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Creamy One-Pot White Wine Chicken

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A rich and comforting one-pot chicken dish with mushrooms, thyme, and a creamy white wine sauce, perfect for quick dinners or elegant meals.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 700 grams)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini or baby bella mushrooms, sliced (225 grams)
  • 3 cloves garlic, minced
  • 2 small shallots, finely chopped
  • 1 cup dry white wine (240 ml) – Sauvignon Blanc or Pinot Grigio recommended
  • 1 cup chicken broth (240 ml), preferably low sodium
  • ½ cup heavy cream (120 ml)
  • 2–3 sprigs fresh thyme, leaves stripped
  • Salt and black pepper to taste
  • 1 tablespoon all-purpose flour (optional, for dredging chicken)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper. If desired, lightly dredge the chicken in flour, shaking off excess.
  2. Heat olive oil and 1 tablespoon butter in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Add chicken thighs skin-side down and cook undisturbed for 6-7 minutes until golden brown and crispy. Flip and cook another 3-4 minutes. Transfer chicken to a plate.
  3. Reduce heat to medium. Add remaining butter, then shallots and garlic. Sauté for 1-2 minutes until fragrant and softened but not browned. Add sliced mushrooms and thyme leaves. Cook, stirring occasionally, about 5 minutes until mushrooms release moisture and start to brown.
  4. Pour in white wine, scraping the bottom of the pan to loosen browned bits. Let simmer for 3-4 minutes until reduced by about half.
  5. Add chicken broth and stir to combine. Return chicken thighs to the pan, skin-side up, nestling into the sauce. Cover loosely and reduce heat to low. Simmer gently for 15 minutes or until chicken is cooked through (internal temperature 165°F / 74°C).
  6. Remove chicken temporarily. Stir heavy cream into the sauce and simmer uncovered for 3-5 minutes until sauce thickens slightly and coats the back of a spoon. Adjust seasoning with salt and pepper.
  7. Nestle chicken back into the creamy sauce to reheat briefly. Sprinkle with extra fresh thyme if desired and serve.

Notes

Pat chicken dry for crispy skin. Do not overcrowd pan to ensure browning. Use medium-high heat for searing. Deglaze pan with wine to add depth. Simmer gently to keep chicken juicy. Optional broil for 2-3 minutes to crisp skin after simmering. For lighter sauce, substitute half the cream with half-and-half or Greek yogurt off heat. Use gluten-free flour for gluten-free version or omit flour for thinner sauce.

Nutrition

Keywords: one-pot chicken, creamy chicken, white wine chicken, mushroom chicken, thyme chicken, easy dinner, weeknight meal, comfort food

Find it online: https://yumnode.com/creamy-one-pot-white-wine-chicken-recipe-easy-and-perfect-for-dinner/