White Wine Mushroom Chicken Thighs

These white wine mushroom chicken thighs are a simple but elegant dinner that's easy to make. You'll love the buttery white wine pan sauce!

📝 Ingredients

• 2 pounds chicken thighs (bone-in skin-on) (see note)
• Salt & pepper (to taste)
• 1/2 teaspoon garlic powder
• Flour (for dredging)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 8 ounces cremini mushrooms (sliced)
• 1/2 medium onion (chopped)
• 1/4 teaspoon Italian seasoning
• 3 cloves garlic (minced)
• 1/2 teaspoon Dijon mustard
• 3/4 cup dry white wine
• 1/4 cup chicken broth
• Fresh parsley (chopped, to taste)

👨‍🍳 Instructions

1. 1Preheat your oven to 375F and move the rack to the middle position.
2. 2Sprinkle the chicken thighs with salt & pepper and the garlic powder (both sides), then coat them in flour and shake off any excess.
3. 3Heat the olive oil and butter in a skillet over medium-high heat for a few minutes. Once the pan is hot, sear the chicken for 6-8 minutes skin side down or until it's nicely browned, then cook the other side for 3-4 minutes. Transfer the chicken to a plate.
4. 4Add the mushrooms, onions, and Italian seasoning to the skillet. Sauté for about 6-8 minutes, stirring occasionally. The mushrooms should get a nice sear and release all their water (let the water cook off).
5. 5Stir in the garlic and Dijon mustard and cook for about 30 seconds.
6. 6Add in the wine and chicken broth. Give it a good stir and scrape up any brown bits from the bottom of the pan. Bring it to a bubble, then add the chicken back into the pan (skin side up).
7. 7Transfer the skillet to the oven and cook for 20 minutes.
8. 8Sprinkle with the fresh parsley and season with extra salt & pepper if needed.