The Cozy Cook

Baked Chicken Thighs in White Wine Sauce

These crisp, golden baked chicken thighs are smothered in a flavorful white wine sauce with mushrooms and baked right in the pan.

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A cast iron skillet filled with golden chicken thighs with a spoon drizzling white wine sauce with mushrooms on top.

I am a 33 years old and didn’t know that I liked chicken thighs. My husband is also 33, and didn’t know that he liked chicken thighs. Have we been living under a rock?!

The key is 100% in the sear. The golden, crispy outside makes all the difference. So let’s get into it, this is important.

Sear the Chicken Thighs, then Bake: This is Why.

Searing chicken thighs in a cast iron skillet prior to baking is a great way to add color, taste, and texture to the chicken prior to baking it.

-Not only does it add flavor to the chicken itself, but it allows you to deglaze the pan with the wine, giving you more flavorful sauce from the chicken remnants.

-Plus, you’re left with less baking time in the end, and will have a better tasting, more visually appealing meal.

White Wine Substitute:

-If you don’t have white wine or prefer not to cook with alcohol, you can substitute equal amounts of chicken broth instead of white wine.

Omitting the Mushrooms:

-You can absolutely omit the mushrooms in this meal if desired, simply follow the recipe as-is, leaving the mushrooms out.

-Sliced Onions can also be used, or check out these ideas for alternatives to mushrooms.

Chicken Breast instead of Chicken Thighs:

-If cooking with chicken breast instead of thighs, it’s best to butterfly the chicken and sear 2-3 pieces at a time. If the chicken is fairly thin, you could choose to cook it completely on the stove-top, or simply cut the baking time in half.

What To Serve with Baked Chicken Thighs:

A wooden spoon lifting up a baked chicken thigh from a large cast iron skillet filled with chicken and wine sauce.

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Baked Chicken Thighs in White Wine Sauce

4.93 from 14 ratings
These crisp, golden baked chicken thighs are smothered in a white wine sauce with mushrooms and baked right in the pan. An easy gourmet-style dinner!

Ingredients

  • 8 boneless skinless Chicken thighs
  • Salt/Pepper
  • 1 Tablespoons vegetable oil, separated
  • 1 cup white wine, see notes
  • 4 Tablespoons butter
  • 1 Tablespoon garlic, minced
  • 1 teaspoon lemon juice
  • 8 oz. white button mushrooms, washed and sliced
  • ¼ cup heavy cream, optional
  • Parsley, roughly chopped, to garnish

Instructions

  • Pat the chicken thighs with a paper towel to remove excess moisture and season with salt and pepper.
  • Heat 1 tablespoon of oil in a cast iron skillet over medium-high heat. Add 4 chicken thighs, smooth-side down, and sear for 13 minutes. Don’t move the chicken around while it cooks, as it will disrupt the sear and may cause the chicken to stick to the pan.
  • Rotate the pan to move the oil around to help loosen the chicken from the pan. Use a thin spatula and carefully lift the chicken and transfer to a plate.
  • Reduce the heat to medium if oil begins to splatter. Repeat with remaining 4 chicken thighs, using the remaining tablespoon of oil as needed and transferring the remaining chicken to a plate once finished. 
  • Preheat the oven to 350 degrees.
  • Add the butter and mushrooms 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 metal spatula to scrape up the chicken remnants. This will give the sauce excellent flavor.
  • Add the garlic and lemon juice and cook for 1 minute. Stir in the heavy cream. Add the chicken thighs, sear-side up, and heat for 5 additional minutes.
  • Transfer the pan to the oven and bake for 15 minutes.
  • Garnish with parlsey, and serve with your favorite sides. Brown rice and roasted green beans are excellent with this meal.

Notes

A dry white wine such as Pinot Grigio or Chardonnay is great in this recipe.

This recipe makes 4 servings at 2 chicken thighs/serving. Nutritional information is per serving. 

Nutrition

Calories: 515kcal, Carbohydrates: 4g, Protein: 45g, Fat: 29g, Saturated Fat: 15g, Cholesterol: 265mg, Sodium: 312mg, Potassium: 787mg, Sugar: 1g, Vitamin A: 625IU, Vitamin C: 2.3mg, Calcium: 42mg, Iron: 2.3mg

 

These baked chicken thighs are seared to golden perfection, deglazed with white wine sauce and baked right in the pan. An easy meal with a touch of gourmet! | The Cozy Cook | #chicken #winesauce #chickenthighs #bakedchickenthighs #dinner #entree

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37 comments on “Baked Chicken Thighs in White Wine Sauce”

  1. This is a staple meal in our house; absolutely love it.  Talk about a flavor bouquet.  I have used sparkling apple cider instead of wine with great results, and always use hummus instead of heavy cream.

  2. Hi there,

    I did not rate this yet as I have not made it however I am wondering what white wine you used? As someone who doesn’t cook much wine a suggestion would be greatly appreciated!!

    Thank you 🙂

  3. My hubby had taken chicken thighs out. So I thought he was gonna BBQ. But when I texted him he said for me to use them😳 It was my day off I usually cook dinner fri-sun. So my go to gal CC this recipe popped up. So delicious. Big hit my hubby loves mushrooms too. 
    You never let me down. 
    Thank you my friend 

    • Thanks so much Dawn you’re the best!!!❤️ I don’t cook with chicken thighs enough. A perfectly cooked thigh is so delicious😋, I’m so happy you guys enjoyed this!

  4. I’ve made this several times and it always turns out great! In spite of the fact that I always forget to sauté my veggies before deglazing the pan 😩 But it’s still one of my and my husbands favorite chicken dish!! I’ll do it perfectly one of these times 😏

    • I’m so happy you and your husband are enjoying this one! Don’t be too hard on yourself, I make so many mistakes in the kitchen it’s crazy. As long as you still get a meal out of it that you like its a win!😃

  5. Hi the recipe list calls for B/S thighs. How much longer would I cook bone in thighs?

  6. More herbs… means more flavor. Great recipe, make it your own👌

  7. Also I use tenderloin chicken instead of breast. It was like butter🤤

  8. I used full fat coconut milk. Turned out great. Did 1/2 cup so it was creamier. Also I just used onions cause wo didn’t have mushrooms. I used McCormick grill mates roasted garlic and herb plus a little salt for seasoning. I used a regular skillet that was oven safe. Was actually quick and tasty! 5 stars

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