Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Servings: 8
Incredibly tender chicken thighs with a silky, smooth, and super addictive creamy white wine sauce. This easy one-skillet meal is a recipe to keep!
Ingredients
1 tablespoon olive oil
3 pounds chicken thighs bone-in, skin-on
Salt and pepper
Italian seasoning (divided)
2 tablespoons butter
1 medium onion diced
3 garlic cloves chopped
3-4 thyme sprigs (leaves only)
1 tablespoon flour for thickening the sauce
½ c. white wine
1 c. chicken stock
½ c. heavy cream
Salt and pepper to taste
How to make Herb Roasted Chicken Thighs in Creamy White Wine Sauce
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: In a large skillet, heat a tbsp olive oil over medium-high heat. With salt, pepper, and Italian seasoning, season the chicken thighs.
Step 3: Once the oil is hot, add the seasoned chicken thighs to the skillet skin-side down. Cook for about 4 to 5 minutes until brown. Flip and continue to cook the other side for 4 minutes more. Transfer the cooked chicken to a plate and set aside.
Step 4: In the same skillet, add another 2 tbsp butter. Melt, then saute the onion for about 3 to 4 minutes until brown. Add in the chopped garlic, thyme, and a tsp Italian seasoning. Cook for a minute more.
Step 5: At this point, add a tbsp of flour. Cook for just a minute in the oil of the pan until no longer white. Gradually pour in the wine, at the same time increasing the heat to high and cooking for a couple of minutes.
Step 6: Pour the chicken stock into the skillet followed by the heavy cream. Stir well and cook for 5 minutes more until the sauce reduces a bit.
Step 7: Adjust the seasoning according to taste.
Step 8: Now, add the chicken thighs back to the pan.
Step 9: Place the skillet in the preheated oven and bake for about 35 minutes, uncovered.
Step 10: Garnish with fresh thyme and enjoy the Chicken thighs with some roasted vegetables, mashed potatoes, and rice.
Nutrition Facts:
Amount Per Serving: Calories 500 | Fat 38g 58% | Saturated Fat 13g 81% | Cholesterol 195mg 65% | Sodium 497mg 22% | Potassium 426mg 12% | Carbohydrates 5g 2% | Sugar 1g 1% | Protein 29g 58% | Vitamin A 460IU 9% | Vitamin C 2mg 2% | Calcium 39mg 4% | Iron 1.6mg 9%
Ingredients
- 1 tablespoon olive oil
- 3 pounds chicken thighs bone-in, skin-on
- Salt and pepper
- Italian seasoning (divided)
- 2 tablespoons butter
- 1 medium onion diced
- 3 garlic cloves chopped
- 3-4 thyme sprigs (leaves only)
- 1 tablespoon flour for thickening the sauce
- ½ c. white wine
- 1 c. chicken stock
- ½ c. heavy cream
- Salt and pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: In a large skillet, heat a tbsp olive oil over medium-high heat. With salt, pepper, and Italian seasoning, season the chicken thighs.
Step 3: Once the oil is hot, add the seasoned chicken thighs to the skillet skin-side down. Cook for about 4 to 5 minutes until brown. Flip and continue to cook the other side for 4 minutes more. Transfer the cooked chicken to a plate and set aside.
Step 4: In the same skillet, add another 2 tbsp butter. Melt, then saute the onion for about 3 to 4 minutes until brown. Add in the chopped garlic, thyme, and a tsp Italian seasoning. Cook for a minute more.
Step 5: At this point, add a tbsp of flour. Cook for just a minute in the oil of the pan until no longer white. Gradually pour in the wine, at the same time increasing the heat to high and cooking for a couple of minutes.
Step 6: Pour the chicken stock into the skillet followed by the heavy cream. Stir well and cook for 5 minutes more until the sauce reduces a bit.
Step 7: Adjust the seasoning according to taste.
Step 8: Now, add the chicken thighs back to the pan.
Step 9: Place the skillet in the preheated oven and bake for about 35 minutes, uncovered.
Step 10: Garnish with fresh thyme and enjoy the Chicken thighs with some roasted vegetables, mashed potatoes, and rice.
