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This comforting 20 minute Creamy Chicken Thighs with Mushrooms in a 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. This Creamy Chicken Thighs with Mushrooms recipe 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. Try these Creamy Mushroom Pork Chops as well!
Try these other quick and simple dinner recipes if you love this one: Creamy Orzo With Chicken, Sheet Pan Lemon Chicken and Broccoli, Creamy Skillet Lemon Chicken or this classic favorite, Baked Tuscan Chicken!
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 simple dinner recipe whipped up in about 20 minutes!
- Chicken thighs are so flavorful. The extra fat adds to the flavor in recipes like this one and these honey garlic 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!
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This recipe is OUT OF THIS WORLD!! This my favorite GO-TO recipe!! Our son is a picky eater and he LOVES your recipe!!…” (Carissa)
⭐️⭐️⭐️⭐️⭐️ “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!” (Parker)
⭐️⭐️⭐️⭐️⭐️”Thank you for this delicious recipe. I’m making it Again tonight, 2nd time this week!”
Ingredient Notes
Find the full printable recipe with specific measurements below.
- 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 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.
Recipe Variations:
- Add chopped baby spinach for some extra veggies
- sauté diced onions before adding the chicken thighs
- vary the herbs and add in some Italian seasoning, toss in a couple sprigs of fresh thyme or rosemary or another favorite
- use heavy cream for a richer cream of mushroom sauce
- stir in some freshly grated parmesan cheese before serving
Step-By-Step Instructions:
Step 1: Cut excess fat off of the chicken thighs. Pat chicken thighs with paper towels and season with salt, pepper and thyme.
Step 2: Heat butter and oil in a skillet at medium high heat or pan large enough to fit about 6-8 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 3: Add in the mushrooms cook for about 3-4 minutes until mushrooms are slightly tender.
Step 4: Add 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.
Step 6: Sprinkle with fresh parsley and serve.
Recipe Tips
- Choose a dry white 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 garlic parmesan mashed potatoes.
Common Questions
Bone-in chicken thighs will take much longer to cook than boneless. You certainly could use them, but would need to cover and heat about another 10-15 minutes for them to become cooked to a safe temperature and would likely want to do that before adding the mushrooms.
It is! In this recipe the chicken is mostly cooked through before adding the mushrooms into the pan which is recommended when cooking the vegetables and chicken together in the same pan.
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
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 White 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.
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thank you for this delicious recipe. I’m making it Again tonight, 2nd time this week! 🙂
Looooove to hear this so much! Thanks for sharing!
Hi Lorie!
I have become a huge fan of the chicken thigh.
I can’t wait to try this recipe tomorrow. We love creamy mushroom sauce also.
One question for you… I have both Marsala and Sherry on hand and would prefer not to have to purchase white wine just for the recipe since we don’t drink it. Do you think either of those would work out ok, or should I stick with chicken broth instead?
Thanks for your time and delish recipes.
Amy M.
Hi! I think the Marsala should be wonderful. It’s a bit more flavorful than the sherry so probably your better bet, however either will work in a pinch!! Enjoy!
Cam you use something else in place of the wine?
Hi! You can just use more chicken broth if you’d like. White wine vinegar is another option. And if you don’t want to add alcohol, a nonalcoholic white wine can work. Hope that helps!!
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!!!
Ohhhh, I love the idea of adding dill–will be doing so next time. Let me know how the pork ends up!!
Can you add onions to this recipe?
Absolutely you can!
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 🙂
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!!!!
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!