Chicken and Rice in Wine Herb Sauce
Elevate your weeknight dinner routine with this flavorful Chicken and Rice in Wine Herb Sauce—a comforting one-pan meal that’s perfect for cozy evenings. Tender chicken thighs are seared to golden perfection, then simmered with fragrant herbs, garlic, and a dry white wine sauce that infuses every bite with sophisticated flavors. Long-grain white rice cooks directly in the pan, absorbing the savory chicken broth and aromatic sauce for a deliciously creamy texture. With a touch of fresh thyme and rosemary, this dish strikes the perfect balance of rustic and refined. Ready in under an hour, it’s an ideal recipe for busy days where you want something hearty yet elegant, all in one pot. Garnish with fresh parsley for a pop of color and serve warm for a dinner your whole family will love.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup white wine (dry, such as Sauvignon Blanc)
- 2 cups chicken broth
- 1 cup long-grain white rice
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or sauté pan over medium-high heat.
Season the chicken thighs with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Sear the chicken on both sides until golden brown, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the remaining olive oil and butter to the pan. Sauté the chopped onion until softened and translucent, about 5 minutes.
Add the minced garlic, thyme, and rosemary to the pan, cooking for 1 minute until fragrant.
Pour in the white wine, scraping the bottom of the pan to deglaze and release any browned bits. Simmer for 2-3 minutes until the wine has reduced slightly.
Stir in the chicken broth and bring the mixture to a gentle boil. Add the rice, stirring to combine.
Nestle the seared chicken thighs back into the pan on top of the rice. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and the chicken is fully cooked through.
Taste the rice and sauce, adjusting seasoning with the remaining salt and pepper if needed.
Remove the pan from the heat and let it sit, covered, for 5 minutes.
Garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.3 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 505 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
