Herb Roasted Chicken in Creamy White Wine Sauce
This dish features succulent herb-roasted chicken thighs in a rich and creamy white wine sauce, perfect for impressing guests or enjoying a cozy dinner at home.
Servings: 4 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 4 pieces boneless chicken thighs
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 250 ml dry white wine (Sauvignon Blanc or Chardonnay)
- 250 ml heavy cream
- Fresh rosemary and thyme (to taste)
- Salt and pepper (to taste)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs dry with a paper towel and season generously with salt and pepper.
Cooking
- In an oven-safe skillet over medium-high heat, heat the olive oil. Once hot, add the chicken thighs and sear them on both sides until golden brown, about 5 minutes per side.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, reduce the heat to medium-low and add the minced garlic along with the fresh herbs. Sauté until fragrant, around 1–2 minutes.
- Pour in the white wine and let it simmer, stirring occasionally, until the liquid has reduced by half.
- Once the wine has reduced, add the heavy cream, stirring well to combine all the flavors.
- Return the chicken thighs to the skillet, making sure they are well coated with the creamy sauce.
- Transfer the skillet to the preheated oven and roast uncovered for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Serving
- Once your delicious chicken is ready, remove it from the oven and let it rest for a few minutes.
- To serve, place a chicken thigh on each plate and generously spoon the creamy white wine sauce over the top.
Notes
For added texture and flavor, consider adding sautéed mushrooms or spinach to the sauce. You can also use dried herbs if fresh ones are not available. To make a lighter version, swap heavy cream for half-and-half or coconut cream.