Smothered Chicken in Mushroom Wine Pan Sauce
Smothered Chicken in Mushroom Wine Pan Sauce is a comforting and elegant dish featuring tender, juicy chicken thighs slow-cooked in a rich and savory mushroom and dry white wine sauce. This one-pan recipe combines simple, everyday ingredients to create a restaurant-quality meal with deep flavors and tender textures, perfect for weeknight dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: American
- Diet: Gluten Free (use gluten-free flour or cornstarch as substitute)
Ingredients
Scale
Chicken
- 4 skin-on, bone-in chicken thighs
- Salt and pepper, to taste
Vegetables and Aromatics
- 1 cup mixed mushrooms (cremini, button, shiitake), sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids and Fats
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup dry white wine
- 1 cup chicken broth
Thickening and Herbs
- 2 tablespoons all-purpose flour
- 2–3 sprigs fresh thyme
- 2 tablespoons fresh parsley, chopped (for garnish)
Seasonings
- Salt and pepper, to taste
Instructions
- Prepare and Season the Chicken: Pat the chicken thighs dry with paper towels. Generously season all sides with salt and pepper to ensure a flavorful sear and juicy meat.
- Sear the Chicken: Heat olive oil and butter together in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down in the skillet and sear until the skin is golden brown and crispy, about 5 minutes per side. Remove chicken from skillet and set aside.
- Sauté Aromatics and Mushrooms: In the same skillet, add diced onions and minced garlic. Cook until fragrant and translucent. Add the mixed mushrooms and sauté until they are browned and have released their moisture.
- Deglaze with Wine: Pour in the dry white wine to deglaze the pan, scraping up all browned bits from the bottom. Allow the wine to reduce by half to concentrate its flavor.
- Create the Pan Sauce: Sprinkle the flour over the mushroom mixture and stir well to cook off the raw flour taste. Gradually add chicken broth while stirring continuously until the sauce thickens smoothly and evenly.
- Simmer the Chicken: Return the seared chicken thighs to the skillet, nestling them into the sauce. Add fresh thyme sprigs, cover the skillet, and simmer on low heat for 25-30 minutes, or until the chicken is tender and cooked through.
- Finish and Serve: Remove thyme sprigs. Adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley for a bright, fresh finish before serving.
Notes
- Pat chicken dry to ensure a perfect sear and crispy skin by removing excess moisture.
- Use high heat when searing to develop a deep golden color and rich flavor.
- Allow the wine to fully reduce to avoid any bitterness and concentrate flavor.
- Simmer the chicken gently on low heat to keep it tender and juicy.
- Add fresh herbs at the end of cooking to preserve bright flavors and aromas.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
Keywords: smothered chicken, mushroom wine sauce, chicken thighs, one-pan chicken, comfort food, mushroom sauce, easy chicken recipe, weeknight dinner