One Pan Chicken Thighs with Mushrooms and White Wine

Boneless, skinless chicken thighs pair perfectly with mushrooms in this light and flavorful white wine sauce. It's a simple and elegant one pan meal that's ready in about 40 minutes.

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Let's make chicken with mushrooms, but with no cream so it's a little lighter. (But don't worry, we still have butter.) There's a bit of white wine and some thyme, so we can feel a little French.

Tender chicken thighs with glossy, buttery mushrooms and a delicious, earthy sauce? That's all anyone can ask for, really. Oh, and make it in one pan, please!

Jump to:

• Ingredients you'll need
• How to make chicken thighs with mushrooms
• What to serve alongside chicken thighs with mushrooms
• FAQ
• Tips for chicken with mushrooms
• More recipes with boneless, skinless chicken thighs
• Chicken thighs with mushrooms and white wine is an easy, flavorful and elegant recipe!
• Recipe

Ingredients you'll need

Just a few basic staples create over-the-top flavors.

• Thyme loves mushrooms and mushrooms love thyme. If you don't have fresh thyme, you can substitute ¼ teaspoon of dried thyme instead.
• Button mushrooms: Just the plain old every day kind here. Plenty of flavor and low on cost.
• Boneless, skinless chicken thighs: If you know me at all, you know I love a recipe with boneless, skinless chicken thighs. They cook quickly, they're inexpensive, and they're hard to mess up!
• White wine: I like to use something like a pinot gris/pinot grigio for this recipe. Light and crisp, not too buttery or minerally. Use a light-bodied white wine that you would drink. It doesn't have to be expensive.
• Dijon mustard thickens the sauce, and it's also the zip, the tang, the thing that brings it all together.
• We'll round things out with a little butter, olive oil, garlic, and chicken stock.

How to make chicken thighs with mushrooms

Recipe inspired by NYT Cooking.

Follow these step by step instructions for foolproof results!

Step 1: Grate the garlic and slice the mushrooms

Grate the garlic with a Microplane grater, and use a good chef's knife to slice the mushrooms.

Step 2: Sear the chicken thighs

Heat a wide, deep casserole pan or skillet over medium high heat. Season chicken thighs on both sides with salt and pepper.

Add olive oil to pan and once shimmering, place chicken thighs in pan and cook for 5-7 minutes on each side until cooked through. Remove from pan and set aside on a plate.

Disclosure: I am a member of the Lodge Blogger Network. The pan shown was provided to me free of charge. All opinions are my own.

Step 3: Brown the mushrooms

Add the butter to the pan. Once melted, add the mushrooms and stir to coat. Cook the mushrooms, stirring occasionally, until all the water has evaporated and they get brown. This will take some time, maybe up to 15 minutes. Be patient.

Season with a pinch of salt after they have finished browning.

Step 4: Make the mushroom white wine sauce

Add the garlic and thyme to the pan and stir until the garlic is fragrant, about 1 minute.

Add the wine to the pan and quickly stir it all around to deglaze it and get all of those crispy bits off the bottom. Once it has mostly evaporated, add the chicken stock and whisk in the dijon.

Step 5: Finish cooking the chicken thighs in the sauce

Add the chicken thighs and their resting juices back into the pan with the mushrooms and reduce heat to medium. Cover and simmer for about 5 minutes until the thighs are heated through. Uncover and simmer about 2 minutes to thicken the sauce slightly. Taste for seasoning and adjust if needed before serving.

What to serve alongside chicken thighs with mushrooms

• You could start with a massaged kale salad.
• Crispy roasted cauliflower would make a great, simple side dish.
• Bake up this easy peach crumble for dessert.

FAQ

Tips for chicken with mushrooms

• Do NOT salt the mushrooms until they are nice and brown and crispy. If you season them at the beginning, the salt will cause them to release too much water and they will just steam and won't brown. They'll look sad and gray and nobody wants that.
• You can mince the garlic, but I prefer to use a Microplane grater. The grated garlic infuses the sauce without adding the texture of chopped garlic.
• This is kind of a lot of sliced mushrooms in the pan, and they will take some time to cook down. Remember that famous line from Julie and Julia, "Don't crowd the mushrooms or they won't brown." Well, that's partly true. They will brown—eventually. It just might take a little longer. So be patient with these and they'll get there.
• You can always add a splash more chicken stock if you are craving more gravy.

More recipes with boneless, skinless chicken thighs

I love to cook with boneless, skinless chicken thighs because they cook fast and they are very forgiving. Almost impossible to overcook. Here are a couple of my fave ways to cook 'em up!

• Do not fear the anchovies in these Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon. They will set you free. Let the umami wash over you.
• The simplest summer dinner solution: Boneless, Skinless Chicken Thighs with Tomatoes, Basil and Garlic. A slice of heaven straight from the garden.

Chicken thighs with mushrooms and white wine is an easy, flavorful and elegant recipe!

• We'll make everything in one skillet for ease of cooking and minimal cleanup.
• Chicken thighs are incredibly forgiving and easy to cook without the danger of overcooking.
• Dijon mustard, butter and thyme add French flavors to the recipe.
• There is no cream or flour needed to thicken the sauce so it's light and gluten free!
• White wine in the mushroom sauce adds aroma and makes things a little bit fancy!

Recipe