HERB ROASTED CHICKEN THIGHS IN CREAMY WHITE WINE SAUCE

Chicken thighs are so deliciously tender and the creamy white wine sauce is silky, smooth & simply addictive. What an easy one skillet chicken recipe!

Course: Main Course

Cuisine: American

Keyword: herb roasted chicken thighs, one skillet chicken

Servings: 8

Calories: 500 kcal

Author: Olga

Ingredients

Chicken thighs:

1. 1 tbsp olive oil
2. 2 tbsp butter
3. 3 lbs chicken thighs bone-in, skin-on
4. 1 tsp salt
5. 1 tsp pepper
6. 1 tsp Italian seasoning

White Wine Sauce:

1. 1 medium onion diced
2. 3 garlic cloves chopped
3. 1 tsp Italian seasoning
4. 1 tbsp flour for thickening the sauce
5. ½ cup white wine
6. ½ cup heavy cream
7. 1 cup chicken stock
8. 3-4 thyme sprigs (leaves only)
9. Salt and pepper to taste

Instructions

1. Preheat panggangan to 400 F.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper and Italian seasoning.
3. 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.
4. Add 2 tbsp butter, onion and sauté until the onion is browned, 3-4 minutes. Add chopped garlic, thyme and 1 tsp Italian seasoning and cook for another minute.
5. Next add 1 tbsp 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.
6. Now add 1 cup chicken stock and ½ cup heavy cream. Stir to combine and let everything cook until it reduces slightly, about 5 minutes. 
7. Make sure to taste the sauce and add salt and pepper, to taste.
8. Return chicken thighs back into the pan with sauce. 
9. Put in the panggangan uncovered and cook at 400 for 35 minutes. 
10. 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. 

Recipe Notes

I indicated 8 servings since I had 8 chicken thighs, which makes it 1 chicken per serving.

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