Entrees (Meat & Poultry)

Chicken Thighs with Mushroom Wine Reduction

Every once in a while I make a meal that doesn’t involve the slow cooker.  When I do, I don’t regret it!  As much as I love the slow cooker (or, as of lately, the pressure cooker), sometimes a meal in a skillet is just what we need.  This was delicious, and quite easy.  I hope you enjoy!

Chicken Thighs with Mushroom Wine Reduction


  • ½ cup rice flour
  • 8 boneless, skinless chicken thighs (1.5 lbs)
  • Salt and pepper to taste
  • 2 Tbsp olive oil
  • 8 ounces cemini mushrooms, halved **
  • ½ cup white wine
  • ½ cup chicken broth **
  • Chives, chopped


  1. Place the flour in a shallow bowl. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and coat with the flour (tapping off any excess). Heat the oil in a large skillet over medium-high heat. In batches, cook the chicken until browned, 4 to 5 minutes per side; transfer to a plate.
  2. Add the mushrooms to the skillet and cook, tossing, until browned, 4 to 6 minutes. Return the chicken to the skillet, add the wine and chicken broth, and simmer until cooked through, about 8 to 10 minutes.
  3. Meanwhile, bring a large saucepan of water to a boil; add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool. Serve with the chicken and top with chives.


** If you follow a low FODMAP diet, note that the mushrooms contain polyols. Also, look for a chicken broth that doesn’t contain garlic or onion. I have some listed in my blog post “Low FODMAP Cabinet Essentials”

Nutrition Information

Serving size: 2 thighs Calories: 425 Fat: 15 g Saturated fat: 4 g Carbohydrates: 19 g Sodium: 350 mg Protein: 30 g

See you soon.  Thanks for stopping by. I’m off to feed a screaming baby!