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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.
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
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.
Questions about these white wine chicken thighs? Ask me in the comments below, or leave me a review if you made it!
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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Chicken thighs were on Special this week, and despite the heat-wave I did not want to use my air-fryer as I wanted something saucy to go with the small, sweet new potatoes that arrive in August. That being said, I was not going to use the gaz oven when it was 30c/85f in my kitchen. But this recipe is soooo versatile, that anyone with cooking skills can jazz a bit with it. Because it was going to end up braised vs baked, I made sure that the skin was very crispy and allowed to saute in the pan for 10 minutes. I also added some more broth, so added more herbs. Oregano/Thyme & Paprika to be exact and any left-over flour went back in the pan post frying. I really do appreciate having recipes that do not use cream. Although I love a creamy sauce, my waist does not.
I’m so glad you enjoyed these, Althea!! 😀
The chicken was delicious. I added a little cream and a bit of the dredging flour to thicken the sauce (and a little more of the spices). Thanks
Thank you!
Sorry, but this recipe needs something more. Not sure what it is but just bland. We were really looking forward to this. I wanted to make chicken cacciatore and my wife suggested we try this. I know other recipes on this site are very good but this one needs work.