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    Home » Recipes » Main Dishes » Chicken » Chicken in White Wine

    Chicken in White Wine

    Published: May 30, 2020 · Modified: Dec 28, 2020 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    3.75 from 8 votes

    Disclaimer: This post may contain affiliate links.

    Chicken in White Wine in a pot

    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.

    An iron skillet of chicken thighs cooked in wine with carrots
    Chicken in White Wine

    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.

    Chicken in white wine in a Dutch oven

    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.

    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.

    Browned chicken thighs in a Dutch oven

    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.

    Onions, carrots and celery in a Dutch oven

    Step 3: Bake for 45 minutes basting every 15 minutes until it’s tender and juicy. A meat thermometer should read 175º.

    A browned chicken thigh being taken out of an iron skillet

    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

    An iron skillet of chicken thighs cooked in wine with carrots

    Chicken in White Wine

    Author: Barbara Curry
    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.
    3.75 from 8 votes
    Print Pin
    PREP: 20 minutes
    COOK: 45 minutes
    Servings: 8

    Ingredients
     

    • 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
    Prevent your screen from going dark

    Instructions
     

    • 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.

    Nutrition

    Calories: 318kcal | Carbohydrates: 5g | Protein: 19g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 225mg | Potassium: 370mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3953IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Reader Interactions

    Comments

    1. JJ Fish Chicken Chicago Near Restaurant says

      November 02, 2020 at 9:58 am

      Wow! It looks so delicious and easy to cook. Thanks for sharing the recipe!

      Reply
    2. Janet Bradley says

      December 23, 2020 at 8:48 am

      I sooo want to try this recipe, but….Why such a low rating, it sounds amazing???? I didn’t see many comments

      Reply
      • Barbara Curry says

        December 23, 2020 at 2:44 pm

        I’m not sure why someone gave it a low star, they did not leave a comment so I couldn’t address their concern. I hope you’ll still give it a try, we had it again for dinner last week and it’s always a hit at our house. Let me know if you have any issues. Thanks

        Reply
    3. Lisa Weger Dennis says

      November 07, 2021 at 4:18 pm

      5 stars
      Very tasty thank you

      Reply
      • Barbara Curry says

        November 09, 2021 at 6:13 pm

        So glad you like it!

        Reply

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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