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White Wine Braised Chicken Thighs with Mushrooms & Thyme

This elegant oven-baked dinner pairs tender, golden white wine braised chicken thighs with earthy mushrooms, sweet caramelized onions, and fresh thyme. All simmered in a savory Dijon and white wine sauce. Served alongside honey-roasted rainbow carrots, this cozy meal is as beautiful as it is flavorful.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Broil Time 1 minute
Servings: 6 People
Course: Main Course, Side Dish
Ingredients Equipment Method

Ingredients
  

For the White Wine Braised Chicken Thighs
  • 8 Bone-in, skin on chicken thighs
  • 3½-4 cups Mushrooms sliced (cremini or white button)
  • 1 Large yellow onion sliced
  • 5 cloves Garlic minced
  • 1½ cups Dry white wine
  • 1 cup Chicken broth
  • 2 tbsp Dijon mustard
  • 8-10 Sprigs fresh thyme
  • 2 tbsp olive oil
  • Salt & pepper to taste
For the Oven-Roasted Rainbow Carrots
  • 1 lb Rainbow carrots (orange, yellow, purple) peeled and halved lengthwise if thick
  • 1½ tbsp Olive oil
  • 1 tbsp Honey
  • 4-5 Sprigs fresh thyme plus more for garnish
  • Flaky sea salt & fresh cracked pepper
  • A squeeze of lemon juice before serving optional

Equipment

  • Knife & cutting board
  • 9x13 baking dish or oven safe skillet
  • Mixing bowls 1 large, 1 medium
  • Baking sheet with parchment paper or foil
  • Tongs or spatula
  • Aluminum Foil

Method
 

For the White Wine Braised Chicken Thighs
  1. Preheat oven to 375°F.
  2. Lightly oil a 9x13" baking dish or oven-safe pan.
  3. In a small bowl, whisk together wine, broth, Dijon, garlic, and a generous pinch of salt and pepper.
  4. Scatter sliced mushrooms and onions in the baking dish.
  5. Place chicken thighs on top (skin side up). Pour wine mixture over everything.
  6. Nestle thyme sprigs in the pan.
  7. Cover tightly with foil and bake for 40 minutes.
  8. Uncover and continue baking for another 20–25 minutes, or until the chicken is golden and cooked through (internal temperature should reach 175°F).
  9. Optional final step: For extra crispy skin, turn the oven to broil and broil the chicken for 1 minute, watching closely to avoid burning. This adds a beautiful golden finish.
For the Honey-Roasted Rainbow Carrots
  1. Preheat oven to 400°F. Line a baking sheet with parchment for easy cleanup.
  2. In a large bowl, toss carrots with olive oil, honey, salt, and pepper until evenly coated.
  3. Spread carrots on the baking sheet in a single layer. Tuck in thyme sprigs around them.
  4. Roast for 25–30 minutes, flipping once halfway, until carrots are tender and caramelized at the edges.
  5. Remove thyme stems and discard. Drizzle with lemon juice if desired, and garnish with fresh thyme or a sprinkle of flaky salt before serving.