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    You are here: Home / Dinner / Creamy Chicken Thighs with Mushrooms

    Creamy Chicken Thighs with Mushrooms

    Last Updated March 30, 2022. Published March 11, 2021 By Lorie 16 Comments

    This post may contain affiliate links.

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    Chicken thighs cooking in skillet and then in a creamy sauce 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!

    Chicken thighs in skillet with mushrooms and fresh parsley on top.

    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 Creamy Chicken Thighs with Mushrooms 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.
    Chicken thighs, white wine, garlic, butter and ingredients labeled on counter.

    How to Make These Creamy Chicken Thighs:

    • 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)
    Chicken thighs in skillet with butter and mushrooms added in.
    • 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)
    Chicken thighs in skillet with white wine bubbling and then cream added.

    Chef's 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!
    Overhead view of chicken and mushrooms in skillet.

    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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    Skillet with chicken thighs and fresh parsley on top.

    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!
    5 from 10 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 389kcal
    Author: Lorie Yarro

    Ingredients 

    • 1.5 lb chicken thighs (about 5-6 thighs) boneless, skinless
    • ½ teaspoon thyme or Italian seasoning, salt and pepper
    • ½ teaspoon sea salt
    • ½ teaspoon 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
    Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!

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    Reader Interactions

    Comments

    1. Julie says

      April 02, 2022 at 6:51 pm

      5 stars
      This was excellent. I added dill at the end and it upped my ante. I also added a bit of onion powder....Next time I'll make with pork steaks. My husband just informed me he doesn't like chicken. 🤦
      Great recipe!!!

      Reply
      • Lorie says

        April 04, 2022 at 11:24 am

        Ohhhh, I love the idea of adding dill--will be doing so next time. Let me know how the pork ends up!!

        Reply
    2. Tracy says

      March 06, 2022 at 4:08 am

      Can you add onions to this recipe?

      Reply
      • Lorie says

        March 06, 2022 at 7:58 am

        Absolutely you can!

        Reply
    3. Parker says

      December 13, 2021 at 7:25 pm

      5 stars
      Made this for dinner tonight - delish! Served over spaghetti. We added some pasta water to the sauce at the end - this helped stretch the sauce a bit and helped it stick to the spaghetti. It was perfect! Thank you 🙂

      Reply
      • Lorie says

        December 14, 2021 at 9:23 pm

        EEEK! Thank you for reminding me that I haven't made this recipe in a while. And I just bought chicken thighs this week. Good call on the pasta water too! Thank you for sharing!!!!

        Reply
    4. Liz says

      June 12, 2021 at 6:12 pm

      Can I use evaporated milk?

      Reply
      • Lorie says

        June 12, 2021 at 8:57 pm

        Hi Liz! You should be fine to sub it equally for the cream!

        Reply
    5. Pat Linn says

      April 07, 2021 at 5:50 pm

      5 stars
      Sounds so good...will try this weekend. Thank you

      Reply
      • Lorie says

        April 08, 2021 at 11:21 am

        Hope you love them!!! A new favorite here

        Reply
    6. paula j says

      March 19, 2021 at 11:45 am

      recipe says "½ c half and half" - no idea what that can mean

      Reply
      • Lorie says

        March 19, 2021 at 12:52 pm

        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!

        Reply
    7. Jenna says

      March 15, 2021 at 7:19 pm

      5 stars
      L O V E!!!!! Made with some pasta, yummmmmm!

      Reply
      • Lorie says

        March 15, 2021 at 10:33 pm

        Yay!!!!! This is my absolute favorite new dinner—could eat the mushroom sauce on EVERYTHING! ????

        Reply
      • Brandon says

        April 12, 2021 at 5:00 pm

        5 stars
        Planning on making this week for a date night, just wondering what kind of pasta would you use?

        Reply
        • Lorie says

          April 12, 2021 at 5:18 pm

          The pressure is on!!! So I like it over linguine a lot. Any sort of long flat pasta is great!

          Reply

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    Hello! I’m Lorie, welcome to lemons + zest! If you love to eat, and you love delicious, simple recipes, then you are in the right place. When it comes to cooking these days, I firmly believe that if it takes too long, or too much work to make, then it’s not for me. Read More…

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