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Herb Roasted Chicken Thighs in Creamy White Wine Sauce

by Rebecca November 24, 2021

Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Servings: 8

This is a wonderful one-skillet meal with juicy and tender chicken thighs smothered in a mouthwatering, silky, smooth, and crazy addictive creamy white wine sauce. Perfect to pair with roasted vegetables, mashed potatoes, or rice for a simple yet filling meal excellent for the entire family!

Ingredients

2 tbsp butter

1 tbsp olive oil

3 pounds chicken thighs bone-in, skin-on

Italian seasoning (divided)

1 medium onion diced

3 garlic cloves chopped

1 tbsp flour for thickening the sauce

1 c. chicken stock

½ c. white wine

½ c. heavy cream

3-4 thyme sprigs (leaves only)

Salt and pepper to taste

Salt and pepper

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 1 tbsp olive oil over medium-high heat. While the oil is heating, sprinkle the chicken thighs with salt, pepper, and Italian seasoning.

Step 3: Once the oil is hot, add the chicken thighs to the skillet skin-side-down and cook for about 4 to 5 minutes until no longer pink. Flip the chicken and continue to cook the other side for additional 4 minutes. Set the chicken aside when done.

Step 4: To the same skillet, add 2 tbsp butter and onion, Saute for about 3 to 4 minutes until the onion is brown. Add the chopped garlic along with the thyme and 1 tsp Italian seasoning. Continue to cook for a minute more.

Step 5: Add 1 tbsp flour to the skillet and cook in the oil for only 1 minute until no longer white. Slowly pour in the wine, adjust the heat to medium-high to high heat, cooking for a couple of minutes.

Step 6: Pour the chicken stock into the pan followed by the heavy cream. Whisk well and cook for additional 5 minutes until the mixture has reduced a little. To taste, season with salt and pepper.

Step 7: Nestle the chicken thighs to the sauce. Place the pan in the preheated oven and bake the chicken thighs for about 35 minutes.

Step 8: Remove from the oven when done and serve the dish right away garnished with some fresh thyme. Enjoy roasted vegetables, mashed potatoes, or rice.

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%

Herb Roasted Chicken Thighs in Creamy White Wine Sauce

Rebecca Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Servings: 8 This is a wonderful one-skillet meal with juicy and tender chicken thighs smothered… General Recipes Herb Roasted Chicken Thighs in Creamy White Wine Sauce European Print This
Serves: 8 Prep Time: 5 mins Cooking Time: 45 mins 45 mins
Nutrition facts: 500 calories 38 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 pounds chicken thighs bone-in, skin-on
  • Italian seasoning (divided)
  • 1 medium onion diced
  • 3 garlic cloves chopped
  • 1 tbsp flour for thickening the sauce
  • 1 c. chicken stock
  • ½ c. white wine
  • ½ c. heavy cream
  • 3-4 thyme sprigs (leaves only)
  • Salt and pepper to taste
  • Salt and pepper

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: In a large skillet, heat 1 tbsp olive oil over medium-high heat. While the oil is heating, sprinkle the chicken thighs with salt, pepper, and Italian seasoning.

Step 3: Once the oil is hot, add the chicken thighs to the skillet skin-side-down and cook for about 4 to 5 minutes until no longer pink. Flip the chicken and continue to cook the other side for additional 4 minutes. Set the chicken aside when done.

Step 4: To the same skillet, add 2 tbsp butter and onion, Saute for about 3 to 4 minutes until the onion is brown. Add the chopped garlic along with the thyme and 1 tsp Italian seasoning. Continue to cook for a minute more.

Step 5: Add 1 tbsp flour to the skillet and cook in the oil for only 1 minute until no longer white. Slowly pour in the wine, adjust the heat to medium-high to high heat, cooking for a couple of minutes.

Step 6: Pour the chicken stock into the pan followed by the heavy cream. Whisk well and cook for additional 5 minutes until the mixture has reduced a little. To taste, season with salt and pepper.

Step 7: Nestle the chicken thighs to the sauce. Place the pan in the preheated oven and bake the chicken thighs for about 35 minutes.

Step 8: Remove from the oven when done and serve the dish right away garnished with some fresh thyme. Enjoy roasted vegetables, mashed potatoes, or rice.

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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