This White Wine Chicken is a comforting one-pan meal with tender, juicy thighs braised in a rich, herbaceous white wine sauce. It’s elegant enough for a dinner party but simple enough for a weeknight. The sauce is the star—bright, savory, and silky from a final butter swirl.
If you're looking for the perfect White Wine Chicken, you're in the right place. Whether you love Chicken Breast Recipes or want to explore our Chicken collection, we've got you covered.
Why You’ll Love This White Wine Chicken
One-pan wonder: Maximum flavor with minimal cleanup.
Divine sauce: Complex, luxurious, and perfect for pouring over everything.
Elegant & simple: Restaurant-quality vibe with an approachable process.
Moist chicken: Braising guarantees juicy, fork-tender meat every time.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil
- 2 large shallots, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1 cup chicken broth
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 tbsp unsalted butter, cold
- 1 tbsp fresh parsley, chopped
Tools: A large, oven-safe skillet (like cast iron or stainless steel), tongs, and a microplane or fine grater for the garlic.
Notes: Use a dry white wine you’d enjoy drinking—crisp varieties work best. Fresh herbs provide a fragrant backbone that dried herbs can’t replicate.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 26 g |
| Carbs: | 6 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Pat your chicken completely dry. This is the single most important step for achieving crispy, golden-brown skin. Any surface moisture will steam the skin instead of searing it, so take a minute with some paper towels.
- Choose your wine wisely. A dry, crisp white wine like Sauvignon Blanc or an unoaked Chardonnay is ideal. Avoid anything labeled “cooking wine” or that’s overly sweet, as it can make the sauce cloying.
- Don’t rush the sear. Let the chicken thighs cook, skin-side down, without moving them for a good 6-8 minutes. You’re looking for a deep golden color and for them to release easily from the pan—that’s how you know a proper crust has formed.
- Have your ingredients prepped and ready. This recipe moves quickly once you start building the sauce. Having your shallots chopped, garlic minced, and wine measured out beforehand (a practice called *mise en place*) makes the process smooth and stress-free.
How to Make White Wine Chicken
Step 1: Start by preparing your chicken. Pat the thighs completely dry with paper towels—this is non-negotiable for crispy skin. Season them generously on both sides with the salt and pepper. Let them sit at room temperature for about 10 minutes while you preheat your oven to 375°F (190°C) and chop your shallots and garlic.
Step 2: Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. You should hear a confident sizzle. Resist the urge to move them! Let them cook for 6-8 minutes until the skin is deeply golden and crisp. Flip them over and cook for another 2 minutes on the other side just to sear. Transfer the chicken to a clean plate; it won’t be cooked through yet.
Step 3: Reduce the heat to medium. In the same skillet, you’ll now see all those beautiful browned bits at the bottom—that’s pure flavor gold! Add the chopped shallots to the rendered chicken fat and oil. Sauté for about 3-4 minutes until they’ve softened and become translucent. You’ll notice a wonderful sweet and savory aroma filling your kitchen.
Step 4: Add the minced garlic and cook for just 30 seconds until fragrant. Be careful not to let it burn, as burnt garlic will turn bitter. Now, pour in the white wine. It will sizzle and steam dramatically—this is good! Use a wooden spoon to scrape all those browned bits from the bottom of the pan. This process, called deglazing, is the secret to a deeply flavorful sauce.
Step 5: Let the wine simmer and reduce by about half, which will take 3-4 minutes. This cooks off the harsh alcohol and concentrates the wine’s flavor. Then, pour in the chicken broth and add the fresh thyme and rosemary sprigs. Bring the liquid back up to a gentle simmer.
Step 6: Carefully nestle the seared chicken thighs back into the skillet, skin-side up, along with any juices that accumulated on the plate. The sauce should come about halfway up the sides of the chicken. Transfer the entire skillet to the preheated oven.
Step 7: Bake for 20-25 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone. The sauce will have reduced slightly and become wonderfully aromatic.
Step 8: Carefully remove the hot skillet from the oven (remember the handle is scorching hot!). Transfer the cooked chicken to a serving platter. Place the skillet back on the stovetop over low heat. Fish out and discard the spent herb sprigs.
Step 9: Now for the magic finish. Off the heat, swirl in the cold butter, one tablespoon at a time, until it melts and emulsifies into the sauce. This final step, called *monter au beurre*, gives the sauce a gorgeous, glossy sheen and a velvety texture. Taste the sauce and adjust seasoning with more salt or pepper if needed.
Step 10: To serve, spoon the luxurious white wine sauce over the chicken thighs, garnish with the fresh chopped parsley for a pop of color and freshness, and dive in immediately.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze chicken and sauce for up to 2 months in a sealed container.
- Reviving: Reheat gently in a covered skillet with a splash of broth to loosen sauce.
Serving Suggestions
Complementary Dishes
- Creamy Parmesan Polenta — The soft, cheesy polenta acts as the perfect creamy canvas for that incredible white wine sauce to pool into.
- Garlic Mashed Potatoes — Fluffy, buttery potatoes are a classic comfort pairing that soaks up every last drop of the savory pan sauce.
- Simple Buttered Egg Noodles — For a quicker side, these noodles provide a neutral base that lets the chicken and sauce truly shine.
Drinks
- The Same Wine You Cooked With — It’s a foolproof pairing rule! The flavors in the glass will mirror and complement the flavors in your dish perfectly.
- A Crisp Chardonnay — Look for an unoaked or lightly oaked version to match the brightness of the sauce without overwhelming it.
- Sparkling Water with Lemon — A non-alcoholic option that cleanses the palate with its bubbles and citrus notes between rich, savory bites.
Something Sweet
- Lemon Tart — The sharp, citrusy finish cuts through the richness of the dish beautifully, leaving your palate feeling refreshed.
- Vanilla Bean Panna Cotta — Its cool, creamy, and simple flavor provides a smooth and elegant transition after the savory main course.
- Dark Chocolate Espresso Beans — Just a few of these offer a bitter, crunchy finish that contrasts wonderfully with the meal’s savory notes.
Top Mistakes to Avoid
- Mistake: Using sweet or low-quality wine. The flavor of the wine concentrates as it reduces. A sweet wine will make your sauce taste syrupy and unbalanced, while a “cooking wine” is often salted and contains additives that result in a metallic, off taste.
- Mistake: Crowding the pan when searing. If you try to sear all four thighs in a skillet that’s too small, they’ll steam instead of brown. If necessary, sear them in two batches to ensure each one gets that perfect, crispy skin.
- Mistake: Skipping the deglazing step. Those browned bits stuck to the pan are packed with savory flavor. If you don’t properly scrape them up with the wine, you’re leaving the best part of the sauce behind.
- Mistake: Adding the butter while the sauce is boiling. If the sauce is too hot when you add the cold butter, it will simply melt and separate, creating an oily film on top instead of a silky, emulsified sauce. Always take the pan off the heat first.
Expert Tips
- Tip: Let the chicken rest after searing. If you add the cold chicken straight from the fridge to the hot pan, it can cause the skin to tear and will lower the pan’s temperature, preventing a good sear. A brief 10-minute rest at room temperature makes a world of difference.
- Tip: Use an instant-read thermometer. Guessing when chicken is done is a recipe for either dry, overcooked meat or, worse, undercooked meat. A thermometer takes the guesswork out and guarantees perfectly juicy results every single time.
- Tip: Finish with a squeeze of lemon. Once the sauce is finished, a tiny squeeze of fresh lemon juice (about a teaspoon) can brighten the entire dish and lift all the flavors, making the sauce taste even more complex.
- Tip: Make it ahead. You can sear the chicken and prepare the sauce base up to a day in advance. Store them separately in the fridge, then simply reheat the sauce, add the chicken, and finish in the oven when you’re ready to serve.
FAQs
Can I use chicken breasts instead of thighs?
You can, but you’ll need to adjust the cooking time. Boneless, skinless chicken breasts cook much faster and can easily dry out. If using them, sear them as directed, but reduce the oven time to 12-15 minutes, checking for doneness early and often with a thermometer. Honestly, thighs are more forgiving and flavorful for this type of braise.
What can I use if I don’t have an oven-safe skillet?
No problem! After deglazing the pan and adding the broth and herbs, simply transfer everything to a baking dish. Nestle the seared chicken in the dish, cover it tightly with foil, and bake as directed. You’ll just lose the stovetop-to-oven convenience, but the result will be just as tasty.
Is the alcohol cooked out of the wine sauce?
Most of it, yes. After simmering and reducing on the stovetop and then baking in the oven, the vast majority of the alcohol will have evaporated. What remains is the concentrated flavor of the wine, which gives the sauce its characteristic depth and acidity.
Can I make this dish dairy-free?
Absolutely. Simply omit the final swirl of butter. The sauce will still be delicious from the reduced wine and chicken broth, though it will lack the signature silky, glossy finish. For a similar richness, you could whisk in a tablespoon of olive oil at the end instead.
How should I store and reheat leftovers?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a covered skillet over low heat on the stovetop, adding a splash of chicken broth or water to loosen the sauce if it has thickened too much. Avoid the microwave, as it can make the chicken rubbery.
White Wine Chicken
Make this easy one-pan White Wine Chicken with a luxurious, buttery sauce. Perfect for a weeknight dinner or special occasion. Get the recipe now!
Ingredients
For the Ingredients
-
4 bone-in, skin-on chicken thighs
-
1 tsp kosher salt (plus more to taste)
-
1/2 tsp freshly ground black pepper
-
1 tbsp olive oil
-
2 large shallots (finely chopped)
-
3 cloves garlic (minced)
-
1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
-
1 cup chicken broth
-
2 sprigs fresh thyme
-
1 sprig fresh rosemary
-
2 tbsp unsalted butter (cold)
-
1 tbsp fresh parsley (chopped)
Instructions
-
Start by preparing your chicken. Pat the thighs completely dry with paper towels—this is non-negotiable for crispy skin. Season them generously on both sides with the salt and pepper. Let them sit at room temperature for about 10 minutes while you preheat your oven to 375°F (190°C) and chop your shallots and garlic.01
-
Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. You should hear a confident sizzle. Resist the urge to move them! Let them cook for 6-8 minutes until the skin is deeply golden and crisp. Flip them over and cook for another 2 minutes on the other side just to sear. Transfer the chicken to a clean plate; it won’t be cooked through yet.02
-
Reduce the heat to medium. In the same skillet, you’ll now see all those beautiful browned bits at the bottom—that’s pure flavor gold! Add the chopped shallots to the rendered chicken fat and oil. Sauté for about 3-4 minutes until they’ve softened and become translucent. You’ll notice a wonderful sweet and savory aroma filling your kitchen.03
-
Add the minced garlic and cook for just 30 seconds until fragrant. Be careful not to let it burn, as burnt garlic will turn bitter. Now, pour in the white wine. It will sizzle and steam dramatically—this is good! Use a wooden spoon to scrape all those browned bits from the bottom of the pan. This process, called deglazing, is the secret to a deeply flavorful sauce.04
-
Let the wine simmer and reduce by about half, which will take 3-4 minutes. This cooks off the harsh alcohol and concentrates the wine's flavor. Then, pour in the chicken broth and add the fresh thyme and rosemary sprigs. Bring the liquid back up to a gentle simmer.05
-
Carefully nestle the seared chicken thighs back into the skillet, skin-side up, along with any juices that accumulated on the plate. The sauce should come about halfway up the sides of the chicken. Transfer the entire skillet to the preheated oven.06
-
Bake for 20-25 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone. The sauce will have reduced slightly and become wonderfully aromatic.07
-
Carefully remove the hot skillet from the oven (remember the handle is scorching hot!). Transfer the cooked chicken to a serving platter. Place the skillet back on the stovetop over low heat. Fish out and discard the spent herb sprigs.08
-
Now for the magic finish. Off the heat, swirl in the cold butter, one tablespoon at a time, until it melts and emulsifies into the sauce. This final step, called *monter au beurre*, gives the sauce a gorgeous, glossy sheen and a velvety texture. Taste the sauce and adjust seasoning with more salt or pepper if needed.09
-
To serve, spoon the luxurious white wine sauce over the chicken thighs, garnish with the fresh chopped parsley for a pop of color and freshness, and dive in immediately.10
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