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Chicken in White Wine

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Chicken Thighs in White Wine Sauce

Difficulty: Easy
Cuisine American
Keyword Chicken
Method Oven
Prep Time 10 minutes
Cook Time 25 minutes
Sear 15 minutes
Total Time 50 minutes
Servings 4


  • Large Oven Proof Skillet


  • 4 – 5 Bone-in Chicken Thighs w/ Skin
  • Salt/Pepper to taste
  • ½ Tablespoons vegetable oil
  • ½ cup white wine
  • 2 Tablespoons butter
  • ½ Tablespoon garlic - minced
  • ½ teaspoon lemon juice
  • 8 oz. white button mushrooms - washed and sliced OR
  • 1 Lg Onion – Sliced
  • ¼ cup heavy cream - optional
  • Parsley - roughly chopped, to garnish


  • Preheat the oven to 350°F.
  • Pat the Chicken dry with a paper towel.
  • Season with Salt and Pepper.
  • Heat oil in a skillet over medium-high heat. Add Chicken, skin-side down, and sear for 13 minutes. Don’t move the chicken around while it cooks.
  • When done searing, rotate the pan to move the oil around to help loosen the Chicken. Use a thin spatula to carefully remove the Chicken to a plate. Cover with foil to keep warm.
  • Add the Butter and Mushrooms or Onion to the pan and cook until they begin to brown and caramelize, about 8 minutes.
  • Deglaze the pan by adding the white wine and use the spatula to scrape up the chicken remnants.
  • Add the Garlic and Lemon Juice and cook for 1 minute. Stir in the Heavy Cream. Add the Chicken, seared side up, and heat on stove for 5 more minutes.
  • Transfer the pan to the oven and bake for 25 minutes (165°F internal temp).


  • To use Skinless Boneless Thighs just reduce oven time to 15 Minutes.
  • For alcohol-free:  Substitute Chicken Broth for the White Wine.

Copyright © 2021 – 2024 – Mike Zets, Sylvania, Ohio USA – All Rights Reserved


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