The Cozy Cook

Baked Chicken Thighs in White Wine Sauce

These crisp, golden baked chicken thighs are smothered in a flavorful white wine sauce with mushrooms and baked right in the pan.

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A cast iron skillet filled with golden chicken thighs with a spoon drizzling white wine sauce with mushrooms on top.

I am a 33 years old and didn’t know that I liked chicken thighs. My husband is also 33, and didn’t know that he liked chicken thighs. Have we been living under a rock?!

The key is 100% in the sear. The golden, crispy outside makes all the difference. So let’s get into it, this is important.

Sear the Chicken Thighs, then Bake: This is Why.

Searing chicken thighs in a cast iron skillet prior to baking is a great way to add color, taste, and texture to the chicken prior to baking it.

-Not only does it add flavor to the chicken itself, but it allows you to deglaze the pan with the wine, giving you more flavorful sauce from the chicken remnants.

-Plus, you’re left with less baking time in the end, and will have a better tasting, more visually appealing meal.

White Wine Substitute:

-If you don’t have white wine or prefer not to cook with alcohol, you can substitute equal amounts of chicken broth instead of white wine.

Omitting the Mushrooms:

-You can absolutely omit the mushrooms in this meal if desired, simply follow the recipe as-is, leaving the mushrooms out.

-Sliced Onions can also be used, or check out these ideas for alternatives to mushrooms.

Chicken Breast instead of Chicken Thighs:

-If cooking with chicken breast instead of thighs, it’s best to butterfly the chicken and sear 2-3 pieces at a time. If the chicken is fairly thin, you could choose to cook it completely on the stove-top, or simply cut the baking time in half.

What To Serve with Baked Chicken Thighs:

A wooden spoon lifting up a baked chicken thigh from a large cast iron skillet filled with chicken and wine sauce.

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Baked Chicken Thighs in White Wine Sauce

4.93 from 14 ratings
These crisp, golden baked chicken thighs are smothered in a white wine sauce with mushrooms and baked right in the pan. An easy gourmet-style dinner!


  • 8 boneless skinless Chicken thighs
  • Salt/Pepper
  • 1 Tablespoons vegetable oil, separated
  • 1 cup white wine, see notes
  • 4 Tablespoons butter
  • 1 Tablespoon garlic, minced
  • 1 teaspoon lemon juice
  • 8 oz. white button mushrooms, washed and sliced
  • ¼ cup heavy cream, optional
  • Parsley, roughly chopped, to garnish


  • Pat the chicken thighs with a paper towel to remove excess moisture and season with salt and pepper.
  • Heat 1 tablespoon of oil in a cast iron skillet over medium-high heat. Add 4 chicken thighs, smooth-side down, and sear for 13 minutes. Don’t move the chicken around while it cooks, as it will disrupt the sear and may cause the chicken to stick to the pan.
  • Rotate the pan to move the oil around to help loosen the chicken from the pan. Use a thin spatula and carefully lift the chicken and transfer to a plate.
  • Reduce the heat to medium if oil begins to splatter. Repeat with remaining 4 chicken thighs, using the remaining tablespoon of oil as needed and transferring the remaining chicken to a plate once finished. 
  • Preheat the oven to 350 degrees.
  • Add the butter and mushrooms to the pan and cook until they begin to brown and caramelize, about 8 minutes. 
  • Deglaze the pan by adding the white wine and use the metal spatula to scrape up the chicken remnants. This will give the sauce excellent flavor.
  • Add the garlic and lemon juice and cook for 1 minute. Stir in the heavy cream. Add the chicken thighs, sear-side up, and heat for 5 additional minutes.
  • Transfer the pan to the oven and bake for 15 minutes.
  • Garnish with parlsey, and serve with your favorite sides. Brown rice and roasted green beans are excellent with this meal.


A dry white wine such as Pinot Grigio or Chardonnay is great in this recipe.

This recipe makes 4 servings at 2 chicken thighs/serving. Nutritional information is per serving. 


Calories: 515kcal, Carbohydrates: 4g, Protein: 45g, Fat: 29g, Saturated Fat: 15g, Cholesterol: 265mg, Sodium: 312mg, Potassium: 787mg, Sugar: 1g, Vitamin A: 625IU, Vitamin C: 2.3mg, Calcium: 42mg, Iron: 2.3mg


These baked chicken thighs are seared to golden perfection, deglazed with white wine sauce and baked right in the pan. An easy meal with a touch of gourmet! | The Cozy Cook | #chicken #winesauce #chickenthighs #bakedchickenthighs #dinner #entree

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37 comments on “Baked Chicken Thighs in White Wine Sauce”

  1. When I cook using boneless, skinless chicken thighs, my family uses twice as many pieces. So, to feed 4, I would have to use 16 pieces of chicken. It is amazing how the mind is tricked by having no bone!

  2. This recipe sounds fabulous. Going to try it tonight. I have to use what I have. I know the cream is optional but could I use plain yogurt? If so how much?

    • Hey Nonna! I’m so excited for you to try it! You could use plain yogurt, I would let it come to room temp before you add it, I’d probably use 2 Tablespoons. Enjoy! 🙂 -Stephanie

      • Thank you Stephanie. The yogurt work out fine. I think I might use a bit more next time. My husband and I really enjoyed this dish. We will be having leftovers tomorrow night.

      • Glad that it worked out for you Nonna! Wonderful! 🙂 Thank you so much for coming back to leave a rating and let me know how you did! I really appreciate it! -Stephanie

  3. Great start and so many simple variations. Cajun style? Season it with cajun seasoning like Tony Chachere’s, or add about 1 Tbsp of dijon mustard or add whatever herbs you have on hand. Excellent description of how to make a basic pan sauce.

    • Hey Eric! I’m so happy that you enjoyed this recipe, and I definitely love the idea of mixing it up with different variations! Your ideas are great, and thanks so much for taking the time to share them and leave a review, I really appreciate it! Take care! -Stephanie

  4. Hi! Would I need to alter the recipe if using 4 chicken thighs instead of 8?

    • Hi Kat! If you want it to be extra saucy, you won’t have to change anything. Otherwise, I would cut everything else in half. There is a slider at the very top of the recipe card where you can adjust the serving sizes, so you could bring the slider from 4 down to 2. Enjoy!!!

  5. Hi
    Haven’t put this in the oven yet
    The sauce is very thin
    Do I need to thicken it?

  6. Delicious!! Made this tonight. Super easy, one pan S/S RIGHT into oven…highly recommend!

  7. how long would you need to bake if you used bone and skin on thighs?

  8. Hi!  This sounds amazing! Planning on making this for Friday night, but I don’t have a cast iron pan.  Is a regular large frying pan ok?  Thank you for sharing this !

    • Hi Rozanne! You sure can! You might not get quite as golden of a sear but you definitely can do it. Make sure it’s oven safe, OR, you can cover it and cook it fully on the stove-top instead of baking it. Enjoy, you’re going to love it!

  9. If you were going to try this in a six qt Instant Pot what mods would you suggest? Still too hot here for the oven!!!

    • Hi Bill! I’d have to test this in an instant pot to be sure, but I would first sautee in the Instant Pot chicken to brown them up, remove them and proceed with the steps for the sauce, then add the chicken back and pressure cook for 6-8 minutes. I might also add 1/2 cup of chicken broth to ensure there is enough liquid in the pot. Good luck and enjoy!! 🙂

  10. The chicken thighs in wines sauce sound delicious and easy to make.  I can’t wait to try it.  My family loves sauces with wine. 

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