Prep time: 5 mins | Cook time: 50 mins | Total time: 55 mins | Servings: 4
A gourmet-style dish with crisp, golden baked chicken thighs smothered in a white wine sauce with mushrooms. This mouthwatering dish is baked right in the pan! Easy and delicious!
Ingredients
8 boneless skinless chicken thighs
Salt/Pepper
1 tbsp vegetable oil, separated
1 c white wine
4 tbsp butter
1 tbsp garlic, minced
1 tsp lemon juice
8 ounces white button mushrooms, washed and sliced
¼ c heavy cream, optional
Parsley, roughly chopped, to garnish
How to make Baked Chicken Thighs in White Wine Sauce
Step 1: Use a paper towel to remove excess moisture from the chicken thighs.
Step 2: Season the chicken thighs with salt and pepper.
Step 3: In a cast-iron skillet, heat a tbsp oil over medium-high heat.
Step 4: Sear 4 pieces of chicken thighs smooth-side down for about 13 minutes.
Step 5: Loosen the chicken by rotating the pan to move the oil around. Carefully lift the chicken using a thin spatula and place on a plate.
Step 6: If the oil starts to splatter, adjust the heat to medium and sear the rest of the chicken thighs.
Step 7: Prepare the oven. Preheat it to 350 degrees.
Step 8: Saute the mushrooms in butter using the same pan for about 8 minutes until the mushrooms start to brown and caramelized.
Step 9: Pour white wine into the pan. Scrape up the chicken scraps with a metal spatula to deglaze the pan.
Step 10: Add in the garlic and lemon juice and cook for another minute.
Step 11: Stir in the heavy cream before adding the chicken thighs back into the pan, sear side up. Continue to cook for 5 minutes more.
Step 12: Place the pan in the preheated oven and bake for about 15 minutes.
Step 13: Before serving, garnish with parsley. This dish is best to serve alongside brown rice or roasted green beans.
Nutrition Facts:
Calories: 515kcal, Carbohydrates: 4g, Protein: 45g, Fat: 29g, Saturated Fat: 15g, Cholesterol: 265mg, Sodium: 312mg, Potassium: 787mg, Sugar: 1g, Vitamin A: 625IU, Vitamin C: 2.3mg, Calcium: 42mg, Iron: 2.3mg
Ingredients
- 8 boneless skinless chicken thighs
- Salt/Pepper
- 1 tbsp vegetable oil, separated
- 1 c white wine
- 4 tbsp butter
- 1 tbsp garlic, minced
- 1 tsp lemon juice
- 8 ounces white button mushrooms, washed and sliced
- ¼ c heavy cream, optional
- Parsley, roughly chopped, to garnish
Instructions
Step 1: Use a paper towel to remove excess moisture from the chicken thighs.
Step 2: Season the chicken thighs with salt and pepper.
Step 3: In a cast-iron skillet, heat a tbsp oil over medium-high heat.
Step 4: Sear 4 pieces of chicken thighs smooth-side down for about 13 minutes.
Step 5: Loosen the chicken by rotating the pan to move the oil around. Carefully lift the chicken using a thin spatula and place on a plate.
Step 6: If the oil starts to splatter, adjust the heat to medium and sear the rest of the chicken thighs.
Step 7: Prepare the oven. Preheat it to 350 degrees.
Step 8: Saute the mushrooms in butter using the same pan for about 8 minutes until the mushrooms start to brown and caramelized.
Step 9: Pour white wine into the pan. Scrape up the chicken scraps with a metal spatula to deglaze the pan.
Step 10: Add in the garlic and lemon juice and cook for another minute.
Step 11: Stir in the heavy cream before adding the chicken thighs back into the pan, sear side up. Continue to cook for 5 minutes more.
Step 12: Place the pan in the preheated oven and bake for about 15 minutes.
Step 13: Before serving, garnish with parsley. This dish is best to serve alongside brown rice or roasted green beans.
