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roast chicken with mushrooms on top of string beans with a black fork
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5 from 1 vote

Chicken with mushrooms and white wine garlic sauce

This seemingly humble chicken recipe is a total showstopper. The sauce is made from white wine, chicken stock, and sherry, and flavored with fresh herbs, garlic, and mushrooms. It's the chicken dinner of your dreams!
Prep Time10 mins
Total Time10 mins
Course: Dinner
Cuisine: French
Keyword: baked chicken recipe, chicken with mushrooms, weeknight chicken dinner, white wine sauce
Servings: 8 servings
Calories: 576kcal
Author: ari | well seasoned


  • Dutch oven


  • 1 cup all purpose flour plus 2 tablespoons
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon garlic powder
  • 2-3 lbs boneless skinless chicken thighs
  • 1/2 cup olive oil
  • 2 lbs shiitakes and/or white button mushrooms (thinly sliced)
  • 6 large garlic cloves
  • 10-12 thyme or rosemary sprigs
  • 1/3 cup dry sherry
  • 4 garlic cloves (minced)
  • 2 cups chicken stock (can substitute vegetable stock or water)
  • 2 cups dry white wine
  • 2 tablespoons butter room temperature


  • Preheat oven to 325 F. Combine flour, 1 ½ tablespoons salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder in a bowl and stir to combine.
  • Pat chicken dry with a paper towel, then dredge in flour mixture until evenly coated on both sides. Shake off excess.
  • In a large dutch oven, heat olive oil over medium-high heat. When hot add chicken thighs, making sure not to crowd the pan. This will take at least two batches. Cook undisturbed for 5 minutes, then flip and cook for an additional 5. Remove chicken to a plate and continue cooking until all chicken is browned.
  • Add the mushrooms, whole garlic cloves, and herbs (you can tie the herbs together with kitchen twine to make removal easier later, or just leave them loose and keep them in the finished product). Cook, stirring occasionally, for 5-7 minutes. Pour in sherry and scrape the bottom of the pan to release any brown bits. Add minced garlic and cook for 1 minute more.
  • Pour in chicken stock and white wine, then season with 1 tablespoon kosher salt and ½ teaspoon of black pepper. Bring to a low boil, then return the chicken to the pan. Place a lid on top and bake for 30 minutes.
  • Remove chicken to a late plate, then bring the remaining liquid up to a simmer. Combine 2 tablespoons room temperature butter with 2 tablespoons all purpose flour in a small bowl. Add mixture to the pot and cook until fully incorporated, about 5 minutes. The sauce will thicken up slightly. Return chicken to the pot and serve immediately.


Calories: 576kcal | Carbohydrates: 26g | Protein: 25g | Fat: 37g | Saturated Fat: 9g | Cholesterol: 120mg | Sodium: 189mg | Potassium: 733mg | Fiber: 4g | Sugar: 4g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 3mg
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