Creamy White Wine Chicken
Tender chicken thighs braised in white wine, cream, and pearl onions—a weeknight take on coq au vin blanc that skips the long simmer. Bright, buttery, and done in 20 minutes.
- Total time
- 22 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.5 lb boneless, skinless chicken thighs
- 10 oz pearl onions, peeled (or frozen)
- 8 oz cremini mushrooms, halved
- 1 cup dry white wine
- ½ cup heavy cream
- ½ cup chicken broth
- 1 tbsp fresh tarragon (or thyme), chopped
Instructions
- 1
Pat chicken thighs dry with paper towels. Season all over with salt and pepper.
- 2
Heat 2 tbsp butter in a large skillet over medium-high until foaming. Sear chicken 3 minutes per side until golden; transfer to a plate.
- 3
Add pearl onions and mushrooms to the same skillet, cooking 2 minutes until they start to brown.
- 4
Pour white wine and broth into the pan, scraping up browned bits. Return chicken to the skillet, cover, and simmer 8 minutes until chicken is cooked through.
- 5
Stir in cream and tarragon, cooking uncovered 2 minutes until the sauce is glossy. Taste and adjust salt and pepper.
- 6
Serve hot over buttered egg noodles or crusty bread.
Tools you’ll need
- 12-inch skillet with lid
- paper towels
- tongs or slotted spoon
- wooden spoon
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