Chicken Thighs With White Wine Cream Sauce

Chicken thighs with mushroom and white wine sauce

The Spruce / Diana Rattray

Prep: 18 mins
Cook: 45 mins
Total: 63 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
511 Calories
31g Fat
21g Carbs
35g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 511
% Daily Value*
Total Fat 31g 39%
Saturated Fat 12g 60%
Cholesterol 127mg 42%
Sodium 496mg 22%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 8%
Protein 35g
Calcium 112mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These budget-friendly chicken thighs make a tasty topping for hot cooked rice, noodles, or pasta. The dish calls for chicken thighs, but feel free to use boneless chicken breasts for a lighter meal.

Garlic and parsley are the simple seasonings in the mushroom sauce. Don't let the richness of the sauce deceive you. Chicken stock, dry white wine, and cream or half-and-half are the sauce components, making it lighter than it tastes.



Steps to Make It

  1. Gather the ingredients.

  2. Sprinkle chicken thighs with seasonings.

  3. Heat the oil and butter in a large skillet or sauté pan over medium heat.

  4. Add chicken and cook, turning, until browned. Remove to a plate and set aside.

  5. Add mushrooms to the skillet and cook, stirring, until mushrooms are tender and browned.

  6. Add the garlic and cook for 1 minute longer. Stir in flour until blended. Stir in chicken broth and wine until blended.

  7. Add chicken back to the skillet, cover, reduce heat to low, and cook for 20 to 30 minutes, or until chicken is cooked through and tender.

  8. Stir in the cream and parsley and heat through.

  9. Serve with rice or potatoes.