Name: Herb Roasted Chicken Thighs in Creamy White Wine Sauce
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 tablespoon 15ml olive oil; 1.4 kg 3 lbs. chicken thighs, bone-in, skin-on; Salt and pepper (to taste); 1 tablespoon Italian seasoning (divided); 2 tablespoon 30g butter; 1 medium onion (diced); 3 garlic cloves (chopped); Leaves from 3-4 thyme sprigs; 1 tablespoon 8g flour, for thickening the sauce; 120 ml ½ cup white wine; 240 ml 1 cup chicken stock; 120 ml ½ cup heavy cream

Herb Roasted Chicken Thighs in Creamy White Wine Sauce – This Herb Roasted Chicken Thighs in Creamy White Wine Sauce recipe is a perfect dish for special occasions or a cozy dinner with loved ones. The chicken thighs are perfectly seasoned with Italian seasoning, salt, and pepper, then seared to perfection and roasted in the oven to juicy, golden perfection. The creamy white wine sauce, made with heavy cream and chicken stock, adds richness and depth of flavor to the dish.

This Herb Roasted Chicken Thighs in Creamy White Wine Sauce recipe has become a staple in my household. Whenever I make it, my husband always has seconds, and my little family always licks their plates clean. It’s a recipe that is easy to make, yet tastes like it took hours to prepare. One time, we invited some friends over for dinner, and I made this dish. They raved about it and asked for the recipe. It’s always a crowd-pleaser and a dish that brings people together.

Why This Herb Roasted Chicken Thighs in Creamy White Wine Sauce Recipe is a Must-Try?

The combination of Italian seasoning, salt, and pepper make the chicken thighs incredibly flavorful.

The creamy white wine sauce adds richness and depth of flavor to the dish, making it truly irresistible.
The recipe is easy to make, with simple ingredients that you probably already have in your pantry.

This dish is perfect for a cozy dinner with loved ones or a special occasion.

Ingredients:

1 tablespoon (15ml) olive oil
1.4 kg (3 lbs.) chicken thighs, bone-in, skin-on

Salt and pepper, to taste
1 tablespoon Italian seasoning, divided

2 tablespoon (30g) butter
1 medium onion, diced

3 garlic cloves, chopped
Leaves from 3-4 thyme sprigs

1 tablespoon (8g) flour, for thickening the sauce
120ml (½ cup) white wine

240ml (1 cup) chicken stock
120ml (½ cup) heavy cream

Directions:

Preheat oven to 400°F (200°C).

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Season the chicken thighs with salt, pepper, and ½ tablespoon of Italian seasoning.

Cook chicken thighs skin side down for 4-5 minutes until golden brown. Flip and cook on the next side for about 4 minutes, for a total of 8-10 minutes. Remove chicken from the skillet.

Add 2 tablespoons of butter, diced onion, and sauté until the onion is browned, 3-4 minutes.

Add chopped garlic, thyme, and ½ tablespoon of Italian seasoning and cook for another minute.

Add 1 tablespoon of flour and cook it in the oil of the pan for only a minute, until it’s no longer white.

Slowly pour the white wine into the hot pan, increasing heat from medium-high to high, and cook for a few minutes.

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.

Return chicken thighs back into the pan with sauce.

Put in the oven uncovered and cook at 400°F (200°C) for 35 minutes.

Once time is up, take the pan out of the oven.

Notes:

If you don’t have white wine, you can substitute with chicken stock or even water.
You can use boneless and skinless chicken thighs for this recipe, but the cooking time may vary.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.

This Herb Roasted Chicken Thighs in Creamy White Wine Sauce recipe is a perfect combination of tender and juicy chicken thighs with a rich and flavorful sauce. The Italian seasoning, thyme, garlic, and white wine add depth and complexity to the dish, while the heavy cream makes it velvety and luxurious. This recipe is perfect for a cozy dinner at home or for entertaining guests. It’s easy to make, elegant, and absolutely delicious. Try it today and you won’t be disappointed!

FAQs

Can I use chicken breasts instead of thighs?
Yes, you can use bone-in or boneless chicken breasts for this recipe. Keep in mind that the cooking time may vary, so use a meat thermometer to check for doneness.

Can I make this recipe ahead of time?
Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat the sauce on the stovetop before adding the chicken thighs and baking in the oven.

Can I freeze this dish?
Yes, you can freeze the cooked chicken thighs in the sauce in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating in the oven.

What vegetables would pair well with this dish?
Roasted vegetables like asparagus, Brussels sprouts, or carrots would pair well with this dish. You could also serve it with a simple side salad or some crusty bread.

What can I use instead of heavy cream?
You can use half and half, whole milk, or even coconut milk as a substitute for heavy cream. Keep in mind that the sauce may not be as thick or rich as it would be with heavy cream.