thank you so much, Dennis! Your comment made my day. I appreciate you taking the time. I'm so pleased you enjoy my recipes, and hopefully you'll like this one too! 🙂

        Reply
    18. Angelina says

      May 16, 2021 at 10:09 AM

      I haven't yet made it, so I can't rate it, BUT it sounds superb! Bone-in chicken thighs are the tastiest & juciest part of the chicken, IMO. (Our kiddoes especiallylike the drumsticks). I'll probably sprinkle on a bit of dried Thyme, with the salt, pepper, & garlic powd., since I like a little Thyme w/chicken. Otherwise, I'll stick to your recipe, since it sounds exceptionally delicious. We're lovin' your recipes 😍 Thank you.

      Reply
      • Natasha says

        May 16, 2021 at 10:12 AM

        Hi!! I'm so glad this one caught your eye. Thyme would definitely work well in here. Let me know if you make it! 🙂

        Reply

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