Chicken Thighs in a Wine and Lemon Sauce
Savor the irresistible flavors of Chicken Thighs in a Wine and Lemon Sauce—a dish that combines tender, golden-seared bone-in chicken thighs with a vibrant, citrusy sauce infused with garlic, dry white wine, and fresh lemon juice. This one-skillet recipe is a masterclass in simplicity and elegance, with every ingredient working in harmony to create a rich, zesty glaze that clings to the crispy chicken skin. Finished with a sprinkling of fresh parsley, this quick 40-minute recipe is perfect for weeknight dinners yet impressive enough for entertaining. Serve it alongside fluffy rice, creamy mashed potatoes, or a crusty loaf of bread to soak up every drop of the tangy, buttery sauce. Perfectly balanced and utterly delicious, this dish is sure to become a new favorite!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic cloves, minced
- 0.5 cup dry white wine
- 0.75 cup chicken broth
- 3 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the chicken thighs dry with paper towels and season them on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken thighs skin-side down. Sear for 4-5 minutes without moving, until the skin is golden and crisp. Flip the thighs and cook for another 4-5 minutes on the other side. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the butter to the skillet. Once melted, stir in the minced garlic and cook for 1 minute, until fragrant.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Pour in the chicken broth, lemon juice, and lemon zest. Stir to combine, then return the chicken thighs to the skillet, skin-side up.
Cover the skillet with a lid and simmer on medium-low heat for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
Remove the lid and spoon some of the sauce over the chicken to coat. Simmer uncovered for another 2-3 minutes to thicken the sauce slightly.
Garnish the dish with freshly chopped parsley and serve warm. Pair with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
2481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.7 g | 246% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 3531 mg | 154% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.8 g | ||
| Protein | 166.1 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2083 mg | 44% | |
*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.
