Description
Herb Roasted Chicken in Creamy White Wine Sauce is an incredible 5-star recipe that is rich and flavorful.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cloves garlic, minced
- 1 cup white wine (such as Sauvignon Blanc)
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, thyme, and rosemary.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for 5-7 minutes until golden brown. Flip and sear the other side for another 5 minutes.
- Transfer the chicken to a plate and set aside.
- In the same skillet, reduce heat to medium. Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2-3 minutes.
- Stir in the heavy cream and Dijon mustard. Mix well and bring to a gentle simmer.
- Place the chicken back into the skillet, skin-side up. Spoon some sauce over the top.
- Transfer the skillet to the preheated oven. Roast for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the skillet from the oven and let the chicken rest for 10-15 minutes.
- Sprinkle freshly chopped parsley over the chicken before serving.
Notes
- Serve with rice or mashed potatoes to soak up the sauce.
- This dish pairs well with a side of steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 150mg