Chicken Fricassee with Mushrooms and Creamy White Wine Sauce

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

Tender chicken thighs simmered with mushrooms in a creamy white wine sauce, capturing the rustic elegance of classic French fricassee. This French-inspired chicken recipe, ready in about 45 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 480 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.

Ingredients

• 4 pieces bone-in chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 2 minced shallots
• 2 minced garlic cloves
• 8 oz sliced cremini mushrooms
• 1 cup dry white wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp chopped fresh thyme
• 1 tbsp all-purpose flour
• 2 tbsp chopped, for garnish fresh parsley

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Instructions

1. Step 1: Season 4 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat. Add chicken thighs skin-side down and cook for 6-7 minutes until skin is golden and crisp. Flip and cook another 5 minutes. Remove chicken and set aside.
2. Step 2: Reduce heat to medium and add 1 tbsp unsalted butter to the skillet. Add 2 minced shallots and 2 minced garlic cloves, sautéing for 2 minutes until softened and fragrant.
3. Step 3: Add 8 oz sliced cremini mushrooms and cook for 5 minutes until browned and their moisture evaporates.
4. Step 4: Sprinkle 1 tbsp all-purpose flour over mushrooms, stirring constantly for 1 minute to form a roux.
5. Step 5: Slowly pour in 1 cup dry white wine and 1 cup chicken broth, stirring to combine and scraping browned bits from the pan. Bring to a simmer and cook until sauce thickens slightly, about 5 minutes.
6. Step 6: Stir in 1/2 cup heavy cream and 1 tbsp chopped fresh thyme. Return chicken thighs to the skillet, spoon sauce over them, cover, and simmer for 10 minutes until chicken is cooked through and sauce coats the meat.
7. Step 7: Garnish with 2 tbsp chopped fresh parsley before serving with crusty bread or buttered noodles.