Chardonnay-Braised Chicken Thighs with Mushrooms

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs braised in dry chardonnay with mushrooms and herbs, creating a rich and savory dish perfect for dinner. This French-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 French cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 pieces, skin-on bone-in chicken thighs
1 1/2 tsp salt
1 tsp black pepper
3 tbsp olive oil
8 oz, sliced cremini mushrooms
4, minced garlic cloves
1 cup dry chardonnay
1 cup chicken broth
3 fresh thyme sprigs
2 tbsp unsalted butter

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat dry 6 bone-in, skin-on chicken thighs and season with 1 1/2 tsp salt and 1 tsp black pepper evenly.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and sear for 5-6 minutes until golden brown and crispy. Flip and sear the other side for 3 minutes, then remove chicken and set aside.
Step 3: In the same skillet, add 8 oz sliced cremini mushrooms and 4 minced garlic cloves. Sauté for 4 minutes until mushrooms soften and garlic is fragrant.
Step 4: Pour in 1 cup dry chardonnay and 1 cup chicken broth, scraping the bottom of the pan to release browned bits. Add 3 sprigs fresh thyme.
Step 5: Return chicken to the skillet skin-side up, reduce heat to low, cover, and simmer for 25 minutes until chicken is cooked through and sauce thickens slightly.
Step 6: Stir in 2 tbsp unsalted butter until melted for a glossy finish. Remove thyme sprigs and serve warm.