Have you ever tried Baked Chicken With White Wine Sauce? It is amazing! You’re probably wondering why you haven’t heard of it before. This recipe is so simple, as are the ingredients and it’s so easy to follow. Give this a try, and you will love it!
Chicken breasts in a creamy but light white wine sauce over egg noodles. A great weeknight meal that’s very quick to prepare and makes for a delicious and hearty dinner!
Delicious White Wine Herb Roasted Chicken
PREP TIME:10 MINS
COOK TIME:20 MINS
This perfectly roasted chicken dish is a quick and easy weeknight recipe that can be made in about 25 minutes! It only requires 6 ingredients but you’re getting a mouthful of flavors and delectable chicken breasts or thighs that will melt into your mouth.
WHITE WINE HERB-ROASTED CHICKEN
What I love about this recipe is that it marries white wine, herbs, and aromatic garlic to make a beautiful dish. The way the juices run on the chicken is undoubtedly a gorgeous sight to see. The crispy skin on top of the perfectly cooked chicken and the fresh herbs that surround it pairs extremely well with just about anything.
This home-cooked White Wine Herb Roasted Chicken also makes for a delicious gravy. I literally save the remaining sauce from this and add it over top of salads and sometimes I even dip a piece of bread in it. It’s amazing how so few ingredients yield such delicious flavors!
You can’t go wrong with a recipe like this because it’s so easy to make, it’s ideal to cook especially if you’re in a rush for the night. The result is also fantastic! Who knew that a simple thigh or breast meat with some herb butter will probably end up becoming a staple at home?
I’VE BEEN MAKING THIS EASY HERB-ROASTED CHICKEN FOR YEARS!
This white wine herb-roasted chicken is something that I’ve been making for years. I posted this in my stories on instagram and so many people asked for the recipe! So, I decided to make it again and post it on my blog. It’s funny how sometimes the things that we do mindlessly become such a hit! This is one of those recipes. Would you like to see more of my quick weeknight meals?
WHITE WINE HERB-ROASTED CHICKEN – QUICK AND EASY!
So let’s chat about this recipe quickly. As mentioned above, it’s super easy! I made this recipe via stories, so if you’d like to check it out, head over to my Instagram.
I start by preheating the oven to 425 degrees F. Then I clean the chicken (breast side or thigh doesn’t matter, but I used chicken thighs for this recipe) and pat it dry with a paper towel.
When you dry the chicken with a paper towel, it ensures that the skin crisps up nicely when you add it to the pan or baking dish. I add kosher salt, black pepper, garlic powder, and Italian seasoning to the chicken and coat both sides. If you can, you can also stuff the chicken cavity with the spices so the flavors will become more prominent.
After this, I added a little olive oil to a cast-iron skillet and then added the chicken to sear on both sides, watching all the yummy saturated fat drizzle beautifully (about 3-5 minutes on each side). TIP: Allow your oil to get hot first, do not immediately add the chicken into the skillet.
While the chicken is searing, I cut up a red onion and set it aside. I remove the chicken from the heat and add a cup or small bowl of white wine (you can also add a cup of chicken broth if you don’t drink alcohol).
I then toss in the onions and roast them in the oven for about 20-25 minutes until the chicken is done, a little tip as well is to wrap it in aluminum foil while it’s cooking to seal all the juices in but it’s not that necessary. And that’s it! You’ve got dinner in less than half an hour!
let’s talk ingredients!
This recipe only calls for 6 ingredients. No complicated techniques or tricks/tips are needed here.
Bone-In Chicken Thighs: I love using chicken thighs for this White Wine Herb Roasted Chicken because they’re so flavorful and tender. Can you use other cuts of the chicken? Of course! Do you what like, just make sure that you account for cooking times and make sure that the chicken is thoroughly cooked. If you use another cut of chicken, adjust cooking times as needed.
Seasonings: You only need Italian seasoning, garlic powder, and salt and pepper. That’s it! Simple, but so flavorful!
Dry White Wine: Dry white wine and preferably a cheap dry white wine. You don’t need anything fancy for this. If you don’t drink alcohol, you can use chicken broth in the same quantity required in the recipe below!
Butter: I use salted butter, but if you like unsalted butter or are watching your sodium intake, unsalted butter works just as well! I add the butter to create the gravy while the chicken is cooking in the oven. It adds so much flavor!
Red Onion: Yep! Because red onions are delicious! When you bake them in the oven with the chicken on top and all of the seasonings, the red onion caramelizes and makes everything just perfect!
Herb Roasted Chicken Thighs
Herb Roasted Chicken Thighs in Creamy White Wine Sauce rely on humble ingredients and just a single pan to bring out the most delicious flavors. These chicken thighs are juicy on the inside and crispy on the outside. So deliciously tender! What an easy one skillet chicken recipe!
Tender chicken thighs with crispy golden skin in amazing herb flavor! And the creamy white wine sauce is silky, smooth & simply addictive. This baked chicken thigh recipe is simple, one pan dish.
Tips on baking your chicken thighs
- First things first, pat the skin of the chicken thighs dry with paper towels in order to prepare the chicken skin.
- Use a cast iron skillet as we are going to make this recipe with a very hot cast iron skillet.
- Once again, the chicken skin needs to be very dry and the pan needs to be very hot to get the best color and texture.
- Use tongs to handle the chicken so you don’t have to touch it.
- Make sure to brown chicken skin side first on medium high heat and brown it well. Resist the urge to move the chicken thighs while it’s being browned.
- How long does it take to cook chicken thighs in the oven? About 35 minutes at 400 F.
- Can I use boneless chicken thighs instead of bone-in thighs? This recipe is designed for juicy chicken thighs that do need a bone to bring out the extra juices and flavor.
- Lastly, make sure to use good quality drinking wine.
Cooking chicken thighs with wine
I love cooking with wine. It has to be one of the best cooking ingredients out there, providing so much flavor with so little effort. And baked chicken thighs are no exception. They are full of flavor and taste as a restaurant dish, yet the preparation is so simple and basic. For wine I used a regular drinking dry white wine. The good choices are Pinot Grigio, Chardonnay or Riesling. But for this particular recipe I used Pinot Grigio.
So with a bottle of wine in one hand and a bunch of herbs in the other, a humble chicken thigh can become the most decadent item on your weekly menu! But how about if you are unable to tolerate alcohol, can you still enjoy this herb roasted chicken?
Wine substitutions if unable to tolerate alcohol:
- Chicken or vegetable stock. Substitute stock for white wine entirely if not a fan of vinegar or sensitive to sulfites in vinegar. For extra flavor, try mixing a tablespoon of lemon juice per cup of stock.
- Lemon. Squeeze 2 wedges of lemon (½ a lemon) into the sauce.
How to lighten up this recipe
Use half-n-half instead of heavy cream, or omit it altogether and replace with chicken broth.
What skillet to use for herb roasted chicken thighs
It’s important to use a good heavy skillet to brown chicken thighs, such as cast iron and a large one too. I used 12 inch Lodge Pro-Logic Seasoned Cast Iron Skillet in this recipe – it’s well designed, has a helper handle and sloped sides – very sleek looking for cast iron!
I have other cast iron skillets, but prefer this one due to its size (it’s very large with even more space due to its sloped sides), it also never sticks or leaves weird black dots on meat like other cast iron skillets do. And it’s one of my most used kitchen tools!
How to make creamy sauce
- Start by adding butter and chopped onions and sauté until the onion is browned, 3-4 minutes. Next add chopped garlic and Italian seasoning, and cook for another minute.
- Besides Italian seasoning, I also frequently use Sicilian seasoning in this dish. It has all the usual mixed spices of Italian seasoning (fennel, oregano, thyme and basil), but also includes red pepper flakes, roasted garlic and sea salt. This is the base of the Creamy White Wine Sauce, that will give it such a wonderful flavor.
- Now add flour and cook it in the oil of the pan for only a minute, until it’s no longer white.
- Next pour the wine slowly to the hot pan, increasing heat from medium-high to high and cook for a few minutes.
- Add chicken stock and heavy cream. And you know what? Creamy white wine sauce is almost ready! Stir to combine and let everything cook until it reduces slightly, about 5 minutes.
- Taste the sauce and add fresh thyme, salt and pepper, to taste.
Baked Chicken Breasts with Dijon-White Wine Sauce and Haricots Verts
White wine and Dijon mustard are a classic bistro-style pair for chicken. Carrots add body and a touch of sweetness to the pan sauce, but you can leave them out, if you like.
Serves 2 (serving size: 1 chicken breast half, about 2 tablespoons sauce, and 4 ounces haricots verts)
- 2 teaspoons olive oil
- 2 (6-ounce) skinless, boneless chicken breast halves
- .38 teaspoon freshly ground black pepper, divided
- ¼ teaspoon kosher salt, divided
- ¼ cup finely diced carrot
- 2 tablespoons thinly sliced shallots
- 1 teaspoon chopped fresh thyme
- 2 garlic cloves, chopped
- ¼ cup dry white wine
- ⅓ cup unsalted chicken stock (such as Swanson)
- 1 tablespoon unsalted butter, divided
- 1 teaspoon Dijon mustard
- ½ pound haricots verts or green beans, trimmed
- Step 1 Preheat oven to 425°.
- Step 2 Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Add chicken to pan; cook 5 minutes. Turn chicken; place pan in oven. Bake at 425° for 7 minutes or until done. Remove pan from oven. Place chicken on a plate; keep warm.
- Step 3 Return pan to medium-high heat. Add carrot, shallots, thyme, and garlic to pan; sauté 2 minutes. Add wine to pan; cook 2 minutes or until liquid is reduced by half, scraping pan to loosen browned bits. Add stock to pan; cook 2 minutes or until slightly thickened. Stir in 1 1/2 teaspoons butter and Dijon mustard.
- Step 4 Bring a large saucepan of water to a boil. Add haricots verts; cook 3 1/2 minutes or until crisp-tender. Drain. Place haricots verts, remaining 1/8 teaspoon pepper, remaining 1/8 teaspoon salt, and remaining 1 1/2 teaspoons butter in a bowl; toss to coat. Serve haricots verts with chicken and sauce.
360 calories; fat 15.1g; saturated fat 5.3g; mono fat 6.4g; poly fat 1.4g; protein 40g; carbohydrates 10g; fiber 3g; cholesterol 124mg; iron 4mg; sodium 536mg; calcium 61mg.