Description
This White Wine Mushroom Chicken Thighs recipe delivers tender, juicy chicken with a flavorful mushroom and white wine sauce. The chicken thighs are first seared to achieve a crispy skin, then simmered with sautéed mushrooms, onions, garlic, and Dijon mustard in a white wine and chicken broth mixture, and finished by baking in the oven. Garnished with fresh parsley, it makes an elegant yet approachable dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 2 pounds chicken thighs (bone-in, skin-on)
- Salt & pepper, to taste
- 1/2 teaspoon garlic powder
- Flour, for dredging
- 1 tablespoon olive oil
- 2 tablespoons butter
Vegetables & Aromatics
- 8 ounces cremini mushrooms, sliced
- 1/2 medium onion, chopped
- 1/4 teaspoon Italian seasoning
- 3 cloves garlic, minced
Liquids & Seasonings
- 1/2 teaspoon Dijon mustard
- 3/4 cup dry white wine
- 1/4 cup chicken broth
- Fresh parsley, chopped, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the oven rack in the middle to ensure even cooking.
- Prepare Chicken: Season the chicken thighs generously with salt, pepper, and garlic powder on both sides. Dredge each piece lightly in flour, shaking off any excess to avoid a gummy coating.
- Sear Chicken: In a large skillet, heat olive oil and butter over medium-high heat until hot. Place the chicken thighs skin-side down and sear for 6-8 minutes until the skin is golden brown and crispy. Flip and cook the other side for 3-4 minutes. Remove chicken from skillet and set aside on a plate.
- Sauté Vegetables: Add the sliced mushrooms, chopped onions, and Italian seasoning to the same skillet. Cook for 6-8 minutes, stirring occasionally, until mushrooms are nicely browned and have released their moisture which evaporates.
- Add Garlic & Mustard: Stir in the minced garlic and Dijon mustard. Sauté for about 30 seconds until fragrant.
- Deglaze Pan: Pour in the dry white wine and chicken broth, stirring to scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
- Return Chicken to Skillet: Nestle the seared chicken thighs back into the skillet, arranging them skin-side up in the liquid and mushrooms.
- Bake: Transfer the skillet to the preheated oven and bake uncovered for 20 minutes, allowing the chicken to finish cooking and the flavors to meld.
- Garnish and Serve: Once cooked through, remove the skillet from the oven. Sprinkle fresh chopped parsley over the chicken and sauce, and adjust seasoning with additional salt and pepper if desired. Serve hot.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and moisture retention for this dish.
- If you don’t have cremini mushrooms, white button mushrooms can be used as a substitute.
- Dry white wine works best; avoid sweet wines as they will alter the flavor balance.
- You can use chicken broth or stock; low sodium is preferred to control saltiness.
- Be sure to let the mushrooms cook until their liquid evaporates for a richer sauce.
- This recipe is best cooked in an oven-safe skillet or transfer the contents to a baking dish after searing.
