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!
Chicken in white wine and mushroom sauce is a classic, and it's extra delicious with crispy skin pan-seared chicken thighs. This recipe uses everyday ingredients, and it's rustic and comforting. The simple pan sauce is light yet flavorful. Chicken thighs have so much flavor and stay moist and tender as they cook.
How to make chicken in white wine sauce (summary)
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 and cook 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. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- I strongly recommend using bone-in skin-on chicken thighs for this recipe. The skin adds a lot of flavor and helps keep the chicken nice and moist. I would not sub for chicken breasts.
- Use a dry white wine such as sauvignon blanc, pinot grigio, or even chardonnay.
- Feel free to swap the cremini mushrooms with another variety.
- You can throw in some fresh herbs if you wish (other than just the parsley).
- 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.
- You can omit the flour if needed. It makes the chicken less likely to stick to the pan, and it helps give the sauce a touch more thickness.
- 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.
- If you don't own an oven-safe skillet, transfer the skillet contents to a baking dish for the roasting step.
What to serve with this recipe:
Try mashed potatoes to soak up all those juices. This is not a thick sauce.
More tasty chicken recipes to try:
- Mozzarella Mushroom White Wine Chicken
- Easy Baked Chicken Thighs
- Tomato Spinach White Wine Chicken
- Creamy White Wine Mushroom Chicken Breasts
- Creamy Chicken Thighs (Sun-Dried Tomato & Basil Sauce)
Questions about these white wine chicken thighs? Ask me in the comments below!
White Wine Mushroom Chicken Thighs
- 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
- 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.
- 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.