Baked Chicken with Mushrooms and Wine

Baked Chicken with Wine and Mushrooms is an easy to make dish that with only seven ingredients, you can have on the table in under an hour.
Baked Chicken with Mushrooms and Wine
Baked Chicken with Mushrooms and Wine
Baked Chicken with Wine and Mushrooms

Baked Chicken with Wine and Mushrooms is an easy to make dish that with only four main ingredients, you can have on the table in under an hour.

This is a dish I come back to again and again and improve it more and more each time I do it. The first time I had it, my best friend’s mother made it. She used chicken thighs and bottled mushrooms. It was very good, but I knew I could do better. Chicken with Mushrooms and Wine Sauce was one of my first experiments, and it’s just gotten better.

Chicken with Mushrooms and Wine Sauce was one of my first experiments, and it’s just gotten better.

Why this Recipe for Baked Chicken with Mushrooms Works

By first browning the chicken pieces in a cast iron skillet, you are assured that chicken will have good flavor and nice skin. Because of the wine, it won’t be very crisp, but that’s not what you want with this anyway. There is still a little tooth to the skin and that’s what you want.

After the chicken is browned and removed from the pan, wine is added to the pan. The fond is scraped up and adds to the flavor. Fond is the browned bits on the bottom of the pan.

Although bottled mushrooms will do in a pinch, they are packed in brine and salty. Fresh mushrooms are much better because not only are they not salty, they absorb the wine and add their own unique umami to the dish.

What About Chicken Breast?

If you really like chicken breast, then I would recommend using chicken breast with the bones and the skin. Boneless, skinless chicken breast is not really going to work here. You could however, use one of my other recipes for chicken breast, Chicken with Wine Cream Sauce.

Use a Cast Iron Skillet

Cast iron skillets have much better browning capability than stainless steel and even better than non-stick. A non-stick pan also does not produce the same kind of fond. In order to get the most fond, use a metal spatula to scrape it up. That’s something you cannot do with a non-stick pan. Cast iron skillets are really very easy to maintain.

Storing Leftovers

If you have leftovers, you can put them in a container in the refrigerator and reheat them another time. You could even remove the meat from the bones and use it for tacos!

Let’s Make Baked Chicken with Mushrooms and Wine

Baked Chicken with Mushrooms and Wine

Baked Chicken with Mushrooms and Wine

Baked Chicken with Wine and Mushrooms is an easy to make dish that with only seven ingredients, you can have on the table in under an hour.
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting: 10 minutes
Total Time: 55 minutes
Cuisine: French
Diet: Gluten Free
Difficulty: Easy
Servings (slide to adjust): 4
Calories: 220kcal

Ingredients

  • 2 tablespoon olive oil
  • 4 chicken legs
  • 4 chicken thighs
  • 2 cups mushrooms, large – quartered
  • 1 cup green onion, sliced – 1/2 inch
  • cup white wine
  • ½ teaspoon salt
  • 1 teaspoon black pepper, freshly ground
  • ½ teaspoon Sunny Paris
  • 1 teaspoon butter
Ingredients necessary for the recipe step are in italic.

Instructions

  • Mise on Place
    Baked Chicken with Mushrooms and Wine
  • 2 cups mushrooms
    Depending on the size of your mushrooms, you can quarter them if they are large, or leave them whole if they are small.
  • 1 cup green onion
    Slice the green onions into half-inch slices. You can slice them on the bias for presentation, but it is not necessary.
  • 2 tablespoon olive oil
    Heat a cast-iron skillet. Add the olive oil and when the olive oil is about to smoke, add the chicken legs.
  • 4 chicken legs
    Brown the legs on all sides.
  • 4 chicken thighs
    Remove them from the skillet and add the thighs skin side down. Brown them on both sides as well.
    Baked Chicken with Mushrooms and Wine
  • 1/3 cup white wine
    Remove the chicken from the skillet and add the wine. Scrape up the fond and set the pan aside.
  • Put the browned chicken in a casserole dish and add the mushrooms and green onions. Toss to combine.
    Baked Chicken with Mushrooms and Wine
  • 1/2 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon Sunny Paris
    Add the wine and fond to the casserole and sprinkle with salt and pepper. Sprinkle the Sunny Paris on and toss again, so all the chicken has some spice on it.
    Baked Chicken with Mushrooms and Wine
  • 1 teaspoon butter
    Dot with butter.
    Baked Chicken with Mushrooms and Wine
  • Bake in a 350 F / 176 C oven for 30 minutes or until the chicken reaches an internal temperature of 165 F / 73 C on an instant-read thermometer.
  • Let the chicken rest for about 10 minutes before serving.
    Baked Chicken with Mushrooms and Wine
  • Enjoy!
    Baked Chicken with Mushrooms and Wine

Nutrition

Serving: 174gCalories: 220kcalCarbohydrates: 4gProtein: 18gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0gCholesterol: 72mgSodium: 383mgPotassium: 408mgFiber: 1gSugar: 1g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!
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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

9 Responses to Baked Chicken with Mushrooms and Wine

  1. Colton A says:

    5 stars
    I tried your other chicken and wine a long time ago, so when I saw this one in my feed, I decided to try it. I gotta say, this one is MUCH better than the first one. Keep on experimenting, I love your stuff.

  2. Lisa Dew says:

    5 stars
    The directions were easy to follow and the chicken turned out good. Thank you.

  3. Everet L says:

    5 stars
    My mother used to make something like this and I liked it a lot. I’ve been looking for a recipe for it, and yours hit the nail on the head! Thank you!

  4. Jerome Glopy says:

    5 stars
    Hello there! I just would like to give you a big thumbs up for this recipe. I baked some potatoes at the same time the chicken was in the oven. Good stuff!

  5. Michael Wax says:

    5 stars
    Very nice and easy. Thanks for the recipe.

  6. DJWilliam says:

    5 stars
    Hello,

    This was good. Thanks.

    Best regards, DJWilliam

  7. Evelyn Arish says:

    2 stars
    Maybe I did something wrong but it didn’t turn out like you said it would. The chicken was raw inside and burned on the outside. Yuk!

  8. Victor M says:

    5 stars
    I left a comment recently about the Chargrilled Pork Loin, so I had to try this as well. It was delightful. We had it with new potatoes and almond green beans.

  9. Patricia H says:

    5 stars
    I’ve just started learning to cook because I am tired of fast food. The instructions for this recipe were easy to understand and the chicken turned out great. Thank you!