Boneless, skinless chicken thighs are the perfect match for this light and flavorful white wine mushroom sauce. It's a simple and elegant one pan meal that's ready in about 40 minutes.
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This started out as a very different recipe. A recipe for chicken with mushrooms caught my eye while perusing NYT Cooking, but when I clicked through, it was too fussy.
There was dredging and pounding and keeping warm in the oven and all kinds of steps that I was just not prepared for.
So instead, I made this. Tender chicken thighs with glossy, buttery mushrooms and a delicious, earthy sauce. That's all a girl can ask for. Oh, and make it in one pan, please!
Ingredients
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.
- We are just using plain old, button mushrooms 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.
Step by step instructions
Grate the garlic with a Microplane grater, and use a good chef's knife to slice the mushrooms.
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.
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.
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.
Add the chicken thighs and their resting juices back into the pan 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.
Serving suggestions
- 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.
FAQs
- What can you substitute for white wine to deglaze the pan? If you don't want to use white wine because of the alcohol (which cooks out completely) or just don't have any on hand, try one part white wine vinegar to three parts water. You can also just use more chicken stock.
- Can you substitute dried thyme for fresh thyme? Yes, you can, but use ⅔ less. So instead of 1 teaspoon of fresh thyme, you would use about ⅓ teaspoon of dried thyme.
Tips
- 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.
Related recipes
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.
Recipe
One Pan Chicken Thighs with Mushrooms and White Wine
Ingredients
- 2 lb boneless, skinless chicken thighs
- 10 ounces mushrooms
- 2 tablespoon olive oil
- 3 tablespoon butter
- 3 garlic cloves
- 1 teaspoon fresh thyme
- 1 teaspoon dijon mustard
- ¼ cup white wine
- ½ cup chicken stock
- kosher salt
- black pepper
Instructions
- Slice the mushrooms and grate or chop the garlic.
- 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.
- 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.
- 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.
- Add the chicken thighs and their resting juices back into the pan 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.
Notes
- 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.
- I used my Lodge Cast Iron enameled casserole pan for this recipe because it holds even heat. You can use any good 12-inch skillet with a lid.
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