White Wine Sauce with Chicken is a quick and easy pan fried recipe that works for dinner any night of the week! With a simple creamy sauce, aromatic herbs and a ton of mushrooms the whole family will enjoy this melt in your mouth combination. Follow my tasty tips to make this chicken and white wine sauce combo and you will be asked to make it again and again!
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Sophisticated dinner: this is a restaurant-quality meal! More than simply chicken and cream, the sauce brings a variety of flavors that tick the delicious and decadent boxes at the same time.
- Everyday ingredients: you will be able to get everything you need to make this easy chicken recipe from your local grocery store. They are year round available ingredients which will be easy to get your hands on.
- Cooking with wine: enough said 😉👍🤣.
- Comfort food: chicken thighs in sauce are comfort food without the carbs. Unless you want to serve it like I do with a side of rice (a suggestion, not an enforcement). Otherwise this is a great alternative recipe to a high carb pasta style dinner recipe.
- Dinner made easy: ain't nobody got time to get home from a busy day and stand in the kitchen for 2 hours cooking. This recipe will take less than 40 minutes, offers a lot of flavor and can be served with store bought microwave rice or quinoa for convenience!
- Taste and texture: the creamy mushroom sauce brings the flavour and the chicken thighs with nice golden crust and thyme enable the variety of textures in the dish. It makes for a real crowd pleaser on that special occasion!
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Olive oil: we use this to brown the chicken thighs as a starting point.
- Salt and pepper: we use salt and a little bit of black pepper to season the chicken thighs.
- Thyme: this is dried thyme. It is a great herb to use with chicken and mushrooms, bringing a complimentary flavour.
- Garlic powder: a must have for any pantry. It is easy to use and super convenient!
- Onion powder: as above plus a complimentary pairing with the garlic powder.
- Parsley: we use this fresh herb in the sauce and to garnish the dish when serving.
- Plain flour: we use this to thicken the cream sauce.
- Mushrooms: I am using swiss brown mushrooms. I find that they cook very well, especially in the creamy amazing sauce and add great texture to the pan.
- White wine: nothing expensive needed. I am using Pinot Gris from a $10 bottle of white wine. Crisp and dry white wine is recommended over sweet wine.
- Cream: this is heavy cream, which is different from dollop cream or whipped cream. It forms the basis of the creamy sauce.
- Chicken thighs: we use using bone in skin on chicken thighs for this recipe.
Tasty Tip : I like to provide you with a number of substitutions and variations giving you an array of options when making my recipes. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
Here are the step by step instructions to make the recipe. We start by seasoning the chicken.
- Season chicken with salt and pepper (Photo 1)
- Flip and do other side (Photo 2)
- Heat oil (Photo 3)
- Brown both sides of the chicken pieces (Photo 4)
👩🍳 How to Make White Wine Sauce With Chicken
We start the recipe by seasoning and then browning the chicken thighs.
To do this, place the chicken thighs skin side on a clean, dry chopping board. Then use salt and pepper to season each one.
Use the tongs to flip the chicken to the other side and then season this side also with salt and pepper.
Next place a large heavy base pan onto the stove top, pour in the olive oil and turn the heat to high. We want to oil to heat before we add the chicken and this will take around 2 minutes.
Once the oil is hot use kitchen tongs to transfer the chicken thighs into the base of the pan. Allow the chicken to cook for 5-6 minutes (the skin will turn golden brown) and then use the tongs to flip the chicken to the other side and cook this side for a further 5-6 minutes.
Once the chicken is cooked, use the tongs to transfer it to a bowl lined with paper towel.
Next pour the wine into the hot pan. This will deglaze (lift off) the brown bits in the base of the pan.
- Pour the wine into the pan (Photo 5)
- Then add the mushrooms and cook (Photo 6)
- Pour the cream in (Photo 7)
- Then add the garlic powder (Photo 8)
Once the wine has sizzled for a bit add the sliced mushrooms and allow these to cook for 2-3 minutes until softened.
Once softened, add the cream to the pan and then sprinkle in the garlic powder and give it a stir.
- Add onion powder (Photo 9)
- Then add dried thyme (Photo 10)
- Remove 2 tablespoons of sauce (Photo 11)
- Add to flour, whisk and add back to pan (Photo 12)
Next add the onion powder, dried thyme and continue to stir.
Now we want to thicken the sauce. To do so we use a 'slurry'. This is the name for the combination of the flour and equal parts liquid.
Use a measuring spoon to remove 2 tbs of the cream sauce and add this to the flour. Then whisk these 2 together until all of the lumps have been removed.
Then pour the slurry back into the pan and stir it into the sauce. Doing so will allow it to gradually thicken the sauce.
- Add chicken back to pan (Photo 13)
Once the sauce has thickened, you can use the tongs to return chicken back into the bottom of the pan.
At this point, we want to continue to let the chicken cook, so allow the dish to simmer at medium-high heat for 20 minutes.
Then you can remove a chicken thigh, flip it over and cut into it near the bone section. If the juices run clear it is fully cooked, if there is still pink juices, the chicken needs to be cooked for a little longer.
Once the chicken is looking good we can add the chopped parsley and stir this in to the creamy sauce.
- Add the parsley and stir to combine (Photo 14)
Once the parsley has been added, we can get our garnish on and get ready to serve the chicken.
Grab some bowls and portion, spoon sauce over the top and then add some black pepper and a little more chopped parsley!
🍽 Serving Suggestions
You have a wide variety of options available to you when it comes to serving this dish.
An alternative way to serve the dish to those listed above is to cook or heat some rice, pop some spinach leaves on the plate and call it a day.
This combination works as it requires minimal effort, yet still delivers maximum flavour.
Brown rice works, white rice, basmati, Jasmine or quinoa for something a little different.
The other good thing about easy serving ideas like the above is that it is somewhat a case of 3,2,1 and dinner is done. Store bought pre cooked rice takes less than a minute in the microwave.
On those busy days with limited time nights, it is a combination that is sure to satisfy without extended effort 😉👍!
👍 How to Guide
How to Store
Store leftovers in a sealed, airtight container in the fridge. They can be kept for 2-3 days and need to be reheated before being consumed.
How to Freeze
Creamy sauces can have mixed results when being frozen and thawed. For that recipe I don't recommend freezing leftovers of the dish.
However, for convenience, you can purchase raw chicken thighs and freeze them. Then defrost and allow to thaw when you want to make the recipe.
How to Reheat
The microwave is the quickest and easiest method to reheat leftovers.
Simply pop them in a bowl or container with cling wrap or lid and reheat on high for 2-3 minutes until warmed through.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- If you want to use skinless chicken breasts in place of the chicken thighs you can. These however, are thicker, denser and take longer to cook. You can however, slice a whole chicken breast in half lengthways to thin in, increase the portions and reduce the cook time.
- If you want to add some fresh whole or sliced garlic cloves to the sauce you can. If using whole cloves, you will need to pierce them with a toothpick to ensure that they are done before turning the heat off.
- Most kind of mushrooms will work for this dish. Button mushrooms, baby bella mushrooms or sliced portobello mushrooms are alternative mushrooms to the swiss brown ones you see in the photos throughout the post.
- Green beans, potatoes and wild rice are a combination that work well on the side of this chicken and white wine pan sauce. Whilst the potatoes are still a carb, they offer a vegetable in place of pasta or rice on the side.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- A 'cheap' bottle of white wine will be fine. No need for an expensive bottle. I use a pinto gris that costs $10 when I make this dish 😉👍.
- Kitchen tongs are the best way to handle the chicken so that you can be 'hands free'.
- To make the slurry you need equal parts of liquid and flour. You can use water in place of the removed cream sauce if you wish too.
- Ensure that the slurry is lump free before adding it back to the pan.
- At the end of the cook time, use the tongs to remove one of the chicken thighs, flip it skin side down on a chopping board and cut near the bone to see the juices. If they are clear, the chicken is cooked, if they are still pink, return the chicken to the pan and cook for a 5 minutes before testing again.
🤓 Frequently Asked Questions
What is white wine sauce made of?
White wine sauce is made from a combination of cream, white wine and flour. The flour is used to thicken the sauce.
What is a good white wine to cook with chicken?
Pinot gris, pinot grigio or sauvignon blanc are all good wines to cook with. That being said, the wine itself does not have to be expensive.
What can I use to thicken a white wine sauce?
Plain flour is a greater ingredient to use to thicken sauces. Simply combine equal parts of flour with liquid and whisk to remove any lumps. Then pour that (slurry) back into the pan, give it a stir and it will thicken the sauce.
What is the difference between a roux and a slurry?
A roux gets added at the beginning of the cook time whereas a slurry gets added at the end of the cook time. The other main difference is that a roux is cooked and uses fat whereas a slurry is uncooked and does not require fat.
😍 More Easy Dinner Recipes
Recipes that offer diversity along with varieties of flavors, tastes and textures is going to make dinner 'Winner Winner Easy Dinner'. Here are some recipes that tick those boxes and some with longer cook times for indulgent weekend dinners.
- Chicken Ribs
- Mexican Beef Soup (Caldo De Res)
- Thai Basil Pork
- Pesto Penne
- Lamb Spare Ribs
- Tofu Noodle Stir Fry
- Beef Back Ribs
- Meatballs With Alfredo Sauce
- Bacon And Corn Fritters
- Pulled Beef Brisket
It is time to get our 'Winner Winner Creamy Chicken Dinner' on my friend. You can also find all of my dinner recipes in the one spot.
White Wine Sauce With Chicken
- 2 tbs olive oil Note 1
- 4 skin on with bone chicken thighs
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup/250ml white wine Note 2
- 200 grams/7 oz swiss brown mushrooms thinly sliced
- 1 cup/250ml heavy cream
- 1 teaspoon garlic powder
- 1 tsp onion powder
- 1 teaspoon dried thyme
- ⅓ cup parsley stems removed, finely chopped
- 2 tbs plain flour
- 2 tbs cream sauce to make slurry
- black pepper
- Season: use kitchen tongs to place the chicken thighs into a flat layer on a clean chopping board. Then season them with salt and pepper. Next, flip them to the other side and season this side of each also.
- Brown: place a large heavy based saute pan onto the stove, turn the heat to oil and add the olive oil. Allow the oil to heat for around 2 minutes. Once the oil is hot use the kitchen tongs to place the chicken thighs (skin side down) into the pan. Allow them to cook for 5-6 minutes and then use the tongs to flip them to the other side and repeat cooking for 5-6 minutes on this side. Then use the tongs to transfer the browned chicken to a paper towel lined bowl.
- Sauce: next pour the white wine into the hot pan (it will sizzle). Give it a stir to ge glaze the pan and let the browned bits in the pan float in the wine. Next add the mushrooms to the white and cook them for 2- 3 minutes until they have softened. Once the mushrooms have cooked, pour in the cream and add the garlic powder, onion powder, dried thyme and stir to combine.
- Slurry: next remove 2 tablespoons of the cream sauce, add this to the flour in a small jug and whisk to combine. Once all of the lumps have been whisked out, pour the slurry back into the pan and stir this to combine with the sauce. Note 3
- Chicken into pan: use kitchen tongs to place the browned chicken back into the pan with the sauce. Reduce the heat to medium-high and cook the chicken for a further 20 minutes.
- To serve: garnish the dish for serving with black pepper and finely chopped parsley.
- Note 1 - Chicken Thighs: we want to use bone in skin on chicken thighs. They turn a lovely golden brown colour which we want for the crispy skin taste and texture.
- Note 2 - White wine: opt for a dry crisp wine. Nothing too expensive needed. I regularly use a $10 bottle of pinto gris and it works a charm!
- Note 3 - Slurry: (this is the name for the flour and liquid used to thicken the sauce). This needs to be lump free (whisked out) before being added back to the sauce.