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
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.
Helene says
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?
Natasha says
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.
Helene says
Thank you! My skillet is new so I’m probably being overly precious about it. Good to know!
Natasha says
I totally get it! Let me know if you try the recipe. 🙂
BB says
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!!
Natasha says
You're very welcome!! So happy you liked it!! 😀 Thanks for letting me know.
Linda says
Enjoy making your recipes.
I’m an unimaginative cook and get loads of compliments. So thank you
Natasha says
Aww thanks so much, Linda!! I'm thrilled to hear that!
Tricia B. says
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!
Natasha says
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.
Tricia B. says
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.
Natasha says
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
Tricia B. says
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
Let me know how it goes! 🙂
Tricia B. says
👌👍 I will.
Dennis McMahon says
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
Natasha says
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! 🙂
Angelina says
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.
Natasha says
Hi!! I'm so glad this one caught your eye. Thyme would definitely work well in here. Let me know if you make it! 🙂