This Chicken Thighs with Mushroom Cream Pan Sauce is great because 1. you can never have too many chicken recipes and 2. you can’t go wrong with a one pan dish.
The pan sauce is creamy, has white wine, lemon, thyme, Dijon, and more! You will want to make sure you have lots of crusty bread to soak up every last drop of that mushroom sauce. Let me show you how to make this easy chicken dish.
Chicken Thighs with Mushroom Cream Pan Sauce Ingredients:
Chicken
- 1.5 lbs Chicken Thighs boneless, skinless
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/2 cup Flour
- 2 tbsp Olive Oil
- 1 tbsp Butter
Pan Sauce
- 10 oz Baby Bella Mushrooms sliced
- 1 Yellow Onion diced, I used a smaller onion (use half an onion if larger)
- 4 cloves Garlic minced
- Salt & Pepper to taste
- 1/4 cup White Wine dry
- 1/2 cup Chicken Broth
- 1/2 tsp Fresh Thyme Leaves about 2 sprigs
- 1 tsp Dijon Mustard
- 1 Lemon zest and juice; divided
- 1/4 cup Heavy Cream
Recipe Instructions
Chicken
- Combine salt, black pepper, paprika, garlic powder, onion powder, and flour in a shallow bowl. Coat the chicken thighs in the flour mixture on both sides, shaking off any excess.
- Heat the butter and olive oil in a large high-rimmed sauté pan over medium-high heat. Add the chicken in a single layer. Cook the chicken in batches if your pan isn’t large enough.
- Cook the chicken for 8 minutes on the first side until golden and crispy. Flip and cook for another 5 minutes. Remove to a plate.
Pan Sauce
- Lower the heat to medium and add mushrooms in an even layer to the same pan. It’s okay if there are some stuck bits or “fond” stuck to the bottom of the pan. This will add flavor to the sauce.
- Let the mushrooms cook for about 5 minutes without touching them. Stir and cook for another 3 minutes. This will allow the mushrooms to release their moisture and brown.
- Add the diced onion, stir to combine, and cook for 3 minutes. Add the minced garlic, stir to combine, and cook another 2 minutes.
- Pour in the white wine. Use a wooden spoon to scrape the bottom of the pan to release the fond. Let the wine simmer for about 3 minutes until mostly reduced.
- Add the chicken broth, fresh thyme, dijon mustard, juice of 1/2 a lemon, heavy cream, and salt & pepper to taste. Simmer for about 5 minutes until reduced and thickened.
- Nestle the chicken thighs back into the sauce and simmer for another 3 minutes to warm the chicken back up.
- To serve, divide the chicken among plates. Squeeze with additional lemon juice and sprinkle with lemon zest as desired.
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This recipe cooks in one pan and is full of flavor. It’s perfect for a weeknight dinner or pour a glass of wine and enjoy a fancy weekend dinner! The chicken is seasoned and cooks until golden. Then the mushrooms cook in the leftover chicken fond to form the base of the pan sauce. The sauce is creamy, lemony, garlicky, and SO delicious.
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Chicken Thighs with Mushroom Cream Pan Sauce
This is a one pan recipe with flavorful chicken thighs and a creamy white wine mushroom pan sauce.
Ingredients
Chicken
- 1.5 lbs Chicken Thighs boneless, skinless
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/2 cup Flour
- 2 tbsp Olive Oil
- 1 tbsp Butter
Pan Sauce
- 10 oz Baby Bella Mushrooms sliced
- 1 Yellow Onion diced, I used a smaller onion (use half an onion if larger)
- 4 cloves Garlic minced
- Salt & Pepper to taste
- 1/4 cup White Wine dry
- 1/2 cup Chicken Broth
- 1/2 tsp Fresh Thyme Leaves about 2 sprigs
- 1 tsp Dijon Mustard
- 1 Lemon zest and juice; divided
- 1/4 cup Heavy Cream
Instructions
Chicken
- Combine salt, black pepper, paprika, garlic powder, onion powder, and flour in a shallow bowl. Coat the chicken thighs in the flour mixture on both sides, shaking off any excess.
- Heat the butter and olive oil in a large high-rimmed sauté pan over medium-high heat. Add the chicken in a single layer. Cook the chicken in batches if your pan isn't large enough.
- Cook the chicken for 8 minutes on the first side until golden and crispy. Flip and cook for another 5 minutes. Remove to a plate.
Pan Sauce
- Lower the heat to medium and add mushrooms in an even layer to the same pan. It's okay if there are some stuck bits or "fond" stuck to the bottom of the pan. This will add flavor to the sauce.
- Let the mushrooms cook for about 5 minutes without touching them. Stir and cook for another 3 minutes. This will allow the mushrooms to release their moisture and brown.
- Add the diced onion, stir to combine, and cook for 3 minutes. Add the minced garlic, stir to combine, and cook another 2 minutes.
- Pour in the white wine. Use a wooden spoon to scrape the bottom of the pan to release the fond. Let the wine simmer for about 3 minutes until mostly reduced.
- Add the chicken broth, fresh thyme, dijon mustard, juice of 1/2 a lemon, heavy cream, and salt & pepper to taste. Simmer for about 5 minutes until reduced and thickened.
- Nestle the chicken thighs back into the sauce and simmer for another 3 minutes to warm the chicken back up.
- To serve, divide the chicken among plates. Ladle the mushroom pan sauce over the chicken. Squeeze with additional lemon juice and sprinkle with lemon zest as desired.
Video
@carolbeecooks New one pan chicken recipe featuring a white wine mushroom cream sauce w/ garlic, onions, thyme, dijon, and lemon 🥘 #chicken #chickenthighs #onepanmeal #chickenrecipe #pansauce #mushroomsauce
♬ Pink Friday Girls – Nicki Minaj
Notes
Serving notes: I served with steamed baby broccoli and some crusty bread to soak up the pan sauce.
Looking for a more creative way to cook your broccoli than just steaming? Try my Air Fryer Baby Broccoli
Tried this recipe?Let me know how it was!
