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White Wine Chicken Thighs

Savory White Wine Chicken Thighs for Cozy Dinners at Home

This one-pan White Wine Chicken Thighs recipe delivers a flavor explosion perfect for cozy dinners or elegant soirées.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 thighs
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs The key to juicy, tender meat
  • 1 tablespoon olive oil Can substitute with canola or vegetable oil if desired
  • to taste salt and freshly ground black pepper Essential for seasoning
For the Sauce
  • 2 tablespoons unsalted butter Can use ghee for lactose-free
  • 1 medium yellow onion (finely chopped) Shallots can substitute for a milder flavor
  • 4 cloves garlic (minced) Fresh garlic is recommended for optimal flavor
  • 1 cup dry white wine Like Sauvignon Blanc or Pinot Grigio
  • 1 cup chicken broth Low-sodium recommended
  • 2 tablespoons fresh thyme leaves Best used fresh
  • 1 leaf bay Remember to remove before serving
  • 1/2 cup heavy cream Optional for creamier sauce

Equipment

  • oven-safe skillet

Method
 

Cooking Steps
  1. Preheat your oven to 375°F (190°C) and pat the chicken thighs dry with paper towels. Season with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat, then sear the chicken thighs skin-side down for 6 to 8 minutes until golden and crispy. Flip and cook for 2 to 3 minutes, then remove and set aside.
  3. Add butter to the skillet. Once melted, sauté the onion for 4 to 5 minutes, then add minced garlic and cook for 30 seconds.
  4. Pour in the dry white wine, scraping the skillet to deglaze. Let it simmer for 2 to 3 minutes until reduced by half.
  5. Stir in the chicken broth, thyme, and bay leaf. Add the chicken back into the skillet, skin-side up.
  6. Transfer the skillet to the oven and bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  7. Remove the bay leaf, let the chicken rest for 5 minutes, then serve with the sauce on top.

Nutrition

Serving: 1thighCalories: 450kcalCarbohydrates: 5gProtein: 30gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 500mgPotassium: 420mgSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 8mg

Notes

Serve with mashed potatoes or a fresh green salad for a complete meal. Allow chicken to rest before serving to lock in juices.

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