These tender, golden-brown chicken thighs are roasted in the pan while being covered in a tasty white wine sauce and mushrooms.
It's a terrific idea to sear chicken thighs in a cast iron skillet before baking them to add colour, flavour, and texture.
In addition to providing the chicken more flavour, it also makes it possible to use wine to deglaze the pan and create a sauce that is even more flavorful thanks to the leftover chicken.
Additionally, your dinner will taste better and look better, and you will have to bake it for less time overall. Although the recipe calls for boneless chicken thighs, boneless chicken breasts can be used for a lighter supper. Bone-in chicken also works but requires a bit more cooking time. No matter what cut of chicken you use, make sure to cook it until an instant-read thermometer registers a minimum internal temperature of 165 F.
Serve the chicken with easy side dishes for a full supper. A fresh salad, roasted vegetables, or glazed carrots would all be delicious side dishes to go with this meal. Try to select prepared foods that can bake while the chicken cooks on the burner.
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
- Set the oven to 400° F.
- Salt and pepper the chicken thighs after patting them dry.
- In a cast iron skillet set over medium-high heat, warm 1 tablespoon of oil. Four chicken thighs should be added, smooth side down, and seared for 5 to 7 minutes, or until the chicken starts to release naturally from the pan. Avoid moving the chicken while it cooks to prevent disruption of the sear and potential chicken tearing.
- Once seared, move the chicken to a platter. Repeat the process with the remaining 4 chicken thighs, adding more oil as necessary. When done, transfer to a plate.
- Add the butter and the mushrooms after lowering the heat to medium. Cook for about 8 minutes, or until they start to colour and caramelise.
- With a silicone spatula, "clean" the skillet's bottom before adding the white wine. The sauce will have a fantastic flavour as a result.
- Cook the garlic for a minute after adding it. Add the heavy cream and stir.
- Replacing the chicken with the sear-side up and any plate juices. Cook the chicken for an additional 5 minutes over medium heat, basting it with the sauce.
- Bake the skillet for 15 minutes after placing it in the oven. After taking the oven out, add the lemon juice. Before serving, make sure the chicken's thickest section has reached 165° F.
How to make it
- Cook the chicken by patting it dry with paper towels and then salting it on both sides. Add the chicken, skin-side down, to a large skillet or ovenproof pan that has been heated over medium-high heat. Cook for 8 to 10 minutes, or until the skin turns golden. Chicken should be taken out of the pan and put aside.
- To prepare the sauce, heat the oil or butter in the same pan. Once the herbs and crushed garlic are fragrant, add the white wine and lemon juice. Add the chicken back to the pan with the skin side up after seasoning with salt and pepper.
- Chicken should be roasted in a hot oven for 10 to 15 minutes, or until it is cooked through.
White wine substitute
You can use equal parts of chicken broth in place of the white wine if you don't have any or would rather not cook with alcohol.
Omitting the Mushrooms:
If you want, you can make this dish without the mushrooms; just follow the recipe's directions otherwise.
Sliced onions can also be used; if you're looking for alternatives to mushrooms.
Chicken Breast instead of Chicken Thighs:
It is recommended to butterfly the chicken and sear a few pieces at a time if using chicken breast instead of thighs. If the chicken is pretty thin, you can either choose to bake it for half as long or cook it whole on the hob.
What To Serve with Baked Chicken Thighs:
- Instant Pot Roasted Potatoes
- Easy Roasted Broccoli, Roasted Carrots, or Roasted Green Beans.
- Paula Deen’s Corn Casserole
How to make creamy sauce
- Butter and chopped onions are added first, and they are cooked for 3–4 minutes or until browned. After cooking for a further minute, add the chopped garlic and Italian seasoning.
- ITALIAN SEASONING: For this baked chicken recipe, I almost always use the Thyme, Oregano, and Rosemary combo, popularly known as Italian seasoning.
- SICILIAN SEASONING: You could also prepare this dish with Sicilian seasoning. In addition to the typical Italian seasoning blend of fennel, oregano, thyme, and basil, it also contains sea salt, red pepper flakes, and roasted garlic. This is the creamy white wine sauce's foundation, which is what gives it its incredible flavour.
Baked Chicken Thighs in White Wine Sauce
Ingredients
- 8 boneless skinless Chicken thighs
- Salt/Pepper
- 1 Tablespoons vegetable oil, separated
- 1 cup white wine
- 4 Tablespoons butter
- 1 Tablespoons garlic
- 1 teaspoon lemon juice
- 8 oz. white button mushrooms, washed and sliced
- ¼ cup heavy cream
- Parsley, roughly chopped, to garnish
Instructions
- Preheat the oven to 400° F.
- Pat the chicken thighs dry 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 5-7 minutes, until it begins to naturally release from the skillet. Don’t move the chicken around while it cooks, as it will disrupt the sear and may cause the chicken to tear.
- Transfer the chicken to a plate once seared. Repeat with remaining 4 chicken thighs, adding an tablespoon of oil as needed. Transfer to a plate once finished.
- Reduce heat to medium and add the butter and mushrooms. Cook until they begin to brown and caramelize, about 8 minutes.
- Add the white wine and use a silicone spatula to "clean" the bottom of the skillet. This will give the sauce excellent flavor.
- Add the garlic and cook for 1 minute. Stir in the heavy cream.
- Add the chicken back, sear-side up, along with any juices from the plate. Baste the chicken with the sauce and cook for 5 additional minutes over medium heat.
- Transfer the skillet to the oven and bake for 15 minutes. Remove from oven and stir in the lemon juice. Ensure the thickest part of the chicken is at 165° F prior to serving.
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