Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Servings: 8
Juicy, tender chicken thighs smothered in a very delicious, silky, and smooth creamy white wine sauce. This is a pretty addictive one-skillet dish perfect with roasted veggies, mashed potatoes, or rice.
Ingredients
3 pounds chicken thighs bone-in, skin-on
1 tbsp olive oil
2 tbsp butter
Salt and pepper
Italian seasoning (divided)
1 tbsp flour for thickening the sauce
1 medium onion diced
3 garlic cloves chopped
1 c. chicken stock
½ c. heavy cream
½ c. white wine
Salt and pepper to taste
3-4 thyme sprigs (leaves only)
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, season the chicken thighs with salt, pepper, and Italian seasoning. Now, add the chicken thighs to the hot oil skin-side-down and cook for about 4 to 5 minutes. Flip and cook the other side for another 4 minutes. When done, set the chicken aside.
Step 3: In the same skillet where you cook the chicken, add 2 tbsp butter. Once the butter has melted, add the onion and saute for about 3 to 4 minutes until browned. Add the chopped garlic along with the thyme and a tsp Italian seasoning. Continue to cook for a minute more.
Step 4: Add a tbsp of flour and cook for just a minute in the oil until no longer white. Next, gradually pour in the wine, adjusting the heat to high. Continue to cook for a couple of minutes more.
Step 5: Pour in the chicken stock, then the heavy cream, and whisk to mix. Allow everything to cook for approximately 5 minutes until the sauce has slightly reduced. To taste, season with salt and pepper.
Step 6: Add the chicken back to the pan with the sauce. Transfer into the preheated oven and bake for about 35 minutes, uncovered.
Step 7: Remove the pan from the oven when done. Garnish with some fresh thyme and serve immediately with roasted vegetables, mashed potatoes, or rice. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 500 | Calories from Fat 342 | Fat 38g58% | Saturated Fat 13g81% | Cholesterol 195mg65% | Sodium 497mg22% | Potassium 426mg12% | Carbohydrates 5g2% | Sugar 1g1% | Protein 29g58% | Vitamin A 460IU9% | Vitamin C 2mg2% | Calcium 39mg4% | Iron 1.6mg9%
Ingredients
- 3 pounds chicken thighs bone-in, skin-on
- 1 tbsp olive oil
- 2 tbsp butter
- Salt and pepper
- Italian seasoning (divided)
- 1 tbsp flour for thickening the sauce
- 1 medium onion diced
- 3 garlic cloves chopped
- 1 c. chicken stock
- ½ c. heavy cream
- ½ c. white wine
- Salt and pepper to taste
- 3-4 thyme sprigs (leaves only)
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, season the chicken thighs with salt, pepper, and Italian seasoning. Now, add the chicken thighs to the hot oil skin-side-down and cook for about 4 to 5 minutes. Flip and cook the other side for another 4 minutes. When done, set the chicken aside.
Step 3: In the same skillet where you cook the chicken, add 2 tbsp butter. Once the butter has melted, add the onion and saute for about 3 to 4 minutes until browned. Add the chopped garlic along with the thyme and a tsp Italian seasoning. Continue to cook for a minute more.
Step 4: Add a tbsp of flour and cook for just a minute in the oil until no longer white. Next, gradually pour in the wine, adjusting the heat to high. Continue to cook for a couple of minutes more.
Step 5: Pour in the chicken stock, then the heavy cream, and whisk to mix. Allow everything to cook for approximately 5 minutes until the sauce has slightly reduced. To taste, season with salt and pepper.
Step 6: Add the chicken back to the pan with the sauce. Transfer into the preheated oven and bake for about 35 minutes, uncovered.
Step 7: Remove the pan from the oven when done. Garnish with some fresh thyme and serve immediately with roasted vegetables, mashed potatoes, or rice. Enjoy!
