---
title: Chicken in White Wine Sauce
description: Pan-fried chicken in a creamy white wine and garlic sauce with mushrooms — a Marsala-style stand-in when you don't have Marsala.
source: https://www.kitchensanctuary.com/chicken-with-creamy-white-wine-garlic-sauce/
author: Nicky (Kitchen Sanctuary)
changes:
  - Use 1/4 cup heavy cream (less than the source amount)
servings: 4
prep time: 5 minutes
cook time: 25 minutes
time required: 30 minutes
course: main
cuisine: British, French
tags:
  - chicken
  - white wine
  - mushrooms
  - creamy
  - skillet
  - fake marsala
  - scaling
---

Heat @oil{2%tsp}(avocado oil works well) in a #large skillet{} over medium-high heat.

Season @boneless skinless chicken thighs{4} on both sides with @salt{1/2%tsp} and @black pepper{1/2%tsp}.

Add the chicken to the pan and cook until golden on both sides, about ~{6-8%minutes} total. The chicken does not need to be cooked through yet — it will finish in the sauce.

Add @onion{1%small}(peeled and finely chopped) and @chestnut mushrooms{8}(sliced). Cook over medium heat until lightly softened, about ~{3%minutes}.

Stir in @garlic{3%cloves}(peeled and minced) and @dried thyme{1/4%tsp}(or 2 sprigs fresh thyme). Cook until fragrant, about ~{30%seconds}.

Add @white wine{120%ml} and raise the heat to high. Bring to a boil, then simmer over medium heat until almost all of the liquid has evaporated, about ~{5%minutes}.

Stir in @chicken stock{120%ml} and @heavy cream{1/4%cup}. Simmer over medium heat until the sauce is heated through and the chicken is no longer pink in the middle, about ~{2-3%minutes}.

Remove from heat. Plate the chicken, spoon over the sauce, and garnish with @fresh thyme{} to taste. Serve with green beans and sauté potatoes.