Chicken with White Wine Garlic
Indulge in the rich, aromatic flavors of Chicken with White Wine Garlic, a comforting yet elegant dish that’s perfect for weeknight dinners or special occasions. Juicy, bone-in chicken thighs are seared to crispy perfection before being simmered in a luscious white wine garlic sauce, infused with fresh thyme, chicken broth, and a splash of heavy cream for a silky finish. This one-skillet recipe is both easy to prepare and packed with bold, savory flavors that pair beautifully with creamy mashed potatoes, fluffy rice, or rustic crusty bread. With minimal prep time and a decadently fragrant result, this recipe is sure to become a household favorite for fans of garlic chicken recipes and savory wine-based sauces.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 cloves garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 1 tablespoon heavy cream
- 4 sprigs fresh thyme
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium-low and add butter to the same skillet. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
Deglaze the pan by pouring in the white wine. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth and add the thyme sprigs to the skillet.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover the skillet with a lid, and let simmer for 20 minutes, basting the chicken occasionally with the sauce.
Remove the lid and stir in the heavy cream. Allow the sauce to simmer uncovered for another 5 minutes to thicken slightly.
Discard the thyme sprigs and garnish with chopped parsley just before serving.
Serve the chicken hot with the sauce spooned over the top. Pair with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 3437 mg | 149% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.9 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1649 mg | 35% | |
*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.
