Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Servings: 8
Deliciously tender chicken thighs smothered in a silky, smooth, and incredibly addictive creamy white wine sauce. This chicken dish is a one-skillet meal that you can easily make in less than an hour. The perfect weeknight dinner for busy days and your entire family!
Ingredients
2 tbsp butter
3 pounds chicken thighs, bone-in, skin-on
1 tbsp olive oil
3 garlic cloves, chopped
Italian seasoning (divided)
1 medium onion, diced
3-4 thyme sprigs (leaves only)
½ c. white wine
1 c. chicken stock
Salt and pepper to taste
½ c. heavy cream
1 tbsp flour for thickening the sauce
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. In the meantime, season the chicken thighs with salt, pepper, and Italian seasoning. Place the chicken in the hot skillet, skin-side down, and sear for about 4 to 5 minutes until browned. Flip and continue to cook the other side for another 4 minutes. Set the chicken aside when done.
Step 3: In the now-empty skillet, melt 2 tbsp butter. Then, add the onion and saute for about 3 to 4 minutes or until the onion has browned. Add the chopped garlic along with thyme and 1 tsp Italian seasoning. Continue to cook for a minute more.
Step 4: Stir in the flour and cook for only 1 minute until no longer white. Then, gradually pour in the wine, adjusting the heat to high. Cook for a couple of minutes more.
Step 5: Pour in the chicken stock and heavy cream. Mix well and cook for additional 5 minutes until the mixture has slightly reduced. To taste, season with salt and pepper. Place the chicken back into the skillet.
Step 6: Place the skillet in the preheated oven for about 35 minutes. Remove the pan from the oven when done, and serve the chicken thighs right away garnished with some fresh thyme. Enjoy with rice, mashed potatoes, or roasted veggies.
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 1.6 mg9%
Ingredients
- 2 tbsp butter
- 3 pounds chicken thighs, bone-in, skin-on
- 1 tbsp olive oil
- 3 garlic cloves, chopped
- Italian seasoning (divided)
- 1 medium onion, diced
- 3-4 thyme sprigs (leaves only)
- ½ c. white wine
- 1 c. chicken stock
- Salt and pepper to taste
- ½ c. heavy cream
- 1 tbsp flour for thickening the sauce
- 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. In the meantime, season the chicken thighs with salt, pepper, and Italian seasoning. Place the chicken in the hot skillet, skin-side down, and sear for about 4 to 5 minutes until browned. Flip and continue to cook the other side for another 4 minutes. Set the chicken aside when done.
Step 3: In the now-empty skillet, melt 2 tbsp butter. Then, add the onion and saute for about 3 to 4 minutes or until the onion has browned. Add the chopped garlic along with thyme and 1 tsp Italian seasoning. Continue to cook for a minute more.
Step 4: Stir in the flour and cook for only 1 minute until no longer white. Then, gradually pour in the wine, adjusting the heat to high. Cook for a couple of minutes more.
Step 5: Pour in the chicken stock and heavy cream. Mix well and cook for additional 5 minutes until the mixture has slightly reduced. To taste, season with salt and pepper. Place the chicken back into the skillet.
Step 6: Place the skillet in the preheated oven for about 35 minutes. Remove the pan from the oven when done, and serve the chicken thighs right away garnished with some fresh thyme. Enjoy with rice, mashed potatoes, or roasted veggies.
