If you tried this recipe I would love to see it!Tag me on Instagram @whatsinthepanblog
Herb Roasted Chicken Thighs in Creamy White Wine Sauce
These herb roasted chicken thighs in creamy white wine sauce are made in a single cast iron skillet — seared until the skin is deeply golden and crispy, then finished in the oven in a silky sauce of white wine, chicken stock, heavy cream, garlic, and fresh thyme. Ready in 50 minutes with bone-in, skin-on chicken thighs, this is an easy weeknight dinner that's impressive enough for a dinner party. Serve with mashed potatoes, roasted vegetables, or rice to soak up every drop of sauce.
Servings: 8
Ingredients
For chicken
- 1 tablespoon olive oil
- 3 lbs chicken thighs, bone-in, skin-on
- Salt and pepper
- 2 tablespoons Italian seasoning, (divided)
For herb sauce
- 2 tablespoon butter
- 1 medium onion, diced
- 3 garlic cloves, chopped
- 3-4 thyme sprigs (leaves only)
- 1 tablespoon flour, for thickening the sauce
- ½ cup white wine
- 1 cup chicken stock
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
Prepare the chicken
- Preheat oven to 400 F.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Season the chicken thighs with salt, pepper and Italian seasoning.
- Cook chicken thighs on medium-high skin side down first to brown it for 4-5 minutes.
- Flip and cook on the next side for about 4 minutes, for a total of 8-10 minutes.
- Remove chicken from the skillet.
Make herb sauce
- Add butter, onion and sauté until the onion is browned, 3-4 minutes.
- Add chopped garlic, thyme and Italian seasoning and cook for another minute.
- Next add 1 tablespoon flour and cook it in the oil of the pan for only a minute, until it’s no longer white.
- Add the wine slowly to the hot pan, increasing heat from medium-high to high and cook for a few minutes.
- Now add chicken stock and heavy cream. Stir to combine and let everything cook until it reduces slightly, about 5 minutes.
- Make sure to taste the sauce and add salt and pepper, to taste.
Dish assembly
- Return chicken thighs back into the pan with sauce.
- Put in the oven uncovered and cook at 400 for 35 minutes.
- Once time is up, take the pan out of the oven, check if chicken thighs are done.
- Sprinkle with fresh thyme and serve with roasted vegetables, mashed potatoes or rice.
Nutrition Facts
Herb Roasted Chicken Thighs in Creamy White Wine Sauce
Amount per Serving
Calories
500
% Daily Value*
Fat
38
g
58
%
Saturated Fat
13
g
81
%
Cholesterol
195
mg
65
%
Sodium
497
mg
22
%
Potassium
426
mg
12
%
Carbohydrates
5
g
2
%
Sugar
1
g
1
%
Protein
29
g
58
%
Vitamin A
460
IU
9
%
Vitamin C
2
mg
2
%
Calcium
39
mg
4
%
Iron
1.6
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
