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white wine chicken thighs with mushroom herb butter sauce in a skillet close-up
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4.84 from 18 votes

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!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: chicken in white wine and mushroom sauce, white wine chicken thighs, white wine mushroom chicken
Servings: 4
Author: Natasha Bull

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
  • 8 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.

Nutrition

Calories: 395kcal | Carbohydrates: 8g | Protein: 20g | Fat: 28g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 204mg | Potassium: 537mg | Fiber: 1g | Sugar: 2g | Vitamin A: 266IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg
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