Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Servings: 8
This one-skillet meal is so addictive with juicy and tender chicken thighs in the most luscious, silky, and smooth creamy white wine sauce. Incredibly easy and quick to throw together and promises a scrumptious meal that is perfect for everybody!
Ingredients
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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. Meanwhile, with salt, pepper, and Italian seasoning, season the chicken thighs.
Step 3: Once the oil is hot, add the chicken thighs to the skillet skin-side down and sear for about 4 to 5 minutes. Flip the chicken over and cook the other side for 4 minutes more. When done, set the chicken aside.
Step 4: In the same skillet, melt 2 tbsp butter. Add the onion and saute for about 3 to 4 minutes until brown. Add in the chopped garlic, thyme, and a tsp Italian seasoning, and continue to cook for a minute more.
Step 5: Stir in a tbsp flour and cook for just a minute until no longer white. Gradually pour in the wine, adjusting the heat to high. Cook for a couple of minutes more.
Step 6: Pour in the chicken stock along with the heavy cream and stir to combine. Allow cooking for approximately 5 minutes until the sauce has slightly reduced. To taste, season with salt and pepper. Now, add the chicken thighs back to the pan.
Step 7: Shift the pan in the preheated oven and bake for about 35 minutes, uncovered. When done, remove from the oven and garnish with some fresh thyme., then serve the chicken thighs in creamy white wine sauce with some roasted vegetables, mashed potatoes, or rice. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 500 | Calories from Fat 342 | 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. Meanwhile, with salt, pepper, and Italian seasoning, season the chicken thighs.
Step 3: Once the oil is hot, add the chicken thighs to the skillet skin-side down and sear for about 4 to 5 minutes. Flip the chicken over and cook the other side for 4 minutes more. When done, set the chicken aside.
Step 4: In the same skillet, melt 2 tbsp butter. Add the onion and saute for about 3 to 4 minutes until brown. Add in the chopped garlic, thyme, and a tsp Italian seasoning, and continue to cook for a minute more.
Step 5: Stir in a tbsp flour and cook for just a minute until no longer white. Gradually pour in the wine, adjusting the heat to high. Cook for a couple of minutes more.
Step 6: Pour in the chicken stock along with the heavy cream and stir to combine. Allow cooking for approximately 5 minutes until the sauce has slightly reduced. To taste, season with salt and pepper. Now, add the chicken thighs back to the pan.
Step 7: Shift the pan in the preheated oven and bake for about 35 minutes, uncovered. When done, remove from the oven and garnish with some fresh thyme., then serve the chicken thighs in creamy white wine sauce with some roasted vegetables, mashed potatoes, or rice. Enjoy!
