Chicken breasts in a white wine cream sauce in a silver cooking pan

White Wine Mushroom Cream Sauce Chicken


  • 1½ tbsp olive oil
  • 2 lbs chicken thighs or breasts
  • 2 cups cremini mushrooms, cut into bite-sized pieces
  • 1 small onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 4-6 thyme sprigs, leaves removed, roughly chopped 
  • ½ cup white wine
  • 1/4 cup chicken stock
  • ½ cup heavy cream
  • 3 tbsp Smak Dab White Wine Herb Mustard
  • Kosher salt and black pepper, to taste
  • Mashed potatoes or noodles, for serving


  1. Preheat oven to 375°F.
  2. Heat oil in a large ovenproof skillet over medium high heat and season the chicken with salt and pepper. Sear the chicken skin side down first until golden brown, then flip over and cook on the other side, 4 to 5 minutes per side. Transfer to a plate. 
  3. To the same pan add the mushrooms and sear undisturbed for about 1 minute. Slightly toss, then sear another minute. Add the onion, garlic and thyme leaves and cook over medium heat for 2-3 minutes. Deglaze the pan with white wine, and reduce for about one minute, scrapping up all the browned bits from the bottom. Next add the stock, heavy cream, mustard and a pinch of salt and pepper; cook on medium heat bringing the mixture to a light simmer. 
  4. Add the chicken back to the skillet and bake in the oven uncovered for 45-60 minutes, or until the chicken is cooked all the way through. Transfer the chicken to the stovetop and remove the meat from the pan. Reduce the sauce on medium high heat until thick and reduced, season with salt and pepper. Add the meat back and serve! 
  5. Serve over mashed potatoes or cooked noodles.