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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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Do you trim the skin off?⁹
No… the crispy skin is the best part in my opinion.
Do you think this will work in an air fryer in place of oven?
I think that should work.
Can this be cooked in an Instant Pot?
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!
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?
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.
I cannot have wine unfortunately. What can I use instead?
Chicken broth could work.
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?
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.
Thank you! My skillet is new so I’m probably being overly precious about it. Good to know!
I totally get it! Let me know if you try the recipe. 🙂
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!!
You’re very welcome!! So happy you liked it!! 😀 Thanks for letting me know.
Enjoy making your recipes.
I’m an unimaginative cook and get loads of compliments. So thank you
Aww thanks so much, Linda!! I’m thrilled to hear that!
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!
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.
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.
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
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.
Let me know how it goes! 🙂
👌👍 I will.
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
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! 🙂
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.
Hi!! I’m so glad this one caught your eye. Thyme would definitely work well in here. Let me know if you make it! 🙂