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Creamy and comforting, this 20 minute Chicken Thighs with Mushrooms in White Wine Sauce recipe is the perfect dinner. Minimal prep and pairs perfectly with a salad, rice and a fresh loaf of bread. This chicken dinner feels fancy but is perfect for a weeknight meal!
A simple but fancy chicken dinner is perfect to have up your sleeve. These Creamy Chicken Thighs with Mushrooms was inspired by this Pan Seared White Wine Chicken recipe.
Mushrooms, white wine, cream and chicken work so well in this chicken thighs skillet. The ease of whipping it together will make it part of your dinner rotation for sure.
Why you will love this recipe:
- Easy to cook up with minimal prep work. Chicken thighs in creamy white wine mushroom sauce sounds fancy and like a lot of hard work, but it really is not. You will only have to slice up the mushrooms and the rest is adding ingredients into the pan. A total of about 20 minutes is all you will need.
- Chicken thighs are so flavorful. The extra fat adds to the flavor in chicken thighs. They are hard to overcook thanks to this as well. Delicious and full proof? Can't beat it.
- You get to cook with wine! Sip a little and toss a cup in the pan. We all know how the saying goes, “I enjoy cooking with wine. Sometimes, I even put it in the food.” Cooking with wine brings out the flavor and turns a regular chicken dinner to WOW.
- It's budget friendly. Chicken thighs are less expensive than chicken breasts. They tend to be about a third of the price of chicken breast. Much easier to feed the family at that price!
Ingredients and Substitutions:
- You can buy ready to go, pre-sliced mushrooms for less prep work. I use white mushrooms in this chicken thighs skillet dinner, you could certainly use another kind. Baby bella mushrooms would be a great option or you could even do a combination of types.
- You can substitute chicken stock or chicken broth if you are not interested in cooking with the wine.
- I used boneless and skinless chicken thighs for this recipe. They cook much quicker than bone in chicken thighs with skin. You are looking at an extra 15 minutes or more for bone in.
- I opted for half and half over heavy cream in this sauce. The sauce isn't too thick or too heavy--the half and half helps balance that out.
How to make this recipe:
- Cut excess fat off of the chicken thighs. Pat dry and season with salt, pepper and thyme. Heat butter and oil in a skillet or pan large enough to fit about 6 chicken thighs. Add the chicken thighs to the skillet and heat about 4-5 minutes each side until golden on each side. The chicken does not have to be fully cooked through at this time. (step 1-2)
- Add in the mushrooms cook for about 3-4 minutes until mushrooms are slightly tender. (step 3-4)
- Add the wine and garlic to the skillet and turn up the heat to high. Allow the wine to come to a boil and then lower heat to simmer until about the wine reduces by about half. (step 5)
- Add in the cream and allow to simmer several more minutes, spooning the sauce over the chicken to cover. Make sure the chicken has cooked to an internal temperature of 165°F. Sprinkle with fresh parsley and serve. (step 6)
Notes and Tips:
- Choose a wine that you like. This will guarantee that the added flavor to the creamy chicken thighs with mushrooms will be one that you enjoy. I am not a fan of chardonnay by any means so you won't find me cooking with it. I opt for Pinot Grigio. I would say though not to use a sweet white wine like moscato or anything.
- Serve these chicken thighs over rice or on a big plate of pasta. The creamy sauce is also delicious over mashed potatoes.
- We have had this leftover the second day numerous times and wow--the sauce is almost better the next day!
Try these other simple dinner recipes:
- Simple Turkey Pepper Skillet
- Pesto Salmon Sheet Pan Dinner
- 15 Minute Steak Sheet Pan Dinner
- 15 Minute Tomato Basil Gnocchi
- Simple Chicken and Biscuit Skillet
- Easy Chicken Alfredo
- Spinach Ricotta Chicken
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Creamy Chicken Thighs with Mushrooms
Creamy and comforting, this 20 minute Chicken Thighs with Mushrooms in White Wine Sauce recipe is the perfect dinner. Minimal prep and pairs perfectly with a salad, rice and a fresh loaf of bread. This chicken dinner feels fancy but is perfect for a weeknight meal!
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Servings: 4
Calories: 389kcal
Ingredients
- 1.5 lb chicken thighs (about 5-6 thighs) boneless, skinless
- ½ tsp thyme or Italian seasoning, salt and pepper
- ½ tsp sea salt
- ½ tsp cracked pepper
- 2 T butter
- 1 T olive oil
- 8 oz white mushrooms sliced
- 3-4 garlic cloves, minced
- 1 c wine
- ½ c half and half
- fresh chopped parsley
Instructions
- Trim any excess fat off of the chicken thighs. Pat dry and then cover with thyme, salt and pepper. Heat the oil and butter over medium high heat until butter is melted.
- Add the chicken thighs to the pan. Cook about 4-5 minutes on each side until each side started to become golden crisp. The chicken does not need to be cooked through at this point. Add in the mushrooms and cook for about 3-4 minutes until they start to become tender.
- Add the wine and garlic and turn the heat to high and bring the wine to a boil. When the wine starts to boil, lower the heat and simmer until the wine reduces by about one half.
- Add in the half and half and cook another 2-3 minutes. Check to make sure the chicken is cooked to 165°F. Remove from heat and sprinkle with fresh parsley. Serve with your favorite sides.
Notes
- Choose a wine that you like. This will guarantee that the added flavor to the creamy chicken thighs with mushrooms will be one that you enjoy. I am not a fan of chardonnay by any means so you won't find me cooking with it. I opt for Pinot Grigio. I would say though not to use a sweet white wine like moscato or anything.
- Serve these chicken thighs over rice or on a big plate of pasta. The creamy sauce is also delicious over mashed potatoes.
Nutrition
Calories: 389kcal | Carbohydrates: 6g | Protein: 36g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 511mg | Potassium: 711mg | Fiber: 1g | Sugar: 2g | Vitamin A: 336IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 2mg
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Can I use evaporated milk?
Hi Liz! You should be fine to sub it equally for the cream!
Sounds so good...will try this weekend. Thank you
Hope you love them!!! A new favorite here
recipe says "½ c half and half" - no idea what that can mean
Hi Paula! “Half and half” is a combo of equal parts heavy cream and whole milk. Are you in the US? I think it may be called something else in other places. If you don’t have access to it, you can literally just stir together 1/4 cup whole milk and 1/4 cup heavy cream and then add it. Hope that helps!
L O V E!!!!! Made with some pasta, yummmmmm!
Yay!!!!! This is my absolute favorite new dinner—could eat the mushroom sauce on EVERYTHING! ????
Planning on making this week for a date night, just wondering what kind of pasta would you use?
The pressure is on!!! So I like it over linguine a lot. Any sort of long flat pasta is great!