This recipe for roasted chicken thighs with white wine sauce is easy enough for a weeknight dinner but elegant enough for company.
The creamy white wine sauce elevates the dish to a whole new level of decadence. It is a major upgrade from your typical oven-baked chicken breast.
Chicken thighs with white wine sauce is a notch above our recipe that shows you how to make perfect roasted chicken thighs. The rich and creamy white wine sauce is like liquid gold that will have you licking your plate clean.
You probably already have most of the ingredients for this chicken with white wine sauce. If needed, you can substitute the fresh herbs with dried herbs.
Bone-in Chicken Thighs With the Skin On. As mentioned earlier, chicken thighs tend to be much more juicy and tender than chicken breast, especially when baked in the oven. Leaving the skin on will seal in the juiciness and adds a flavorful bite to the chicken.
Fresh Garlic. Don’t skimp on the garlic in this recipe! You will need 4-5 large cloves of garlic. If you love garlic, add another clove or two.
Dijon Mustard. Dijon Mustard is a creamy and more intense cousin to regular yellow mustard and it has a tangier, slightly spicy flavor.
Herbs de Provence. Herbs de Provence is a mixture of different spices that originate from, you guessed it, Provence, France. It makes a terrific all-purpose spice blend that goes well with chicken, pork, beef, and veggies.
White Wine. We can hardly call it a white wine sauce without the white wine. Choose a dry wine like Pinot Gris or Sauvignon blanc.
Heavy Cream. The heavy cream is what makes the white wine sauce so delicious and creamy.
You will also need:
- Fresh thyme leaves
- Chopped parsley
- Chicken broth
- Olive oil
- Salt and pepper
How to Cook Chicken with White Wine Sauce
Here is a brief overview of the recipe but make sure you scroll down to the printable recipe card for all the details.
Roast the Chicken Thighs
- Coat the chicken with olive oil then season it with salt and pepper.
- Place the chicken in an oven-proof skillet and brush it with mustard and garlic then sprinkle it with Herbs de Provence.
- Bake the chicken until it reaches an internal temperature of 165°F (usually about 35 minutes).
- Transfer the chicken to a plate and cover it with foil while you make the white wine sauce.
Make the White Wine Sauce
- Place the skillet on a hot stove and add the white wine. Simmer the wine to burn off the alcohol and loosen the bits of food that got stuck to the bottom of the skillet.
- Pour in the chicken broth and simmer to reduce the liquid.
- Reduce the heat and pour in the cream.
- Serve the chicken thighs with the creamy white wine sauce.
Tips for Success
- Pat the chicken dry before you coat it with olive oil and the seasoning.
- Place the chicken in the skillet skin side up.
- Use a meat thermometer for accurate results. It will help you cook the chicken perfectly without any guesswork.
- Don’t clean the skillet after you cook the chicken. The chicken and seasonings that get stuck to the bottom of the skillet will add flavor to the white wine sauce.
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.
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. Our ricotta mashed potatoes make another great option.
If you just want to go with a simple, minimalist side dish, serve up a .
Chicken With White Wine Sauce: It’s What’s For Dinner
This chicken with white wine sauce is sure to please the whole family. Not only is it scrumptious, but makes for great leftovers the next day.
Some Other Recipes We Are Sure You Will Love:
- Chicken and Rice Bake: Tender, crispy chicken thighs, seasoned with herbs and spices and baked with a lemony basmati rice. This is a delicious pairing of the most basic ingredients
- Broiled Lobster Tails: Indulge and enjoy these rich, tender lobster tails for your next special occasion! The garlic-y lemon butter sauce drizzled over the lobster is the BEST!
- Pan Seared Lamb Chops: Juicy skillet Seared Lamb Chops are meaty and tender after a garlic-herb marinade. These small T-bone steak look-alike lamb chops cook up to a medium-rare in just 8-10 minutes!
Connect With Savor the Best:
Please follow us on our social media accounts
Did you make this recipe? We would love to hear from you. Drop us a comment below.
- 2 tablespoons olive oil, divided
- 4 chicken thighs
- Salt and pepper
- 4-5 large cloves of garlic grated or minced
- 1 tablespoon Dijon mustard
- 2 teaspoons Herbs de Provence
- 1 cup white wine
- 1/2 chicken broth
- 1/3 cup heavy cream
- 1 tablespoon fresh thyme leaves
- Chopped parsley or fresh thyme sprigs for garnish
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 35-40 minutes until the internal temperature reaches 165°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 1/3 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.
- This is a thin wine sauce that can be made thicker by simmering the sauce longer after the cream has been added. Alternatively, blend 1 tablespoon of soft butter with 1 tablespoon of flour to make a paste then stir into the cream sauce and cook for another minute or so to thicken.
Nutrition Information:Yield: 4 Servings Serving Size: 1
Amount Per Serving: Calories: 468Total Fat: 32gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 189mgSodium: 533mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 32g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.