Weeknight chicken in white wine is a one skillet meal you can throw together with just a few ingredients. Simple enough for a weeknight but too good not to share with friends.
When I can’t come up with any ideas of what to fix for dinner, I’ll pull out this simple but so flavorful chicken in white wine recipe. It takes very little thought or measurements, and you can increase or decrease the ingredients based on the number of people you’re serving. It’s a similar technique that I use in my recipe for lemon chicken with roasted potatoes.
The prep is simple and takes about 20 minutes then it roasts in the oven for 45 minutes, perfect if you’re having guests, or just need some down time to relax before dinner. If your guests have dietary restrictions this recipe is low carb and gluten free.
You can easily half this skillet dish, but I suggest making a full recipe and saving some for leftovers. The flavors are even better the next day when reheated.
Do you have a cup of wine left over from the weekend, use it for this healthy chicken recipe. If you prefer chicken breasts I bet you’ll love a sheet pan meal with chicken and sweet potatoes and if you can’t get enough carrots, try a skillet chicken with couscous with roasted carrots.
What WINE should you use for this chicken thigh recipe
You want to avoid a sweet wine but otherwise any white wine will complement the chicken. I generally go with a chardonnay but seriously any white wine will be great.
By first browning the chicken and then slow roasting it with the vegetables and wine you get amazing flavor and super tender chicken. There is no cream needed in this fabulous weeknight baked chicken dish.
How do you make chicken in white wine
Step 1: Heat butter and oil in an oven proof skillet or Dutch oven and brown the chicken. When it’s crispy and golden remove it to a plate.
Step 2: Sauté the onions, celery and carrots and then add white wine, scraping up all the brown bits. Add chicken broth and bring to a simmer then add the chicken back to the pan.
Step 3: Bake for 45 minutes basting every 15 minutes until it’s tender and juicy. A meat thermometer should read 175º.
When this comes out of the oven, the skin is crispy and golden and the baked chicken thighs are so tender the meat falls off the bone. Spoon some of the delicious white wine sauce over each serving. Try serving it with baked mashed potatoes so that you don’t loose out on any of the sauce!
Pro Tip: How do you know when the chicken is done. The most foolproof way to ensure chicken is cooked through is by using a meat thermometer, we’ve used a Thermapen for years and love it. Insert the thermometer into the thickest or meatiest part of the chicken and you’ll know it’s done when it reaches 165º to 175º.
If you find yourself cooking with chicken a lot and want to know for sure that your chicken is cooked thoroughly, head to my informational page on ways to make sure your chicken is cooked all the way but still remains juicy and delicious.
More chicken skillet recipes
- Mustard chicken with potatoes
- Lemon chicken
- Tex-Mex chicken and rice
- Chicken with dates
- Chicken with grapes and olives
- Chicken parmesan meatballs
- Chicken with cheese and tomatoes
- Sun dried tomatoes and chicken
- Chicken pot pie with biscuits
What could you serve with baked chicken thighs
The white wine sauce is delicious over mashed potatoes or rice but also great with roasted potatoes. Serve this with bread to sop up the flavors, try buttermilk biscuits or if you’re watching your carbs try focaccia with almond flour.
Adapted from Foster’s Market Favorites
Chicken in White Wine
- 8 chicken thighs with skin and bones
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion thinly sliced
- 1 celery stalks thinly sliced
- 3 carrots cut into 1 inch chunks
- 2 cloves garlic minced
- 4 sprigs fresh thyme about 1 teaspoon
- 2 sprigs fresh rosemary about 1 tablespoon
- 1 cup dry white wine
- 1 cup chicken broth
- Preheat oven to 325º.
- Pat chicken dry with a paper towel and season with salt and pepper.
- In an oven proof skillet or Dutch oven heat the oil and butter over medium high heat. When hot, add chicken breasts, skin side down and cook without moving for 5 minutes until golden brown. Turn and cook the other side for 5 minutes, remove to a plate.
- Reduce heat to medium and add onions, celery and carrots, cooking until slightly tender, about 5 minutes. Add garlic, thyme and rosemary and cook for another minute. Add wine scraping up any brown bits from the skillet and cook until slightly reduced, about a minute. Add chicken broth and bring to simmer.
- Add chicken back to the pan along with any juices that have collected on the plate and place in the oven, uncovered for 45 minutes, basting about every 15 minutes.