Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Servings: 8
This addictive dish has incredibly creamy white wine sauce that is impressively silky and smooth. And the chicken is tender and juicy – a real treat for all the chicken lovers! This one-skillet meal is perfect alongside your favourite sides like roasted vegetables, mashed potatoes, or rice.
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.
Step 3: Season the entire chicken thighs with salt, pepper, and Italian seasoning.
Step 4: Once the oil is hot, add the chicken thighs skin-side down to the skillet and cook one side for about 4 to 5 minutes over medium-high heat until brown. Turn the chicken over and continue to cook the other side for another 4 minutes. Set the chicken aside once cooked.
Step 5: Into the same skillet, add 2 tbsp butter. Saute the onion for about 3 to 4 minutes until brown. Stir in the chopped garlic, thyme, and a tsp Italian seasoning. Cook further for a minute until the garlic is not anymore white.
Step 6: Gradually pour in the wine to the hot pan. Adjust the heat to medium-high heat and cook for several minutes before adding in the chicken stock and heavy cream. Stir well and continue to cook for 5 minutes more until the sauce is reduced a bit. Season according to taste.
Step 7: Add the chicken thighs back to the pan with the sauce. Place in the preheated oven and bake for about 35 minutes, uncovered. When done, remove from the oven. Garnish with fresh thyme and enjoy with roasted vegetables, mashed potatoes, or 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.
Step 3: Season the entire chicken thighs with salt, pepper, and Italian seasoning.
Step 4: Once the oil is hot, add the chicken thighs skin-side down to the skillet and cook one side for about 4 to 5 minutes over medium-high heat until brown. Turn the chicken over and continue to cook the other side for another 4 minutes. Set the chicken aside once cooked.
Step 5: Into the same skillet, add 2 tbsp butter. Saute the onion for about 3 to 4 minutes until brown. Stir in the chopped garlic, thyme, and a tsp Italian seasoning. Cook further for a minute until the garlic is not anymore white.
Step 6: Gradually pour in the wine to the hot pan. Adjust the heat to medium-high heat and cook for several minutes before adding in the chicken stock and heavy cream. Stir well and continue to cook for 5 minutes more until the sauce is reduced a bit. Season according to taste.
Step 7: Add the chicken thighs back to the pan with the sauce. Place in the preheated oven and bake for about 35 minutes, uncovered. When done, remove from the oven. Garnish with fresh thyme and enjoy with roasted vegetables, mashed potatoes, or rice.
