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close up view of a serving of roasted chicken thigh and a pour of white wine sauce

Chicken Thighs With White Wine Sauce

Roasted chicken thighs with white wine sauce makes an easy, delicious weeknight dinner. We didn't skimp on the wine here and the fresh thyme and Herbs de Provence adds a little French inspiration and turn this easy dinner into a gourmet meal.
5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 4 Servings
Calories: 468kcal
Author: Pat Nyswonger

Ingredients

  • 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
  • ½ chicken broth
  • ⅓ cup heavy cream
  • 1 tablespoon fresh thyme leaves
  • Chopped parsley or fresh thyme sprigs for garnish

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 35-40 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.

Notes

  • 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

Serving: 1 | Calories: 468kcal | Carbohydrates: 5g | Protein: 32g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 21g | Cholesterol: 189mg | Sodium: 533mg | Fiber: 2g | Sugar: 1g