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Chicken thighs in creamy white wine sauce are rich, comforting, and effortlessly flavorful. Bone-in thighs roast until the skin turns crisp and golden, while a Dijon-garlic rub and Herbes de Provence season every bite.
Finishing the dish in the oven gives you tender meat and a silky, wine-infused sauce, all in one pan. Serve it over mashed potatoes or rice and let that sauce steal the show
Chicken thighs in white wine sauce take everything we love about perfectly roasted chicken thighs and dress it up with a rich, creamy pan sauce. If you’ve mastered the basics, this recipe takes it one step further.
Here’s Why This Chicken with White Wine Sauce Works
Real pan sauce, real fast: Deglaze with wine, swirl in cream, and you’ve got a sauce that feels fancy without the fuss.
Adjustable sauce texture: Want it thinner? Done. Want it rich and clingy? Just simmer longer or whisk in a bit of butter and flour.
Weeknight-friendly: Simple prep and one pan make this an easy win for busy nights.
Leftovers that taste amazing: The sauce keeps the chicken moist, so it reheats beautifully without drying out.
Want another go-to chicken recipe with rich sauce and tender meat? My Chicken Cacciatore hits all the same notes.
Recipe Tips
Dry the chicken well: Pat it completely dry before seasoning. Any surface moisture will prevent the chicken skin from getting crispy.
Season under the skin: A little salt or Dijon rubbed beneath the skin adds flavor where it matters most.
Use a dry white wine: Sauvignon Blanc, Pinot Grigio, or dry vermouth will work well. Skip the sweet wine.
Don’t skip the boil-off: Let the wine bubble for at least a minute to burn off the harsh alcohol bite.
Reduce to concentrate: Simmer the broth and cream until it thickens slightly and the flavor tightens up.
Mind the pan fond: Those golden bits stuck to the pan are flavor gold, scrape them up when you deglaze.
Rest before slicing: Give the chicken a few minutes off the heat so the juices settle instead of spilling out.
Plate it smart: Mashed potatoes, rice, or soft polenta make the perfect base for catching that sauce.
Craving more saucy chicken dinners? My Chicken in Creamy Mushroom Sauce is another weeknight favorite worth trying.
Side Dishes for Chicken With White Wine Sauce
This chicken dish is very versatile, and the white wine sauce goes great on top of any side dish.
For a chicken and rice dinner, check out this easy instant pot Royal Blend Rice recipe or our Instant Pot black rice.
If you are not a rice fan, then try this chicken recipe with some mashed potatoes. Our mashed creamer potatoes make a fast and easy side dish. The small potatoes don’t need to be peeled or sliced and they cook quickly.
Baked Chicken Thighs in Wine Sauce
Chicken thighs already have the advantage with a rich flavor, juicy texture, and skin that crisps like it means it. The sauce just seals the deal. Those browned bits in the pan turn into something you’ll want to drag every bite through. It’s the kind of homemade meal that looks like you tried harder than you did, and tastes like comfort done right.
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Chicken Thighs With White Wine Sauce
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Ingredients
- 2 tablespoons olive oil, divided
- 4 bone-in chicken thighs
- Salt and pepper
- 4-5 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 2 teaspoons Herbes de Provence
- 1 cup dry white wine
- ½ chicken broth
- ⅓ cup heavy cream
- 1 tablespoon Fresh thyme
- fresh chopped parsley
Instructions
For the Chicken:
- Preheat the oven to 400°F
- Coat the bottom of a 10-inch skillet with non-stick oil spray and set aside.
- Pat the chicken thighs dry with paper towels. With the skin side down on your work surface, brush the fleshy side of the chicken with 1 tablespoon of the olive oil and season with salt and pepper.
- Place the chicken thighs in the skillet, skin side up.
- Combine the mustard and garlic together and brush the skin side of the chicken and sprinkle with the herbs de Provence.
- Transfer the dish to the oven and roast for 35-45 minutes until the internal temperature reaches 175°F on an instant-read thermometer.
- Remove the skillet from the oven and transfer the chicken to a plate and cover with foil to stay warm.
For the White Wine Sauce:
- Set the skillet over medium-high heat, add the white wine.
- Bring to a boil, stirring to loosen up any bits from the bottom and cook for 1 minute to boil off the alcohol. Pour in the chicken broth and boil for 2-3 minutes to reduce by ⅓ and thicken slightly.
- Reduce the heat to medium-low and stir in the cream, cook for another minute, or until lightly thickened.
- To serve, place one chicken thigh on a mound of rice or mashed potatoes on each of 4 dinner plates and pour the wine cream sauce over the top. Garnish with chopped parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Lovely dish…a nice change from heavy sauces. I also used this recipe and substituted marsala wine for white wine as it was all I had. Added mushrooms for an eady version of chicken marsala thighs!
Thanks for the comment. I’m glad you enjoyed it. The marsala sounds like a great substitute.
My favourite part of chicken! That sauce sounds really good and perfect for the chicken.
Angie, this really is a great-tasting chicken, the dried herbs de provence adds a wonderful flavor, and that sauce! it is sooo good!