Chicken Thighs with Bacon in White Wine Sauce bring together juicy, crispy-skinned chicken thighs and a rich, savory pan sauce that feels gourmet yet easy enough for weeknight cooking. This one-skillet meal is a comforting dinner made with simple ingredients-bacon, shallots, and white wine.
These easy baked chicken thighs with sauce is the most frequently requested chicken recipe for birthdays and holidays by my entire family, closely followed by Peri Peri Chicken. Chicken is an easy dish to get bored of, but with the right chicken thighs recipe in one hand, and a cast iron skillet in another - you can transform boring chicken thighs into something you want to eat every single night or maybe every week!
If you love pan-seared chicken thighs or want to upgrade your usual chicken dinner, this simple cast-iron recipe delivers crispy skin with moist and juicy meat on the inside.
Why you'll love Chicken Thighs and Bacon
- Hard to mess up: This braised chicken is very simple and rustic yet super flavorful and exceptionally tasty. It's so fool proof that even novice cooks will have a lot of success making it. You can use different parts of chicken to make it, and even chicken breasts won't taste dry and chalky. However, chicken thigh meat is the best choice here.
- Crispy skin: Oh, the crispy, salty skin and the tender chicken thighs are out of this world! But it's the amazing pan sauce made with bacon that steals the show. It's so so heady and rich that I can't find a perfect combination of words to describe it. And once you taste this perfection of a white wine pan sauce, you will never, ever go back to simple roasted chicken thighs.
Key Ingredients
- Chicken thighs (skin-on, bone-in): This easy chicken recipe calls for 1.5 pound of chicken thighs, skin-on and bone-in, which is about 5-6 thighs. I got 5 in my pack.
- Bacon: Cooked bacon, chopped into pieces. You can also use prosciutto or pancetta.
- White wine: Any dry white wine such as Pinot Grigio or Pinot Noir.
- Shallots: Thinly sliced - it's the secret ingredient! They are slightly sweeter than onion and balance out the salty bacon.
- Butter: Adds creaminess and helps build a silky sauce base.
- Flour: Thickens the sauce and creates a smooth, glossy consistency.
- Chicken broth: Extends the sauce while enhancing the savory flavors.
- Seasoning mixture: Italian seasoning, salt, paprika, olive oil and red pepper flakes.
How to make Chicken Thighs with Bacon
This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below.
1. Cook bacon
Start by frying the bacon pieces for 5-6 minutes in olive oil on medium high heat in a cast-iron skillet, stirring occasionally.
2. Cook shallots
Remove cooked bacon and add shallots to the hot bacon grease/olive oil in the same pan and cook on for about 5 minutes on medium high until they are soft.
3. Cook Chicken
Remove shallots from the pan and cook the seasoned thighs skin side down first on medium high to render out the fat and make the skin crisp for 4-5 minutes on each side for a total of 8-10 minutes.
4. Make the Pan Sauce
Melt butter in the skillet, whisk in flour, and cook for a minute to remove the raw taste. Slowly pour in white wine and then broth, whisking until smooth. Simmer a few minutes to reduce and thicken slightly.
5. Combine and Bake
Add shallots back into the sauce, nestle chicken thighs on top, and sprinkle bacon pieces over. Transfer to the oven and bake chicken thighs for 35 minutes at 350 degrees. Remove from oven when the chicken is fully cooked.
Chicken Thighs with Bacon
Ingredients
Chicken, Bacon and Shallots:
- 2 tablespoons olive oil
- 1.5 lb. chicken (skin-on bone-in - about 5-6 pieces)
- 5 slices bacon
- 4 shallots sliced
For the wine sauce/gravy:
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup sodium free chicken broth (adjust salt if not sodium free)
- 1 cup dry white wine
Seasoning Mixture:
- 2 teaspoons Italian Seasoning (thyme, oregano, etc.)
- ¼ teaspoon red pepper flakes
- ½ teaspoon paprika
- 1 teaspoon salt
Instructions
- Preheat the oven to 400 degrees.
Prep work
- Combine spices listed in the seasoning mixture: Italian seasoning, red pepper flakes, paprika and salt in a large mixing bowl.
- Add chicken thighs to the bowl and rub the mixture on the chicken skin. Set aside.
- Cut the bacon into small pieces and set aside. Slice shallots thinly and set aside.
Cook Bacon
- Heat 1 tablespoon of olive oil in a cast iron skillet over medium high heat. Fry bacon pieces for 5-6 minutes, stirring occasionally. Remove from the pan.
Cook Shallots
- Add shallots to the hot bacon grease/olive oil in the pan and saute for 5-6 minutes on medium high heat until softened. Remove from the pan as well.
Brown chicken thighs
- Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat.
- Once the skillet is hot, place chicken thighs in the skillet skin down and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes total.
- Remove chicken from pan and set aside. Chicken will be golden brown but not cooked through.
Wine Sauce
- Reduce heat to medium and add 1 tablespoon butter.
- Once melted, whisk in 1 tablespoon flour.
- Now add wine slowly to the hot pan, increasing heat from medium-high to high for a few minutes.
- Add the chicken stock and let everything cook for about 5 minutes.
Assemble and braise
- Add shallots into the sauce first, mixing them with the liquid.
- Next add chicken thighs, followed by the bacon pieces, spreading some of the pieces on top of the chicken.
- Cover the skillet and transfer to an oven preheated to 350 F.
- Bake for 35 minutes.
- Remove the chicken from the oven and serve hot with jasmine rice or any other side dish of choice.
- Give the sauce/gravy a stir before pouring over chicken. Garnish with chopped parsley.
Tips for Success
- Dry the Chicken Completely: Before searing, pat each chicken thigh thoroughly with paper towels. Moisture on the skin prevents browning and crispness. A dry surface ensures golden, restaurant-level sear and locks in juices once baked.
- Preheat Your Pan and Oil: Set the cast iron skillet over medium-high heat for at least 3-5 minutes before adding oil. A properly heated pan guarantees that the skin sizzles instantly, rather than steaming, leading to perfect caramelization and flavor.
- Don't Rush the Sear: Once the thighs go in, avoid moving them for at least 4 minutes. Movement breaks the crust and releases moisture. Let them form a deep golden crust before flipping for evenly crisped skin and sealed-in moisture.
- Deglaze for Maximum Flavor: After removing the chicken, use wine to deglaze the pan-scraping up all those golden bits stuck to the bottom. Those browned remnants are pure flavor and give your sauce its rich, savory depth.
How to Pan Sear Chicken Thighs Perfectly
- Make sure to preheat your skillet before adding oil.
- Add chicken thighs skin down on the hot skillet and do not move them until 4 minutes is up.
- Resist the urge to move chicken thighs around or flip them as it will mess up the browning process.
Why didn't my chicken skin get crispy?
If the chicken skin turned out soft instead of crispy, the skillet likely wasn't hot enough before searing. Always preheat your cast iron skillet over medium-high heat for at least 3-5 minutes before adding oil. Also, pat chicken completely dry with paper towels-any surface moistureprevents proper browning.
Pro Tip: Place the cooked pan under the broiler for 1-2 minutes at the end if you want extra-crispy skin.
My sauce turned too thin or watery. How can I thicken it?
White wine sauces can end up thin if not simmered long enough after deglazing. After adding the chicken broth, let the sauce gently simmer 5-7 minutes so it reduces and thickens naturally.
Easy fix: Whisk 1 teaspoon of flour or cornstarch with a splash of broth or wine, then stir it into the simmering sauce until thickened to your liking.
Can I use boneless chicken thighs or chicken breasts?
Yes. Boneless chicken thighs work perfectly-reduce oven time to about 25-30 minutes. For chicken breasts, only use thicker cuts so they don't dry out. Sear them as directed, then bake for around 25 minutes at 400°F until fully cooked (165°F internal temperature). Spoon sauce over the chicken immediately after baking to keep the meat moist.
What can I use instead of white wine?
If you don't cook with wine, substitute it with an equal amount of chicken broth and a teaspoon of white wine vinegar or lemon juice. The acidity mimics wine's bright flavor and keeps the sauce balanced.
Other options: apple cider vinegar mixed with broth or a splash of non-alcoholic white wine.
Can I Braise Chicken Thighs for 2 Hours Instead?
Yes, you can braise chicken thighs for up to 2 hours, but it will noticeably change the texture and flavor compared to the original recipe's 35-minute bake.
Chicken thighs are naturally forgiving and can handle longer cooking times better than breasts. When braised for 1.5-2 hours at low oven temperatures (around 325°F), the collagen in the dark meat breaks down fully, turning the meat very tender and almost "fall off the bone" soft.
Serving Suggestions
Serve braised chicken thighs over Garlic Butter Spaghetti, Mashed Potatoes or simple bowl of rice, spooning the delicious white wine and shallot reduction over the whole thing.
If you're gluten free, serve them over cauliflower rice or Creamy Garlic Potatoes. As long as you savor every spoonful of the amazing pan sauce, you can't go wrong.
Essential Equipment
- 12 inch modern design cast iron pan:I used a skillet here as opposed to sheet pan because I wanted to give chicken deep color.
- Hard anodized non-stick oven-safe fry pan: Nothing sticks to these pans & they are a breeze to clean. The weight is perfect. Not too heavy & not too light.
- Instant Read Thermometer: Digital Meat Thermometer, but if you are really want to be a bit more scientific with your cooking, then use this professional meat thermometer.
- Silicone Solid Turner: Non Stick Slotted Kitchen Spatulas, high heat resistant and BPA Free.
- Stainless Steel Kitchen Tongs: With silicon tips to prevent scratching pans and they are high heat resistant.
Storage and Leftovers
- Refrigerate: Allow the chicken and sauce to cool completely before storing. Place leftovers in an airtight container, separating the chicken thighs from the sauce if you want to keep the skin crisp. Store in the refrigerator for up to 3-4 days.
- Freeze: Cool completely before freezing. Store the chicken and sauce in separate freezer-safe containers or resealable bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: Cover with foil to trap steam and prevent drying out. Reheat for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). But to regain that crispy skin texture, use the oven or air fryer instead of the microwave or stove.
More One Pan Chicken Thigh Recipes
If you love delicious chicken recipe as much as we do you might enjoy:
- Chicken and Potatoes in Dijon Mustard Wine Sauce
- Herb Roasted Chicken in Creamy White Wine Sauce
- Skillet Chicken in Mushroom Sauce
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Barb says
There are a couple confusing things in this recipe. Initially it says to preheat the oven to 400, then later to put in the chicken at 350. Also, the initial instructions say 35 minutes cook time, then later to braise for 2.5 - 3 hours. I'm going to try this anyway, but will use my own judgment, but these items should be clarified.
Olya Shepard says
Hi Barb! I was in process of adding another section to the recipe and have updated the entire write up.
The cooking time ins 35 minutes! I am so sorry for this confusion.
Autumn Wagner says
Recipe calls for shallots, but can I use leeks.
Olya says
I used shallots.
Becky Bannister says
Is it OK to substitute boneless chicken breast?
Olya says
It will work with thick chicken breasts only.
Suzie says
This is my families favorite dinner. I add capers before adding back in the onions and chicken. Adds a nice salty flavor.
Olya says
Glad you like this recipe as your family's favorite dinner! Your comment made my day!
Barbara says
I have made this recipe for a frew years now and always get rave reviews. Just wondering why you changed the cooking process from 35 minutes in a 375 degree oven to braising for 21/2 hours?
Olya Shepard says
Hi Barb - I am sorry I've been missing in replying to your comment. I just replied to your second comment above. Everything stays the same, but I added a small section of "how to braise chicken longer" which will produce fall of the bone version of the same recipe, but the original recipe stays the same: 35 minutes for perfectly crispy skin in the oven.
Elizabeth says
This chicken is yummy. I felt like it needed a little brightening up though, so I added a few squeezes of lemon at the end and that was just what it needed.
Barbara says
This recipe is outstanding! I made it just the way the recipe states and had rave reviews from m guests.
Olga says
THank you Barbara!
Mary says
Wine sauce is out of this world!